
Genre: Non-fiction
Published: 2005
Personal rating: 2/5
Yearly count: 61
Prehistoric Cookery: Recipes & History by Jane Renfrew is exactly as the title suggests. It’s a small, short book about the history of food and food preparation in prehistoric Britain which includes a few recipes. Text is brief and to the point, although parts of it read more as a long list of items than as an actual story. The research seemed solid and the author was honest enough to admit the uncertainty there still is about all of this, all points in favor of this book.
However, I do have two problems with the book. The first one is that the book claims to have adapted the recipes for the modern kitchen. The blurb on the back literally says: “The recipes, which have been adapted for the modern kitchen…” But I don't agree with that. A lot of the ingredients used, especially the herbs, are not easily available and no alternatives are given. Very few of the recipes could be cooked without needing to do some actual foraging in the wild or some complicated cooking method. So adapted for the modern kitchen is not a phrase I would use to describe these recipes.
Another problem I have is more serious, namely that there are no warnings for the use of some ‘uncommon’ herbs. Uncommon in this case means not available in most stores, if available in stores at all. For instance, one recipe calls for tansy, which can be a) toxic in too high substances and you need to know which leaves are safe to harvest to avoid this, and b) it is not safe to use if you are pregnant! No warnings for the use of these herbs, which we do not use today anymore and thus most people know nothing about, is not given at all. The Latin names are mentioned in the text, but not until after the recipes and it’s easy to overlook. Also, nothing is said about how to harvest them or how to deal with them in the kitchen. In contrast, she does warn about picking and eating mushrooms if you are not absolutely sure about what you do – the same goes for herbs, especially those you cannot find in stores (unlike most edible mushrooms which are readily available these days), yet she doesn’t say a word about it. I find this to be a very, very dangerous thing.
So, while the historical portion of this book is fine, if a bit dry at times, I cannot in good conscience recommend this book. The recipes are simply unusable – and believe me, I tried some of the easier ones – without either changing them, leaving things out, or doing very complicated things. And that is without taking into account the possible dangers of the recipes that I find do not fit the ‘adapted to the modern kitchen’ moniker at all. All in all, I do not find this book worth my time – a great disappointment.