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Whilst it is not essential to do any background reading before the course begins, you may find it useful to do so. The reading list below contains books that you can read. You don’t have to read all of these and we don’t specify any that you must read. Instead, these are readings you can use to gain a preliminary understanding of topics, as well as to study in more depth those parts of the course you are particularly interested in. You may also want to take a look at magazines such as British Archaeology, World Archaeology and Current Archaeology.

Further suggestions about ways you can extend your understanding of topics through books, television etc may also be posted as appropriate on this blog.
Barker, G. 2009, The Agricultural Revolution in Prehistory: Why did Foragers become Farmers? Oxford University Press

Black, M. 2012. The Medieval Cookbook. British Museum Press.

Coe, S.D and Coe, M.D. 2013. The True History of Chocolate. Thames and Hudson.

Collingham, L. 2006. Curry: A Tale of Cooks and Conquerors. Vintage.

Collingham, L. 2017. The Hungry Empire: How Britain’s Quest for Food Shaped the Modern World. Bodley Head.

Diamond, J. 1999, Guns, Germs and Steel. Vintage Press

Faas, P. 2009. Around the Roman Table: Food and Feasting in Ancient Rome. Chicago University Press.

Fagan, B.M. 2006. Fish on Friday: Feasting, Fasting, and Discovery of the New World. Basic Books.

Flandrin, J-L, Montanari, M and Sonnenfeld, A. 2013. Food: A Culinary History. Columbia University Press.

Hammond, P. 1995. Food and Feast in Medieval England. Sutton Publishing.

Jones, M. 2007. Feast: Why Humans Share Food. Oxford University Press.

Milton, G. 2015. Nathaniel’s Nutmeg: Or, the True and Incredible Adventures of the Spice Trader Who Changed the Course of History. Picador.

Rimas, A and Fraser, E.D.G. 2008. Beef: How Milk, Meat and Muscle Shaped the World. Mainstream Publishing.

Standage, T. 2006. A History of the World in 6 Glasses. Walker and Company.

Standage, T. 2010. An Edible History of Humanity. Atlantic Books.

Toussaint-Samat, M. 2008. A History of Food. Second Edition. Wiley-Blackwell.

Turner, J. 2011. Spice: The History of a Temptation. Harper Perennial.