Old Cookery Books and Ancient Cuisine

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"Old Cookery Books and Ancient Cuisine" by William Carew Hazlitt is a historical account written in the early 20th century. This work delves into the culinary practices of ancient times, particularly in England, exploring the evolution of cookery from raw diets to more refined culinary arts. It presents a narrative that intertwines gastronomy with history, highlighting the cultural significance of food throughout different eras. At the start of this text, Hazlitt introduces the remarkable evolution of human dietary habits, emphasizing the distinct choice to reject raw food.