Tue 8 May 2012, The Independent
A History of Food in 100 Recipes, By William Sitwell
By Christopher Hirst
There is no shortage of food histories and even less of recipe books, but a hybrid of the two is something new. William Sitwell tackles this mammoth project with energy and wit. His 100 recipes, each accompanied by an extended commentary, range from Archestratus's fish baked in fig leaves (the...