The Historic Kitchens series explores the kitchen scene in specific times and places important in the history of food. Each volume covers the kitchen technology, cooking fuels, vessels and implements as well as who did the cooking in both home and professional kitchens. This is followed by an overview of the ingredients, recipes and modes of service to give a complete picture of the gastronomic moment, with discussion of relevant cookbooks, guides to manners and gastronomic texts to round out the picture.

Series Editor: Ken Albala