Skip to main content

Thank you for visiting nature.com. You are using a browser version with limited support for CSS. To obtain the best experience, we recommend you use a more up to date browser (or turn off compatibility mode in Internet Explorer). In the meantime, to ensure continued support, we are displaying the site without styles and JavaScript.

  • Book Review
  • Published:

Good food, fine words

Nature volume 368, pages 595–596 (1994)Cite this article

Food and Feast in Medieval England.

By P. W. Hammond Alan Sutton: 1993. Pp. 169. £16.99. History of Food. By Maguelonne Toussaint-Samet. Blackwell: 1993. Pp. 801. £25. A Taste of History: 10,000 Years of Food in Britain. By Peter Brears, Maggie Black, Gill Corbishley, Jane Renfrew and Jennifer Stead English Heritage/British Museum Press: 1993. Pp. 349.£14.95. Les Secrets de la Casserole. By Hervé This-Benckhard. Editions Belin: 1993. Pp. 222. FF110.

This is a preview of subscription content, access via your institution

Access options

Buy this article

  • Purchase on Springer Link
  • Instant access to full article PDF
Buy now

Prices may be subject to local taxes which are calculated during checkout

Author information

Authors and Affiliations

  1. Department of Engineering Science, University of Oxford, Parks Road, Oxford, 0X1 3PJ, UK

    Nicholas Kuril

Authors
  1. Nicholas Kuril
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Kuril, N. Good food, fine words. Nature 368, 595–596 (1994). https://doi.org/10.1038/368595a0

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1038/368595a0

Search

Advanced search

Quick links

Nature Briefing

Sign up for the Nature Briefing newsletter — what matters in science, free to your inbox daily.

Get the most important science stories of the day, free in your inbox. Sign up for Nature Briefing