An Introduction to Cooking and Food in Britain with 62 pages, this book traces the history of food and how it is cooked from earliest people through to the present day.

It shows how, as different nations settled in the British Isles and new methods were developed for preparing and preserving food, people's meals became more varied and interesting.

Topics covered include wartime food rationing; The Victorian kitchen; Viking meals; and food preservation.

There are experiments using food to stimulate the senses, and information on vitamins & minerals which will increase children's understanding of health and nutritional issues.

The book also contains a variety of interesting and unusual recipes which will transport children back in time - from Thrifty Pudding and Poor Men's Pie to Crystallised Rose Petals and Flowerpot Bread.

This book is suitable for a slightly higher age group (7 to 8 year olds) and covers KS2: unit 1, 2, 3, and 4.

The contents span from early man to Post War Britain.