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The Tavern Cook,
Eighteenth century dining through
the recipes of Richard Briggs.

Now available in the

Tavern Cook Cover.jpg

People ask me, "Why do you work in Food History?" 

and I say,

"Food connects us to the past in a way others things can't. Food links to wealth, status, trade, exploration, religion even prejudice.

We all eat, so let's start our story there!"

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