From comforting hypocras to a genuine 'liquid diet', this book traces the history of nourishing beverages from prehistoric times to the present day. Using original research on their preparation and consumption, the chapters focus on drinks and liquid foods which have all but disappeared in their original form, and place them in their social context.

Amongst the subjects examined are: prehistoric pottages and their strange ingredients, exotic sherbets, the last domestic brewhouse, the emergence of modern cider, the rituals accompanied by hot spiced ale, and surprising new evidence on the date wine distillation began. With early recipes, and a host of stimulating and not so stimulating beverages, Liquid Nourishment makes an important contribution to the history of food.