While I have always had an interest in food culture, five years ago I was lucky enough to be traveling with friends through Andalusia and Morocco. During this trip I happened to be reading a recent re-print of Philippa Pullar's "Consuming Passions: a history of English food and appetite". While this book still remains one of the most interesting on the history of British food, what struck me was the similarity in the descriptions of dozens of extinct historical European recipes with the Moroccan dishes and ingredients that I was seeing.
This event gave me an amateur interest in historic foods and how they inter-relate, not only to other historic foods, but also to extant dishes. In my spare time I like to research historic foods, especially in the context of how these foods and traditions relate our attitudes to food now.
The name of this site is based on the title of my very favourite cooksbook, Robert May's "The Accomplisht Cook, or the Art and Mystery of Cookery". Published in the 17th century, it is a beautifully written book full of some of the most interesting British foods ever produced.