A village gathers the harvest and celebrates with a feast. A cook adds foraged herbs to a pottage that will feed the entire household of a country estate. Lifting hands in prayer, a monk begins his fast.Every meal was charged with meaning before the industrial revolution ushered in processed food. The things we value most in food today - seasonality, local ingredients and community - were at the heart of every dish. In Daily Bread, historian Charlie Taverner reconstructs the lost flavours and surprising culinary diversity of the past, from bustling and bloody markets in medieval London, summer carnivals in Renaissance Italy to holy brewing in the monasteries of Northern Europe and famine on the frigid coast of New England. What emerges is a colourful, mouth-watering exploration of how food has shaped our history.