From comforting hypocras, caudels and possets, to exotic sherbert, nourishing beverages have been popular since prehistory. This book traces the history of liquid foods and drinks and the social context in which they were prepared and consumed. It looks at a number of beverages once significant but either little known today or existing only in a very different form. Amongst the potable foods described are prehistoric pottages with their strange ingredients, and their medieval successors. Cider, hot spiced ale and distilled wine are some of the stimulating drinks in this food history. Illustrations accompany the text and early recipes are included, modernized where necessary.