This book makes food boring. I love food history and cookbooks, this was not at all what I thought it would be. Sounds almost like he wants to be an academic but is failing at it.

This ethnobotanist's delight contains recipes for Panellets (Catalan almond & pine nut cakes) and Orange Omelet for Harlots and Ruffians (a recipe dating from about 1430 found in a cookbook by Johannes Bockenheim, a German who worked in Rome as a cook for Pope Martin V.)

I find the history of food and its origins absolutely fascinating. So informative, yet still funny, engaging, and readable.