“Incidentally, the long-held idea that spices were used to mask rotting food doesn't stand up to much scrutiny. The only people who could afford most spices were the ones least likely to have bad meat, and anyway spices were too valuable to be used as a mask.”

“[Americans] were, for one thing, so smitten with the idea of progress that they invented things without having any idea whether those things would be of any use.”

“Part of the reason people could eat so well was that many foods that we now think of as delicacies were plenteous then. Lobsters bred in such abundance around Britain's coastline that they were fed to prisoners and orphans or ground up for fertilizer.”

“So, if people didn’t settle down to take up farming, why then did they embark on this entirely new way of living? We have no idea – or actually, we have lots of ideas, but we don’t know if any of them are right. According to Felipe Fernández-Armesto, at least thirty-eight theories have been put forward to explain why people took to living in communities: that they were driven to it by climatic change, or by a wish to stay near their dead, or by a powerful desire to brew and drink beer, which could only be indulged by staying in one place.”

“Rat bites are almost certainly under reported because only the most serious cases attract attention, but even using the most conservative figures, at least fourteen thousand people in the United States are attacked by rats each year.”

“And there was never a better time to delve for pleasure in language than the sixteenth century, when novelty blew through English like a spring breeze. Some twelve thousand words, a phenomenal number, entered the language between 1500 and 1650, about half of them still in use today, and old words were employed in ways not tried before. Nouns became verbs and adverbs; adverbs became adjectives. Expressions that could not have grammatically existed before - such as 'breathing one's last' and 'backing a horse', both coined by Shakespeare - were suddenly popping up everywhere.”

“It’s a bit burned,” my mother would say apologetically at every meal, presenting you with a piece of meat that looked like something — a much-loved pet perhaps — salvaged from a tragic house fire. “But I think I scraped off most of the burned part,” she would add, overlooking that this included every bit of it that had once been flesh. Happily, all this suited my father. His palate only responded to two tastes - burned and ice cream — so everything suited him so long as it was sufficiently dark and not too startlingly flavorful. Theirs truly was a marriage made in heaven, for no one could burn food like my mother or eat it like my dad.”