▁food ▁culture ▁and ▁history ▁led ▁to ▁the ▁publication ▁of ▁The ▁Her etic ' s ▁Fe ast ▁– ▁a ▁History ▁of ▁Veg et arian ism ▁in ▁ 1 9 9 3 ▁( also ▁published ▁in ▁the ▁US ▁in ▁ 1 9 9 5 , ▁and ▁winning ▁a ▁special ▁mention ▁in ▁the ▁Premio ▁Lang he ▁Cer etto ▁prize ▁of ▁Italy ), ▁the ▁award - win ning ▁ ▁British ▁Food ▁– ▁an ▁Ext ra ordinary ▁Th ous and ▁Years ▁of ▁History ▁in ▁ 2 0 0 2 , ▁and ▁his ▁recently ▁published ▁book ▁From ▁Mic rol ith s ▁to ▁Mic row aves ▁– ▁The ▁E volution ▁of ▁British ▁Agricult ure , ▁Food ▁and ▁Cook ing , ▁an ▁account ▁of ▁the ▁long ▁history ▁of ▁far ming , ▁food ▁and ▁cook ery ▁in ▁Britain ▁and ▁how ▁our ▁national ▁cu is ine ▁was ▁for ged . ▁ ▁Cook ery ▁books ▁ ▁From ▁early ▁on ▁Col in ▁Sp encer ' s ▁cre ative ▁instinct s ▁were ▁applied ▁to ▁food ▁and ▁cook ery , ▁and ▁in ▁ 1 9 7 8 ▁his ▁book ▁G our met ▁Cook ing ▁for ▁Veg et ari ans ▁was ▁published . ▁ ▁That ▁was ▁followed ▁through ▁the ▁ 8 0 s ▁and ▁ 9 0 s ▁by ▁a ▁series ▁of ▁other ▁cook ery ▁books , ▁tot alling ▁ 1 8 ▁in ▁all . ▁ ▁For ▁four teen ▁years ▁he ▁wrote ▁a ▁regular ▁food ▁column ▁for ▁the ▁Guardian . ▁ ▁His ▁column ▁was ▁particularly ▁concerned ▁with ▁expl oring ▁current ▁issues ▁and ▁anx iet ies ▁about ▁food ▁production