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Since its founding, the Bodleian Library has become home to treasures from throughout history and every corner of the globe. From among this remarkable and historically rich collection, David Vaisey has selected nearly one hundred treasures with a particularly fascinating story to tell.
Rare books, music, manuscripts, ephemera, and maps, many of the treasures photographed and described for this lavish volume are well-loved around the world, from Jane Austen's manuscript of The Watsons to notebooks created by the poet Percy Bysshe Shelley, a map of Narnia drawn by C. S. Lewis, and...

Every day at noon in the dining hall of New College, Oxford in the 1770s, a feast was laid for students and the dons, clad in white waistcoats and wigs. They sat down to cod with oysters, ham, fowls, boiled beef, rabbits smothered with onions, mutton, veal collops, pork griskins, New College Puddings, mince pies, and roots (vegetables). That was only the first course. For the second course, they were served roast turkey, a haunch of venison, a brace of woodcocks, snipes, veal olives, trifle, blancmange, stewed pippins, and preserved quinces. Ralph Ayres was the genius behind this daily...