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A History of English Food by Clarissa Dickson Wright

A History of English Food

Biography / Autobiography   Cookery, Food and Drink   

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Insightful and entertaining by turns, this is a magnificent tour of nearly a thousand years of English cuisine with a vivid sense of time and place, peppered with surprises and seasoned with Clarissa Dickson Wright's characteristic wit.


A History of English Food by Clarissa Dickson Wright

In this major new history of English food, Clarissa Dickson Wright takes the reader on a journey from the time of the Second Crusade and the feasts of medieval kings to the cuisine - both good and bad - of the present day. She looks at the shifting influences on the national diet as new ideas and ingredients have arrived, and as immigrant communities have made their contribution to the life of the country. She evokes lost worlds of open fires and ice houses, of constant pickling and preserving, and of manchet loaves and curly-coated pigs. And she tells the stories of the chefs, cookery book writers, gourmets and gluttons who have shaped public taste, from the salad-loving Catherine or Aragon to the foodies of today. Above all, she gives a vivid sense of what it was like to sit down to the meals of previous ages, whether an eighteenth-century labourer's breakfast or a twelve-course Victorian banquet or a lunch out during the Second World War.

About the Author

Clarissa Dickson Wright

Clarissa Dickson Wright, formerly of ‘Two Fat Ladies’ fame, has nine cookery books, one Food Anthology and two autobiographies to her name. She co-authored the bestselling The Game Cookbook, A Greener Life and Sunday Roast for Kyle Books.

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Book Info

Publication date

30th November 1999


Clarissa Dickson Wright

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Biography / Autobiography
Cookery, Food and Drink



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