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A History of English Food by Clarissa Dickson Wright
  

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I must have read every history of British/English food and eating there is but this has to be the best. The fact that Clarissa Dickson Wright has a huge array of knowledge to draw on to write this history is a major plus, I doubt if other authors in the field have ever eaten seal, killed a pig, experimented with everything from medieval recipes to Woolton pie and visited many of the places and historical remains mentioned in the book. She is also willing to question established ideas and theories such as the perceived lack of vegetables in the early diet, the merits of Mrs Beeton and the so called convenience food of our day. Her range is breathtaking, I’ve enjoyed every reading minute and learned a huge amount.

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A History of English Food by Clarissa Dickson Wright by Random House Audiobooks

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Synopsis

A History of English Food by Clarissa Dickson Wright

In this magnificent guide to England's cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers' market, visiting the Tudor working man's table and a Georgian kitchen along the way. Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.

Reviews

A chatty and fascinating crawl from Medieval times when pigeons, eels and nettles were staples, to the pizzas, baked beans and chips of today . . . consistently entertaining and informative. -- Daily Mail

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

6th September 2012

Author

Clarissa Dickson Wright

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Publisher

Arrow Books Ltd an imprint of Cornerstone

Format

Paperback
512 pages

Categories

History
Cookery, Food and Drink
Biography / Autobiography
eBook Favourites
eBook Favourites

National & regional cuisine

ISBN

9780099514947

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