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.
| ISBN: | 9780099514947 |
| Publication date: | 6th September 2012 |
| Author: | Clarissa Dickson Wright |
| Publisher: | Arrow Books Ltd an imprint of Cornerstone |
| Format: | Paperback |
| Pagination: | 500 pages |
| Primary Genre | Biographies & Autobiographies |
| Other Genres: | |
| Recommendations: |
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.
A History of English Food features in the following genres: Biographies & Autobiographies, History, Cookery, Food and Drink, eBooks of the Month, Biography, Literature and Literary studies, History and Archaeology, Lifestyle, Hobbies and Leisure, Recommendations
A History of English Food is available in Paperback, Hardback
A History of English Food was written by Clarissa Dickson Wright and published by Arrow Books Ltd an imprint of Cornerstone
A History of English Food has 500 pages
£17.09
