Food and Cooking in Victorian England PDF Download
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Author: Andrea Broomfield
Publisher:
ISBN:
Category : Cooking, British
Languages : en
Pages : 0
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Book Description
Author: Andrea Broomfield
Publisher:
ISBN:
Category : Cooking, British
Languages : en
Pages : 0
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Book Description
Author: Maggie Black
Publisher:
ISBN: 9781850740858
Category : Cookery
Languages : en
Pages : 47
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Book Description
Author: Annie Gray
Publisher: September Publishing
ISBN: 191090760X
Category : Cooking
Languages : en
Pages : 276
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Book Description
A sumptuous cookery book and the definitive guide to the life, times and tastes of the world's favourite Victorian cook Mrs Crocombe. As seen on English Heritage's The Victorian Way YouTube series. Mrs Crocombe is the star of English Heritage's wildly popular YouTube series, The Victorian Way. In delightful contrast to the high-octane hijinks of many YouTube celebrities, The Victorian Way offers viewers a gentle glimpse into a simpler time - an age when tea was sipped from porcelain, not from plastic cups; when mince pies were meaty and nothing was wasted; when puddings were in their pomp and no kitchen was complete without a cupboard full of copper pots and pans. Avis Crocombe really did exist. She was head cook at Audley End House in Essex from about 1878 to 1884. Although only a little is known about her life, her handwritten cookery book was passed down through her family for generations and rediscovered by a distant relative in 2009. It's a remarkable read, and from the familiar (ginger beer, custard and Christmas cake) to the fantastical (roast swan, preserved lettuce and fried tongue sandwiches), her recipes give us a wonderful window into a world of flavour from 140 years ago. How to Cook the Victorian Way is the definitive guide to the life, times and tastes of the world's favourite Victorian cook. The beautifully photographed book features fully tested and modernised recipes along with a transcription of Avis's original manuscript, plus insights into daily life at Audley End by Dr Annie Gray and Dr Andrew Hann, and a foreword by the face of Mrs Crocombe, Kathy Hipperson. It showcases the best recipes from Mrs Crocombe's own book, alongside others of the time, brought together so that every reader can put on their own Victorian meal. It's a moreish smorgasbord of social history an absolute must for fans, foodies and anyone with an appetite for the past. Please note this is a fixed-format ebook with colour images and may not be well-suited for older e-readers.
Author: Mary-Anne Boermans
Publisher: Random House
ISBN: 147352265X
Category : Cooking
Languages : en
Pages : 432
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Book Description
Mary-Anne Boermans believes passionately that traditional British food, refined over centuries, can be tastier, healthier, more exciting and easier to prepare than anything mass-produced. Moreover, by following the collective wisdom of our culinary ancestors we can both save money and drastically reduce food wastage. DEJA FOOD is a return to the food of times past. It is how we used to eat, being inventive with the less expensive cuts of meat, using richly flavoured leftovers to create stunning new dishes, making the most of seasonal ingredients served simply and deliciously in ways we have forgotten. It’s frugal, but full of flavour, deliciously different, yet proudly traditional. This delectable collection includes recipes for meat, poultry, game, offal, vegetable and fish. There are skinks, hashes, puddings and pies. Goose, shrimp, parsnips et al will be potted, stewed and fricasseed into hearty, flavourful food that stands up to the best modern recipes. And Mary-Anne will reveal the fascinating stories behind the dishes. DEJA FOOD is real food, perfected over centuries, that is just as mouth-watering today as it was then.
Author: Eliza Acton
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 448
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Book Description
Author: Dorothy Hartley
Publisher: Hachette UK
ISBN: 0349401772
Category : Cooking
Languages : en
Pages : 684
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Book Description
FOOD IN ENGLAND became an instant classic when it was first published in 1954, and its eclectic mix of recipes, anecdotes, household hints, spells and history has had a deep influence on countless English cooks and food writers since. With wit and wisdom, Dorothy Hartley explores the infinite variety of English cooking, as well as many aspects of English life and culture. From the rules of conduct for a medieval banquet to the way to make perfect mashed potatoes, from how to dress a crab to the ultimate recipe for strawberries and cream, FOOD IN ENGLAND will delight all admirers - and consumers - of modern British cookery. An irresistible tour through centuries of culinary history, illuminated with Hartley's own lively illustrations, FOOD IN ENGLAND is a unique glimpse into England's past.
Author: C. Anne Wilson
Publisher: Academy Chicago Publishers, Limited
ISBN:
Category : Cooking
Languages : en
Pages : 496
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Book Description
This enormously readable and entertaining history covers the choice and preparations of food in Britain from the days of the hunter/gatherers to the Industrial revolution, and gives at the same time a table-top perspective of class structure, religion, politics and social usage. In addition, unique old recipes are scattered through the book, along with a plethora of delightful illustrations.
Author: Alena Friedrich
Publisher: GRIN Verlag
ISBN: 3638198715
Category : Foreign Language Study
Languages : en
Pages : 25
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Book Description
Seminar paper from the year 2001 in the subject English Language and Literature Studies - Culture and Applied Geography, grade: 1,3 (A), University of Leipzig (Culture Studies GB), course: Looking Into England. The English Question, language: English, abstract: Ziel dieser Arbeit ist es, die Ursprünge und Traditionen der englischen Küche zu untersuchen und eventuelle Beziehungen zur Ernährung der Engländer heutzutage aufzuzeigen. Dabei wird die Historie des englischen Essens bis in römische Zeiten zurückverfolgt und ihre Entwicklung dann bis in die heutige Zeit untersucht. Stereotypische Konzepte wie die Vorliebe der Engländer für weißes Brot, Fleisch und der oftmals kritisierte 'fade Geschmack' englischen Essens sollen ebenfalls untersucht werden. Am Ende der Arbeit soll diskutiert werden, ob es so etwas wie 'typisch' englische Küche überhaupt gibt und, wenn ja, worin sich diese widerspiegelt und von, beispielsweise, der schottischen oder walisischen Küche unterscheidet.
Author: Emma Kay
Publisher: Amberley Publishing Limited
ISBN: 1445646552
Category : History
Languages : en
Pages : 330
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Book Description
Journey through Britain’s food history and discover the fascinating, gruesome and wonderful culinary traditions of the Victorians.
Author: John Egerton
Publisher: Knopf
ISBN: 0307834565
Category : Cooking
Languages : en
Pages : 599
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Book Description
This lively, handsomely illustrated, first-of-its-kind book celebrates the food of the American South in all its glorious variety—yesterday, today, at home, on the road, in history. It brings us the story of Southern cooking; a guide for more than 200 restaurants in eleven Southern states; a compilation of more than 150 time-honored Southern foods; a wonderfully useful annotated bibliography of more than 250 Southern cookbooks; and a collection of more than 200 opinionated, funny, nostalgic, or mouth-watering short selections (from George Washington Carver on sweet potatoes to Flannery O’Connor on collard greens). Here, in sum, is the flavor and feel of what it has meant for Southerners, over the generations, to gather at the table—in a book that’s for reading, for cooking, for eating (in or out), for referring to, for browsing in, and, above all, for enjoying.
