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Author: Dorothy Hartley
Publisher: Piatkus Books
ISBN: 9780749942151
Category : Cooking, English
Languages : en
Pages : 0
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Book Description
First published in 1954, this book deals with the infinite variety of English cooking as well as many aspects of English life and history, from the rules of conduct for a medieval banquet to the way to make perfect mashed potatoes.
Author: Dorothy Hartley
Publisher: Piatkus Books
ISBN: 9780749942151
Category : Cooking, English
Languages : en
Pages : 0
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Book Description
First published in 1954, this book deals with the infinite variety of English cooking as well as many aspects of English life and history, from the rules of conduct for a medieval banquet to the way to make perfect mashed potatoes.
Author: C. M. Woolgar
Publisher: Yale University Press
ISBN: 0300181914
Category : Cooking
Languages : en
Pages : 373
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Book Description
In this revelatory work of social history, C. M. Woolgar shows that food in late-medieval England was far more complex, varied, and more culturally significant than we imagine today. Drawing on a vast range of sources, he charts how emerging technologies as well as an influx of new flavors and trends from abroad had an impact on eating habits across the social spectrum. From the pauper's bowl to elite tables, from early fad diets to the perceived moral superiority of certain foods, and from regional folk remedies to luxuries such as lampreys, Woolgar illuminates desire, necessity, daily rituals, and pleasure across four centuries.
Author: Nigel Slater
Publisher: HarperCollins UK
ISBN: 0007370040
Category : Cooking
Languages : en
Pages : 393
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Book Description
Like Nigel Slater’s multi-award-winning food memoir ‘Toast’, this is a celebration of the glory, humour, eccentricities and embarrassments that are the British at Table.
Author: Clarissa Dickson Wright
Publisher: Random House
ISBN: 1448107458
Category : Cooking
Languages : en
Pages : 505
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Book Description
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.
Author: George Orwell
Publisher: Penguin Canada
ISBN:
Category : Biography & Autobiography
Languages : en
Pages : 70
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Book Description
In May 2005 Penguin will publish 70 unique titles to celebrate the company's 70th birthday. The titles in the Pocket Penguins series are emblematic of the renowned breadth of quality of the Penguin list and will hark back to Penguin founder Allen Lane's vision of good books for all'. political thinkers of the twentieth century, he is also the author of the bestselling Penguin title of all time: Animal Farm first published in Penguin in 1951. These heartfelt essays demonstrate Orwell's wide-ranging appeal, and range from political manifesto to affectionate consideration of what being English truly means.
Author: Proffessor John Burnett
Publisher: Routledge
ISBN: 1136090843
Category : History
Languages : en
Pages : 373
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Book Description
What did Queen Victoria have for dinner? And how did this compare with the meals of the poor in the nineteenth century? This classic account of English food habits since the industrial revolution answers these questions and more.
Author: Glyn Hughes
Publisher: Lulu.com
ISBN: 0244029636
Category : Cooking
Languages : en
Pages : 296
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Book Description
Collected over thirty years of research as leader of the "Foods of England" project, Glyn Hughes from the Peaks of Derbyshire brings togher over one thousand of the oddest and most forgotten of old English foods, together with actual receipts (not "recipe", that's French) to make them ... -- Back cover
Author: P. W. Hammond
Publisher: Sutton Publishing
ISBN: 9780750937733
Category : History
Languages : en
Pages : 200
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Book Description
Based on archaeological and written evidence, this book deals with everything we know about medieval food, from hunting and harvesting to food hygiene and the organization of a large household kitchen. Peter Hammond evaluates the nutritional value of medieval food, the customs associated with its serving and eating, and the organisation of feasts, supported by innumerable facts and figures and examples from sources. The book is now available in a smaller paperback edition with black and white illustrations.
Author: Delora Jones
Publisher:
ISBN: 9780953355709
Category : Cookery, American
Languages : en
Pages : 240
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Book Description
American Cooking in England is designed not just for Americans living in England but also for anyone who owns a cookbook written for the American market. It contains around 50 American recipes that have been home-tested in England.
Author: Stephen Mennell
Publisher: University of Illinois Press
ISBN: 9780252064906
Category : Cooking
Languages : en
Pages : 412
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Book Description
So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. Debunking myths along the way, All Manners of Food is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food, fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.
