A history of English food / Clarissa Dickson Wright.
Material type:
TextPublication details: London : Random House, 2011Edition: 1st edDescription: xi, 500 p., [40] p. of plates : ill. (some col.), ports., facsims. ; 24 cmISBN: 9781905211852 (hbk.)Subject(s): Food -- Great Britain -- History | Diet -- Great Britain -- History | Food -- history | Diet -- historyDDC classification: 641.30941 Summary: 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 of Aragon to the foodies of today.
| Item type | Current library | Home library | Call number | Status | Notes | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
| JKRC Social Science Complex | JKRC Social Science Complex | 641.30941 WRI (Browse shelf(Opens below)) | Available | PN103068 | BCL243 |
Includes bibliographical references (p.485-489) and index.
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 of Aragon to the foodies of today.
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