History of English food
Dickson Wright, Clarissa
History of English food - London Arrow Books 2012 - xi, 500 p. ill. (some col.) 20 cm
Originally published: London: Random House, 2011.
Includes bibliographical references and index.
1. Bacon and new-laid eggs: the medieval larder -- 2. Eastern spices and baked venison: the High Middle Ages -- 3. Marzipan and New World turkeys: the Tudor kitchen -- 4. Orange carrots and white bread: England in the age of Gloriana -- 5. Preserved quince and My Lord of Devonshire's pudding: the Elizabethan year -- 6. Double cream and pastry galleons: the early Stuarts -- 7. Coffee and My Lord Lumley's pease- porage: war and peace in the seventeenth century -- 8. Roast beef and sweet oranges: the late Stuarts -- 9. Turtle soup and plum pudding: the Georgian age -- 10. Roast hare and Indian curry: the era of Hannah Glasse -- 11. Pheasant consomme and forced peas: rich eating in the nineteenth century -- 12. Brown Windsor soup and high tea: the world of the Victorians -- 13. Omelette Arnold Bennett and bully beef: from the Edwardians to the eve of war -- 14. Spam and coronation chicken: the Second World War and the years of austerity -- 15. Prawn cocktail and pizza: modern English food.
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.
9780099514947
2012538934
GBB246842 bnb
016086063 Uk
Food--History--England
Diet--History--England
Food
England
History.
GT2853.G7 / D53 2012
641.300942 / DI-H
History of English food - London Arrow Books 2012 - xi, 500 p. ill. (some col.) 20 cm
Originally published: London: Random House, 2011.
Includes bibliographical references and index.
1. Bacon and new-laid eggs: the medieval larder -- 2. Eastern spices and baked venison: the High Middle Ages -- 3. Marzipan and New World turkeys: the Tudor kitchen -- 4. Orange carrots and white bread: England in the age of Gloriana -- 5. Preserved quince and My Lord of Devonshire's pudding: the Elizabethan year -- 6. Double cream and pastry galleons: the early Stuarts -- 7. Coffee and My Lord Lumley's pease- porage: war and peace in the seventeenth century -- 8. Roast beef and sweet oranges: the late Stuarts -- 9. Turtle soup and plum pudding: the Georgian age -- 10. Roast hare and Indian curry: the era of Hannah Glasse -- 11. Pheasant consomme and forced peas: rich eating in the nineteenth century -- 12. Brown Windsor soup and high tea: the world of the Victorians -- 13. Omelette Arnold Bennett and bully beef: from the Edwardians to the eve of war -- 14. Spam and coronation chicken: the Second World War and the years of austerity -- 15. Prawn cocktail and pizza: modern English food.
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.
9780099514947
2012538934
GBB246842 bnb
016086063 Uk
Food--History--England
Diet--History--England
Food
England
History.
GT2853.G7 / D53 2012
641.300942 / DI-H