History of English food
Material type:
TextPublication details: London Arrow Books 2012Description: xi, 500 p. ill. (some col.) 20 cmISBN: - 9780099514947
- 641.300942 23 DI-H
- GT2853.G7 D53 2012
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| Item type | Home library | Collection | Call number | Status | Notes | Date due | Barcode | |
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OPJGU Sonepat- Campus Main Library | General Books | 641.300942 DI-H (Browse shelf(Opens below)) | Available | Gifted by Prof Andrew Hay | 016252 |
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| 641.3 MC-F Food around the world a cultural perspective | 641.3009 PI-F Food in world history | 641.3009411 HO-C Caledonian feast | 641.300942 DI-H History of English food | 641.300954 SE-F Feast and fasts a history of food in India | 641.33720954 SA-C Chai the experience of Indian tea | 641.5 PA-D Dakshin vegetarian cuisine from South India |
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.
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