TY  - BOOK
AU  - Dickson Wright,Clarissa
TI  - History of English food 
SN  - 9780099514947
AV  - GT2853.G7 D53 2012
U1  - 641.300942 23
PY  - 2012///
CY  - London 
PB  - Arrow Books
KW  - Food
KW  - England
KW  - History
KW  - Diet
KW  - fast
N1  - 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
N2  - 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
ER  -