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| 001 | 17666361 | ||
| 003 | JGU | ||
| 005 | 20200417155426.0 | ||
| 007 | Paperback | ||
| 008 | 130320s2012 enkaf b 001 0 eng d | ||
| 010 | _a 2012538934 | ||
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_aGBB246842 _2bnb |
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| 016 | 7 |
_a016086063 _2Uk |
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| 020 | _a9780099514947 | ||
| 035 | _a(OCoLC)ocn794136145 | ||
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_aGT2853.G7 _bD53 2012 |
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_a641.300942 _223 _bDI-H |
| 100 | 1 |
_aDickson Wright, Clarissa _961391 |
|
| 245 | 1 | 2 | _aHistory of English food |
| 260 |
_aLondon _bArrow Books _c2012 |
||
| 300 |
_axi, 500 p. _bill. (some col.) _c20 cm |
||
| 500 | _aOriginally published: London: Random House, 2011. | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _a1. 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. | |
| 520 | _aIn 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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_aFood _zEngland _xHistory _961392 |
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