A history of English food
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Word Count
125,000 words, Guess
Page Count
500 pages
Identifiers
- Internet Archivehistoryofenglish0000dick
- ISBN-101905211856
- ISBN-139781905211852
- Library of Congress Control Number2011535491
- OCLC Control Number751745454
and 2 more
- Better World Books9781905211852
- Open LibraryOL25205644M
Classifications
- DDC641.30941
- LCCGT2853.G7 D53 2011
- LCCTX360
and 1 more
- LCCTX360.G7 D53 2011
Description
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.
Subjects
Other Editions
- A history of English food
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