num_pages: 224
description: Nine recipes serve as entry points for detailing the history of food production cooking and diet throughout Queen Victoria's reign in England. More than that however Broomfield offers an introduction to the world of everyday dining food preparation and nutrition during one of the most interesting periods of English history. Food procurement kitchen duties and dining conventions were almost always dictated by one's socioeconomic status and one's gender but questions still remain. Who was most likely to dine out? Who was most likely to be in charge of the family flatware and fine china? Who washed the dishes? Who could afford a fine piece of meat once a week once a month or never? How much did one's profession dictate which meal times were observed and when? All these questions and more are answered in this illuminating history of food and cooking in Victorian England.
language: English
title: Food and Cooking in Victorian England: A History
publisher: Praeger