Food
Subtitle: an Oxford anthology
By: edited by Brigid Allen.
Contributors: Allen, Brigid.
Publisher: Oxford University Press
Published: 1994
Place of publication: Oxford; New York
Language: eng
Number of pages: 417
Subjects: Food; Cookery; Food habits
Description: Through the use of printed and unpublished manuscript sources Brigid Allen provides a fascinating history of the eating habits of families and individuals: how and where they shopped, methods of cooking and cooking utensils, what time they ate and even what names they gave their meals. Dining in and dining out are both addressed, and the experience of travellers abroad entertainingly chronicled.

Enforced or voluntary food deprivation is also examined, in a section that considers the effects of war, famine, and poverty, as well as the regimes of prisons and schools and the dubious attractions of dieting. From royal banquets to household accounts, from the Bible to Thomas Wolfe, from the diary of a castaway to instructions for dairy maids, this appetizing collection will appeal to anyone with an interest in food. Whatever your taste, Food will provide lasting nourishment.
Notes: Includes bibliographical references and indexes.