A history of English food
By: Clarissa Dickson Wright
Publisher: Random House
Published: 2011
Place of publication: London
Language: eng
Number of pages: 500
ISBN-13: 9781905211852
Subjects: Food; Diet; History
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.
Notes: Includes bibliographical references (p.485-489) and index.