The Englishman's Food: Five Centuries of English Diet

Front Cover
Random House, Jul 31, 2012 - History - 496 pages

Medieval gardens; cookshops; spices; ale, beer, wine and spirits; the food of peasants, labourers, townspeople, the wealthy, the poor and the country gentleman; fish, meat and game; the feeding of infants, children; dairy products; vitamins, proteins, fat and fibre; the adulteration of food; the four bottle man; bread; poaching; tea, coffee and chocolate; food in schools and institutions; sugar and sweetmeats; root crops; the agricultural revolution; the importance of 'white meats', the vegetarian diet; menus and recipes. . .

The Englishman's Food was first published in 1939, fully revised in 1957 and now appears with a new updating introduction. A ground-breaking book, it is a fascinating and authoritative survey of food production, consumption, fashions and follies over a period of five hundred years.

Reprinted with a new introduction by food editor Tom Jaine.

 

Contents

8 DIETS IN ORPHANAGES AND SCHOOLS
CHAPTER XII
2 VIEWS ON DIGESTION
5 THE EXPERIMENTS OF WILLIAM STARK22
CHAPTER XIII
5 THE AMOUNT OF FOOD REQUIRED
CHAPTER XIV
CHAPTER XV

CHAPTER I
3 LIVESTOCK
4 RISE OF THE TENANT FARMER
6 DEVELOPMENT OF GARDENS IN THE SIXTEENTH CENTURY
CHAPTER II
4 FISH SOLD IN THE TOWNS
7 SOPHISTICATION OF ALE AND BEER
CHAPTER III
2 THE FOOD OF THE MANOR SERVANTS AND FARMERS
4 THE TOWNSMANS FOOD
6 FYSSHE DAYES
CHAPTER IV
3 VIEWS ON INFANT FEEDING
7 BUTTER
12 VITAMIN A
15 STONE
18 STARVATION
PART TWO
CHAPTER V
4 MARKET GARDENS
8 THE FOOD OF THE LABOURING CLASSES
11 HOSPITAL DIETS
16 FRUIT AND VEGETABLES
17 SUGAR AND SWEETMEATS
Tea Coffee and Chocolate
CHAPTER VI
4 VIEWS ON DIGESTION
6 GREENSICKNESS
CHAPTER VII
CHAPTER VIII
4 FORMATION OF TEETH
6 STATE OF EARLY ENGLISH TEETH
PART THREE
CHAPTER IX
4 EXPERIMENTAL AGRICULTURE
9 POTATOES
CHAPTER X
3 MEAT
7 THE ADULTERATION AND CONTAMINATION OF FOODS
9 TEA
CHAPTER XI
2 THE FOOD OF THE COUNTRY GENTLEMAN
5 THE MEALS OF THE ARTISAN AND WORKING CLASSES
6 THE FOOD OF THE PEOPLE IN POVERTY AND DEARTH
PART FOUR
CHAPTER XVI
CHAPTER XVII
THE LANCENTS DETECTIVE FORCE
4 MILK
6 BUTTER
9 WATER SUPPLY
CHAPTER XVIII
6 REFRIGERATED MEAT
CHAPTER XIX
2 THE RICH MANS DIET
3 FOOD IN SCHOOLS
CHAPTER XX
3 THE VALUE OF NITROGENOUS FOODS
4 NITROGENOUS FOODS AND MUSCULAR WORK
7 ENERGY VALUE OF FOODS
CHAPTER XXI
I WITHOUT HARD LABOUR per week
DIETARY PROPOSED BY SELECT COMMITTEE11
CHAPTER XXII
2 RICKETS
4 COD LIVER OIL AND TUBERCULOSIS
7 EFFECTS OF THE INTRODUCTION OF ROLLERMILL WHITE BREAD
9 VEGETARIAN DIET
10 FRUIT CURES
PART FIVE
CHAPTER XXIII
3 MATERNAL AND INFANT WELFARE
5 WHAT ARE PROTEINS?
6 FOOD VALUE OF PROTEIN
9 EXPERIMENTAL SCURVY
CHAPTER XXIV
3 BETWEEN THE WARS19
4 SECOND WORLD WAR
5 SINCE 1945
11 CEREALS AND POTATOES
ACKNOWLEDGMENTS
APPENDIX A
APPENDIX B
APPENDIX C
INDEX
Version 10
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About the author (2012)

Jack Cecil Drummond was born in 1891 and educated at King's College, London, where he studied chemistry. His working life was spent at the leading edge of theoretical nutrition. For twenty years he was Professor of Biochemistry at University College, London, where he met his wife Anne Wilbraham. During the Second World War he worked as scientific adviser to the Ministry of Food. He was knighted in 1944 and in 1945 he embarked on a new post-war career as research director of the Boots Pure Drug Company. An early member of André Simon's Wine and Food Society, he was a man of well-rounded interests with a remarkable gift for communication.

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