British Food: An Extraordinary Thousand Years of HistoryA masterful and witty account of Britain’s culinary heritage. This a revised and updated edition of an award-winning book, recognized as the authoritative work on the subject of British food. It is a breathtaking attempt to trace the changes to and influences on food in Britain from the Black Death, through the Enclosures, the Reformation, the Industrial Revolution, the rise of Capitalism to the present day. There has been a recent wave of interest in food culture and history and Colin Spencer’s masterful, readable account of Britain’s culinary history is a celebrated contribution to the genre. There has never been such an exciting, broad-scoped history of the food of these islands. It should remind us all of our rich past and the gastronomic importance of British cuisine. “A breathtakingly comprehensive, wide-ranging and fascinating food history.” —Daily Mail |
Contents
Norman Gourmets 11001300 | |
Anarchy and Haute Cuisine 13001500 | |
A Divided Century | |
Other Island Appetites | |
Glories of the Country Estate | |
Industry and Empire | |
Victorian Food | |
Food for | |
The Global Village | |
Wild Food Plants of the British Isles | |
Traditional British Cooking 354 | |
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Common terms and phrases
almond milk almonds anchovies bacon baked barley beans became beef Beeton began Black Death blancmange boiled bread breakfast Britain British British cuisine broth butter cabbage cakes cattle century cheese chicken classes cloves coffee cold colour cookery books cooking cows cream cuisine diet dining dinner dishes dried drink eaten egg yolks England English English cuisine feast fish flavoured flour French fresh fried fruit garden garlic ginger Hannah Glasse herbs household jelly King kitchen labourers land leeks lemon London meal meat medieval milk mixed mustard mutton Norman nutmeg onions op.cit oven oysters parsley pastry peas peasant pepper Pepys pickled pigs poached poor pork potatoes pottage pudding rabbits recipes rich roasted rock samphire salad salmon salt sauce Scotland servants served sliced soup spices stewed stuffed sugar sweet tarts taste throughout veal vegetables venison verjuice vinegar wheat wild wine