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In a significant new history of English cuisine, Clarissa Dickson Wright takes the reader on a voyage from the Second Crusade period and medieval kings' feasts to contemporary gastronomy, both excellent and poor. She examines how the national cuisine has changed as a result of the introduction of fresh concepts and ingredients as well as the integration of immigrant populations into the fabric of society.
She conjures up forgotten eras of ice homes and open fireplaces, incessant pickling and preserving, manchet breads, and pigs with curly coats. She also explores the tales of the chefs, cookbook authors, gourmets, and gluttons who have influenced public taste, from Catherine of Aragon, who adored salads, to modern-day foodies.
Language
English
Publisher
Random House UK
Book Format
Paperback
Original Languages
English
Number of Pages
500
Author
Clarissa Dickson Wright
Title
A History of English Food
ISBN-13
9780099514947
Publication Date
October, 2012
Assembled Product Dimensions (L x W x H)
7.70 x 5.00 x 1.40 Inches
ISBN-10
009951494X
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