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.
Random House UK
Clarissa Dickson Wright
A History of English Food
7.70 x 5.00 x 1.40 Inches