A History Of English Food

Author: Clarissa Dickson Wright
Editor: Random House
ISBN: 1448107458
Size: 20,83 MB
Format: PDF, Kindle
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In this magnificent guide to England's cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers' market, visiting the Tudor working man's table and a Georgian kitchen along the way. Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.

Consuming Passions

Author: Philippa Pullar
Editor: Hamish Hamilton
ISBN:
Size: 13,83 MB
Format: PDF
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Food And Cooking In Victorian England

Author: Andrea Broomfield
Editor: Greenwood Publishing Group
ISBN: 9780275987084
Size: 20,25 MB
Format: PDF, ePub, Mobi
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Provides a history of food and cooking in Victorian England, explaining how recipes reflected their writers' socioeconomic status, detailing the evolution of breakfast and lunch, and tracing the snob appeal of foods with French names.

British Food

Author: Colin Spencer
Editor: Columbia University Press
ISBN: 9780231131100
Size: 15,38 MB
Format: PDF, ePub
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Traces the history of British cuisine, exploring the factors that have influenced and changed eating in Britain, describing the rich variety of foods that define British cuisine, and recounting various culinary traditions.

Spicing Up Britain

Author: Panikos Panayi
Editor: Reaktion Books
ISBN: 1861896220
Size: 11,20 MB
Format: PDF, ePub
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From the arrival of Italian ice-cream vendors and German pork butchers, to the rise of Indian curry as the national dish, Spicing Up Britain uncovers the fascinating history of British food over the last 150 years. Panikos Panayi shows how a combination of immigration, increased wealth, and globalization have transformed the eating habits of the English from a culture of stereotypically bland food to a flavorful, international cuisine. Along the way, Panayi challenges preconceptions about British identity, and raises questions about multiculturalism and the extent to which other cultures have entered British society through the portal of food. He argues that Britain has become a country of vast ethnic diversity, in which people of different backgrounds—but still British—are united by their readiness to sample a wide variety of foods produced by other ethnic groups. Taking in changes to home cooking, restaurants, grocery shops, delis, and cookbooks, Panayi’s flavorful account will appeal to a wide range of readers interested in ethnic cooking, food history, and the social history of Britain. “Wearing his twin hats of foodie and social historian, Panikos Paniyi can appall as well as engender salivation on his tour d’horizon of the multicultural history of British food. His book demonstrates convincingly that whether drawing on its former colonial and imperial possessions . . . or on its European neighbors, the openness of British society has truly enriched its diet and produced its present-day variegated cuisine.”—Washington Times

Cuisine And Culture

Author: Linda Civitello
Editor: John Wiley & Sons
ISBN: 0470403713
Size: 16,30 MB
Format: PDF
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Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, this third edition of Cuisine and Culture presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food.

A History Of The Food Of Paris

Author: Jim Chevallier
Editor: Rowman & Littlefield
ISBN: 144227283X
Size: 13,77 MB
Format: PDF, ePub, Mobi
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Paris has played a unique role in world gastronomy, influencing cooks and gourmets across the world. It has served as a focal point not only for its own cuisine, but for regional specialties from across France. For tourists, its food remains one of the great attractions of the city itself. Yet the history of this food remains largely unknown. A History of the Food of Paris brings together archaeology, historical records, memoirs, statutes, literature, guidebooks, news items, and other sources to paint a sweeping portrait of the city’s food from the Neanderthals to today’s bistros and food trucks. The colorful history of the city’s markets, its restaurants and their predecessors, of immigrant food, even of its various drinks appears here in all its often surprising variety, revealing new sides of this endlessly fascinating city.

A History Of Cooks And Cooking

Author: Michael Symons
Editor: University of Illinois Press
ISBN: 9780252071928
Size: 12,90 MB
Format: PDF
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'Man is the cooking animal', said the biographer James Boswell. This sentiment is the foundation of a remarkable and innovative approach to human history by the Australian restauranteur and food critic, Michael Symons.

Arabella Boxer S Book Of English Food

Author: Arabella Boxer
Editor: Penguin UK
ISBN: 024196167X
Size: 15,97 MB
Format: PDF, Kindle
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A Book of English Food is an elegant compendium of brilliant recipes adapted from the cookery books of the 1920s and 1930s by Arabella Boxer, with beautiful new illustrations by Cressida Bell. Arabella Boxer's Book of English Food describes the delicious dishes - and the social conditions in which they were prepared, cooked and eaten - in the short span between the two World Wars when English cooking suddenly blossomed. The food in these wonderful recipes comes from the great country houses, where little had changed since Victorian times, the large houses in London and the South, where fashionable hostesses vied with each other to entertain the most distinguished guests at their tables, and less grand establishments, like those in Bloomsbury where the painters and writers of the day contrived to lead cultured and civilised lives on little money. Containing 200 recipes, drawn from cookery books, magazines of the period, family sources or from talking to survivors who still remember those days, A Book of English Food is a fascinating glimpse into another world, and a celebration of English cooking at its finest. 'That rare thing, a cookery book with an argument: viz, that English cookery was once both good and independent of the cuisines of her neighbours . . . a rollicking good read' Observer 'I still find the calm elegance of her writing an inspiration' Nigel Slater 'A treasury of social gossip . . . immensely enjoyable and useful' Spectator 'A captivating exploration and celebration of the flowering of English cooking in the 1920s and 30s' Financial Times 'I recommend it, not only for its excellent food but also for the superb introductions and details of social history in the great houses with their shimmering hostesses' Evening Standard Arabella Boxer was born in 1934 and educated in the UK, Paris and Rome. She has written for the Sunday Times magazine and the Telegraph magazine and was Food Writer for Vogue from 1966 to 1968 and 1975 to 1991. She was awarded the Glenfiddich Cookery Writer of the Year Award in 1975 and 1978, a Glenfiddich Special Award in 1992 and won the 1991 André Simon Award and the 1992 Michael Smith Macallan Award for fine writing about British food. Arabella Boxer is the author of a number of cookery books, including First Slice Your Cookbook, Arabella Boxer's Garden Cookbook, Mediterranean Cookbook, The Sunday Times Complete Cookbook and A Visual Feast (with Tessa Traeger). A founding member of the Guild of Food Writers, she lives in London.

The Cambridge World History Of Food

Author: Kenneth F. Kiple
Editor: Cambridge University Press
ISBN: 9780521402156
Size: 15,73 MB
Format: PDF, ePub
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A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.