In this major new history of English food, Clarissa Dickson Wright takes the reader on a journey from the time of the Second Crusade and the feasts of medieval kings to the cuisine - both good and bad - of the present day.
She looks at the shifting influences on the national diet as new ideas and ingredients have arrived, and as immigrant communities have made their contribution to the life of the country. She evokes lost worlds of open fires and ice houses, of constant pickling and preserving, and of manchet loaves and curly-coated pigs. And she tells the stories of the chefs, cookery book writers, gourmets, and gluttons who have shaped public taste, from the salad-loving Catherine of Aragon to the foodies of today.
Above all, she gives a vivid sense of what it was like to sit down to the meals of previous ages, whether an 18th-century labourer's breakfast or a 12-course Victorian banquet or a lunch out during the Second World War. Insightful and entertaining by turns, this is a magnificent tour of nearly 1,000 years of English cuisine, peppered with surprises and seasoned with Clarissa Dickson Wright's characteristic wit.
We've sent an email with your order details. Order ID #:
To access this title, visit your library in the app or on the desktop website.
Fascinating, entertaining and informative
Really great to hear the story told by the author herself.
we all know about her obvious passion for cooking, but few know that Clarissa has an equally deep knowledge of history and in particular food and its introduction to the British Isles through history, whose influence on the commonwealth through the 18th and 19th centurys is the resulting fabric of my own culinary heritage.
Familiar and warm, she reads in a conversational voice, and its as though you are sitting talking with her over a cup of tea.
What you never suspected about british food, the aristocracy and the poor.
Loved it. Vale Clarissa- thank the universe you penned your great work to leave as your legacy!
- Carole Withane
Interesting food history