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Author : Glyn Hughes
Publisher :
Page : 170 pages
File Size : 37,29 MB
Release : 2018-05-31
Category :
ISBN : 9780244090845
The Essential pocket edition of lost foods and forgotten treats from Glyn Hughes' Foods of England project. More than three hundred traditional English receipts (yes, 'receipt', 'recipe' is French)
Author : Glyn Hughes
Publisher : Lulu.com
Page : 296 pages
File Size : 34,22 MB
Release : 2017-08-31
Category : Cooking
ISBN : 0244029636
Collected over thirty years of research as leader of the "Foods of England" project, Glyn Hughes from the Peaks of Derbyshire brings togher over one thousand of the oddest and most forgotten of old English foods, together with actual receipts (not "recipe", that's French) to make them ... -- Back cover
Author : Dorothy Hartley
Publisher : Hachette UK
Page : 684 pages
File Size : 36,44 MB
Release : 2014-07-03
Category : Cooking
ISBN : 0349401772
FOOD IN ENGLAND became an instant classic when it was first published in 1954, and its eclectic mix of recipes, anecdotes, household hints, spells and history has had a deep influence on countless English cooks and food writers since. With wit and wisdom, Dorothy Hartley explores the infinite variety of English cooking, as well as many aspects of English life and culture. From the rules of conduct for a medieval banquet to the way to make perfect mashed potatoes, from how to dress a crab to the ultimate recipe for strawberries and cream, FOOD IN ENGLAND will delight all admirers - and consumers - of modern British cookery. An irresistible tour through centuries of culinary history, illuminated with Hartley's own lively illustrations, FOOD IN ENGLAND is a unique glimpse into England's past.
Author : Colin Spencer
Publisher : Columbia University Press
Page : 428 pages
File Size : 33,83 MB
Release : 2003
Category : Cooking
ISBN : 9780231131100
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.
Author : Elizabeth Martyn
Publisher : Random House (UK)
Page : 328 pages
File Size : 11,63 MB
Release : 1988
Category : Business & Economics
ISBN :
"Introducing cooking from all over the British Isles, this book contains over 400 recipes and concentrates on recipes that make the best use of British produce. The book explains local ingredients and lists annual food fairs and festivals, as well as listing the recipes." -- Amazon.de viewed August 31, 2020.
Author : C. M. Woolgar
Publisher : Yale University Press
Page : 373 pages
File Size : 10,31 MB
Release : 2016-01-01
Category : Cooking
ISBN : 0300181914
In this revelatory work of social history, C. M. Woolgar shows that food in late-medieval England was far more complex, varied, and more culturally significant than we imagine today. Drawing on a vast range of sources, he charts how emerging technologies as well as an influx of new flavors and trends from abroad had an impact on eating habits across the social spectrum. From the pauper's bowl to elite tables, from early fad diets to the perceived moral superiority of certain foods, and from regional folk remedies to luxuries such as lampreys, Woolgar illuminates desire, necessity, daily rituals, and pleasure across four centuries.
Author : Stephen Mennell
Publisher : University of Illinois Press
Page : 412 pages
File Size : 35,1 MB
Release : 1996
Category : Cooking
ISBN : 9780252064906
So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. Debunking myths along the way, All Manners of Food is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food, fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.
Author : Keith Stavely
Publisher : Univ of North Carolina Press
Page : 408 pages
File Size : 13,85 MB
Release : 2006-03-08
Category : Cooking
ISBN : 0807876720
From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's cuisine, from the English settlers' first encounter with Indian corn in the early seventeenth century to the nostalgic marketing of New England dishes in the first half of the twentieth century. Focusing on the traditional foods of the region--including beans, pumpkins, seafood, meats, baked goods, and beverages such as cider and rum--the authors show how New Englanders procured, preserved, and prepared their sustaining dishes. Placing the New England culinary experience in the broader context of British and American history and culture, Stavely and Fitzgerald demonstrate the importance of New England's foods to the formation of American identity, while dispelling some of the myths arising from patriotic sentiment. At once a sharp assessment and a savory recollection, America's Founding Food sets out the rich story of the American dinner table and provides a new way to appreciate American history.
Author : Florence White
Publisher :
Page : 400 pages
File Size : 46,39 MB
Release : 1999-11-01
Category : Cookery, English
ISBN : 9781903155004
Written in 1932, this English classic cookbook has become a vital resource for cooks across the world.
Author : C. M. Woolgar
Publisher : Oxford University Press on Demand
Page : 364 pages
File Size : 26,59 MB
Release : 2006-07-06
Category : Cooking
ISBN : 0199273499
'Food in Medieval England' draws on research across different disciplines to present a picture of the English diet from the early Saxon period up to 1540. It uses a range of sources, from the historical records of medieval farms, abbeys, & households both great & small, to animal bones, human remains, & plants from archaeological sites.