A history of English food
by Clarissa Dickson Wright
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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.
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Includes bibliographical references (p.485-489) and index.
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- Created February 15, 2012
- 6 revisions
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| December 22, 2022 | Edited by MARC Bot | import existing book |
| December 12, 2022 | Edited by MARC Bot | import existing book |
| November 17, 2022 | Edited by ImportBot | import existing book |
| October 17, 2020 | Edited by MARC Bot | import existing book |
| February 15, 2012 | Created by LC Bot | Imported from Library of Congress MARC record |