MARC Record from marc_columbia

LEADER: 01759cam a2200313 a 4500
001 9394421
005 20120620223630.0
008 110623s2011 enkacfh b 001 0 eng d
019 $a769098477
020 $a9781905211852 (hbk.)
020 $a1905211856 (hbk.)
024 $a99948208549
035 $a(OCoLC)ocn751745454
035 $a(OCoLC)751745454$z(OCoLC)769098477
035 $a(NNC)9394421
040 $aUKMGB$cUKMGB$dCDX$dYDXCP$dEUW$dAU@$dNhCcYBP
050 4 $aTX360.G7$bD53 2011
082 04 $a641.30941$222
100 1 $aDickson Wright, Clarissa.
245 12 $aA history of English food /$cClarissa Dickson Wright.
260 $aLondon :$bRandom House,$c2011.
300 $axi, 500 p., [40] p. of plates :$bill. (some col.), ports., facsims. ;$c25 cm.
504 $aIncludes bibliographical references (p.485-489) and index.
520 $aIn 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.
650 0 $aFood$zGreat Britain$xHistory.
650 0 $aDiet$zGreat Britain$xHistory.
650 2 $aFood$xhistory.
650 2 $aDiet$xhistory.
852 00 $bglx$hTX360.G7$iD53 2011g