MARC Record from Library of Congress

LEADER: 01733cam a22003137a 4500
001 2011535491
003 DLC
005 20120211085502.0
008 120208s2011 enkacfh b 001 0 eng d
010 $a 2011535491
015 $aGBB178728$2bnb
016 7 $a015837770$2Uk
020 $a9781905211852 (hbk.)
020 $a1905211856 (hbk.)
035 $a(OCoLC)ocn751745454
040 $aUKMGB$beng$cUKMGB$dCDX$dYDXCP$dEUW$dAU@$dBWK$dNDD$dDLC
042 $alccopycat
082 04 $a641.30941$222
050 00 $aGT2853.G7$bD53 2011
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. ;$c24 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.