MARC Record from Library of Congress

LEADER: 01885cam a2200313 a 4500
001 2012472876
003 DLC
005 20130212092203.0
008 130129s2011 enkab b 001 0 eng d
010 $a 2012472876
015 $aGBB106927$2bnb
016 7 $a015729969$2Uk
020 $a9781847946232 (hardcover)
020 $a1847946232 (hardcover)
035 $a(OCoLC)ocn720538031
040 $aUNITY$beng$cUNITY$dCDX$dYDXCP$dUKMGB$dOQX$dUPP$dJID$dORX$dBDX$dCPL$dIWA$dDLC
042 $alccopycat
050 00 $aGT2853.G7$bW44 2011
082 04 $a641.5941$223
100 1 $aWebb, Andrew.
245 10 $aFood Britannia /$cAndrew Webb.
260 $aLondon :$bRandom House,$c2011.
300 $axii, 545 p. :$bcol. ill., col. maps ;$c24 cm.
520 $aAndrew Webb travels the country to bring together a treasury of regional and heroic local producers. He investigates the history of saffron farming in the UK, tastes the first whisky to be produced in Wales for 100 years, and tracks down the New Forest's foremost expert on wild mushrooms. And along the way, he uncovers some historical surprises--for example, that the method for making clotted cream, that stalwart of the cream tea, was probably introduced from the Middle East; and that fish and chips may have started life as a Jewish-Portuguese dish. The result is a rich and kaleidoscopic survey of a remarkably vibrant food scene, steeped in history but full of fresh ideas for the future.--From publisher description.
504 $aIncludes bibliographical references (p. 525-528) and index.
505 0 $aThe South-West -- Wales -- The North-West and the Isle of Man -- Scotland -- The North-East -- Yorkshire -- The West Midlands -- The East Midlands -- London -- East Anglia -- The South-East.
650 0 $aFood habits$zGreat Britain.
650 0 $aCooking, British.
651 0 $aGreat Britain$xSocial life and customs.