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British Food An Extraordinary Thousand Years of History

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ISBN-10: 0231131100

ISBN-13: 9780231131100

Edition: 2003

Authors: Colin Spencer

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Until the middle of the nineteenth century, English cuisine was known throughout Europe as extraordinarily stylish, tasteful, and contemporary, designed to satisfy sophisticated palates. So, as Colin Spencer asks, why did British food "decline so direly that it became a world-wide joke, and how is it now climbing back into eminence?" This delectable volume traces the rich variety of foods that are inescapably British -- and the thousand years of history behind them. Colin Spencer's masterful and witty account of Britain's culinary heritage explores what has influenced and changed eating in Britain -- from the Black Death, the Enclosures, the Reformation, the Age of Exploration, the…    
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Book details

Copyright year: 2003
Publisher: Columbia University Press
Publication date: 11/5/2003
Binding: Hardcover
Pages: 416
Size: 7.25" wide x 10.50" long x 1.25" tall
Weight: 2.002
Language: English

Colin Spencer is an author and playwright and was food editor for The Guardianfor thirteen years. He is the author of Vegetarianism: A Historyand co-author of The Faber Book of Food.

Prologue: The Land
After the Romans
The Early Church
The Countryside
Open Field System
Women and the Law
Anglo-Saxon Gastronomy
Foods and Fasts
Cooking the Food
Food for the Elite
Feast Halls
Herbal Knowledge
The Famine Years
Norman Gourmets 1100-1300
The Normans
The Earliest Recipes
Medieval Sauces
Spice and Splendour
The Four Humours
The Peasant Diet
Fast Food
The Kitchen
Fruit and Vegetables
The Anglo-Norman Cuisine
The Significance of the Cuisine
Anarchy and Haute Cuisine 1300-1500
Famine and Feast
The Black Death
The Forme of Cury
A Country Household
The Medieval Housewife
Milk Drinking
Pilgrim Food
The Aristocratic Diet
The Peasant Diet
The Church
The Wars of the Roses
Tudor Wealth and Domesticity
The Reformation
Royal Proclamations
Tudor Farming
Food of the Star Chamber
Tudor Cooking
Wealth and Commerce
A Divided Century
Civil War
Gentlewomen's Secrets
The Bedford Kitchen
The Rise of the Market Garden
The Accomplish't Cook
New Beverages
Samuel Pepys
John Evelyn
The Rise of Capitalism
New Thoughts on Farming
Cows' Milk
A Coronation and Patrick Lamb, Court Cook
La Varenne
Other Island Appetites
Early Medieval Ireland
Late Medieval Period
The Potato and Famine
Modern Period
Early Agriculture
The Food
The French Influence
The Eighteenth Century
The Role of Women
Scottish Cookery
Early Riches
The Gentry
Cattle Droves
Welsh Food
The Twentieth Century
Glories of the Country Estate
Change and Display
The Technology of Cooking
Tea Time
The French and Hannah Glasse
Sea Travel
White Bread and Potatoes
Women Cooks
The Country Estate
Parson Woodforde
Industry and Empire
A Leap Forward
The Disappearance of Peasant Cooking
A New Town
Servants and Cooks
Jane Austen and the Brontes
Street Food
Fish and Chips
The Food of the Poor
Victorian Food
Isabella Beeton
Beeton's Book
A La Russe
French and British Cooking
Cheap Imports
Convenience Food
The Rise of the Fancy Biscuit
Drinking Milk
Reasons for the Decline of British Cooking
Food for All
Food for Heroes
Working Class Food
Milk Crisis
J.Lyons & Co. Ltd.
First World War
Social Upheaval
British Canned Food
Diet in the Thirties
Rebirth of a Cuisine
New Technology and Middle Class Cooking
Second World War
The Age of Austerity
Cordon Bleu
Fifties Food
Elizabeth David
Going Ethnic
The Global Village
Health Foods
Fast Food
Diet Towards the Millennium
Farming Crisis
World Trade
The Essential British Cuisine
Rebirth of the British Cuisine
Wild Food Plants of the British Isles
Traditional British Cooking
Glossary of Conversions
Picture Credits
Select Bibliography