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Book Cover
Author Dickson Wright, Clarissa.

Title A history of English food / by Clarissa Dickson Wright
Published London : Random House, 2011


Location Call no. Vol. Availability
 MELB  641.30941 Dic/Hoe  AVAILABLE
Description xi, 500 pages, 40 unnumbered pages of plates : illustrations (some color), portraits, facsimiles ; 24 cm
Summary 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
Bibliography Includes bibliographical references (pages 485-489) and index
Subject Food -- Great Britain -- History.
Diet -- Great Britain -- History.
Food -- history.
Diet -- history.
LC no. 2011535491
ISBN 9781905211852 (hbk.)
1905211856 (hbk.)