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Food In England

Author: Dorothy Hartley

Publisher: Hachette UK

Published: 2014-07-03

Total Pages: 672

ISBN-13: 0349401772

Dorothy Hartley's FOOD IN ENGLAND became an instant classic when it was first published in 1954, and has had a deep influence on countless English cooks and food writers since. Hartley's love of the infinite variety of English cooking and her knowledge of British culture and history show why our food should never be considered dull or limited. There are unusual dishes such as the Cornish Onion and Apple Pie, and she describes some delicious puddings, cakes and breads, including an exotic violet flower ice cream, an eighteenth century coconut bread and Yorkshire teacakes. An irresistible window into centuries of culture, and illuminated with Hartley's own lively illustrations, FOOD IN ENGLAND is an unforgettable tour through culinary history and a unique insight into England's past.

In Defence of English Cooking

Author: George Orwell

Publisher: Penguin Canada

Published: 2005

Total Pages: 70

ISBN-13:

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In May 2005 Penguin will publish 70 unique titles to celebrate the company's 70th birthday. The titles in the Pocket Penguins series are emblematic of the renowned breadth of quality of the Penguin list and will hark back to Penguin founder Allen Lane's vision of good books for all'. political thinkers of the twentieth century, he is also the author of the bestselling Penguin title of all time: Animal Farm first published in Penguin in 1951. These heartfelt essays demonstrate Orwell's wide-ranging appeal, and range from political manifesto to affectionate consideration of what being English truly means.

The Culture of Food in England, 1200-1500

Author: C. M. Woolgar

Publisher: Yale University Press

Published: 2016-01-01

Total Pages: 373

ISBN-13: 0300181914

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In this revelatory work of social history, C. M. Woolgar shows that food in late-medieval England was far more complex, varied, and more culturally significant than we imagine today. Drawing on a vast range of sources, he charts how emerging technologies as well as an influx of new flavors and trends from abroad had an impact on eating habits across the social spectrum. From the pauper's bowl to elite tables, from early fad diets to the perceived moral superiority of certain foods, and from regional folk remedies to luxuries such as lampreys, Woolgar illuminates desire, necessity, daily rituals, and pleasure across four centuries.

Eating for England: The Delights and Eccentricities of the British at Table

Author: Nigel Slater

Publisher: HarperCollins UK

Published: 2012-02-20

Total Pages: 297

ISBN-13: 0007370040

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Like Nigel Slater’s multi-award-winning food memoir ‘Toast’, this is a celebration of the glory, humour, eccentricities and embarrassments that are the British at Table.

A History of English Food

Author: Clarissa Dickson Wright

Publisher: Random House

Published: 2011-10-13

Total Pages: 528

ISBN-13: 1448107458

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In this magnificent guide to England's cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers' market, visiting the Tudor working man's table and a Georgian kitchen along the way. Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.

Food in Medieval England

Author: C. M. Woolgar

Publisher: Oxford University Press on Demand

Published: 2006-07-06

Total Pages: 364

ISBN-13: 0199273499

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'Food in Medieval England' draws on research across different disciplines to present a picture of the English diet from the early Saxon period up to 1540. It uses a range of sources, from the historical records of medieval farms, abbeys, & households both great & small, to animal bones, human remains, & plants from archaeological sites.

All Manners of Food

Author: Stephen Mennell

Publisher: University of Illinois Press

Published: 1996

Total Pages: 412

ISBN-13: 9780252064906

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So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. Debunking myths along the way, All Manners of Food is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food, fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.

The Lost Foods of England

Author: Glyn Hughes

Publisher: Lulu.com

Published: 2017-08-31

Total Pages: 296

ISBN-13: 0244029636

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Collected over thirty years of research as leader of the "Foods of England" project, Glyn Hughes from the Peaks of Derbyshire brings togher over one thousand of the oddest and most forgotten of old English foods, together with actual receipts (not "recipe", that's French) to make them ... -- Back cover

Food in Early Modern England

Author: Joan Thirsk

Publisher:

Published: 2006

Total Pages: 396

ISBN-13: 9781472599827

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What did ordinary people eat and drink five hundred years ago? How much did they talk about food? Did their eating habits change much? Our knowledge is mostly superficial on such commonplace routines, but this book digs deep and finds surprising answers to these questions. We learn that food fads and fashions resembled those of our own day. Commercial, scientific and intellectual movements were closely entwined with changing attitudes and dealings about food. In short, food holds a mirror to a lively world of cultural change stretching from the Renaissance to the industrial Revolution. This book also strongly challenges the assumption that ordinary folk ate dull and monotonous meals, and explores changes in the English diet and the specific differences between each generation.

The Pie Room

Author: Calum Franklin

Publisher: Bloomsbury Publishing

Published: 2020-09-24

Total Pages: 358

ISBN-13: 1472973623

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'Calum is the pie king' Jamie Oliver 'If you want to know how to make a pie, Calum is your go-to man!' Tom Kerridge Discover the definitive pie bible from self-confessed pastry deviant, chef and London's King of Pies, Calum Franklin. Calum knows good pies and in his debut cookbook, The Pie Room, he presents a treasure trove of recipes for some of his favourite ever pastry dishes. Want to learn how to create the ultimate sausage roll? Ever wished to master the humble chicken and mushroom pie? In this collection of recipes discover the secrets to 80 delicious and achievable pies and sides, both sweet and savoury including hot pork pies, cheesy dauphinoise and caramelised onion pie, hot and sour curried cod pie, the ultimate beef Wellington and rhubarb and custard tarts. Alongside the recipes Calum guides you through the techniques and tools for perfecting your pastry. Within these pages you'll find details including how to properly line pie tins, or how to crimp your pastry and decorate your pies so they look like true show-stoppers. Say hello to your new foodie obsession and get ready to create your very own pie masterpiece. 'I'd happily spend eternity eating chef Calum Franklin's pies.' Grace Dent