Food and Drink in Britain: From the Stone Age to the 19th Century

Food and Drink in Britain: From the Stone Age to the 19th Century

by C. Anne Wilson
     
 

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C. Anne Wilson Traces culinary practices and preferences from our earliest prehistoric forbears down to the generation of the Industrial Revolution, and offers an extraordinary taste of the times. She provides a tabletop perspective on class structure, religion, politics, and social custom, generously seasoned with such culinary and cultural tidbits as the

Overview


C. Anne Wilson Traces culinary practices and preferences from our earliest prehistoric forbears down to the generation of the Industrial Revolution, and offers an extraordinary taste of the times. She provides a tabletop perspective on class structure, religion, politics, and social custom, generously seasoned with such culinary and cultural tidbits as the importance of salt in English history and the role of romance in England's first taste of the wines of southernmost France. Readers will become acquainted with the sources of many of our current tastes and conventions. Discover "macrows," the prototype of macaroni, and that "whales, porpoises and sturgeon were all royal fish." Meringue, to the Elizabethans, was a "dishful of snow," and rather difficult to whip up before the advent of the fork in the late 17th century. Before the Reformation all buns were "hot cross" in order to ward off evil spirits that might prevent the bread rising. Adventurous readers who wish to dine as their ancestors did may do so; Ms. Wilson includes many authentic recipes—such as 17th century rice pudding—which add flavor of a unique kind. This cornucopia of custom and cuisine provides plenty of food for thought for everyone, and what could be of more interest if we are, indeed, what we eat?

Editorial Reviews

From the Publisher

"C. Anne Wilson's Food and Drink in Britain is one of the most fascinating histories to have appeared..." — The Guardian

"Wilson has found the means to transport readers through time..." — Booklist

The Guardian
"One of the most fascinating histories to have appeared in recent years...engrossing."
Country Life
"A well-informed, exceptionally well-organized and immensely readable history of what we've eaten -- why, how and where we've eaten it, caught or grown or imported it, spiced, pickled, salted and cured it. Or drunk it. A social history, an economic history."

Product Details

ISBN-13:
9780897334877
Publisher:
Chicago Review Press, Incorporated
Publication date:
06/28/2003
Pages:
452
Product dimensions:
5.50(w) x 8.50(h) x 1.50(d)

Meet the Author

C. Anne Wilson was for many years in charge of the special collection of cookery books at the Brotherton Library in Leeds, England. She is the author of Food and Drink in Britain and many other studies of British food history.

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