Taste: The Story of Britain through Its Cooking [NOOK Book]

Overview

Written with a storyteller's flair and packed with astonishing facts, Taste is a sumptuous social history of Britain told through the development of its cooking. It encompasses royal feasts and street food, the skinning of eels and the making of strawberry jelly, mixing tales of culinary stars with those of the invisible hordes cooking in kitchens across the land. Beginning before Roman times, the book journeys through the ingredients, equipment, kitchens, feasts, fads, and famines of the British. It covers the ...
See more details below
Taste: The Story of Britain through Its Cooking

Available on NOOK devices and apps  
  • NOOK Devices
  • Samsung Galaxy Tab 4 NOOK
  • NOOK HD/HD+ Tablet
  • NOOK
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$8.49
BN.com price
(Save 15%)$9.99 List Price

Overview

Written with a storyteller's flair and packed with astonishing facts, Taste is a sumptuous social history of Britain told through the development of its cooking. It encompasses royal feasts and street food, the skinning of eels and the making of strawberry jelly, mixing tales of culinary stars with those of the invisible hordes cooking in kitchens across the land. Beginning before Roman times, the book journeys through the ingredients, equipment, kitchens, feasts, fads, and famines of the British. It covers the piquancy of Norman cuisine, the influx of undreamed-of spices and new foods from the East and the New World, the Tudor pumpkin pie that journeyed with the founding fathers to become America's national dish, the austerity of rationing during World War II, and the birth of convenience foods and take-away, right up to the age of Nigella Lawson, Heston Blumenthal, and Jamie Oliver. The first trade book to tell the story of British cooking-which is, of course, the history that led up to American colonial cooking as well-Taste shows that kitchens are not only places of steam, oil, and sweat, but of politics, invention, cultural exchange, commerce, conflict, and play.
Read More Show Less

Editorial Reviews

Ian Jack
The story is well known, and Kate Colquhoun tells it well in Taste…Colquhoun is a writer of lively detail…the real delight of her book lies in the abundance of illuminating and curious facts.
—The New York Times
Publishers Weekly

A history of British cooking may sound like the setup for a joke, but what Colquhoun has written is an invaluable work of social history and one of the more fascinating kitchen-related books to cross the Atlantic since the Oxford Companion to Food. Colquhoun (The Busiest Man in England) begins her march through culinary Britain in the pre-Roman era, sifting through archeological evidence on the Orkney coast, and moves steadily toward the present day. Yet what could have been as dry and stale as a biscuit soon yields one interesting fact or minihistory after another. The Roman conquest brought liquamen, a fermented fish condiment and forerunner of Worcestershire sauce. The Middle Ages contributed pastry crusts, and in the court of Elizabeth I there was a total of 13 forks. Spoons, ale, fish, sugar, each makes its appearance in the kitchen or at table, and so, at various times and through various personages, did manners, morals, affectations and decadence. As the pace of innovation and progress accelerates, Colquhoun slows to take in the information, allowing the reader to linger over the provenance of sticky puddings and damask napkins. Her supple BBC-Four-meets-Julia-Child voice is just one of the book's pleasures; another is her interest in etymology. This is a triumph to savor. (Nov.)

Copyright 2007 Reed Business Information
School Library Journal

Adult/High School In whole or in part, this accessible tome has high appeal to both history buffs and foodies. Colquhoun approaches her topic with the skill and energy of a raconteur, providing clearly drawn contexts in natural science, political history, and technology's developments against which to examine aspects of food and dining customs in a manner that is both engaging and entertaining. The book is organized chronologically from prehistory to the late 20th century, and each era is described in terms of domestic economy, the health effects of both the popular and upper-class diets, and efforts to guide cooks and hostesses through such means as prescriptive handbooks. Readers may not be surprised to discover how long ketchup (or catsup) has been valued, but they will be properly intrigued by the debates about the relative merits of faddish table manners. Both social science and health curricula can be enriched by this title, either by teachers in the classroom or students utilizing it for research; however, its slog-free nature assures that some will simply devour it for pleasure.-Francisca Goldsmith, Halifax Public Libraries, Nova Scotia

Kirkus Reviews
The history of British food, beginning with a tough grain that was all the rage among Neolithic farmers. That was einkorn, in 4000 BCE. From there, Colquhoun (The Busiest Man in England: A Life of Joseph Paxton, Gardener, Architect & Victorian Visionary, 2006, etc.) moves through Roman feasts calling for ample servings of flamingo, sumptuous Georgian meals relying heavily on melted butter, the class-inflected foodie mania of the mid-1980s and the increasingly processed, commercialized foodstuffs we rely on today. Refreshingly free of jokes about British cooking, her text uses cookery through the ages to explain everything from the British Isles' waves of invaders and immigrants to class conflict and consciousness, patriotism and terror during World War II rationing. The prose is occasionally stiff and often overly formal, but it thoroughly recounts the fascinating history of an empire. And Colquhoun can reach passionate heights, as in this passage about Victorian celebrity cook Eliza Acton, who "turned away from melted butter to its French equivalent-rich, unguent mayonnaise made by working drops of oil carefully into whisked egg yolks to form a smooth custard, coloured green with parsley juice or flavoured with a pea-sized piece of bruised garlic or a drop of tarragon vinegar." As it seems most modern books about food must, this one laments meals gone by. "We buy green beans from Kenya and asparagus from Peru without considering its absurdity," notes the author, who wonders whether this generation will be the last to know fresh fruits picked straight from the vine or bread collected that day from the baker. In discussing Britons' tormented relationship with eating, Colquhoun points outthat "we spend more on the slimming industry than we do on aid for the starving." They're not alone: Americans fork out an estimated $30 to $40 billion annually on weight-loss programs and products. A thoughtful and detailed book to be savored-but not on an empty stomach. Agent: Caroline Dawnay/PFD
Read More Show Less

Product Details

  • ISBN-13: 9781596919693
  • Publisher: Bloomsbury USA
  • Publication date: 12/6/2008
  • Sold by: Barnes & Noble
  • Format: eBook
  • Edition number: 1
  • Pages: 480
  • Sales rank: 905,215
  • File size: 16 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Kate Colquhoun is the author of A Thing in Disguise: The Visionary Life of Joseph Paxton (2003). It was shortlisted for the Duff Cooper Prize 2004 and longlisted for the Samuel Johnson Prize 2003. She reviews regularly for the Daily Telegraph and has written for The Times, the Financial Times, BBC History Magazine, Saga Magazine, The (RHS) Garden and Country Life Magazine.
Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted June 28, 2009

    No text was provided for this review.

Sort by: Showing 1 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)