British Food: An Extraordinary Thousand Years of History

British Food: An Extraordinary Thousand Years of History

by Colin Spencer

Paperback(Reprint)

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Product Details

ISBN-13: 9781908117038
Publisher: Grub Street
Publication date: 07/28/2011
Edition description: Reprint
Pages: 400
Product dimensions: 6.80(w) x 9.70(h) x 1.20(d)

About the Author

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

Table of Contents

Introduction7
Chapter 1Prologue: The Land11
After the Romans
The Early Church
The Countryside
Livestock
Open Field System
Women and the Law
Chapter 2Anglo-Saxon Gastronomy23
Foods and Fasts
Cooking the Food
Food for the Elite
Feast Halls
Herbal Knowledge
The Famine Years
Chapter 3Norman Gourmets 1100-130036
The Normans
The Earliest Recipes
Medieval Sauces
Spice and Splendour
Colouring
The Four Humours
Fasting
Fish
The Peasant Diet
Preservation
Game
Fast Food
The Kitchen
Fruit and Vegetables
The Anglo-Norman Cuisine
The Significance of the Cuisine
Chapter 4Anarchy and Haute Cuisine 1300-150069
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
Chapter 5Tudor Wealth and Domesticity100
The Reformation
Royal Proclamations
Tudor Farming
Food of the Star Chamber
Tudor Cooking
Preserving
Wealth and Commerce
Class
Chapter 6A Divided Century134
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
Chapter 7Other Island Appetites169
Ireland
Early Medieval Ireland
Late Medieval Period
The Potato and Famine
Modern Period
Scotland
Early Agriculture
The Food
The French Influence
The Eighteenth Century
The Role of Women
Scottish Cookery
Wales
Early Riches
The Gentry
Cattle Droves
Welsh Food
The Twentieth Century
Chapter 8Glories of the Country Estate208
Enclosures
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
Chapter 9Industry and Empire244
A Leap Forward
The Disappearance of Peasant Cooking
A New Town
Servants and Cooks
Jane Austen and the Brontes
Breakfast
Street Food
Fish and Chips
The Food of the Poor
Chapter 10Victorian Food269
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
Chapter 11Food for All293
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
Chapter 12The Global Village328
Health Foods
Fast Food
Diet Towards the Millennium
Farming Crisis
World Trade
The Essential British Cuisine
Rebirth of the British Cuisine
Appendix IWild Food Plants of the British Isles344
Appendix IITraditional British Cooking352
Notes356
Glossary372
Glossary of Conversions380
Picture Credits381
Select Bibliography382
Index387

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