| The English Kitchen Contributor(s): White, Eileen (Editor) |
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ISBN: 1903018501 ISBN-13: 9781903018507 Publisher: Prospect Books (UK) OUR PRICE: $27.00 Product Type: Hardcover Published: October 2007 Annotation: English Cookery is always in search of its identity. This book offers some clues in respect of particular dishes or types of food. Not that these are the only markers of Englishness, but taken altogether they do point to some of our most enduring culinary characteristics, perhaps none more so than the pudding. This collection, the thirteenth volume in the series Food and Society, constitutes the proceedings of the eighteenth Leeds Symposium on Food History in 2003, entitled 'The Changing Face of Food'. |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - English, Scottish & Welsh - Cooking | History |
| Dewey: 641.594 |
| LCCN: 2007702065 |
| Series: Food and Society |
| Physical Information: 0.6" H x 7.21" W x 9.83" (1.06 lbs) 127 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Individual chapters reflect the enthusiasm of the contributors and do not cover the fall range of food in Britain. Readers may be inspired to take their own item of food and track its progress through the ages. A single dish can reflect the changing taste of a nation, from the use of a proflision of spices and a mixture of sweet and savoury, to a deliberate limitation of flavours and division of dishes into specific courses. As literacy grew, and printed books became easily affordable, the recipes took in the simpler meals of all classes of society. They also reveal the gradual incorporation of ready-made flavours and thickeners, and the industrial provision of food that leaves little for the cook to do. |