The Englishman's Food

Name: The Englishman's Food
Brand: Penguin Random House NZ
SKU: 9781845952419
Price: 48.0 NZD
Availability: OutOfStock

Five Centuries of English Diet

By Anne Wilbraham and J.C. Drummond

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Summary

The Englishman's Food by Anne Wilbraham and J.C. Drummond offers a comprehensive exploration of the evolution of British cuisine, tracing the development of eating habits and food practices from early history to modern times. It delves into the social, economic, and cultural influences that have shaped British food, highlighting the interplay between tradition and innovation in the culinary landscape. This scholarly yet accessible work provides fascinating insights into how historical events and societal changes impacted the diets of the English people.
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Format: Paperback / softback

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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you have an interest in exploring the rich and diverse history of British cuisine. With detailed insights into traditional recipes and cultural influences on English food over the centuries, it offers a unique perspective on how cooking has evolved in the UK.

The Englishman's Food

the food of peasants, labourers, townspeople, the wealthy, the poor and the country gentleman; A ground-breaking book, it is a fascinating and authoritative survey of food production, consumption, fashions and follies over a period of five hundred years.

Reprinted with a new introduction by food editor Tom Jaine.

Description

One of the great classic works on the ever fascinating subject of food.

Medieval gardens; cookshops; spices; ale, beer, wine and spirits; the food of peasants, labourers, townspeople, the wealthy, the poor and the country gentleman; fish, meat and game; the feeding of infants and children; dairy products; vitamins, proteins, fat and fibre; the adulteration of food; the four bottle man; bread; poaching; tea, coffee and chocolate; food in schools and institutions; sugar and sweetmeats; root crops; the agricultural revolution; the importance of 'white meats'; the vegetarian diet; menus and recipes...

The Englishman's Food was first published in 1939, fully revised in 1957 and now appears with a new updating introduction. A ground-breaking book, it is a fascinating and authoritative survey of food production, consumption, fashions and follies over a period of five hundred years.

Reprinted with a new introduction by food editor Tom Jaine.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

The Englishman's Food is praised as a pioneering and remarkable contribution to the study of eating habits and health in society. It is regarded as a valuable and fascinating resource, with the writing style described as both pleasurable and educational, offering a wealth of intriguing information.

Book Details

INFORMATION

ISBN: 9781845952419

Publisher: Vintage Publishing

Format: Paperback / softback

Date Published: 23 February 2017

Country: United Kingdom

Imprint: Pimlico

Audience: General / adult, Tertiary education, Professional and scholarly

DIMENSIONS

Spine width: 31.0mm

Width: 153.0mm

Height: 234.0mm

Weight: 493g

Pages: 496

Collections

Anne Wilbraham Cook Books & Recipes Cooking & Food Education & Reference European History History & Military J.C. Drummond Non-Fiction Penguin Books

About the Author

Jack Cecil Drummond was born in 1891 and educated at King's College, London, where he studied chemistry. His working life was spent at the leading edge of theoretical nutrition. For twenty years he was Professor of Biochemistry at University College, London, where he met his wife Anne Wilbraham. During the Second World War he worked as scientific adviser to the Ministry of Food. He was knighted in 1944 and in 1945 he embarked on a new post-war career as research director of the Boots Pure Drug Company. An early member of Andre Simon's Wine and Food Society, he was a man of well-rounded interests with a remarkable gift for communication.