The British at Table, 1940-1980Christopher Driver, editor of "The good food guide" from 1969 to 1982, brings a fund of knowledge and a caustic wit to this account of the British as shoppers, cultivators, cooks and consumers. In the forty years covered by this book there have been more drastic changes in our diet than in any similar period since the Norman Conquest - changes brought about by, among other things, the disappearance of domestic servants, foreign restauranteurs, and the industrialisation of food production. |
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Page 101
... Beef Gets a Roasting , 1981 ) suggests that a taste for rare beef is confined to about ten per cent of the population in all ages and social classes . Compare Samuel Pepys's revulsion three centuries ago ( Diary , vol . 8 , p . 483 ) ...
... Beef Gets a Roasting , 1981 ) suggests that a taste for rare beef is confined to about ten per cent of the population in all ages and social classes . Compare Samuel Pepys's revulsion three centuries ago ( Diary , vol . 8 , p . 483 ) ...
Page 186
... Beef Hash Jellied with Ham Loaf Pressed Roast Scotch Round Seasoned Silverside , Boiled Spiced Black Puddings Boar's ... Beef and Ham Beef and Tongue Chicken Chicken and Ham Chicken , Ham and Tongue Chicken and Tongue Game Ham and Tongue ...
... Beef Hash Jellied with Ham Loaf Pressed Roast Scotch Round Seasoned Silverside , Boiled Spiced Black Puddings Boar's ... Beef and Ham Beef and Tongue Chicken Chicken and Ham Chicken , Ham and Tongue Chicken and Tongue Game Ham and Tongue ...
Page 187
... Beef and Ham Beef and Ham ( Spiced ) Chicken and Ham Cumberland Ham Ham and Egg Ham and Tongue Liver and Bacon Ox Tongue Partridge and Ham Roast Chicken and Tongue Roast Pork and Stuffing Roast Turkey and Ham Savoury Steak and Kidney ...
... Beef and Ham Beef and Ham ( Spiced ) Chicken and Ham Cumberland Ham Ham and Egg Ham and Tongue Liver and Bacon Ox Tongue Partridge and Ham Roast Chicken and Tongue Roast Pork and Stuffing Roast Turkey and Ham Savoury Steak and Kidney ...
Contents
ONE French models and British cooks | 3 |
TWO The seven lean years | 16 |
THREE Yes we have just a few bananas | 38 |
Copyright | |
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baking beef beer better bread Britain British catering British cuisine British food café cent century cheese chef chicken Chinese chop coffee consumer consumption cookery books cooking cream culinary Curried customers diet dietary dinner dishes domestic drink eating economic edition eggs Elizabeth David English fish flavour flour food culture Food Guide food scientists foodstuffs French Gerald Priestland household immigrant cuisines Indian industry Italian Jane Grigson Japanese kind kitchen labour later less London Lord Woolton M. F. K. Fisher Magnus Pyke margarine meals meat menu Michael Broadbent milk Ministry of Food period Philip Harben post-war potatoes protein pudding Raymond Postgate readers realise recipes regional restaurants restaurateurs rice Roast Rosemary Hume salmon sauce sausages shops social soup steak style sweet taste tinned tion Tomato trade vegetables vegetarian wartime wine women