Eat, Drink, and be Merry
Philip Wilson Publishers, 2000 - Cooking - 168 pages
This illustrated work, with contributions from specialists in the fine and decorative arts and the history of food, traces the evolution of British eating habits from the Renaissance to the dawn of the new millennium. Through paintings and recreations of table settings it shows how the main meals of the day have developed over the past four centuries.
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Dinner is Served
The Great British Breakfast
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Anne Wilson Art Gallery bacon baked banquet banqueting house basket beer beverage boiled Bowes Museum bowl bread and butter breakfast bride Britain British buns cakes Carlton House celebration Chickens coffee cold comfits cook cookery books court cream decorated dessert diet dining dinner dishes display Duke eaten eating eggs eighteenth century Elizabeth Elizabeth David England English English Heritage enjoyed Fairfax House fashionable feast fish flavoured French fruit garden garnished Garter Gervase Markham hippocras household illustrated included Isabella Beeton jelly Johann Zoffany Joseph van Aken King kitchen Knights labourers London luncheon Marcellus Laroon meal meat medieval Museum mutton oatcake oatmeal Oil on canvas painting Pastry picnic pies plate poor popular porcelain Prince puddings re-creation recipe Regent roast Royal second course served seventeenth century silver soup spices style sugar sweetmeats table plan tea meal teapot Tony Barton traditional trencher wedding wheat William wine