Food & Drink in Britain: From the Stone Age to the 19th Century

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Academy Chicago Publishers, 1973 - Cooking - 472 pages
This enormously readable and entertaining history covers the choice and preparations of food in Britain from the days of the hunter/gatherers to the Industrial revolution, and gives at the same time a table-top perspective of class structure, religion, politics and social usage. In addition, unique old recipes are scattered through the book, along with a plethora of delightful illustrations.

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User Review  - wealhtheowwylfing - LibraryThing

A completely fabulous, highly readable (though not gossipy in the slightest) treatise on edibles in Britain from cavemen to the Victorians. The book is mostly made of the histories of various dishes ... Read full review

Contents

A Note to the First American Edition
6
Game beasts and tame beasts
60
Wild fowl tame fowl and eggs
112
Copyright

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About the author (1973)

C. Anne Wilson was for many years in charge of the special collection of cookery books at the Brotherton Library in Leeds, England. She is the author of Food and Drink in Britain and many other studies of British food history.

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