Making a Meal of it: Two Thousand Years of English Cookery

Front Cover
Julia Elliott
English Heritage, 2005 - Cooking - 200 pages
Starting with the Roman invasion this book traces the development of food and cooking in Britain. It outlines the impact of the introduction of many foodstuffs we now think of as quintessentially British and goes on to look at how the colonisation of the New World dramatically altered the culinary landscape; how the introduction of the fork led to improved table manners; how the rapid development of scientific and technological discoveries in the Georgian era affected both the preparation and quality of food; and how the introduction of bottled and canned products in the Victorian era radically altered the diet of rich and poor alike. The book is stuffed full of recipes from every era - from milk fed snails and suckling pig to poor man's soup and marzipan bacon. The recipes have been adapted for the modern kitchen to give a true taste of history.

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Contents

Introduction
6
Medieval England food in a feudal society
25
Tudor England and the foods of the wider world
38
Copyright

13 other sections not shown

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About the author (2005)

About the Editors:
Elizabeth Knowles is Managing Editor in the Quotation dictionaries group, and Julia Elliott is Senior Editor in the Thesauruses group, both at Oxford University Press, UK.

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