Making a Meal of it: Two Thousand Years of English Cookery
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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Medieval England food in a feudal society
Tudor England and the foods of the wider world
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17th century Alexis Soyer almonds anchovy essence banquet bay leaf beef birds black pepper boil bowl bread breadcrumbs butter cake caster sugar celery cheese chicken chopped cinnamon cloves cold colour cookery cooking cream decorated dessert dining dinner dishes drink eaten egg white egg yolks English fire fish flavoured fruit frying g 1 lb g 4 oz gas mark glasses grated nutmeg Hannah Glasse heat herbs honey household ingredients kitchen lemon lovage mace meal meat medieval milk minutes mixed mixture ml 1 tbls ml 1 tsp ml A pt mustard mutton nutmeg olive oil onions oven oysters parsley pastry pepper pickled pinch plain flour popular pottage pound powder pudding recipes roast Roman rosewater saffron salt sauce saucepan seeds served simmer sliced soup spices spoon sprinkle stirring sweet taste thick trenchers Tudor vegetables Victorian vinegar warm wine