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. |
Contents
TWO The seven lean years | 16 |
THREE Yes we have just a few bananas | 38 |
FOUR Back to normal or nearly | 58 |
Copyright | |
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baking beef beer better bread Britain British catering British cuisine British food café cent century CHAPTER cheese chef chicken Chinese chop coffee Constance Spry consumer consumption cookery books cooking cream culinary Curried customers diet dietary dinner dishes domestic eating economic edition eggs Elizabeth David English fish flavour food and drink food culture Food Guide food scientists foodstuffs France 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 post-war potatoes protein pudding Raymond Postgate readers realise recipes regional restaurants restaurateurs rice Roast Rosemary Hume salmon sauce sausages shops social steak style sweet taste tinned tion Tomato trade vegetables vegetarian wartime wine