The British at Table, 1940-1980
Christopher 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.
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one French models and British cooks
two The seven lean years
three Yes we have just a few bananas
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baking beef beer better bread Britain British catering British cuisine British food cafe cent century cheese chef chicken Chinese chop coffee consumer consumption cookery books cooking cream culinary Curried customers Cypriot diet dietary dinner dishes domestic drink eating economic edition eggs Elizabeth David English fish flavour flour food culture Food Guide food scientists foodstuffs 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 Philip Harben post-war potatoes protein pudding Raymond Postgate readers realise recipes restaurants restaurateurs rice Roast Rosemary Hume salmon sauce sausages shops social soup steak style sweet taste tinned tion Tomato trade vegetables vegetarian wartime wine women