British Food: An Extraordinary Thousand Years of History by Colin Spencer

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Notes about this book

  • FeastsandFestivals on June 22, 2012

    A truly great book, the result of a mammoth amount of research. Colin Spencer does not disappoint. You want to know when we first started using saffron? Or how peasants ate in the middle ages? This book tells you everything you need to know about our culinary history. 10/10 .

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  • ISBN 10 1904010164
  • ISBN 13 9781904010166
  • Published Oct 01 2002
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United Kingdom
  • Publisher Grub Street
  • Imprint Grub Street

Publishers Text

After 1100 English cooking reached a high degree of gastronomy, which it shared internationally with the courts of Europe. Medieval food was stylish and tasteful, it was food designed to please and satisfy very sophisticated palates and right up to the mid 19th century it had epochs and phases of greatness. So how did we throw all that away? And not only throw it all away but forget all about it? This book attempts to trace the changes and influences of food in Britain through the Black Death, the Enclosures, the Reformation, the rise of Capitalism and the sado-masochism of the Victorian non-conformists to the present day. It should remind us all of our rich past and the gastronomic importance of the cuisine of these islands.

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