A History of British Baking
From Blood Bread to Bake-Off
Published on 30. September 2020
Book
Hardback
224 pages
978-1-5267-5748-7 (ISBN)
Description
The British have been baking for centuries. Here, for the first time, is a comprehensive account of how our relationship with this much-loved art has changed, evolved and progressed over time.
Renowned food historian and author, Emma Kay, skilfully combines the related histories of Britain's economy, innovation, technology, health, cultural and social trends with the personal stories of many of the individuals involved with the whole process: the early pioneers, the recipe writers, the cooks, the entrepreneurs. The result is a deliciously fascinating read, one that will prove to be juicer than the juiciest of juicy baked goods.
Renowned food historian and author, Emma Kay, skilfully combines the related histories of Britain's economy, innovation, technology, health, cultural and social trends with the personal stories of many of the individuals involved with the whole process: the early pioneers, the recipe writers, the cooks, the entrepreneurs. The result is a deliciously fascinating read, one that will prove to be juicer than the juiciest of juicy baked goods.
More details
Language
English
Place of publication
Barnsley
United Kingdom
Publishing group
Pen & Sword Books Ltd
Illustrations
100 black and white illustrations
Dimensions
Height: 164 mm
Width: 242 mm
Thickness: 20 mm
Weight
704 gr
ISBN-13
978-1-5267-5748-7 (9781526757487)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
E-Book
11/2020
Pen and Sword History
€5.99
Available for download
Person
Emma is a post-graduate historian and former senior museum worker. Now, food historian, author and prolific collector of Kitchenalia. She lives in the Cotswolds with her husband and young son. Her articles have appeared in publications including _BBC History Magazine_, _The Daily Express_, _Daily Mail_ and _Times Literary Supplement_. She has contributed historic food research for a number of television production companies and featured several times on Talk Radio Europe, BBC Hereford and Worcester, BBC Coventry and Warwickshire and LifeFM.
In 2018 she appeared in a ten-part series for the BBC and Hungry Gap Productions, 'The Best Christmas Food Ever' and on BBC Countryfile, co-presenting a feature exploring the heritage of the black pear. She has delivered talks for Bath Literature Festival, Stroud Book Festival, 1 Royal Crescent, Bath, The Women's Institute and Freckleton Library among others.
Emma has had six books published including: _Dining with the Georgians_ (2014), _Dining with the Victorians_ (2015), _Cooking up History: Chefs of the Past_ (2017), _Vintage Kitchenalia_ (2017), _More than a Sauce: A Culinary History of Worcestershire_ (2018), _Stinking Bishops and Spotty Pigs: A History of Gloucestershire's Food and Drink_ (2019). She is currently researching for several new titles.
Emma is a member of The Guild of Food Writers.
In 2018 she appeared in a ten-part series for the BBC and Hungry Gap Productions, 'The Best Christmas Food Ever' and on BBC Countryfile, co-presenting a feature exploring the heritage of the black pear. She has delivered talks for Bath Literature Festival, Stroud Book Festival, 1 Royal Crescent, Bath, The Women's Institute and Freckleton Library among others.
Emma has had six books published including: _Dining with the Georgians_ (2014), _Dining with the Victorians_ (2015), _Cooking up History: Chefs of the Past_ (2017), _Vintage Kitchenalia_ (2017), _More than a Sauce: A Culinary History of Worcestershire_ (2018), _Stinking Bishops and Spotty Pigs: A History of Gloucestershire's Food and Drink_ (2019). She is currently researching for several new titles.
Emma is a member of The Guild of Food Writers.