A History of British Baking
From Blood Bread to Bake-Off
Will be published approx. on 30. January 2026
Book
Paperback/Softback
256 pages
978-1-5267-9967-8 (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
Product notice
Paperback (trade)
Unsewn / adhesive bound
Illustrations
100 black and white illustrations
Dimensions
Height: 234 mm
Width: 156 mm
Weight
590 gr
ISBN-13
978-1-5267-9967-8 (9781526799678)
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
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 Radio Hereford and Worcester, BBC Radio Coventry and Warwickshire, BBC Radio Gloucestershire, BBC Radio Humberside and LifeFM.
In 2020 Emma presented a feature on Roman food and cooking for new Channel 5 series Walking Britain's Roman Roads.
At the end of 2019 Emma was filmed for several episodes of a new Channel 5 series, Britain's Battlefields.
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 and food demos for Bath Literature Festival, Stroud Book Festival, Wakefield Rhubarb 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 (Amberley Publishing, 2014), Dining with the Victorians (Amberley Publishing, 2015), Cooking up History: Chefs of the Past (Prospect Books, 2017), Vintage Kitchenalia (Amberley Publishing, 2017), More than a Sauce: A Culinary History of Worcestershire (Amberley Publishing, 2018), Stinking Bishops and Spotty Pigs: A History of Gloucestershire's Food and Drink (Amberley Publishing, 2019).
Her latest book A History of British Baking with Pen & Sword Books is due for publication in the Autumn of 2020, with a book on Lancashire's Food and Drink for Amberley Publishing, scheduled the end of 2020.
Emma is a member of The Guild of Food Writers.
In 2020 Emma presented a feature on Roman food and cooking for new Channel 5 series Walking Britain's Roman Roads.
At the end of 2019 Emma was filmed for several episodes of a new Channel 5 series, Britain's Battlefields.
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 and food demos for Bath Literature Festival, Stroud Book Festival, Wakefield Rhubarb 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 (Amberley Publishing, 2014), Dining with the Victorians (Amberley Publishing, 2015), Cooking up History: Chefs of the Past (Prospect Books, 2017), Vintage Kitchenalia (Amberley Publishing, 2017), More than a Sauce: A Culinary History of Worcestershire (Amberley Publishing, 2018), Stinking Bishops and Spotty Pigs: A History of Gloucestershire's Food and Drink (Amberley Publishing, 2019).
Her latest book A History of British Baking with Pen & Sword Books is due for publication in the Autumn of 2020, with a book on Lancashire's Food and Drink for Amberley Publishing, scheduled the end of 2020.
Emma is a member of The Guild of Food Writers.