A History of English Food
Published on 6. September 2012
Book
Paperback/Softback
528 pages
978-0-09-951494-7 (ISBN)
Description
In this magnificent guide to England's cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers' market, visiting the Tudor working man's table and a Georgian kitchen along the way.
Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.
Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.
Reviews / Votes
This is a marvellous read ... [Clarissa Dickson Wright's] skill is to make food, even 800 years ago, seem relevant and amusing today * Country Life * Magnificently eccentric and robustly informative ... an impressive tour of the horizon of a well-stocked mind ... [a] glorious sense of the continuity of English cuisine from the Middle Ages to the present shines from every page of this engaging, funny and admirably entertaining history * Sunday Telegraph * Combining her two great passions of food and history, she takes us on a chatty and fascinating crawlfrom Medieval times when pigeons, eels and nettles were staples, to the pizzas, baked beans and chips of today ... consistently entertaining and informative * Daily Mail * CDW has produced a most relishable feast -- The Monday Book * Independent * One of the strengths of the book is the author's comprehensive personal experience of the foods she describes. If you want to know the correct way to fillet a rook, or are curious about the taste of tripe made from cow's udder, then you couldn't hope for a more knowledgeable guide * Mail on Sunday * Witty, intelligent and readable even for those who have no interest in gastronomy, this is a work of maturity, the fruits of a lifetime spent rummaging through public and private archives, including those of her own family. If, as Clarissa Dickson Wright explains, A History of English Food is a book she always wanted to write, it is our good fortune that she has waited until now to do so * Times Literary Supplement * Written with Clarissa's special blend of wit and wisdom, this imparts a wealth of information while being fun to read. Whether you dip in for such tidbits or read through to gain a thorough understanding of how English cookery has evolved, there's something here for everyone. Fully illustrated, this is destined to be a foodie classic * BBC Good Food * Seen through the filter of food, especially when it's described by Clarissa Dickson Wright, history becomes fascinating ... this is a wonderful exploration of the life and times of our country * Choice * A well researched captivating book * Food and Travel * A learned, serious tome, packed with information and history * Guardian *
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Cornerstone
Product notice
Paperback (UK-B)
Dimensions
Height: 195 mm
Width: 128 mm
Thickness: 38 mm
Weight
434 gr
ISBN-13
978-0-09-951494-7 (9780099514947)
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
Clarissa Dickson Wright
A History of English Food
E-Book
10/2011
1st Edition
Cornerstone Digital
€11.99
Available for download
Person
Clarissa Dickson Wright found fame alongside Jennifer Paterson as one half of the much-loved TV cooking partnership Two Fat Ladies. Her autobiography, Spilling the Beans, was a Sunday Times number one bestseller and she is also the author of many other books, including Clarissa and the Countryman, Clarissa and the Countryman Sally Forth, The Game Cookbook and Potty! She has made several programmes for television about food history, including Clarissa and the King's Cookbook (which looks at recipes from the reign of Richard II), and a documentary on the eighteenth-century food writer Hannah Glasse.