- Paperback: 416 pages
- Publisher: Prospect Books; 2nd Revised edition edition (10 Feb 2004)
- Language English
- ISBN-10: 1903018358
- ISBN-13: 978-1903018354
- Product Dimensions: 22.7 x 15.6 x 2.8 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 167,672 in Books (See Top 100 in Books)
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Product Description
Product Description
This inventory is part of a Europe-wide initiative by Euroterroirs under the aegis of the European Union to list foods and food products produced in one place for three generations or more. It was conceived to encourage the greater acceptance of European regulations for designations of origin, geographical indications and certificates of special character (all derivatives of the Appellation Controlee movement). This may sound like a mouthful but those producers wishing to protect themselves from spurious imitation will tell you otherwise. Such a list as is this book is an essential preliminary to the extension of the movement from France and Italy, where it is well entrenched, to Britain. This is a repertoire of raw materials (breeds of beef, apples, cobnuts), generic products (cheese, cream, whisky, bacon, buns, breads) and branded goods (Worcester sauce, Colman's mustard). As entry follows entry, a portrait of Britain's gustatory identity paints itself in your brain. At last, the reader feels, some real conception of Britishness is within our grasp. Each of the 400 entries gives a brief historical account and justification for its presence, a short technical description and one or more addresses where the echt product can be found. It is no substitute for the Food Lovers' Guide, it works to a different remit. There is no escaping this is an important book.
From the Publisher
A historical and factual directory of British food and drink
This is an inventory of 400-plus British foods and drinks: most of which have been produced for more than 75 years in the same town or region and all of which are still available to the public. It is based on a survey funded by the European Commission. It is a remarkable portrait of a food culture and resource that we barely recognize as still existing. If Britons are seeking an identity, here is one book that supplies an important part of it. The book is arranged in encyclopaedia form, each entry giving a factual description of the foodstuff, an historical account, and some indication of its present production and availability. It should become a classic source book for anyone working in the field. --This text refers to an out of print or unavailable edition of this title.
This is an inventory of 400-plus British foods and drinks: most of which have been produced for more than 75 years in the same town or region and all of which are still available to the public. It is based on a survey funded by the European Commission. It is a remarkable portrait of a food culture and resource that we barely recognize as still existing. If Britons are seeking an identity, here is one book that supplies an important part of it. The book is arranged in encyclopaedia form, each entry giving a factual description of the foodstuff, an historical account, and some indication of its present production and availability. It should become a classic source book for anyone working in the field. --This text refers to an out of print or unavailable edition of this title.
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Customer Reviews
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
Format:Paperback
I am surprised that no-one has provided a review for this book. It provides an incredibly comprehensive review of traditional foods and food products and the social history around them. Each food is provided with a description, history, technique and (commercial) production. The descriptions are concise and precise giving sufficient information to visualise the food, especially when combined with the technique. Traditional foods rarely have just one method, diversity and variation being of the essence, and the book acknowledges this by giving information about the range of variation. This book does not set out to be a recipe book, although proportions of ingredients are sometimes given. It serves a different function; to record what people ate, the reasons and the range. To this end it includes histories, which are well written, coherent and clearly well researched.
In my food writing I usually go back to original sources, but this book is invaluable in providing a context for that study and it is never far from my desk. I have yet to find anything within this book which I would contest as being inaccurate, which considering the number of food products I have looked at, is quite remarkable.
For anyone interested in food in Britain and its history, this is a must-have book. The most comprehensive, accurate and reliable by far.
In my food writing I usually go back to original sources, but this book is invaluable in providing a context for that study and it is never far from my desk. I have yet to find anything within this book which I would contest as being inaccurate, which considering the number of food products I have looked at, is quite remarkable.
For anyone interested in food in Britain and its history, this is a must-have book. The most comprehensive, accurate and reliable by far.
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