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Product Description
Product Description
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.
About the Author
Colin Spencer is one of the country's leading food historians but his prolific output has not been limited to this field alone. He has written nine novels, a dozen cookery books, has six plays produced, as well as writing for television and film. For thirteen years he was food columnist for The Guardian.
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.
About the Author
Colin Spencer is one of the country's leading food historians but his prolific output has not been limited to this field alone. He has written nine novels, a dozen cookery books, has six plays produced, as well as writing for television and film. For thirteen years he was food columnist for The Guardian.
Inside This Book
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First Sentence
Our food begins with the earth. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Our food begins with the earth. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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