36 of 36 people found the following review helpful
A History of our love of food.,
This review is from: A History of English Food (Hardcover)
England is a country that has been invaded and amalgamated by many nations so far that we no longer know what is traditionally an English dish and what has its inspiration from farther afield. In this book by Clarrisa, we explore the dishes down the ages through well researched documents and where possible, suggestions so that the reader can get a taste of the past in the modern age.
Readers will be astounded by the sheer variety and whilst for some reason we have a reputation amongst other countries for tasteless food that's boiled to mush, I've yet to find out where that originated especially considering that we've had access to spices for centuries that have not only added to our own stock of treasures but also to our larders in many varieties. Look at dishes such as almond cream which was available in the High Middle Ages or even Hippocras, a wine spiced with ginger and cinnamon, honey and Chinese pepper. We have exotic tastes and yet we're still stuck with the rather poor reputation.
Add to this influence from expanding of the Empire (with the first Curry shop opening in London in 1810 by Sake Dean Mahomed) alongside other migrant's dishes and it's a country of variety, of adventure and something new around every corner. A wonderful book all in and one that I'll enjoy reading time and again especially with the additional extra of some of the recipes in the appendices. Cracking.