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|Print List Price:||£15.99|
Save £6.40 (40%)
British Food: An Extraordinary Thousand Years of History Revised ed. , Kindle Edition
|Length: 400 pages||Word Wise: Enabled||Enhanced Typesetting: Enabled|
|Page Flip: Enabled|
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Top customer reviews
Without doubt this is badly written and even more badly edited, if it ever was edited. There are for example whole sentences and indeed paragraphs duplicated and printed hundreds of pages apart.
A seriously sloppy piece of work; reminds me of a student dissertation in progress.
He relies heavily on select sources and fails to appreciate the wider arguments. How this won a prestigious award I cannot fathom. You're suspicious from the start, I only had to peruse the Appendices to find a list of national 'dishes'. I do not see how listing, for example, a load of vegetables constitutes a 'dish' (see respective sub-heading). As far as I'm aware, a leek is a leek, it's not quite a culinary dish put together with some craft. This endless rehashing of ingredients available continues in the main, entire paragraphs resemble shopping lists, and it's grating. The first chapter is like an ode to his mainstay source, Aelfric's Colloquy, you may as well go read the original and consider the contemporary evidence. I had to put it down.
As noted, this is an amateur work, not even to a dissertation standard.
Very disappointing, and it never fails to amaze me how shoddy the standards are of some publishers for they'll still publish any old manuscript-in-working without endless polishing. This needs some desperate work, and I dare say, I could do a better job. I daresay, you yourself, could do a better job.
The book is well-researched, but there is an understandable shortage of references for the days before cookbooks. The author then resorts to a mixture of references to food in books about something else, and logical inference. On balance, this works pretty well and his arguments about the quality of British food in the Middle Ages are quite convincing. Could you recreate some dishes from 800 years ago using this book? - if you are an experienced cook, yes. Would you want to? - again, yes - you will be pleasantly surprised how modern some of those dishes are. The main thing that has changed in food is not so much what we eat - successful flavour combinations are cast in stone - but accessibility of great food for the ordinary person. When Normans strutted their stuff in Britain, I suspect my ancestors were hard-pressed to avoid starvation from one year to the next. Now, I can cook, in my own home, a meal fit for a great king. It won't be cheap, easy, or quick - but I can do it. That is the message of this book. British food has always been very good - apart from a very odd 100 year period from the mid-1800s to the mid-1900s - but not for everyone. Now, with a bit of effort, and considerable skill, we can have our cake and eat it!
It is meticulously researched but also highly readable and entertaining. It is an invaluable addition to the social history of GB.
It gives accounts of old receipes and the quantities of various foods eaten down the ages. I couldn't put it down!
Eventually it was all OK and I now have the book. Superb, a great insight into the history of British Food.
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