The Culture of Food in England, 1200-1500 PDF Download

Author: C. M. Woolgar
Publisher: Yale University Press
ISBN: 0300181914
Category : Cooking
Languages : en
Pages : 373

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Book Description
In this revelatory work of social history, C. M. Woolgar shows that food in late-medieval England was far more complex, varied, and more culturally significant than we imagine today. Drawing on a vast range of sources, he charts how emerging technologies as well as an influx of new flavors and trends from abroad had an impact on eating habits across the social spectrum. From the pauper's bowl to elite tables, from early fad diets to the perceived moral superiority of certain foods, and from regional folk remedies to luxuries such as lampreys, Woolgar illuminates desire, necessity, daily rituals, and pleasure across four centuries.

Author: Victoria R. Williams
Publisher: Bloomsbury Publishing USA
ISBN: 1440877424
Category : Cooking
Languages : en
Pages : 257

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Book Description
There's far more to British food than fish and chips. Discover the history and culture of Great Britain through its rich culinary traditions. Part of the Global Kitchen series, this book takes readers on a food tour of Great Britain, covering everything from daily staples to holiday specialties. In addition to discovering Great Britain's long culinary history, you'll learn about recent trends, foreign influences, and contemporary food and dietary concerns, such as obesity and the impacts of climate change. Chapters are organized thematically, making it easy to focus in on particular courses or types of dishes. The main text is supplemented by sidebars that offer interesting bite-sized facts, a chronology of important dates in British culinary history, and a glossary of key food- and dining-related terms. When people outside Great Britain think of British cuisine, they likely envision iconic foods and traditions such as fish and chips, a full English breakfast, and afternoon tea. But Great Britain has a much richer and more diverse culinary history. It has been shaped by a myriad of events, from invasions by the Romans, Vikings, and Normans to the emergence and expansion of the British Empire to the privations of World War II. In more recent times, Great Britain's departure from the European Union, the global Covid-19 pandemic, and Russia's invasion of Ukraine have all had a significant impact on the food landscape of Great Britain.

Author: Victoria Williams
Publisher:
ISBN:
Category : Food habits
Languages : en
Pages : 0

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Book Description
"There's far more to British food than fish and chips. Discover the history and culture of Great Britain through its rich culinary traditions"--

Author: Laura Mason
Publisher: Bloomsbury Publishing USA
ISBN: 0313085676
Category : Social Science
Languages : en
Pages : 264

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Book Description
Students, Anglophiles, and literature hounds will want to delve into this delightful survey of foodways of a culture both ancient and cutting edge. Only in recent years have modern kitchen conveniences become taken for granted all over Britain. British cooking has also made tremendous strides lately, and the changes in shopping and food options, preparation, restaurant-going, and diet are detailed. The cooking traditions and classic dishes for which Britain is known are described as well, as they still help to define the people. Commercialization and globalization are shown to characterize British foodways today. For instance, Britain's regionalism is eroding. Health and environmental issues such as bovine spongiform encephalopathy have come to the fore. Television cook shows are all the rage. Women working outside the home and the increase in single-parent households fuel the demand for quick and pre-prepared meals. The trends are well supported by statistics. A timeline, glossary, and resource guide enhance the narrative.

Author: Victoria R. Williams
Publisher:
ISBN: 1440877416
Category : Cooking
Languages : en
Pages : 0

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Book Description
There's far more to British food than fish and chips. Discover the history and culture of Great Britain through its rich culinary traditions. Part of the Global Kitchen series, this book takes readers on a food tour of Great Britain, covering everything from daily staples to holiday specialties. In addition to discovering Great Britain's long culinary history, you'll learn about recent trends, foreign influences, and contemporary food and dietary concerns, such as obesity and the impacts of climate change. Chapters are organized thematically, making it easy to focus in on particular courses or types of dishes. The main text is supplemented by sidebars that offer interesting bite-sized facts, a chronology of important dates in British culinary history, and a glossary of key food- and dining-related terms. When people outside Great Britain think of British cuisine, they likely envision iconic foods and traditions such as fish and chips, a full English breakfast, and afternoon tea. But Great Britain has a much richer and more diverse culinary history. It has been shaped by a myriad of events, from invasions by the Romans, Vikings, and Normans to the emergence and expansion of the British Empire to the privations of World War II. In more recent times, Great Britain's departure from the European Union, the global Covid-19 pandemic, and Russia's invasion of Ukraine have all had a significant impact on the food landscape of Great Britain.

Author: Peter Jackson
Publisher: A&C Black
ISBN: 0857852353
Category : Social Science
Languages : en
Pages : 354

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Book Description
Food Words is a series of provocative essays on some of the most important keywords in the emergent field of food studies, focusing on current controversies and on-going debates. Words like 'choice' and 'convenience' are often used as explanatory terms in understanding consumer behavior but are clearly ideological in the way they reflect particular positions and serve specific interests, while words like 'taste' and 'value' are no less complex and contested. Inspired by Raymond Williams, Food Words traces the multiple meanings of each of our keywords, tracking nuances in different (academic, commercial and policy) contexts. Mapping the dynamic meanings of each term, the book moves forward from critical assessment to active intervention -- an attitude that is reflected in the lively, sometimes combative, style of the essays. Each essay is research-based and fully referenced but accessible to the general reader. With a foreword by eminent food scholar Warren Belasco, Professor of American Studies at the University of Maryland-Baltmore County, and written by an inter-disciplinary team associated with the CONANX research project (Consumer culture in an 'age of anxiety'), Food Words will be essential reading for food scholars across the arts, humanities and social sciences.

Author: Colin Spencer
Publisher: Grub Street Publishers
ISBN: 190811777X
Category : Cooking
Languages : en
Pages : 788

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Book Description
A masterful and witty account of Britain’s culinary heritage. This a revised and updated edition of an award-winning book, recognized as the authoritative work on the subject of British food. It is a breathtaking attempt to trace the changes to and influences on food in Britain from the Black Death, through the Enclosures, the Reformation, the Industrial Revolution, the rise of Capitalism to the present day. There has been a recent wave of interest in food culture and history and Colin Spencer’s masterful, readable account of Britain’s culinary history is a celebrated contribution to the genre. There has never been such an exciting, broad-scoped history of the food of these islands. It should remind us all of our rich past and the gastronomic importance of British cuisine. “A breathtakingly comprehensive, wide-ranging and fascinating food history.” —Daily Mail

Author: Jamie Oliver
Publisher: Hyperion
ISBN: 9781401324780
Category : Cooking
Languages : en
Pages : 0

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Book Description
Having grown up in his parents’ gastropub, Jamie Oliver has always had a special place in his heart for British cooking. And in recent years there’s been an exciting revolution in the British food world in general. English chefs, producers, and artisans are retracing old recipes, rediscovering quality ingredients, and focusing on simplicity and quality. Jamie celebrates the best of the old and new (including classic British immigrant food) in his first cookbook focused on England. Here are over 130 great, easy-to-prepare recipes, ranging from salads—Heavenly Salmon and Epic Roast Chicken; to puddings—Rhubarb and Rice Pudding and Citrus Cheesecake Pots; to Sunday lunch—Guinness Lamb Shanks and Roast Quail Skewers; and, of course, the crumbliest scones. America has already fallen for the new British gastropub cooking, with popular restaurants by chefs such as April Bloomfield of The Spotted Pig and the John Dory. Now Jamie shows how to make the same delicious food at home. This is definitely not your grandmother’s mushy peas!

Author: Cecilia Leong-Salobir
Publisher: Routledge
ISBN: 1136726535
Category : History
Languages : en
Pages : 246

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Book Description
Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in the colonial household, as well as in clubs, hill stations, hotels and restaurants. Challenging accepted ideas about colonial cuisine, the book argues that a distinctive cuisine emerged as a result of negotiation and collaboration between the expatriate British and local people, and included dishes such as curries, mulligatawny, kedgeree, country captain and pish pash. The cuisine evolved over time, with the indigenous servants preparing both local and European foods. The book highlights both the role and representation of domestic servants in the colonies. It is an important contribution for students and scholars of food history and colonial history, as well as Asian Studies.

Author: Panikos Panayi
Publisher: Reaktion Books
ISBN: 1861896220
Category : Cooking
Languages : en
Pages : 288

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Book Description
From the arrival of Italian ice-cream vendors and German pork butchers, to the rise of Indian curry as the national dish, Spicing Up Britain uncovers the fascinating history of British food over the last 150 years. Panikos Panayi shows how a combination of immigration, increased wealth, and globalization have transformed the eating habits of the English from a culture of stereotypically bland food to a flavorful, international cuisine. Along the way, Panayi challenges preconceptions about British identity, and raises questions about multiculturalism and the extent to which other cultures have entered British society through the portal of food. He argues that Britain has become a country of vast ethnic diversity, in which people of different backgrounds—but still British—are united by their readiness to sample a wide variety of foods produced by other ethnic groups. Taking in changes to home cooking, restaurants, grocery shops, delis, and cookbooks, Panayi’s flavorful account will appeal to a wide range of readers interested in ethnic cooking, food history, and the social history of Britain. “Wearing his twin hats of foodie and social historian, Panikos Paniyi can appall as well as engender salivation on his tour d’horizon of the multicultural history of British food. His book demonstrates convincingly that whether drawing on its former colonial and imperial possessions . . . or on its European neighbors, the openness of British society has truly enriched its diet and produced its present-day variegated cuisine.”—Washington Times