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Item specifics


Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the seller’s
ISBN-10: 1903018501
Language: English, Navaho ISBN-13:


Format: Book Author: Eileen White
Educational Level: Trade Publication Year: 2007



Detailed item info

Individual chapters reflect the enthusiasm of the contributors and do not cover the fall range of food in Britain. Readers may be inspired to take their own item of food and track its progress through the ages. A single dish can reflect the changing taste of a nation, from the use of a proflision of spices and a mixture of sweet and savoury, to a deliberate limitation of flavours and division of dishes into specific courses. As literacy grew, and printed books became easily affordable, therecipes took in the simpler meals of all classes of society. They also reveal the gradual incorporation of ready-made flavours and thickeners, and the industrial provision of food that leaves little for the cook to do., This collection, the thirteenth volume in the series Food and Society, constitutes the proceedings of the eighteenth Leeds Symposium on Food History in 2003, entitled ‘The Changing Face of Food’. There are seven essays in this volume: The English Kitchen: Introductory Remarks (Tom Jaine); Soups, Broths and Pottages (Eileen White); The Rise and Fall of the Herring (Ann Rycraft); Blancmange: A Tale of Seven Centuries (C. Anne Wilson); A Tale of Two Dishes: Olios and Fricassees (Gilly Lehmann); Boiled Puddings through the Ages (Laura Mason); A History of Baked Puddings (Fiona Lucraft). English Cookery is always in search of its identity. This book offers some clues in respect of particular dishes or types of food. Not that these are the only markers of Englishness, but taken altogether they do point to some of our most enduring culinary characteristics, perhaps none more so than the pudding. Laura Mason does a good job of account for the rise of the boiled pudding wrapped in its floured cloth that so typifies the glory-days of Victorian cookery. The blancmange, too, now something that strikes horror in the breast of the upstanding Englishman, might wave a flag for the wonders of the pink and jellified mould that so handsomely adorned the tables of our Edwardian grandparents. Olios and fricassees are indeed of foreign origin – not British at all – but Gilly Lehmann shows how their adoption and adaptation in seventeenth and early eighteenth century kitchens lays bare the true nature of English cookery (not actually very good). Soups, broths and pottages are shared by all nations of the world but each has taken its own particular line with this form and Eileen White describes the development of this essential preliminary to dinner more clearly that hitherto.

Product Identifiers
ISBN-10 1903018501
ISBN-13 9781903018507

Key Details
Author Eileen White
Number Of Pages 127 pages
Format Hardcover
Publication Date 2007-10-08
Language English, Navaho
Publisher Prospect Books
Publication Year 2007

Additional Details
Copyright Date 2007
Illustrated Yes

Weight 16.6 Oz
Height 0.2 In.
Width 7 In.
Length 10 In.

Target Audience
Group Trade

Classification Method
LC Classification Number TX717
Dewey Decimal 641.5942
Dewey Edition 22

Edited by Eileen White

Certain data records © 2017 Bowker. Rights in cover images reserved by owners.

Price : 27.13

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