by
Tenison, Marika Hanbury
Call Number
641.5942 TEN
Publication Date
1976
Format:
Books
Relevance:
170076.1250
by
Clibbon, Joan
Call Number
ARC 641.5942 CLI
Publication Date
1963
Format:
Books
Relevance:
155269.3281
View Other Search Results
by
Bailey, Adrian, 1928-
Call Number
ARC 641.5942 BAI
Publication Date
1970
Format:
Books
Relevance:
143747.1875
by
Henderson, Fergus.
Call Number
641.5941
Publication Date
2012
Summary
Fergus Henderson's two classic Nose to Tail books in a single, covetable volume with additional new recipes and photography.
Format:
Electronic Resources
Relevance:
120279.4688
by
Morris, Sally
Call Number
641.5942 MOR
Publication Date
1978
Format:
Books
Relevance:
114680.2031
by
Spencer, Colin.
Call Number
394.10941
Publication Date
2013
Summary
This important book is a ground breaking work on the subject of British food. It had been thought that civilisation in Britain, which stems from farming, food and cookery all began with the Romans. But it has now been discovered that thriving communities possessing a long history with their own ritual, laws, culture and food, inhabited Britain long before that time. Food is the fundamental spur to action, innovation, exploration and creativity in humankind. This book explores the roots of our national existence through the cultivation of its land, the production and cooking of its food, revealing the moulding force of climate and the constant invention in technology that produced the food through the centuries. It will end in the present but will also consider the ominous, immediate future with the combined threat of global warming and Peak Oil. It is a breath-taking attempt to trace the changes to and influences on food in Britain from the earliest dawning of time when England became an island, through the Roman occupation, the Plague years, 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 our 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. 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, as well as writing for television and film. For thirteen years he was food columnist for The Guardian. His previous book for Grub Street was the award-winning, British Food An Extraordinary Thousand Years of History. Colin Spencer lives in Seaford, East Sussex.
Format:
Electronic Resources
Relevance:
109798.3438
by
Henderson, Fergus.
Call Number
ARC 641.5941 HEN
Publication Date
2004
Format:
Books
Relevance:
98211.0469
by
Henderson, Fergus.
Call Number
641.5941 HEN
Publication Date
2007
Format:
Books
Relevance:
85052.0078
by
Bailey, Adrian, 1928-
Call Number
ARC 641.5942 BAI
Publication Date
1970
Format:
Books
Relevance:
85050.2344
by
Yarvin, Brian.
Call Number
641.5942
Publication Date
2012
Summary
For Anglophiles and fans of food television, where British figures such as Jamie Oliver, Nigella Lawson, and Gordon Ramsay have a significant presence. A home-cooking British food book by an American who interprets, translates, and writes for the American kitchen.
Format:
Electronic Resources
Relevance:
71882.8359
by
Schell, Jennifer.
Call Number
641.59709999999995
Publication Date
2020
Format:
Electronic Resources
Relevance:
3.8020
Call Number
ARC COM 641.5942 EAS
Publication Date
1988
Format:
Books
Relevance:
3.5742
Limit Search Results