Food in England: A Complete Guide to the Food That Makes Us Who We are

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As for the complaint that country food – or medieval food, come to that – was monotonous, Hartley replied that it was "we", the moderns, who "level out the year into monotony by demanding the same food all the year round! Hartley tells us of four "local methods" for using up plum pudding, including one involving rum butter, though she observes, wryly, that "in districts where they use rum butter the contingency of any pudding being left over is unlikely". Most of the chapters address aspects of English food, whether types of food such as meat, eggs, fungi, and bread, or ways of dealing with food such as salting, drying and preserving. Perhaps, she wrote, "the best of English cooking was lost when the oven door shut on the English roast and turned it into a funereal feast of baked meats.Description, from sixteenth century journal, of a sea-voyage when the sailors came upon a fifty year old gibbet, used to hang mutineers, from which their cooper made drinking tankards for those "as would drink in them". pages will keep anyone busy; presenting a massive stepping stone for those interested in the history of food.

g., few people make sea holly toffee anymore, or gather cowslips or English laver or maidenhair ferns and know how they were combined with dozens of other herbs and flavorings); describing fuels, hearths/ovens, and other kitchen technologies, not to mention food sources, that were altered or lost in the Industrial Revolution and in times of war (how much of English cooking survived WWII and rationing?Front panel clean, chipped to the bottom inner corner, back panel chipped to upper inner corner, absent spine stood in for by a photocopy (printed a little smaller than the original): the parts professionally brought together and made good. To live in the English countryside, whether in the 1930s or the 1300s, was potentially to have access to wild berries and game birds, rich and varied cheeses, coltsfoot and lemon balm for medicines and mushrooms. Each recipe has a heading in italics; some have an illustration, drawn by Hartley, or else a quotation or proverb. The book is a compendium of favourite tips and treats, many of which just happen to be several hundred years old. An irresistible window into centuries of culture, and illuminated with Hartley's own lively illustrations, FOOD IN ENGLAND is an unforgettable tour through culinary history and a unique insight into England's past.