Download A History of English Food AudioBook Free
Within this major new background of British food, Clarissa Dickson Wright takes the reader on the journey from enough time of the Second Crusade and the feasts of medieval kings to the cuisine - both bad and the good - of present. She looks at the shifting influences on the nationwide diet as new ideas and substances have arrived, and since immigrant areas have made their contribution to the life of the united states. She evokes lost worlds of open fires and snow houses, of regular pickling and preserving, and of manchet loaves and curly-coated pigs. And she explains to the reports of the chefs, cookery e book writers, gourmets, and gluttons who have shaped public taste, from the salad-loving Catherine of Aragon to the foodies of today. Above all, she provides vivid sense of what it was like to sit down to the meals of previous ages, whether an 18th-century labourer's breakfast time or a 12-course Victorian banquet or a lunchtime out during the Second World Warfare. Insightful and enjoyable by turns, this is a magnificent tour of nearly 1,000 years of English food, peppered with surprises and seasoned with Clarissa Dickson Wright's quality wit.
