Bibliograph

Tasting the past, Jacqui Wood

Type

Label

Tasting the past, Jacqui Wood

Language

eng

Index

no index present

Literary Form

non fiction

Main title

Tasting the past

Medium

electronic resource

Nature of contents

dictionaries

Responsibility statement

Jacqui Wood

Summary

The many influences of the past on our diet today make the concept of "British food" very hard to define. The Celts, Romans, Saxons, Vikings, and Normans all brought ingredients to the table, as it were, and onwards the Crusades spread all manner of spices. The Georgians enjoyed a new level of excess, and then of course the world wars forced everyone into the challenge of making meals from very little. The post-war period brought convenience foods, and health issues which are being felt widely now. This is the first study of the rich history of British food, its fads and its fashions to be combined with a practical cookbook of over 200 recipes from each age for use today

Target audience

adult

resource.variantTitle

Recipes from the Middle Ages to the Civil War

Classification