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.

Author: Jacqui Wood
Publisher: History Press
Published: 06/01/2020
Pages: 272
Format: Paperback
Weight: 0.65lbs
Size: 7.60h x 5.40w x 1.10d
ISBN: 9780750992244

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