Showing results for "The Food" in Europe

‘An absolute gem’ Sunday Times ‘A mouthwatering history’ The Guardian In this delicious history of Britain’s food traditions, Diane Purkiss invites readers on a unique journey through the centuries, exploring the development of recipes and rituals for mealtimes such as breakfast, lunch...

This is a revised and updated edition of an award-winning book, recognized as the authoritative work on the subject of British food. It is a breathtaking attempt to trace the changes to and influences on food in Britain from the Black Death through the Enclosures, the Reformation, the Industrial Revolution, and the rise of Capitalism to the present day.

Shortlisted for Debut Food Book of the Year at the Fortnum and Mason Food and Drink Awards 2024 Guild of Food Writers 2024 Finalist, Food Book of the Year ‘A lyrical, amiable and educational celebration of what may be our greatest achievement: the chippy.’ Stuart Maconie Step inside and...

Written in a style similar to that of Nigel Slater’s multi-award-winning food memoir ‘Toast’, this is a celebration of the glory, humour, eccentricities and embarrassments that are The British at Table. The British have a relationship with their food that is unlike that of any other...

In this major new history of English food, Clarissa Dickson Wright takes the reader on a journey from the time of the Second Crusade and the feasts of medieval kings to the cuisine - both good and bad - of the present day. She looks at the shifting influences on the national diet as new ideas and ingredients have arrived, and as immigrant communities have made their contribution to the life of the country. She evokes lost worlds of open fires and ice houses, of constant pickling and preserving, and of manchet loaves and curly-coated pigs.

How a Florentine orphanage rescued thousands of children and revolutionized childhood education amid the splendor of Renaissance art. The story begins with the abandonment of the newborn Agata Smeralda on February 5, 1445, in Florence’s Hospital of the Innocents, the first—but certainly not...

In this fascinating social history of food in Britain, Pen Vogler examines the origins of our eating habits and reveals how they are loaded with centuries of class prejudice. Covering such topics as fish and chips, roast beef, avocados, tripe, fish knives and the surprising origins of breakfast, Scoff reveals how in Britain we have become experts at using eating habits to make judgements about social background.

Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities.

Anna Del Conte brought Italian cooking to Britain at a time when the nearest most of us came to pasta was a Heinz spaghetti hoop. Sharply observant, evocative, full of tastes and talk of food, hers is a delicious, poignant memoir of an unusual life and the food she loves to cook, which launched a culinary revolution.She arrived in England in 1949 when much of Britain was a culinary wasteland, married an Englishman, and stayed on.

In this beautifully illustrated book that's Song of Achilles meets Secret Life of Trees, readers will discover the plants cultivated by the Greek Gods–many of which can still be experimented with today–for a myriad of uses. In Greek mythology, plants were used for tools, intoxication...

Offering a history of the Germany that Bavaria made over the twentieth century, A Nation Fermented both eschews sharp temporal divisions and forgoes conventional narratives centered on Prussia, Berlin, or the Rhineland. In so doing, Terrell offers a fresh take on the importance of provincial influences and the role of commodities and commerce in shaping the nation.

‘James Crowden is Britain’s best cider writer … Cider Country is the book we’ve all been waiting for.’ Oz Clarke Join James Crowden as he embarks on a journey to distil the ancient origins of cider, uncovering a rich culture and philosophy that has united farmer, maker and drinker for...

A jubilant celebration of Italy’s outsize impact on culture, from literature to art, music to movies, that “masterfully examines the multitude of reasons why so many people fall in love with Italy and the Italian lifestyle” (Forbes) Can you imagine painting without Leonardo, opera without...

In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling Provence, 1970, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier César Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn...

Modern beer has little in common with the drink that carried that name through the Middle Ages and Renaissance. Looking at a time when beer was often a nutritional necessity, was sometimes used as medicine, could be flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike, Beer in the Middle Ages and Renaissance presents an extraordinarily detailed history of the business, art, and governance of brewing.

In 20 meals The Hungry Empire tells the story of how the British created a global network of trade in foodstuffs that moved people and plants from one continent to another, reshaping landscapes and culinary tastes. To be British was to eat the world. The empire allowed Britain to harness the globe’s edible resources from salt beef to sugar. By the 20th century the wheat to make the working man’s loaf of bread was supplied by Canada, and his Sunday leg of lamb had been fattened on New Zealand’s grasslands. Lizzie Collingham takes us on a wide-ranging culinary journey, revealing how virtually every meal we eat still contains a taste of empire.