Showing results for "The Food" in Great Britain

‘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 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.

‘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...

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...

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.