 |
 |
|
|
|
|
 |
Food & Drink in Britain: From the Stone Age to the 19th Century
|
|||||
 |
||||||
About the BookC. Anne Wilson traces culinary practices and preferences from our earliest prehistoric forbears all the way down to the generation of the Industrial Revolution, and offers an extraordinary taste of the times. This work of first-rate scholarship is enormously readable and entertaining; its publication in the UK was greeted with wild enthusiasm, and the author has prepared a new introduction and updated bibliography for this first US edition. Wilson provides a tabletop perspective on class structure, religion, politics, and social custom, generously seasoned with such culinary and cultural tidbits as the importance of salt in English history, and the role of romance in England's first taste of the wines of southernmost France. Reviews"Adventurous cooks and history buffs will enjoy this appealing and quirky tour of British kitchens-both upstairs and downstairs."––Booklist ". . . a delightful sojourn into the daily lives of our ancestors and a comment on where much of our taste in food came from."––Santa Cruz Sentinel ". . . something of interest to all sensible persons, not merely to cooks."––Glasgow Herald ". . . will become the standard work, a classic in its field."––The Yorkshire Post |
||||||