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Food and cooking in Victorian England : a history

Author: Andrea Broomfield
Publisher: Westport, Conn. : Praeger Publishers, ©2007.
Series: Victorian life and times.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
Nine recipes serve as entry points for detailing the history of food production, cooking, and diet in England throughout Queen Victoria's reign. More than that, however, the author offers an introduction to the world of everyday dining, food preparation, and nutrition during one of the most interesting periods of English history.
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Genre/Form: History
Nonfiction
Named Person: Koch
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Andrea Broomfield
ISBN: 9780275987084 0275987086
OCLC Number: 77573518
Description: xvii, 201 pages : illustrations ; 25 cm.
Contents: Important dates in English Victorian culinary history --
The industrial roots of Victorian cooking --
Much depends on toast: making and serving breakfast in the Victorian middle-class home --
Luncheon or dinner? : the Victorian midday meal --
"An invention of comparatively recent date" : afternoon tea --
"The chief meal of the day" : the Victorian working-class tea --
The effects of industrial and technological innovation on dinner a la Francaise, 1830-1870 --
The multiple meanings and purposes of dinner a la Russe, 1880-1900 --
The holidays, celebrations, and other festivities --
Victorian recipes.
Series Title: Victorian life and times.
Responsibility: Andrea Broomfield.
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Abstract:

Offers an introduction to the world of everyday dining, food preparation, and nutrition during one of the most interesting periods of English history. This book addresses questions such as: Who was  Read more...

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"In a series devoted to countering stereotypes of the Victorian era in England, this volume begins by explaining how recipes in early cookbooks reflected their writers' socioeconomic status and Read more...

 
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