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Taste : the story of Britain through its cooking

Author: Kate Colquhoun
Publisher: New York : Bloomsbury : Distributed to the trade by Holtzbrinck Publishers, 2007.
Edition/Format:   Print book : English : 1st U.S. edView all editions and formats
Summary:
Chronicles the social history of Britain through the evolution of its food, tracing the development of aristocratic tastes and street food across the country from pre-Roman times to the present day.
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Genre/Form: History
Additional Physical Format: Online version:
Colquhoun, Kate, 1964-
Taste.
New York : Bloomsbury : Distributed to the trade by Holtzbrinck Publishers, 2007
(OCoLC)989692624
Document Type: Book
All Authors / Contributors: Kate Colquhoun
ISBN: 1596914106 9781596914100
OCLC Number: 153578532
Description: xvi, 460 pages, [24] pages of plates : illustrations (some color) ; 25 cm
Contents: Prologue: The staff of life --
Prehistory: The Kittiwake at Danebury --
Roman Briatain: Conspicuous culinary consumption --
Liquamen --
Raider centuries: An art in peril --
Medieval Britain: 'Newe conceyts' --
feasts and fasts --
Hospitality --
Pastry --
Tudors: strange vegetables, new tastes --
'sugar never marred sawce' --
English huswife --
Blessed puddings --
Stuarts: Mad master cooks --
Commonwealth and protectorate: Unhappy times --
Restoration: A la mode --
Chefs and sweethearts --
Ice --
William and Mary, Anne, and the Hanoverians: Human nature --
Good gravy and hooped petticoats --
Brave stomachs --
Drunkenness --
Taste --
Long Regency: Mad for innovation --
A la russe --
Painting the lamb, roasting the mutton --
Victorians: Great laboratory --
Poverty's larder --
Flight to gentility, or living for appearances --
Twentieth century: Raging inequalities and the taste of war --
Fleeting fortunes and discontented domestics --
Waste food and help the Hun! --
Learning to walk, loving to run --
'What I myself have learned ... ' --
'Cuisine poseur'.
Responsibility: Kate Colquhoun.
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Abstract:

Chronicles the social history of Britain through the evolution of its food, tracing the development of aristocratic tastes and street food across the country from pre-Roman times to the present day.

Table of Contents:

by cwarden (WorldCat user on 2008-01-04)

Author's note -- List of illustrations -- Prologue. The staff of life -- Prehistory. The Kittiwake at Danebury -- Roman Britain. Conspicuous culinary consumption -- Liquamen -- The raider centuries. An art in peril -- Medieval Britain. 'Newe conceytes' -- Feasts and fasts -- Hospitality -- Pastry -- The Tudors. Strange vegetables, new tastes -- Sugar never marred sawce' -- The English huswife -- Blessed puddings -- The Stuarts. Mad master cooks -- The commonwealth and protectorate. Unhappy times -- The restoration. A la mode -- Chefs and sweethearts -- Ice -- William and Mary, Anne, and the Hanoverians. Human nature -- Good gravy and hooped petticoats -- Brave stomachs -- Drunkenness -- Taste -- The Long Regency. Mad for innovation -- A la russe -- Painting the lamb, roasting the mutton -- The Victorians. The great laboratory -- Poverty's larder -- The flight to gentility, or living for appearances -- The twentieth century. Raging inequalities and the taste of war -- Fleeting fortunes and discontented domestics -- Waste the food and help the Hun! -- Learning to walk, loving to run -- 'What I myself have learned . . .' -- 'Cuisine poseur' -- A note on measures -- Sites and houses -- Notes -- Bibliography -- Acknowledgements -- Index.

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