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Taste : the story of Britain through its cooking

Author: Kate Colquhoun
Publisher: London : Bloomsbury, 2007.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"Celebrating every aspect of our cooking - from Anglo-Saxon feasts and Tudor banquets, through the skinning of eels and the invention of ice cream, to Dickensian dinner-party excess and the exponential growth of frozen food - Taste tells both a formal and an intimate story as rich and diverse as a five-course dinner. Filled with unusual facts and beautifully illustrated, it is nothing less than an involving and  Read more...
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Details

Genre/Form: History
Document Type: Book
All Authors / Contributors: Kate Colquhoun
ISBN: 9780747585763 0747585768
OCLC Number: 148300027
Description: xvi, 460 pages, 24 unnumbered pages of plates : illustrations (some color), color portraits ; 25 cm
Contents: Prologue: The Staff of Life --
Prehistory --
1. The Kittiwake at Danebury --
Roman Britain --
2. Conspicuous Culinary Consumption --
The Raider Centuries --
3. An Art in Peril --
Medieval Britain --
4. 'Newe Conceytes' --
5. Feasts and Fasts --
6. Hospitality --
The Tudors --
7. Strange Vegetables, New Tastes --
8. 'Sugar Never Marred Sawce' --
9. The English Huswife --
The Stuarts --
10. Mad Master Cooks --
The Commonwealth and Protectorate --
11. Unhappy Times --
The Restoration --
12. A La Mode --
13. Chefs and Sweethearts --
William and Mary, Anne, and the Hanoverians --
14. Human Nature --
15. Good Gravy and Hooped Petticoats --
16. Brave Stomachs --
17. Taste --
The Long Regency --
18. Mad for Innovation --
19. Painting the Lamb, Roasting the Mutton --
The Victorians --
20. The Great Laboratory --
21. The Flight to Gentility, or Living for Appearances --
The Twentieth Century --
22. Raging Inequalities and the Taste of War --
23. Fleeting Fortunes and Discontented Domestics --
24. Learning to Walk, Loving to Run --
25. 'What I Myself Have Learned' --
26. 'Cuisine Poseur'.
Responsibility: Kate Colquhoun.

Abstract:

A beautifully illustrated and produced social history of Britain through its food, from Roman times to the age of the celebrity chef.  Read more...

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Praise for 'A Thing in Disguise' 'A model of its kind. Like all good biographies, her study makes the past surprising again.' Daily Telegraph, Books of the Year 'If a better biography was published Read more...

 
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