C. Anne Wilson Traces culinary practices and preferences from our earliest prehistoric forbears down to the generation of the Industrial Revolution, and offers an extraordinary taste of the times. She 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. Readers will become acquainted with the sources of many of our current tastes and conventions. Discover "macrows," the prototype of macaroni, and that "whales, porpoises and sturgeon were all royal fish." Meringue, to the Elizabethans, was a "dishful of snow," and rather difficult to whip up before the advent of the fork in the late 17th century. Before the Reformation all buns were "hot cross" in order to ward off evil spirits that might prevent the bread rising. Adventurous readers who wish to dine as their ancestors did may do so; Ms. Wilson includes many authentic recipes--such as 17th century rice pudding--which add flavor of a unique kind. This cornucopia of custom and cuisine provides plenty of food for thought for everyone, and what could be of more interest if we are, indeed, what we eat?

In this revelatory work of social history, C. M. Woolgar shows that food in late-medieval England was far more complex, varied, and more culturally significant than we imagine today. Drawing on a vast range of sources, he charts how emerging technologies as well as an influx of new flavors and trends from abroad had an impact on eating habits across the social spectrum. From the pauper's bowl to elite tables, from early fad diets to the perceived moral superiority of certain foods, and from regional folk remedies to luxuries such as lampreys, Woolgar illuminates desire, necessity, daily rituals, and pleasure across four centuries.

In this delightful sleigh ride through Christmas history, Paul Kerensa answers the festive questions you never thought to ask... Did Cromwell help shape the mince pie? Was St Nicholas the first to use an automatic door? Which classic Christmas crooners were inspired by a Hollywood heatwave? And did King Herod really have a wife called Doris? Whether you mull on wine or enjoy the biggest turkey, the biggest tree or the biggest credit card bill, unwrap your story through our twelve dates of Christmas past. From Roman revelry to singing Bing, via Santa, Scrooge and a snoozing saviour, this timeless tale is perfect trivia fodder for the Christmas dinner table.

This volume explores the intersection between culinary history and literature across a period of profound social and cultural change. Split into three parts, essays focus on the food scandals of the early Victorian era, the decadence and greed of late Victorian and Edwardian Britain, and the effects of austerity caused by two world wars.

'Who are these people? Look at what they eat.' Simon Majumdar travels the country to find out what British food -- from Arbroath Smokies to Welsh rarebit to chicken tikka masala -- reveals about British identity. Exploring the history of British food, he celebrates the wealth of fare on offer today, and meets the people all over the country -- the farmers, the fishermen, the brewers, bakers and cheese makers -- who have given the British reason to love their food again. Join Simon as he becomes a judge at the Great British Pie Competition (where, to his sorrow, he ends up judging vegetarian pies), as he learns to make Balti with a true Brummie, hunts for grouse, and sees seaside rock being made in Blackpool. EATING FOR BRITAIN is an impassioned and hilarious journey into the meaning of eating British.

Ever wondered where noodles came from? How Worcester Sauce was invented? Or even who the "Cucumber King of Burma" was? Beginning with the hippo soup eaten in Africa in 6000 BC, through to the dangerous blowfish enjoyed in contemporary Japan, A Curious History of Food and Drink reveals the bizarre origins of the food and drink consumed throughout history. From the pheasant brains and flamingo tongues scoffed by the Roman emperor Vitellius, to the unusual uses of licorice (once a treatment for sore feet), Ian Crofton makes use of original sources--including journals, cookbooks and manuals--to reveal the bizarre, entertaining and informative stories behind the delicacies enjoyed by our ancestors.

Winner of the Fortnum and Mason Best Debut Drink Book Award 2017 From renowned booze correspondent Henry Jeffreys comes this rich and full-bodied history of Britain and the Empire, told through the improbable but true stories of how the world’s favourite alcoholic drinks came to be. Read about how we owe the champagne we drink today to seventeenth-century methods for making sparkling cider; how madeira and India Pale Ale became legendary for their ability to withstand the long, hot journeys to Britain’s burgeoning overseas territories; and why whisky became the familiar choice for weary empire builders who longed for home. Jeffreys traces the impact of alcohol on British culture and society: literature, science, philosophy and even religion have reflections in the bottom of a glass. Filled to the brim with fascinating trivia and recommendations for how to enjoy these drinks today, you could even drink along as you read... So, raise your glass to the Empire of Booze!

In May 2005 Penguin will publish 70 unique titles to celebrate the company's 70th birthday. The titles in the Pocket Penguins series are emblematic of the renowned breadth of quality of the Penguin list and will hark back to Penguin founder Allen Lane's vision of good books for all'. political thinkers of the twentieth century, he is also the author of the bestselling Penguin title of all time: Animal Farm first published in Penguin in 1951. These heartfelt essays demonstrate Orwell's wide-ranging appeal, and range from political manifesto to affectionate consideration of what being English truly means.

Bourbons. Custard Creams. Rich Tea. Jammie Dodgers. Chocolate Digestives. Shortbread. Ginger snaps. Which is your favourite? British people eat more biscuits than any other nation; they are as embedded in our culture as fish and chips or the Sunday roast. We follow the humble biscuit's transformation from durable staple for sailors, explorers and colonists to sweet luxury for the middling classes to comfort food for an entire nation. Like an assorted tin of biscuits, this charming and beautifully illustrated book has something to offer for everyone, combining recipes for hardtack and macaroons, Shrewsbury biscuits and Garibaldis, with entertaining and eye-opening vignettes of social history.

FOOD IN ENGLAND became an instant classic when it was first published in 1954, and its eclectic mix of recipes, anecdotes, household hints, spells and history has had a deep influence on countless English cooks and food writers since. With wit and wisdom, Dorothy Hartley explores the infinite variety of English cooking, as well as many aspects of English life and culture. From the rules of conduct for a medieval banquet to the way to make perfect mashed potatoes, from how to dress a crab to the ultimate recipe for strawberries and cream, FOOD IN ENGLAND will delight all admirers - and consumers - of modern British cookery. An irresistible tour through centuries of culinary history, illuminated with Hartley's own lively illustrations, FOOD IN ENGLAND is a unique glimpse into England's past.