During the 17th century, England saw foreign foods made increasingly available to consumers and featured in recipe books, medical manuals, treatises, travel narratives, and even in plays. Yet the public's fascination with these foods went beyond just eating them. Through exotic presentations in popular culture, they were able to mentally partake of products for which they may not have had access. This book examines the "body and mind" consumerism of the early British Empire.

From Tudor oyster peddlers and Victorian pie and mash shops, to the supper clubs and street food scene flourishing today, Britain's capital has always been a tantalizing draw for those who live to eat. In Made in London, born-and-bred Londoner Leah Hyslop offers a joyful celebration of the city and its food, past and present. The book features recipes invented in the city; such as the 18th century treat Chelsea buns (a favourite of King George II) and Omelette Arnold Bennett, created for the famous writer while staying at the Savoy Hotel. Alongside these are new, exciting dishes, inspired by the Leah's eating adventures around the capital: such as a mouthwatering Pimm's and lemon curd trifle, an unusual goat's cheese and cherry tart and an easy twist on Indian restaurant Dishoom's iconic bacon naan, one of the best brunches in London. Interspersed with the recipes are short, entertaining histories and profiles about London's food scene, including the tale of the 18th century 'gin craze'; a profile of the East End's most beloved greasy spoon; and why Scotch eggs might have actually been invented in a London department store! Short shopping guides, lifting the lid on such pressing gastronomic questions as where to buy cheese, the city's most delicious chocolate shops, or the best cocktail bars for a nightcap (or two...) are also featured. Beautifully illustrated with contemporary photographs of London, alongside vintage images sourced from historic archives, this is a book for anyone who has ever lived in, visited or simply dreamt of sipping a cocktail while watching red buses trundle by in the world's greatest city.

From the award-winning and bestselling author of Cod comes the dramatic, human story of a simple substance, an element almost as vital as water, that has created fortunes, provoked revolutions, directed economies and enlivened our recipes. Salt is common, easy to obtain and inexpensive. It is the stuff of kitchens and cooking. Yet trade routes were established, alliances built and empires secured – all for something that filled the oceans, bubbled up from springs, formed crusts in lake beds, and thickly veined a large part of the Earth’s rock fairly close to the surface. From pre-history until just a century ago – when the mysteries of salt were revealed by modern chemistry and geology – no one knew that salt was virtually everywhere. Accordingly, it was one of the most sought-after commodities in human history. Even today, salt is a major industry. Canada, Kurlansky tells us, is the world’s sixth largest salt producer, with salt works in Ontario playing a major role in satisfying the Americans’ insatiable demand. As he did in his highly acclaimed Cod, Mark Kurlansky once again illuminates the big picture by focusing on one seemingly modest detail. In the process, the world is revealed as never before.

In 1800 London was already the largest city in the world, and over the course of the next century its population grew rapidly, reaching over seven million by 1914. Historians have often depicted London after the Industrial Revolution as an industrial backwater that declined into the mass exploitation of labour through 'sweating', dominated by City

From the Chief Curator of the Historic Royal Palaces in England, a vivid and captivating portrait of a seventeenth-century nobleman, his household, and the dramatic decades surrounding the English Civil War. William Cavendish embodied the popular image of a cavalier. He was both courageous and cultured. His passions were architecture, horses, and women. And, along with the whole courtly world of King Charles I and his cavaliers, he was doomed to failure. This is the story of one remarkable man, but it is also a rich evocation of what sustained him-his elaborate household. In this accessible narrative history, Lucy Worsley brings to life the complex and fascinating hierarchies among the inhabitants of the great houses of the seventeenth century, painting a picture of conspiracy, sexual intrigue, clandestine marriage, and gossip. From Ben Jonson and Anthony Van Dyck to long-forgotten servants, Cavalier recreates the cacaphony, stink, ceremony, and splendor of the stately home and its inhabitants.

A highly readable review of some 700 years of avian exploitation.

London's suburbs may stretch for well over 600 square miles, but in historical accounts of the capital they tend to take something of a back seat. In Greater London, historian Nick Barratt places them firmly centre stage, tracing their journey from hamlets and villages far out in the open countryside to fully fledged urban enclaves, simultaneously demonstrating the crucial role they have played in the creation of today's metropolis. Starting in the first century AD, he shows how the tiny settlements that grew up in the Thames Valley gradually developed, and how they were shaped by their proximity to the city. He describes the spread of the first suburbs beyond the city walls, and traces the ebb and flow of population as people moved in to find jobs or away to escape London's noise and bustle. He charts the transformation wrought by the coming of the railways, the fight to preserve Hampstead Heath, Epping Forest and other green spaces and the struggle to create a London-wide form of government. He gives an account of wartime destruction and peacetime reconstruction, and then brings the story to the present with a description of the very varied nature of today's suburbs and their inhabitants. In the process, he evokes Tudor Hackney and Georgian Hampton, explains why Victorian Battersea and Finchley were so different from one another, and follows Islington's fall from grace and subsequent recovery. Magnificently illustrated throughout with contemporary engravings and photographs, this is the essential history for anyone who has ever lived in London.

A staple of television since the early years of the BBC, British crime drama first crossed the Atlantic on public broadcasting stations and specialty cable channels, and later through streaming services. Often engaging with domestic anxieties about the government's power (or lack thereof), and with larger issues of social justice like gender equality, racism, and homophobia, it has constantly evolved to reflect social and cultural changes while adapting U.S. and Nordic noir influences in a way that retains its characteristically British elements. This collection examines the continuing appeal of British crime drama from The Sweeney through Sherlock, Marcella, and Happy Valley. Individual essays focus on male melodrama, nostalgia, definitions of community, gender and LGBTQ representation, and neoliberalism. The persistence of the English murder, as each chapter of this collection reveals, points to the complexity of British crime drama's engagement with social, political, and cultural issues. It is precisely the mix of British stereotypes, coupled with a willingness to engage with broader global social and political issues, that makes British crime drama such a successful cultural export.

The emergence of a world economy depends on the reorganization of agriculture and food systems to provision the work force and the industries associated with the division of labor. This work emphasizes the central role played by food and agriculture in the world economy. The book includes a historical dimension along with the formulation of the challenges that face the world today. Social scientists of all kinds, but especially economists, sociologists, environmentalists, and political scientists, should be interested in this volume.