Food and Drink in Britain

by C. Anne Wilson

Book Overview

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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0897333640
• ISBN13: 9780897333641
• Release Date: October 1991
• Publisher: Chicago Review Press
• Length: 472 Pages
• Weight: 1.40 lbs.
• Dimensions: 1.3" x 5.6" x 8.7"

Customer Reviews

what a marvelous resource

As a writer and a devotee of history, I am always looking for the ultimate resourse books on anything and everything from A-Z. And that is what this book is, the ultimate book on what Brits ate from stone age days to Victorian era! Not a "quickie" book, but a thorough researched book on the diet of our ancestors. It broken down into chapters in food types, the one fault I have with the book (wish it had been broken down in periods of time or at least cross-references. Maybe next updated printing? But if you are a writer needed to know if the food fits the period, you really need this. Easy prose so it does not come across as dull facts. An absolute must for all romance writers!

Essential Classic

First published in 1973, this work remains the best place to start for any exploration into what the English ate, when it was consumed, and why they started. As a librarian, Wilson had access to an outstanding collection of cookery books that were given to the University of Leeds's Brotherton Library, and she made great use of them to talk about the "gradual changes and developments in the preparation of foodstuffs in Britain". This is not a cookbook and does not include historical adaptations. Any recipes that are included are there to illustrate a method or ingredient and are written as part of the text. Chapters are arranged by category or type of food. For example, chapter 4 covers "Wild fowl, tame fowl and eggs"; these subjects are then discussed in a chronological fashion, proceeding from the ancients, the Romans, early medieval, etc. Wilson includes a marvelous bibliography and footnotes that can be used to further explore the subject. For a work that is nearly 30 years old, it is still an essential reading and shelf reference volume for culinary and social historians. Any general reader with an interest in British history or social customs would also find it of great value.