Tasting the Past: Recipes from the Second World War to the 1980s
2020
The History Press Ltd (Verlag)
978-0-7509-9387-6 (ISBN)
The History Press Ltd (Verlag)
978-0-7509-9387-6 (ISBN)
This is a beautiful study of the rich history of our food, its fads and its fashions, combined with a practical cookbook of over xxx recipes from the Second World War onwards
The many influences of the past on our diet today make the concept of ‘British food’ very hard to define. The Celts, Romans, Saxons, Vikings and Normans all brought ingredients to the table, and the country was introduced to all manner of spices after the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from the Second World War to the 1980s documents the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over 120 recipes from the Second World War onwards. Jacqui Wood guides us through the nutritious and pragmatic recipes of wartime Britain, which juggled rationing and shortages to produce delicious food and keep morale high; through the era of convenience food and television chefs in the 1960s; and finally the yuppies and stacked food of the 1980s.
The many influences of the past on our diet today make the concept of ‘British food’ very hard to define. The Celts, Romans, Saxons, Vikings and Normans all brought ingredients to the table, and the country was introduced to all manner of spices after the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from the Second World War to the 1980s documents the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over 120 recipes from the Second World War onwards. Jacqui Wood guides us through the nutritious and pragmatic recipes of wartime Britain, which juggled rationing and shortages to produce delicious food and keep morale high; through the era of convenience food and television chefs in the 1960s; and finally the yuppies and stacked food of the 1980s.
Jacqui Wood is best known as Time Team's resident food historian. She works as the Director of Saveock Water Archaeology (www.archaeologyonline.org), an archaeological research centre and field school, and also works for English Heritage demonstrating Bronze Age technology. She lives in Truro.
| Erscheinungsdatum | 03.11.2020 |
|---|---|
| Reihe/Serie | Tasting the Past |
| Verlagsort | Stroud |
| Sprache | englisch |
| Maße | 129 x 198 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Geschichte ► Allgemeine Geschichte ► Neuzeit (bis 1918) | |
| Geschichte ► Allgemeine Geschichte ► Zeitgeschichte | |
| Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte | |
| ISBN-10 | 0-7509-9387-1 / 0750993871 |
| ISBN-13 | 978-0-7509-9387-6 / 9780750993876 |
| Zustand | Neuware |
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