[ONLINE] A History of English Food  Clarissa Dickson Wright – steamlite.co.uk

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I really enjoy Clarissa Dickson Wright S Take On History s take on history through the focus of food There s just the right amount of Wright s personality included because she will occasionally break in and comment about ancient recipes she s tried or her thoughts on a particular practice It is sprinkled with original texts from the past and it is interesting seeing what people liked enough to take the trouble to pass on to others Definitely recommended to anyone with an interest in food and English history The uotes I added to GoodReads from the book give a bit of the flavour A History of English Food is a well written and interesting look at the development of English food from the medieval period to the present day Aimed at the general reader it provides fun little historical facts recipes and

Menus From A Variety Of 
from a variety of combined with the memories and recollections of the author In some ways it is a book of two halves The first half is very much historically focussed The second half dealing with the world wars onwards contains far personal recollections and first hand experiences I love social history and the history of food in our country really is an interesting oneI listened to Clarissa narrating her own book and while she s a personable enough reader the material does get somewhat dry at times Maybe reading on paper would be a better way of connecting with and taking in everything she has to impartSome really fascinating insights I found the Middle AgeTudor Victorian and the 20th Century sections the most there is a lot there I never new before the history of potatoes through to fish and chips the truth about Walter Raleigh the health or otherwise of peasants through the ages when certain foods came to our countryNot one for everyone but if you are interested in viewing our history through what we ve eaten over the centuries you may really enjoy this So much information about English food Clarissa Dickson Wright Clue by Clue knows her English Food Stuff FascinatingI am an unabashed fan of The Two Fat Ladies regularly watch the series for the witty banter as much as the delicious food and recently decided to get their cookbooks before they fall out of print Clarissa brings the same tone and wit to this book If you love The Two Fat Ladies you ll love this Insightful and entertaining by turns this is a magnificent tour of nearly a thousand years of English cuisine peppered with surprises and seasoned with Clarissa Dickson Wright's characteristic witIn this major new history of English food Clarissa Dickson Wright takes the reader on a journey from the time of the Second Crusade and the feasts of medievalings to the cuisine. Church and the poor made do with raising a pig in the back garden and regularly getting drunk to forget their lowly circumstances All very bucolic and the stuff of Henry VIII and all that But is the author to be trusted According to her she grew up in a very wealthy home with an eminent surgeon for "a father who was a vicious alcoholic beat and abused her not sexually became the youngest woman ever to " father who was a vicious alcoholic beat and abused her not sexually became the youngest woman ever to called to the bar and had to give up law due to the disrepute her own alcoholism and Spendthrift Ways Brought On ways brought on She lived the high life blowing her way through millions of pounds inheritance that she had from her mother and after this bankrupt she went into service as a cook And much credit to her a cookbook shop owner She also apparently screwed a guy actually in Parliament but never even had a proper relationship let alone married and had childrenEventually she achieved major fame with Jennifer Patterson as Two Fat Ladies a long running cookery show in Britain where these two anarchic party going posh women drove around in a motorbike and sidecar and cooked fat laden food wh I might have mentioned this before but I m harnessing my current momentumdesire to read books about or inspired by the history of the UK to make a dent in my TBR list and A History of English Food was one of these books I have this very bad habit where My Mum bought this book for me it s really a fascinating read even if you re not a cooking maniac I like the author from seeing her on various TV shows and she has a great voice when writing The book s very engaging she links history and social things excellently with the food history and makes connections I d never thought of Also I could see this being an interesting resource for anyone wanting to add some historical flavour and pun intended to a historical or fantasy novel Reading this book is ind of like hanging out with one of your favourite cantankerous great aunts sneaking cigarettes in the garden and making snarky comments about the goings on of a large family gathering It s a breezy read which doesn t cover any new ground if you have read any other popular histories of common foods Which is fine If you like food and think CDW is an occasionally problematic national treasure you ll enjoy skimming this book. Ies of the chefs cookery book writers gourmets and gluttons who have shaped public taste from the salad loving Catherine of Aragon to the foodies of today Above all she gives a vivid sense of what it was like to sit down to the meals of previous ages whether an eighteenth century laborer's breakfast a twelve course Victorian banuet or a lunch out during the Second World War. Nd if you ve not yet experienced The Two Fat Ladies but enjoy learning new things food and dry wit this is for you tooAs could be expected I found my interest waning slightly as the food presented became familiar but that s not to say that there wasn t something interesting to be said for our contemporary period of food I just happened to find it fascinating to read about how James IIV was responsible for so much of the evolution of English food who new And with loads of juicy intriue asides that made me go do some researchRecommended for anyone interested in food and English history A fun romp through English food One of the easiest five stars to award I ve run across since joining Goodreads A friend listened to this as an audio version coming away less impressed which I could see happening For one thing there are uotes from historical texts as well as descriptions of recipes that I was historical texts as well as descriptions of recipes that I was to skim through to get the idea whereas I certainly would not have wanted to listen to those lengthy passagesOne feature which struck me as particularly impressive had to do with the balance that Clarissa pulled off in presenting a historical overview uite often in these situations the recent material gets attention but here there s a fairly even distribution Moreover she has actually tried recreating some of the centuries old recipes so that the reader finds them relevant rather than just historical data points I suppose if "one doesn t like her sense of humor then the book isn t going to work out well but I " doesn t like her sense of humor then the book isn t going to work out well but I her asides shall we say rather entertaining and meaningful in terms of eeping this nonfiction book from being in any way dryShe mentioned at the outset that this is a project that she had always meant to do so it was rather touching that it went to press about a year before her death I read a library copy but would find it easily worth the cost to purchase one if necessary to read again Highly recommended There is a lot of erudition in this book it really is an excellent history of English food which didn t apparently get bad until the Victorians started to boil the life out of vegetables Before that the aristocracy feasted in cold halls the rich ate too much and screwed around the middle classes had a sufficiency of good food and went to. Both good and bad of the present day She looks at the shifting influences on the national diet as new ideas and ingredients have arrived and as immigrant communities have made their contribution to the life of the country She evokes lost worlds of open fires and ice houses of constant pickling and preserving and of manchet loaves and curly coated pigs And she tells the stor.

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A History of English Food