Food Culture In Great Britain
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Food Culture In Great Britain
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Author : Laura Mason
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2004-10-30
Food Culture In Great Britain written by Laura Mason and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-10-30 with Social Science categories.
Students, Anglophiles, and literature hounds will want to delve into this delightful survey of foodways of a culture both ancient and cutting edge. Only in recent years have modern kitchen conveniences become taken for granted all over Britain. British cooking has also made tremendous strides lately, and the changes in shopping and food options, preparation, restaurant-going, and diet are detailed. The cooking traditions and classic dishes for which Britain is known are described as well, as they still help to define the people. Commercialization and globalization are shown to characterize British foodways today. For instance, Britain's regionalism is eroding. Health and environmental issues such as bovine spongiform encephalopathy have come to the fore. Television cook shows are all the rage. Women working outside the home and the increase in single-parent households fuel the demand for quick and pre-prepared meals. The trends are well supported by statistics. A timeline, glossary, and resource guide enhance the narrative.
Food Cultures Of Great Britain
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Author : Victoria Williams
language : en
Publisher:
Release Date : 2024
Food Cultures Of Great Britain written by Victoria Williams and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024 with Food habits categories.
"There's far more to British food than fish and chips. Discover the history and culture of Great Britain through its rich culinary traditions"--
British Food
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Author : Colin Spencer
language : en
Publisher: Grub Street Publishers
Release Date : 2011-06-14
British Food written by Colin Spencer and has been published by Grub Street Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-06-14 with Cooking categories.
A masterful and witty account of Britain’s culinary heritage. This a revised and updated edition of an award-winning book, recognized as the authoritative work on the subject of British food. It is a breathtaking attempt to trace the changes to and influences on food in Britain from the Black Death, through the Enclosures, the Reformation, the Industrial Revolution, the rise of Capitalism to the present day. There has been a recent wave of interest in food culture and history and Colin Spencer’s masterful, readable account of Britain’s culinary history is a celebrated contribution to the genre. There has never been such an exciting, broad-scoped history of the food of these islands. It should remind us all of our rich past and the gastronomic importance of British cuisine. “A breathtakingly comprehensive, wide-ranging and fascinating food history.” —Daily Mail
The Culture Of Food In England 1200 1500
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Author : C. M. Woolgar
language : en
Publisher: Yale University Press
Release Date : 2016-01-01
The Culture Of Food In England 1200 1500 written by C. M. Woolgar and has been published by Yale University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-01 with Cooking categories.
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.
Traditional Foods Of Britain
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Author : Laura Mason
language : en
Publisher: Prospect Books (UK)
Release Date : 2004
Traditional Foods Of Britain written by Laura Mason and has been published by Prospect Books (UK) this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Cooking, British categories.
This is a repertoire of raw materials (breeds of beef, apples, cobnuts), generic products (cheese, cream, whisky, bacon, buns, breads).
Feeding Britain
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Author : Tim Lang
language : en
Publisher: Penguin UK
Release Date : 2020-03-26
Feeding Britain written by Tim Lang and has been published by Penguin UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-26 with Social Science categories.
How does Britain get its food? Why is our current system at breaking point? How can we fix it before it is too late? British food has changed remarkably in the last half century. As we have become wealthier and more discerning, our food has Europeanized (pizza is children's favourite food) and internationalized (we eat the world's cuisines), yet our food culture remains fragmented, a mix of mass 'ultra-processed' substances alongside food as varied and good as anywhere else on the planet. This book takes stock of the UK food system: where it comes from, what we eat, its impact, fragilities and strengths. It is a book on the politics of food. It argues that the Brexit vote will force us to review our food system. Such an opportunity is sorely needed. After a brief frenzy of concern following the financial shock of 2008, the UK government has slumped once more into a vague hope that the food system will keep going on as before. Food, they said, just required a burst of agri-technology and more exports to pay for our massive imports. Feeding Britain argues that this and other approaches are short-sighted, against the public interest, and possibly even strategic folly. Setting a new course for UK food is no easy task but it is a process, this book urges, that needs to begin now. 'Tim Lang has performed a public service' Simon Jenkins, Sunday Times
Spicing Up Britain
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Author : Panikos Panayi
language : en
Publisher: Reaktion Books
Release Date : 2010-04-15
Spicing Up Britain written by Panikos Panayi and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-04-15 with Cooking categories.
From the arrival of Italian ice-cream vendors and German pork butchers, to the rise of Indian curry as the national dish, Spicing Up Britain uncovers the fascinating history of British food over the last 150 years. Panikos Panayi shows how a combination of immigration, increased wealth, and globalization have transformed the eating habits of the English from a culture of stereotypically bland food to a flavorful, international cuisine. Along the way, Panayi challenges preconceptions about British identity, and raises questions about multiculturalism and the extent to which other cultures have entered British society through the portal of food. He argues that Britain has become a country of vast ethnic diversity, in which people of different backgrounds—but still British—are united by their readiness to sample a wide variety of foods produced by other ethnic groups. Taking in changes to home cooking, restaurants, grocery shops, delis, and cookbooks, Panayi’s flavorful account will appeal to a wide range of readers interested in ethnic cooking, food history, and the social history of Britain. “Wearing his twin hats of foodie and social historian, Panikos Paniyi can appall as well as engender salivation on his tour d’horizon of the multicultural history of British food. His book demonstrates convincingly that whether drawing on its former colonial and imperial possessions . . . or on its European neighbors, the openness of British society has truly enriched its diet and produced its present-day variegated cuisine.”—Washington Times
Food And Identity In England 1540 1640
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Author : Paul S. Lloyd
language : en
Publisher: Bloomsbury Publishing
Release Date : 2015-02-26
Food And Identity In England 1540 1640 written by Paul S. Lloyd and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-02-26 with History categories.
Food and Identity in England, 1540-1640 considers early modern food consumption in an important new way, connecting English consumption practices between the reigns of Henry VIII and Charles I with ideas of 'self' and 'otherness' in wider contexts of society and the class system. Examining the diets of various social groups, ranging from manual labourers to the aristocracy, special foods and their preparation, as well as festive events and gift foods, this all-encompassing study reveals the extent to which individuals and communities identified themselves and others by what and how they ate between the Reformation of the church and the English Civil Wars. This text provides remarkable insights for anyone interested in knowing more about the society and culture of early modern England.
Food Cuisine And Cultural Competency For Culinary Hospitality And Nutrition Professionals
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Author : Sari Edelstein
language : en
Publisher: Jones & Bartlett Learning
Release Date : 2011
Food Cuisine And Cultural Competency For Culinary Hospitality And Nutrition Professionals written by Sari Edelstein and has been published by Jones & Bartlett Learning this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Cooking categories.
Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals comprehensively covers unique food traditions as they apply to health. The text explores the critical importance of cultural sensitivity and competency in today's work setting, addresses health literacy issues of diverse client bases, and helps readers identify customer communication techniques that enable professionals to establish trust with clients of ethnicity not their own. Written and peer reviewed by experts in the culture discussed, each chapter in this groundbreaking text covers a distinct region or culture and discusses the various contexts that contribute to nutrition and health: lifestyles, eating patterns, ethnic foods, menu planning, communication (verbal and non-verbal), and more. This book is consistent with The American Dietetic Association’s Cultural Competence Strategic Plan.
The British Table
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Author : Colman Andrews
language : en
Publisher: Abrams
Release Date : 2016-11-08
The British Table written by Colman Andrews and has been published by Abrams this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-11-08 with Cooking categories.
From a James Beard Award–winning author, a fresh take on traditional recipes from England, Scotland and Wales. The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus—delicious reminders of Britain’s culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery. “Colman Andrews[‘s] writing changes the way I cook, and I look forward to every book. The British Table is no exception.” –Alice Waters, founder of Chez Panisse and The Edible Schoolyard “Leafing through these beautiful pages of unfussy food, I find myself wanting to cook everything, eat everything—or just climb on the first plane to England.” –Ruth Reichl, former editor-in-chief of Gourmet and author of My Kitchen Year “Both a lovely and a loving book.” –Nigella Lawson, host of Simply Nigella and author of the award-winning cookbook, How to Be a Domestic Goddess Colman Andrews is the recipient of eight James Beard Awards, including the 2010 Cookbook of the Year award for The Country Cooking of Ireland. A founding editor of Saveur, he is the author of several books on food.