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A History of English Food et plus d'un million d'autres livres sont disponibles pour le Kindle d'Amazon. En savoir plus
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Commentaire: The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
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A History of English Food (Anglais) Relié – 13 octobre 2011

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Descriptions du produit

Revue de presse

"This is a marvellous read ... [Clarissa Dickson Wright's] skill is to make food, even 800 years ago, seem relevant and amusing today" (Country Life)

"Magnificently eccentric and robustly informative ... an impressive tour of the horizon of a well-stocked mind ... [a] glorious sense of the continuity of English cuisine from the Middle Ages to the present shines from every page of this engaging, funny and admirably entertaining history" (Sunday Telegraph)

"A learned, serious tome, packed with information and history" (Guardian)


Combining her two great passions of food and history, she takes us on a chatty and fascinating crawl

from Medieval times when pigeons, eels and nettles were staples, to the pizzas, baked beans and chips of today ... consistently entertaining and informative

" (Daily Mail)

"A most entertaining book" (BBC Olive Magazine)

Présentation de l'éditeur

In 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 medieval kings to the cuisine - 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 stories of the chefs, cookery book writers, gourmets and gluttons who have shaped public taste, from the salad-loving Catherine or 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 labourer's breakfast or a twelve-course Victorian banquet or a lunch out during the Second World War.

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 wit.

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Amazon.com: 23 commentaires
10 internautes sur 10 ont trouvé ce commentaire utile 
Like all of her work, another masterpiece! 6 mars 2012
Par David J. Martin - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
If you are both a foodie and history lover you will enjoy this book. If you loved the Two Fat Ladies in addition, then you will LOVE this book. I'm in the latter category. It is a well constructed, easy to follow and understand history of food in Britain. She blends the history of the day with the food that was consumed, by both low and high borne, and includes quite a number of excerpts from recipe books of the time. High recommended.
4 internautes sur 4 ont trouvé ce commentaire utile 
A History of English Food 19 juillet 2012
Par murcon - Publié sur Amazon.com
Format: Relié Achat vérifié
Clarissa Dickson Wright is one of my favorite authors. Her books and the Two Fat Ladies cooking series are amongst my favorites. She is honest and knowledgeable. I have always loved England, history and food, so this book fills the bill. Love it.
3 internautes sur 3 ont trouvé ce commentaire utile 
Classic Clarissa! 26 octobre 2012
Par Paul Thompson - Publié sur Amazon.com
Format: Relié Achat vérifié
I have read several of her books as well as own two cookbooks by The Two Fat Ladies. Claissa's intelligence and wit come thru in this book plus the bits of history one is not likely to find in most history books. The history of English food, plus some British history plus some recipes...a great volume to add to your collectoin!
2 internautes sur 2 ont trouvé ce commentaire utile 
Wonderful Blend of Food and English History 6 janvier 2014
Par J Yates - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
So much information about English food! Clarissa Dickson Wright knows her English Food Stuff. Fascinating.

I 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. And if you've not yet experienced The Two Fat Ladies, but enjoy learning new things, food and dry wit - this is for you, too.

As could be expected, I found my interest waning slightly as the food presented became more 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 more fascinating to read about how James I/IV was responsible for so much of the evolution of English food - who knew?! And with loads of juicy intrique asides that made me go do some research.

Recommended for anyone interested in food and English history.
2 internautes sur 2 ont trouvé ce commentaire utile 
Food lover's guide to where it all came from 31 janvier 2013
Par Catherine Heukelman - Publié sur Amazon.com
Format: Format Kindle
I thoroughly enjoyed reading Clarissa Dickson Wright's history of English food. I love eating and enjoy cooking
and after watching "two fat ladies" a number of years ago, this was a revelation regarding how and where
food came from and how it developed through the ages. She writes well, and apart from a number of amusing anecdotes included in the book, it was an interesting and informative read. I read "Spilling the Beans" before I
read this book. If you're interested at all in reading about the series "Two Fat Ladies" then this is the book for
you. She is very frank about her alcoholism. You do not ever pity her but can more readily understand where she
is coming from. I, for one, am really glad she managed to stop drinking, as I am more than sure she is too.
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