food england food england book social historian book history english cuisine acclaimed publication contemporary critic described book classic remained print book provides called history english cooking book unusual history citing sources serving oral social history experiences travelled england journalist interviewing generation countryside lives sharing common book strikes readers principally history consists mainly recipes pie old fashioned practical recipes cooked context mother near family owned property moved house lived rest life began work book best known leading publication book approach chapters address aspects english food types food meat eggs fungi bread ways dealing food drying preserving chapters households explicitly historical chapter history example chapter meat discusses interesting miracle illustrates traditional colonial travelling meat safe net text switches repeatedly instructions prepare fat melt bowl hot water historical fat mountain sheep districts purposes valleys processes distinctly old fashioned describes switching past present flavour acid herbs pouring fat meat substantial text consists recipes meat chapter begin recipes beef including baron beef norman french sur rib beef boiled beef boiled beef recipe heading illustration drawn quotation list ingredients describes dish ingredients advises best beef joint taken instructions given let hung dust lightly dry pepper brown flour crisp crust bed fat end lean secure place string carefully placed carefully frequently quantities cooking temperatures specified included instructions matters left cook discretion sauce sauce fish flesh directs sharp lemon horse root sweet herbs red exact instructions needed given imperial units oven temperature timing left mainly cook experience bath instructs light flour butter sugar eggs lukewarm milk butter flour blend set rise warm place lightly thoroughly till golden brown contents chapters index editions reception contemporary publication book received immediate acclaim remained print called fascinating unusually observer said classic gentle fun modern sunday_times reviewing seventh edition book wrote food scholarship best robust irresistible packed diverse fascinating information fruit bundle held writer huge enjoyment subject immense curiosity growth preparation preservation eating food country middle ages cultural historian describes book tour force seminal richly illustrated notes partly recipe book partly history contrasts favourably traditional dishes britain published year earlier accepting stereotypical british food accepts quotes foreign dishes like foreigners english historian food endearing work years guardian wrote remembered history book epic account english cooking interspersed recipes find text taken practical recipes techniques little historical narrative wilson finds book explicitly intended kitchen warm friendly place writes wilson past foreign country present notes announces english cooking old fashioned like way wilson finds devotion archaic recipes pie mildly mad approaches cuisine past humour journalist historic royal palaces curator presented bbc film food england lost world november writing telegraph calls definitive history way english eat describes book laden odd facts folklore curious mixture history magic strong lively illustrations admits conventional history breaks rule historian cite evidence wasn fond year filming places people knew discovered frustration technique historian travelled continually gather materials weekly column sleeping rough work effectively argues oral history interviewed generation countryside lives sharing common emphasis local seasonal food suggests modern trend things collection cites entry calling arguably best work remembered calls book magic medieval
Food in England