British Food: An Extraordinary Thousand Years of HistoryGrub Street, 2002 - 400 pages After 1100 English cooking reached a high degree of gastronomy, which it shared internationally with the courts of Europe. Medieval food was stylish and tasteful, it was food designed to please and satisfy very sophisticated palates and right up to the mid 19th century it had epochs and phases of greatness. So how did we throw all that away? And not only throw it all away but forget all about it? |
Contents
Introduction | 7 |
AngloSaxon Gastronomy | 23 |
Norman Gourmets 11001300 | 36 |
Copyright | |
13 other sections not shown
Other editions - View all
Common terms and phrases
almond milk almonds anchovies bacon baked barley beans became beef Beeton began Black Death blancmange boiled bread breakfast Britain British British cuisine broth butter cabbage cakes cattle century cheese chicken classes cloves coffee cold colour cookery books cooking cows cream cuisine diet dinner dishes dried drink eaten egg yolks England English English cuisine farming feast fish flavoured flour French fresh fried fruit garden garlic ginger Hannah Glasse herbs household jelly King kitchen labourers land leeks lemon London meal meat medieval milk mixed mustard mutton Norman nutmeg onions oven oysters parsley pastry peas peasant pepper Pepys pickled pies pigs poached poor pork potatoes pottage pudding rabbits recipes rich roasted rock samphire salad salmon salt sauce Scotland servants served sliced soup spices stewed stuffed sugar sweet tarts taste throughout veal vegetables venison verjuice vinegar wheat wild wine