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English Food: A People's history by Diane Purkiss
In this delicious history of Britain’s food traditions, Diane Purkiss invites readers on a unique journey through the centuries, exploring the development of recipes and rituals for mealtimes such as breakfast, lunch, and dinner, to show how food has been both a reflection of and inspiration for social continuity and change.
Purkiss uses the story of food as a revelatory device to chart changing views on class, gender, and tradition through the ages. Sprinkled throughout with glorious details of historical quirks – trial by ordeal of bread, a fondness for ‘small beer’ and a war-time ice-cream substitute called ‘hokey pokey’ made from parsnips – this book is both an education and an entertainment.
English Food explores the development of the coffee trade and the birth of London’s coffee houses, where views were exchanged on politics, art, and literature. Purkiss introduces the first breeders of British beef and reveals how cattle triggered the terrible Glencoe Massacre. We are taken for tea, to the icehouse, the pantry, and the beehive. We learn that toast is as English as the chalk cliffs. We bite into chicken, plainly poached or exotically spiced. We join bacon curers and fishermen at work. We follow the scent of apples into ancient orchards.
A rich and indulgent history, English Food will change the way you view your food and understand your past.
The table is set, have a seat, and tuck in.
Every purchase you make supports the work of Shakespeare's Globe. Thank you!
Detail
Author: Diane Purkiss
Format: Paperback
Size: 129 mm x 198 mm
Pages: 560
In this delicious history of Britain’s food traditions, Diane Purkiss invites readers on a unique journey through the centuries, exploring the development of recipes and rituals for mealtimes such as breakfast, lunch, and dinner, to show how food has been both a reflection of and inspiration for social continuity and change.
Purkiss uses the story of food as a revelatory device to chart changing views on class, gender, and tradition through the ages. Sprinkled throughout with glorious details of historical quirks – trial by ordeal of bread, a fondness for ‘small beer’ and a war-time ice-cream substitute called ‘hokey pokey’ made from parsnips – this book is both an education and an entertainment.
English Food explores the development of the coffee trade and the birth of London’s coffee houses, where views were exchanged on politics, art, and literature. Purkiss introduces the first breeders of British beef and reveals how cattle triggered the terrible Glencoe Massacre. We are taken for tea, to the icehouse, the pantry, and the beehive. We learn that toast is as English as the chalk cliffs. We bite into chicken, plainly poached or exotically spiced. We join bacon curers and fishermen at work. We follow the scent of apples into ancient orchards.
A rich and indulgent history, English Food will change the way you view your food and understand your past.
The table is set, have a seat, and tuck in.
Every purchase you make supports the work of Shakespeare's Globe. Thank you!
Detail
Author: Diane Purkiss
Format: Paperback
Size: 129 mm x 198 mm
Pages: 560
UK – 1-5 business days
Europe – 1-2 weeks
Rest of world – 1-3 weeks
Please note: Print to order products are dispatched separately to the rest of your order. This means that if you order these items alongside other shop products, they won’t all arrive together, and you’ll get several deliveries.
UK – 1-5 business days
Europe – 1-2 weeks
Rest of world – 1-3 weeks
Please note: Print to order products are dispatched separately to the rest of your order. This means that if you order these items alongside other shop products, they won’t all arrive together, and you’ll get several deliveries.
English Food: A People's history by Diane Purkiss
In this delicious history of Britain’s food traditions, Diane Purkiss invites readers on a unique journey through the centuries, exploring the development of recipes and rituals for mealtimes such as breakfast, lunch, and dinner, to show how food has been both a reflection of and inspiration for social continuity and change.
Purkiss uses the story of food as a revelatory device to chart changing views on class, gender, and tradition through the ages. Sprinkled throughout with glorious details of historical quirks – trial by ordeal of bread, a fondness for ‘small beer’ and a war-time ice-cream substitute called ‘hokey pokey’ made from parsnips – this book is both an education and an entertainment.
English Food explores the development of the coffee trade and the birth of London’s coffee houses, where views were exchanged on politics, art, and literature. Purkiss introduces the first breeders of British beef and reveals how cattle triggered the terrible Glencoe Massacre. We are taken for tea, to the icehouse, the pantry, and the beehive. We learn that toast is as English as the chalk cliffs. We bite into chicken, plainly poached or exotically spiced. We join bacon curers and fishermen at work. We follow the scent of apples into ancient orchards.
A rich and indulgent history, English Food will change the way you view your food and understand your past.
The table is set, have a seat, and tuck in.
Every purchase you make supports the work of Shakespeare's Globe. Thank you!
Detail
Author: Diane Purkiss
Format: Paperback
Size: 129 mm x 198 mm
Pages: 560
In this delicious history of Britain’s food traditions, Diane Purkiss invites readers on a unique journey through the centuries, exploring the development of recipes and rituals for mealtimes such as breakfast, lunch, and dinner, to show how food has been both a reflection of and inspiration for social continuity and change.
Purkiss uses the story of food as a revelatory device to chart changing views on class, gender, and tradition through the ages. Sprinkled throughout with glorious details of historical quirks – trial by ordeal of bread, a fondness for ‘small beer’ and a war-time ice-cream substitute called ‘hokey pokey’ made from parsnips – this book is both an education and an entertainment.
English Food explores the development of the coffee trade and the birth of London’s coffee houses, where views were exchanged on politics, art, and literature. Purkiss introduces the first breeders of British beef and reveals how cattle triggered the terrible Glencoe Massacre. We are taken for tea, to the icehouse, the pantry, and the beehive. We learn that toast is as English as the chalk cliffs. We bite into chicken, plainly poached or exotically spiced. We join bacon curers and fishermen at work. We follow the scent of apples into ancient orchards.
A rich and indulgent history, English Food will change the way you view your food and understand your past.
The table is set, have a seat, and tuck in.
Every purchase you make supports the work of Shakespeare's Globe. Thank you!
Detail
Author: Diane Purkiss
Format: Paperback
Size: 129 mm x 198 mm
Pages: 560
UK – 1-5 business days
Europe – 1-2 weeks
Rest of world – 1-3 weeks
Please note: Print to order products are dispatched separately to the rest of your order. This means that if you order these items alongside other shop products, they won’t all arrive together, and you’ll get several deliveries.
UK – 1-5 business days
Europe – 1-2 weeks
Rest of world – 1-3 weeks
Please note: Print to order products are dispatched separately to the rest of your order. This means that if you order these items alongside other shop products, they won’t all arrive together, and you’ll get several deliveries.
