FOOD IN ENGLAND

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Food In England

Author : Dorothy Hartley
ISBN : 9780349401775
Genre : Cooking
File Size : 68.60 MB
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Her love of the infinite variety of English cooking and her knowledge of British culture and history show why our food should never be considered dull or limited. There are unusual dishes such as the Cornish Onion and Apple Pie, and even recipes for fungi, from common field mushrooms to puffballs. She describes some delicious puddings, cakes and breads, including an exotic violet flower ice cream, an eighteenth century coconut bread and Yorkshire teacakes. The finely-executed line drawings that accompany many of the recipes are more than just beautiful; they inform the cook about different varieties and techniques of food-handling. First published in 1954, FOOD IN ENGLAND was the bible of english cooks and had a deep influence on many contemporary cooks and food writers. It will undoubtedly attract a new generation of admirers.
Category: Cooking

The Culture Of Food In England 1200 1500

Author : C. M. Woolgar
ISBN : 9780300181913
Genre :
File Size : 72.11 MB
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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."
Category:

Plenty And Want

Author : Proffessor John Burnett
ISBN : 9781136090844
Genre : History
File Size : 84.84 MB
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What did Queen Victoria have for dinner? And how did this compare with the meals of the poor in the nineteenth century? This classic account of English food habits since the industrial revolution answers these questions and more.
Category: History

Food In Motion

Author : Alan Davidson
ISBN : 9780907325154
Genre : Cookery
File Size : 32.68 MB
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Category: Cookery

Food And Identity In England 1540 1640

Author : Paul S. Lloyd
ISBN : 9781472512277
Genre : History
File Size : 33.3 MB
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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.
Category: History

Meals In Science And Practice

Author : H L Meiselman
ISBN : 9781845695712
Genre : Technology & Engineering
File Size : 46.37 MB
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The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed. Research on meals is also carried out in a wide range of fields and the different disciplines do not always benefit from each others’ expertise. This important collection presents contributions on meals from many perspectives, using different methods, and focusing on the different elements involved. Two introductory chapters in part one summarise the key findings in Dimensions of the Meal, the first book to bring an interdisciplinary perspective to meals, and introduce the current publication by reviewing the key topics discussed in the following chapters. Parts two to four then consider how meals are defined, studied and taught. Major considerations include eating socially and eating alone, the influence of gender, and the different situations of home, restaurant and institutional settings. Part five reviews meals worldwide, with chapters on Brazilian, Indian, Chinese and Thai meals, among others. The final parts discuss meals from further perspectives, including those of the chef, product developer and meal setting designer. With its distinguished editor and international team of contributors, Meals in science and practice is an informative and diverse reference for both professionals and academic researchers interested in food from disciplines such as food product development, food service, nutrition, dietetics, sociology, anthropology, psychology, public health, medicine and marketing. Summarises key findings in dimensions of the meal Considers how meals are defined, studied and taught, including eating alone and socially and the influence of gender Reviews the meaning of meals in different cultures
Category: Technology & Engineering

Family Food In 2007

Author : Food and Rur (NA) Department for Environment
ISBN : 0112432832
Genre : Business & Economics
File Size : 38.21 MB
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This is the latest in a series of annual reports based on the Expenditure and Food Survey, which asks all household members in the survey above the age of seven to keep a diary of all food expenditure. The report shows trends, over four years, in purchases by type of food and also converts these purchases to show energy and nutrient intakes. Total expenditure on food and drink has fallen in real terms by 3.8 per cent since 2004-05 (though there was a rise of 8.2 per cent in actual prices). In 2007 an average of £24.95 per person per week was spent on food and drink for the household and £11.37 per person per week was spent on food and drink not brought into the home. As well as the overall trends the report also contains tables of geographic and demographic analysis, and examines trends relating to government policies.
Category: Business & Economics

Marketing Trends For Organic Food In The 21st Century

Author : George Baourakis
ISBN : 9812796622
Genre : Business & Economics
File Size : 42.29 MB
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The marketing of organic products is viewed as a significant link between the production side of the business and the consumers, thereby facilitating the distribution of these relatively new products. It has become obvious that companies can organize organic production and influence consumers'' purchasing behaviour through the employment of appropriate marketing strategies. This book explores the marketing trends for organic food products through the analysis of those elements that contribute to the expansion of the organic product market. It will aid marketers in facing the challenges that the organic food sector will encounter in the future. Contents: The Market for Organic Products: Predicting Developments in Organic EU Markets OCo Are the Competitive Patterns in the Danish Case Useful? (J Vestergaard & M S Linneberg); Trends in the Marketing of Organic Grains and Oilseeds in the US (C L Revoredo); Supply Chain of Organic Food and Quality Products: Marketing Orientation and Its Consequence for the Food Chain (J Hanf & R Khl); Marketing and Distribution of Quality Products: A Dutch Example (G M L Tacken & J J de Vlieger); Market Success of Premium Product Innovation: Empirical Evidence from the German Food Sector (K T McNamara et al.); Marketing Trends in the UK Organic Sector: Perspectives on Marketing Products from the Second Year of Conversion (G C Holt et al.); Organic Food Marketing Trends: Consumer Perception and Marketing of Origin and Organic Labelled Food Products in Europe (G Giraud); Organic Food Consumers OCo The Irish Case (S O''Reilly et al.); Do Consumers Care About Where They Buy Organic Products? A Means-End Study with Evidence from Italian Data (S Naspetti & R Zanoli); Testing and Validating the LOV Scale of Values in an Organic-Food-Purchase-Context (G M Chryssochoidis); and other papers. Readership: Business management researchers, entrepreneurs and marketers."
Category: Business & Economics

Food In Early Modern England

Author : Joan Thirsk
ISBN : IND:30000110543539
Genre : History
File Size : 64.93 MB
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What did ordinary people eat and drink five hundred years ago? How much did they talk about food? Did their eating habits change much? Our knowledge is mostly superficial on such commonplace routines, but this book digs deep and finds surprising answers to these questions. We learn that food fads and fashions resembled those of our own day. Commercial, scientific and intellectual movements were closely entwined with changing attitudes and dealings about food. In short, food holds a mirror to a lively world of cultural change stretching from the Renaissance to the industrial Revolution. This book also strongly challenges the assumption that ordinary folk ate dull and monotonous meals.
Category: History

Food In Medieval Times

Author : Melitta Weiss Adamson
ISBN : 0313321477
Genre : Cooking
File Size : 35.31 MB
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New light is shed on everyday life in the Middle Ages in Great Britain and continental Europe through this unique survey of its food culture. Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative. The book draws on a variety of period sources, including as literature, account books, cookbooks, religious texts, archaeology, and art. Food was a status symbol then, and sumptuary laws defined what a person of a certain class could eat--the ingredients and preparation of a dish and how it was eaten depended on a person's status, and most information is available on the upper crust rather than the masses. Equalizing factors might have been religious strictures and such diseases as the bubonic plague, all of which are detailed here.
Category: Cooking