Food In England

Author: Dorothy Hartley
Publisher: Hachette UK
ISBN: 0349401772
Category : Cooking
Languages : en
Pages : 684

Book Description
FOOD IN ENGLAND became an instant classic when it was first published in 1954, and its eclectic mix of recipes, anecdotes, household hints, spells and history has had a deep influence on countless English cooks and food writers since. With wit and wisdom, Dorothy Hartley explores the infinite variety of English cooking, as well as many aspects of English life and culture. From the rules of conduct for a medieval banquet to the way to make perfect mashed potatoes, from how to dress a crab to the ultimate recipe for strawberries and cream, FOOD IN ENGLAND will delight all admirers - and consumers - of modern British cookery. An irresistible tour through centuries of culinary history, illuminated with Hartley's own lively illustrations, FOOD IN ENGLAND is a unique glimpse into England's past.

Bad Food Britain: How A Nation Ruined Its Appetite

Author: Joanna Blythman
Publisher: HarperCollins UK
ISBN: 0007382111
Category : Health & Fitness
Languages : en
Pages : 70

Book Description
Award-winning investigative food journalist, Joanne Blythman turns her attention to the current hot topic – the state of British food.

Feeding Britain

Author: Tim Lang
Publisher: Penguin UK
ISBN: 0241404819
Category : Social Science
Languages : en
Pages : 608

Book Description
How does Britain get its food? Why is our current system at breaking point? How can we fix it before it is too late? British food has changed remarkably in the last half century. As we have become wealthier and more discerning, our food has Europeanized (pizza is children's favourite food) and internationalized (we eat the world's cuisines), yet our food culture remains fragmented, a mix of mass 'ultra-processed' substances alongside food as varied and good as anywhere else on the planet. This book takes stock of the UK food system: where it comes from, what we eat, its impact, fragilities and strengths. It is a book on the politics of food. It argues that the Brexit vote will force us to review our food system. Such an opportunity is sorely needed. After a brief frenzy of concern following the financial shock of 2008, the UK government has slumped once more into a vague hope that the food system will keep going on as before. Food, they said, just required a burst of agri-technology and more exports to pay for our massive imports. Feeding Britain argues that this and other approaches are short-sighted, against the public interest, and possibly even strategic folly. Setting a new course for UK food is no easy task but it is a process, this book urges, that needs to begin now. 'Tim Lang has performed a public service' Simon Jenkins, Sunday Times

A Mad, Bad, and Dangerous People?

Author: Boyd Hilton
Publisher: Oxford University Press
ISBN: 0199218919
Category : Business & Economics
Languages : en
Pages : 784

Book Description
In a period scarred by apprehensions of revolution, war, invasion, poverty and disease, elite members of society lived in fear of revolt. Boyd Hilton examines the changes in society between 1783-1846 and the transformations from raffish and rakish behaviour to the new norms of Victorian respectability.

Swindled

Author: Bee Wilson
Publisher: Princeton University Press
ISBN: 0691214085
Category : Cooking
Languages : en
Pages : 488

Book Description
Bad food has a history. Swindled tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways--padded, diluted, contaminated, substituted, mislabeled, misnamed, or otherwise faked. Swindled gives a panoramic view of this history, from the leaded wine of the ancient Romans to today's food frauds--such as fake organics and the scandal of Chinese babies being fed bogus milk powder. Wilson pays special attention to nineteenth- and twentieth-century America and England and their roles in developing both industrial-scale food adulteration and the scientific ability to combat it. As Swindled reveals, modern science has both helped and hindered food fraudsters--increasing the sophistication of scams but also the means to detect them. The big breakthrough came in Victorian England when a scientist first put food under the microscope and found that much of what was sold as "genuine coffee" was anything but--and that you couldn't buy pure mustard in all of London. Arguing that industrialization, laissez-faire politics, and globalization have all hurt the quality of food, but also that food swindlers have always been helped by consumer ignorance, Swindled ultimately calls for both governments and individuals to be more vigilant. In fact, Wilson suggests, one of our best protections is simply to reeducate ourselves about the joys of food and cooking.

In Defence of English Cooking

Author: George Orwell
Publisher: Penguin Canada
ISBN:
Category : Biography & Autobiography
Languages : en
Pages : 70

Book Description
In May 2005 Penguin will publish 70 unique titles to celebrate the company's 70th birthday. The titles in the Pocket Penguins series are emblematic of the renowned breadth of quality of the Penguin list and will hark back to Penguin founder Allen Lane's vision of good books for all'. political thinkers of the twentieth century, he is also the author of the bestselling Penguin title of all time: Animal Farm first published in Penguin in 1951. These heartfelt essays demonstrate Orwell's wide-ranging appeal, and range from political manifesto to affectionate consideration of what being English truly means.

Notes from a Small Island

Author: Bill Bryson
Publisher: HarperCollins
ISBN: 0062417436
Category : Travel
Languages : en
Pages : 338

Book Description
Before New York Times bestselling author Bill Bryson wrote The Road to Little Dribbling, he took this delightfully irreverent jaunt around the unparalleled floating nation of Great Britain, which has produced zebra crossings, Shakespeare, Twiggie Winkie’s Farm, and places with names like Farleigh Wallop and Titsey.

It's a No-money Day

Author: Kate Milner
Publisher:
ISBN: 9781781128817
Category : Juvenile Fiction
Languages : en
Pages : 0

Book Description
"My mum works really hard and knows lots of fun things to fo that don't cost any money. But when there's nothing left in the cupboards we have to go to the foodbank. Maybe one day things will be different..." [quatrième de couverture]

Hired

Author: James Bloodworth
Publisher: Atlantic Books
ISBN: 1786490153
Category : Social Science
Languages : en
Pages : 260

Book Description
Longlisted for the Orwell Prize, 2019 ____________ The Times Round-up of the Best Non-fiction Paperbacks, 2019 The Times Best Current Affairs and Big Ideas Book of the Year, 2018 'A very discomforting book, no matter what your politics might be... very good' Sunday Times 'Potent, disturbing and revelatory' Evening Standard We all define ourselves by our profession. But what if our job was demeaning, poorly paid, and tedious? Cracking open Britain's divisions journalist James Bloodworth spends six months living and working across Britain, taking on the country's most gruelling jobs. He lives on the meagre proceeds and discovers the anxieties and hopes of those he encounters, including working-class British, young students striving to make ends meet, and Eastern European immigrants. From the Staffordshire Amazon warehouse to the taxi-cabs of Uber, Bloodworth narrates how traditional working-class communities have been decimated by the move to soulless service jobs with no security, advancement or satisfaction. This is a gripping examination of Brexit Britain, a divided nation which needs to understand the true reality of how other people live and work before it can heal.

Spicing up Britain

Author: Panikos Panayi
Publisher: Reaktion Books
ISBN: 1861896220
Category : Cooking
Languages : en
Pages : 481

Book Description
Among the cuisines of Europe, Britain’s has long been regarded as the black sheep—kippers, jellied eels, and blood pudding rarely elicit the same fond feelings as chocolate mousse or pasta primavera. Despite these unsavory stereotypes, British cuisine is anything but unremarkable today. Panikos Panayi reveals in this fascinating study that British cuisine has been transformed and enriched by diverse international influences. The last thirty years have seen immigrants flood British shores, but Spicing Up Britain reveals that foreign influences have been infusing British cuisine for the past 150 years. From the arrival of Italian ice cream vendors and German butchers in the nineteenth century to the British curry that permeates dishes today, Panayi chronicles the rich and fascinating social history behind the rise of a truly multicultural cuisine. The author argues that Britons’ eating habits have been reshaped by immigration, globalization, and increased wealth, and he explores how other cultures have woven themselves into British society through the portal of food—whether Anglo-Indian fusion dishes like chicken tikka masala, New British cuisine restaurants, or the popular home-cooked dish of spaghetti bolognese. Panayi reveals how these changes in British cuisine shed light on the role of multiculturalism in the construction of modern British identity: Britain is a diverse nation in which different peoples are united by willingness to sample the foods produced by other ethnic groups—but those ethnic groups are at the same time ghettoized by not moving beyond their own culinary traditions. A comprehensive and engaging investigation, Spicing Up Britain serves up delicious new facets of food in Britain today.