In Made in London, born-and-bred Londoner Leah Hyslop offers a joyful celebration of the city and its food, past and present. The book features recipes invented in the city; such as the 18th century treat Chelsea buns (a favourite of King George II) and Omelette Arnold Bennett, …
"21" Result
Sort By:
"From Tudor oyster pedlars and Victorian pie and mash shops, to the supper clubs and street food scene flourishing today, Britain's capital has always been a tantalising draw for those who live to eat. In Made in London, born-and-bred Londoner Leah Hyslop offers a joyful celebra…
"Eating out is a major social activity in England and makes up about a third of what we spend on food. This is a quite recent change. In the past people ate away from home mainly from necessity, refuelling their bodies for work; men bought from street-sellers and cookshops or at…
"Eating out is a major social activity in England and makes up about a third of what we spend on food. This is a quite recent change. In the past people ate away from home mainly from necessity, refuelling their bodies for work; men bought from street-sellers and cookshops or at…
"Eating out is a major social activity in England and makes up about a third of what we spend on food. This is a quite recent change. In the past people ate away from home mainly from necessity, refuelling their bodies for work; men bought from street-sellers and cookshops or at…
The author argues for a new understanding of Reaissance England fro the perspective of communal eating. Rather than focusing on traditional models of interiority, choice and consumption, Goldstein demonstrates that eating offered a central paradigm for the ethics of community-fo…
Arguing against pretentious restaurants, Flandrin argues that such changes in the food service are far from distinct events. Instead he regards it as a historical phenomenon, one that changed in response to socioeconomic and cultural factors.
"For this, his last book, which was published in France after his death in 2002, Jean-Louis Flandrin researched cookbooks, memoirs, travel literature, and journalistic essays to produce a chronological study of food-order etiquette. Taking as his primary focus the sequence and c…
