Medieval gardens; cookshops; spices; ale, beer, wine and spirits; the food of peasants, labourers, townspeople, the wealthy, the poor and the country gentleman; fish, meat and game; the feeding of infants, children; dairy products; vitamins, proteins, fat and fibre; the adulteration of food; the four bottle man; bread; poaching; tea, coffee and chocolate; food in schools and institutions; sugar and sweetmeats; root crops; the agricultural revolution; the importance of 'white meats', the vegetarian diet; menus and recipes...The Englishman's Food was first published in 1939, fully revised in 1957 and now appears with a new updating introduction. A ground-breaking book, it is a fascinating and authoritative survey of food production, consumption, fashions and follies over a period of five hundred years. Reprinted with a new introduction by food editor Tom Jaine.
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Jack Cecil Drummond was born in 1891 and educated at King's College, London, where he studied chemistry. His working life was spent at the leading edge of theoretical nutrition. For twenty years he was Professor of Biochemistry at University College, London, where he met his wife Anne Wilbraham. During the Second World War he worked as scientific adviser to the Ministry of Food. He was knighted in 1944 and in 1945 he embarked on a new post-war career as research director of the Boots Pure Drug Company. An early member of Andre Simon's Wine and Food Society, he was a man of well-rounded interests with a remarkable gift for communication. Tom Jaine was brought up in and around The Hole in the Wall, the famous Bath restaurant owned by his stepfather George Perry-Smith. After reading history at Balliol College, Oxford, he worked for six years with the Royal Commission on Historical Documents. In 1973 he became partner in The Carved Angel Restaurant in Darmouth and in 1984 he started The Three Course Newsletter, a bi-monthly publication which carries articles on food and food history. Tom Jaine is Editor of the Journal of the International Wine and Food Society. His publications include Cooking in the Country and Cosmic Cuisine. Since 1989 he has been Editor of The Good Food Guide.Review:
"The achievement of this pioneering book is very great. It remains a remarkable contribution to the study of eating habits and health in society" -- Derek Cooper "The most valuable contribution of its kind" Guardian "This fascinating book should be read from cover to cover" Daily Telegraph "A tour de force" Observer "To read it is a pleasure as well as a duty; learned and well-written, it is a mine of curious information" New Statesman
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Book Description Book Condition: New. One of the classic works on English food, this book ranges across a vast panorama: medieval gardens, cook-shops and spices; ale, beer, wine and spirits; the food of peasants, labourers, townspeople, the wealthy and the country gentleman; fish, meat and game; the feeding of infants and children; dairy products; vitamins, proteins, fat and fibre; the adulteration of food; the four-bottle man; bread; poaching; tea, coffee and chocolate; food in schools and institutions; sugar and sweetmeats; root crops; the agricultural revolution; the importance of 'white meats'; the vegetarian diet; menus and recipes. First published in 1939 and fully revised in 1957, it appears here with a new updated introduction.A tour de force . . . delightful reading. OBSERVER. Bookseller Inventory # 2244
Book Description Random House UK, 1992. Paperback. Book Condition: New. Revised. Bookseller Inventory # DADAX0712650253
Book Description Random House UK, 1992. Paperback. Book Condition: New. Bookseller Inventory # P110712650253