British Food

Focuses on the subject of British food. This book traces the changes to and influences on food in Britain from the Black Death, through the Enclosures, the Reformation, the Industrial Revolution, the rise of Capitalism to the present day.

Autorentext

Colin Spencer is one of the country's leading food historians but his prolific output has not been limited to this field alone. He has written nine novels, a dozen cookery books, as well as writing for television and film. For thirteen years he was food columnist for The Guardian.

Klappentext

This a revised and updated edition of an award-winning book, recognised as THE authoritative work on the subject of British food. It is a breath-taking attempt to trace the changes to and influences on food in Britain from the Black Death, through the Enclosures, the Reformation, the Industrial Revolution, the rise of Capitalism to the present day.