Food in England: A Complete Guide to the Food That Makes Us Who We are

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the American word "piecing" for a snack taken in the hand, has been preserved since it left England with the Pilgrim Fathers.

hardback, third impression, thick octavo, paper age-toned else a very good tightly bound copy in a pictorial dust wrapper that is age-toned, markedly so to spine, now protected in a non-adhesive archival film sleeve, the text is free of marking, inscriptions, etc, illustrated, 676pp. Here’s a baker's dozen of fascinating tasters from the book which might tempt you to acquire a copy. For the surest way to gain an understanding of a nation is to appreciate the history of that nation's food.I was really struck how much Dorothy’s friends still seem to miss her, and the nature of their memories. As well as visiting the rambly old house with its garden full of fruit where the adolescent Dorothy first began writing and drawing, we visited a restaurant run by an old schoolmate of mine who restricts himself to ingredients from within a twenty mile radius, just as the Tudors did. Second Impression of this definitive history of English cuisine, a "treasury of information on the gathering, storing, and cooking of food from the twelfth to the twentieth centuries.

The historian of food Bee Wilson, rereading "this endearing work" 58 years on for The Guardian, wrote that she had remembered it as a history book and an epic account of English cooking, "interspersed with recipes. some mace, a few cloves, some lemon peel, horse-radish root sliced, some sweet herbs, 6 schaloys [shallots], 8 anchovies, 3 spoonfulls of shred red peppers. But at the time of its original publication, (as war-time rationing was coming to an end in Britain), it served to make readers aware of British food and many links to the past. The text switches repeatedly from instructions ("To prepare mutton fat for a mutton piecrust, melt it over a bowl of hot water") to historical asides ("Mutton fat was used in the mountain-sheep districts for the same purposes as suet or goose-grease in the valleys"). Where roasting meant cooking with a heat source coming from a fire and the roast was twisting on some twine with the drippings falling into a pan below.Thousands of these harmless little Furze-pigs are run over by motorists on the roadways at night; they do not bolt when frightened, but roll up, lie still, and are crushed to death.