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Taste: The Story of Britain Through Its Cooking
Taste: The Story of Britain Through Its Cooking by Kate Colquhoun 1596914106 9781596914100
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Taste: The Story of Britain Through Its Cooking by Kate Colquhoun

Napoleon famously claimed that an army marches on its stomach, and the same is no less true of a nation. Few things mirror society - its progress and its upheavals - as well as the foods we eat and the ways we cook them. Written with a storytellers flair and packed with astonishing facts and illustrations, Taste is a sumptuous social history of Britain told through the development of its cooking. Beginning with the boiled meats and bog butters of pre-Roman times, it journeys through the feasts, fads, and famines of the British, examining the ingredients and equipment with which a culture was made. It covers the piquancy of Norman cuisine, the influx of undreamed-of spices and foodstuffs from the East and the New World, the austerity of rationing during World War II, and the birth of convenience foods and takeout, right up to the age of Nigella Lawson, Heston Blumenthal, and Jamie Oliver. A unique retelling of a countrys history, Taste shows that kitchens are not only places of steam, oil, and sweat, but of politics, invention, cultural exchange, commerce, conflict, and play.--BOOK JACKET.| A fascinating history of how Britain learned to cook, from prehistory to the modern age. nbsp; Written with a storytellers flair and packed with astonishing facts, Taste is a sumptuous social history of Britain told through the development of its cooking. It encompasses royal feasts and street food, the skinning of eels and the making of strawberry jelly, mixing tales of culinary stars with those of the invisible hordes cooking in kitchens across the land. Beginning before Roman times, the book journeys through the ingredients, equipment, kitchens, feasts, fads, and famines of the British; it covers the piquancy of Norman cuisine, the influx of undreamed-of spices and new foods from the East and the New World, the Tudor pumpkin pie that journeyed with the founding fathers to become Americas national dish, the austerity of rationing during World War II, and the birth of convenience foods and take-away, right up to the age of Nigella Lawson, Heston Blumenthal, and Jamie Oliver. The first trade book to tell the story of British cookingwhich is, of course, the history that led up to American colonial cooking as wellTaste shows that kitchens are not only places of steam, oil, and sweat, but of politics, invention, cultural exchange, commerce, conflict, and play.| [A]n invaluable work of social history and one of the more fascinating kitchen-related books to cross the Atlantic since the Oxford Companion to Food...one interesting fact or minihistory after another. [Colquhouns] supple BBC-Four-meets-Julia-Child voice is just one of the books pleasures...This is a triumph to savor.nbsp; Publishers Weekly (starred) Refreshingly free of jokes about British cooking, her text uses cookery through the ages to explain everything from the British Isles waves of invaders and immigrants to class conflict and consciousness, patriotism and terror during World War II rationing[a] fascinating history of an empireColquhoun can reach passionate heights...A thoughtful and detailed book to be savoredbut not on an empty stomach.nbsp;nbsp; Kirkus Reviews

Author: Kate Colquhoun

Language: English

Edition: First Edition

Binding: Hardcover

Pages: 480

Publisher: Bloomsbury USA

Publication Date: 2007-10-30

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ISBN: 1596914106


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Kate Colquhoun (Edition: First Edition) Hardcover

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