Food in England

Synopsis

First published in 1954, this book deals with the infinite variety of English cooking as well as many aspects of English life and history, from the rules of conduct for a medieval banquet to the way to make perfect mashed potatoes.

Summary

Chapter 1: Origins and Influences

This chapter explores the origins of English cuisine and the various influences that have shaped it over centuries. Examples include:

* Anglo-Saxon period: Basic fare of meat, vegetables, and grains.
* Norman Conquest: Introduction of French ingredients and cooking techniques, such as spices and sauces.

Chapter 2: Medieval Delights

Medieval feasts were elaborate affairs with a focus on quantity and variety. Examples include:

* Peacock pie: A whole peacock roasted and served in its own plumage.
* Boar's head: A symbol of wealth and status, served with a roasted apple in its mouth.

Chapter 3: Tudor Transformations

The Tudor era saw a shift towards more refined cuisine, influenced by Italian and Spanish tastes. Examples include:

* Sugar: Introduced from the Americas and used in desserts, such as the "figgy pudding" mentioned in the Christmas carol.
* Spices: Abundantly used in dishes to enhance flavor and preserve food.

Chapter 4: Georgian Gastronomy

The Georgian era witnessed a culinary explosion, with a proliferation of cookbooks and dining clubs. Examples include:

* Punch: A popular alcoholic beverage made with rum, fruit juices, and spices.
* Oysters: A delicacy served at grand parties and gatherings.

Chapter 5: Victorian Values

The Victorian era saw the emergence of a more middle-class focus on food and family gatherings. Examples include:

* Afternoon tea: A leisurely ritual involving tea, sandwiches, and pastries.
* Haunch of venison: A traditional dish served at hunting gatherings during the autumn months.

Chapter 6: Edwardian Excesses

The Edwardian era was a time of great wealth and indulgences, reflected in elaborate dining experiences. Examples include:

* Turtle soup: A luxurious dish considered a status symbol.
* Lobster à la Thermidor: A complex and decadent recipe involving lobster claws cooked in a rich sauce.

Chapter 7: Wartime Rationing

The World Wars forced Britons to adapt their food habits to wartime rationing. Examples include:

* Dig for Victory: A campaign encouraging people to grow their own food.
* Spam: A processed meat product that became a staple during the war.

Chapter 8: Postwar Prosperity

After the wars, England experienced a period of economic growth and increased availability of food. Examples include:

* Supermarkets: The rise of self-service grocery stores made a wide range of products accessible to consumers.
* Celebrity chefs: The emergence of well-known chefs, such as Fanny Craddock, who popularized cooking on television.

Chapter 9: Modern Innovations

In recent decades, English cuisine has undergone significant transformation, incorporating influences from around the world. Examples include:

* Fusion food: Dishes that combine elements from different cuisines, such as sushi burritos.
* Molecular gastronomy: A scientific approach to cooking that results in innovative dishes with unique textures and flavors.