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

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For example, chapter V, Meat, discusses "a rather interesting mediaeval miracle" and illustrates a traditional "Colonial Travelling Meat Safe of Mosquito Net". Together we had a poke into Dorothy’s handbag, and found within it a very characteristic collection of objects: a ticket to the reading room of the British Museum, a penknife and an atlas. Far from settling down, she speeded up, refusing to marry or have children and indeed devoting herself entirely to her work of recording the past. Have you ever wondered where old saying's come from, for instance, "Hook or by Crook" or how chimneys were cleaned of soot,using a Holly Bush and a horse or bullock, No, well I had the first but, not living in the country,didn't even know a thing about the second one.

To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Front panel clean, chipped to the bottom inner corner, back panel chipped to upper inner corner, absent spine stood in for by a photocopy (printed a little smaller than the original): the parts professionally brought together and made good. She was prodigiously well informed on different English methods for making butter, for example, writing of how plunges, paddles, water wheels and dogs had all been used for churning.It's a sharp and funny compendium of cooking tips and treats, from medieval times to the modern day . Recipe for 18th century Coconut Bread and for Famine Bread (from Markham, ingredients including Sarrasins corne , or Saracen's Corn). They are at least reading copies, complete and in reasonable condition, but usually secondhand; frequently they are superior examples. It ranges from Saxon cooking to the Industrial Revolution, with chapters on everything from seaweed to salt.

I don't know how to close this review, the book is one of a kind in my opinion, partly because it is not pretentious, and not fashionable in any way, but never boring. I am at this present time about a third of the way through this book, and the detail of How and Why we cook the way we do, is explored in great detail with both humour and care, making this a treasure trove of food and facts, if you get the chance ,Enjoy it is as enjoyable as all the meals it holds and describes. Most of the chapters address aspects of English food, whether types of food such as meat, eggs, fungi, and bread, or ways of dealing with food such as salting, drying and preserving. When I look back at the food of my 1970s childhood, it all seems as brightly coloured as a pair of toe-socks or a brand new Space Hopper.Where quantities or cooking temperatures have to be specified, these are included in the instructions; otherwise, matters are left to the cook's discretion. Hartley's devotion to archaic recipes such as stargazey pie and posset sometimes comes across as mildly crazed. The Museum of English Rural Life at the University of Reading curates the Dorothy Hartley collection. Last but not least, for fellow diehard fans of Patrick O'Brian's Aubrey and Maturin novels - the recipe for soup squares, surely Dr Maturin's portable soup! The amount of information about how things were cooked in the past that is applicable to how we cook things today is astounding.

I will conclude by writing that this book is invaluable, it is like a photo album (no less due to the author's original, hand-drawn pictures) of old snapshots of an England gone by, some are blurry, some are cryptic, and some are very vivid, but all are warm and interesting. Each recipe has a heading in italics; some have an illustration, drawn by Hartley, or else a quotation or proverb. Dorothy’s friends clearly regret the fact that she left no children, but I relish the fact that she did instead leave us this amazing book.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. Super octavo hardcover (VG) in d/w (scruffy); all our specials have minimal description to keep listing them viable. pages will keep anyone busy; presenting a massive stepping stone for those interested in the history of food.

The Sunday Times, reviewing the seventh edition of the book, wrote "For food scholarship at its best see Dorothy Hartley's robust, idiosyncratic, irresistible Food in England. Reading any part of "Le Menagier de Paris" (if you're here you should know this title) will give a similar feeling, albeit of 600 years before Food in England was conceived. Her writing demonstrates the close practical combination of these threads, for example "according to superstition, empty egg-shells should always be broken up - lest witches make boats thereof. Yet in Hartley's world, the big news was how to scramble an egg using some of the hot ashes from a roasting fire. There are unusual dishes such as the Cornish Onion and Apple Pie, and even recipes for fungi, from common field mushrooms to puffballs.The programme tells the story of the woman behind the ultimate book on the history of cooking, ‘Food in England’ (Macdonald, 1954).

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