The history of cooking in Britain is complex, with influences from the Celts, Romans, Saxons, Vikings, and Normans, as well as spices from the Crusades. The Georgians enjoyed excess, and the world wars forced us to make meals from little. Tasting the Past: Recipes from the Second World War to the 1980s documents this history with over 120 recipes.

Format: Paperback / softback
Length: 256 pages
Publication date: 02 November 2020
Publisher: The History Press Ltd

The many influences of the past on our diet today make the concept of ‘British food very hard to define. The Celts,Romans,Saxons,Vikings and Normans all brought ingredients to the table,and the country was introduced to all manner of spices after the Crusades. The Georgians enjoyed a new level of excess and then,of course,the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from the Second World War to the 1980s documents the rich history of our food,its fads and its fashions to be combined with a practical cookbook of over 120 recipes from the Second World War onwards. Jacqui Wood guides us through the nutritious and pragmatic recipes of wartime Britain,which juggled rationing and shortages to produce delicious food and keep morale high; through the era of convenience food and television chefs in the 1960s; and finally the yuppies and stacked food of the 1980s.

The Many Influences of the Past on Our Diet Today Make the Concept of 'British Food Very Hard to Define

The Celts, Romans, Saxons, Vikings and Normans all brought ingredients to the table, and the country was introduced to all manner of spices after the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through.

Tasting the Past: Recipes from the Second World War to the 1980s

Documents the Rich History of Our Food, Its Fads and Its Fashions to Be Combined with a Practical Cookbook of Over 120 Recipes from the Second World War Onwards

Jacqui Wood Guides Us Through the Nutritious and Pragmatic Recipes of Wartime Britain, Which Juggled Rationing and Shortages to Produce Delicious Food and Keep Morale High; Through the Era of Convenience Food and Television Chefs in the 1960s; and Finally the Yuppies and Stacked Food of the 1980s

Weight: 288g
Dimension: 130 x 198 x 22 (mm)
ISBN-13: 9780750993876