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. The material gleaned on these travels went into her many other books and articles, which eventually covered many aspects and periods of English rural life. A fine, bright copy, contents entirely clean, in the unusually well-preserved dust jacket, unclipped, spine mildly sunned, tiny nick to foot of spine panel, uncommonly bright and sharp. 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.

It's one of my favourite books in the world, I've read it cover to cover more than once, but it's also a great book to dip into. It has been extremely difficult to put my finger on what exactly makes the British different, or rather what part of it is endearing for me.I'd always thought of Hartley's Food in England as a history book, yet on rereading this endearing work from 1954, I found that it isn't, quite. By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions.

Description, from sixteenth century journal, of a sea-voyage when the sailors came upon a fifty year old gibbet, used to hang mutineers, from which their cooper made drinking tankards for those "as would drink in them".

This is a fantastic book - I've read it three or four times, it's completely fascinating if you have any interest in the history of English cooking.

For the surest way to gain an understanding of a nation is to appreciate the history of that nation's food. The work is thus effectively, Worsley argues, an oral history, as Hartley interviewed "the last generation to have had countryside lives sharing something in common with the Tudors. I’ve usually got a selection of books going at any time - a novel, a non-fiction, a spiritual readings book, and, the last year or so, a vintage Ladybird book - a four-course meal for bookworms! Fascinating look into the past--not just looking at the foodstuffs, but the methods and the attitudes towards food. So if you're into Slow Food, food history, or just English plain cookery, you'll find a lot of great stuff here and might get some questions answered.This vessel might be used to cook a whole dinner, including a bacon joint, jars of poultry and multiple "bag puddings" of cereals and beans. 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. To become a subscriber to Slightly Foxed: The Real Reader’s Quarterly Magazine, please visit our subscriptions page. Why English and not British, do not worry dear readers from the other three countries who are part of the British isles, there is a reason why in the book showing how you are covered and described and how by ancestry you are so much a part of this book. 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 book is a compendium of favourite tips and treats, many of which just happen to be several hundred years old. Hartley wrote wonderful stuff about the agriculture, husbandry, cooking, homemaking, and eating of England from the Neolithic Age onwards, concentrating mostly on medieval and early modern food practices that continued and/or were adapted, mostly in country foodways, through the 19th and 20th centuries. 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 instructions are given in a few paragraphs: "Let the sirloin be well hung; dust it lightly with dry mustard, pepper and brown flour to give a crisp crust; bed the fat end well under the lean undercut, and secure in place with string or carefully placed skewer.