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A History of English Food facts for kids

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A History of English Food
A History of English Food cover.jpg
Author Clarissa Dickson Wright
Country England
Subject Cookery
Publisher Random House
Publication date
2011
Pages 492

A History of English Food is a fascinating book about the story of English cuisine. It was written by the well-known cook Clarissa Dickson Wright. The book takes you on a journey from the Middle Ages all the way to the 1900s. Each major time period has its own chapter. The book mixes history, old recipes, and fun stories. It also has many colorful pictures to help you imagine the past.

Critics had different opinions about the book. Some newspapers like The Independent, The Telegraph, and The Spectator praised it. They even called it a future classic. However, a critic from The Guardian did not like it as much.

Exploring English Food History

How the Book Explores History

This book is divided into 15 chapters. Each chapter covers a different time in history. For example, you will find chapters about the "Georgian age." The author, Clarissa Dickson Wright, combines many things in each section. She talks about the historical background of the time. She also describes old recipes and shares interesting stories about important people. Sometimes, she even adds her own personal memories.

For instance, in the chapter "The Medieval Larder," she writes a lot about pigs in medieval times. She then shares her own childhood memories. She talks about helping to prepare pigs for food. This included making things like black pudding and sausages. She also explains how hams and bacon were smoked. Clarissa Dickson Wright also shares her thoughts. She believes that strong food helped soldiers win battles like Crécy and Agincourt.

Each chapter starts with a black and white picture from that historical period. These pictures have detailed captions to explain them. The book also has 32 pages of color photos. These show famous cookbook writers like Robert May. They also show how English kitchens looked in different eras, such as "The 1950s kitchen."

What You'll Discover in the Book

Robert May (chef)
The book shows pictures of important people in English cuisine. One example is the cook Robert May. He wrote a famous cookbook called The Accomplisht Cook in 1660.

Here is a look at what each chapter in the book covers:

  • Chapter 1: The Medieval Larder
  • Chapter 2: High Middle Ages
  • Chapter 3: The Tudor Kitchen
  • Chapter 4: England in the Age of Gloriana
  • Chapter 5: The Elizabethan Year
    • Learn about preserved quince and special puddings from the Elizabethan era.
  • Chapter 6: The Early Stuarts
  • Chapter 7: War and Peace in the Seventeenth Century
    • Explore new drinks like coffee and dishes like pease-porage.
  • Chapter 8: The Late Stuarts
  • Chapter 9: The Georgian Age
  • Chapter 10: The Era of Hannah Glasse
    • Find out about roast hare and Indian curry dishes.
  • Chapter 11: Rich Eating in the Nineteenth Century
  • Chapter 12: The World of the Victorians
  • Chapter 13: From the Edwardians to the Eve of War
  • Chapter 14: The Second World War and the Years of Austerity
  • Chapter 15: Modern English Food

The book also includes an appendix with historical recipes.

Book Editions

The book was first published in 2011.

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