English Food : A People’s History

Embark on a sumptuous journey through Britain's culinary heritage with English Food: A People's History by Diane Purkiss. This captivating tome, hailed as 'an absolute gem' by The Sunday Times and recognized as 'a mouthwatering history' by The Guardian, offers a unique perspective on the evolution of the nation’s gastronomy.

Purkiss masterfully intertwines social history with culinary tradition, inviting readers to savor the development of iconic mealtimes and recipes. Each meal not only nourishes but serves as a reflection of societal shifts and a catalyst for change.

Delve into intriguing historical anecdotes, including:

• The curious 'trial by ordeal of bread.'
• The wartime parsnip-based ice cream substitute known as 'hokey pokey.'
• The bustling coffee houses of London, where political and artistic ideas flourished.

Explore the windswept highlands of Scotland, where cattle breeding led to the infamous Glencoe Massacre, and discover the origins of distinctly British customs:

• The refined art of tea-drinking.
• The innovative science of food preservation in icehouses.

With the precision of a master chef, Purkiss serves up a feast of knowledge. Learn why toast is quintessentially English, explore the myriad preparations of chicken, and follow the aromatic trail of apples into ancient orchards. This rich and indulgent history promises to transform your understanding of British cuisine and its inextricable link to the nation’s past. Prepare to be thoroughly nourished by this delectable exploration of English food. The table is set, and a banquet of historical insight awaits.