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OverviewFor centuries the food cooked in our country houses was the finest available, its variety greatly expanded by Victorian investment in new technology and professional cooks who were employed in the country houses. Adventurous, international trade in the Victorian period also meant that new ingredients became available. This great culinary tradition began its decline around the time of the First World War, and collapsed with the outbreak of war in 1939. Now, over eighty years later, it remains forgotten, as even those who experienced its final stages have passed away. Hopefully Peter Brears' book will go a long way in reviving interest in it, and encouraging further appreciation and enjoyment of all its diverse aspects. Full Product DetailsAuthor: Peter BrearsPublisher: Prospect Books Imprint: Prospect Books ISBN: 9781909248793ISBN 10: 1909248797 Pages: 448 Publication Date: 18 October 2023 Audience: General/trade , General Format: Hardback Publisher's Status: Active Availability: In Print This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviews'His passion for and commitment to his subject is brain-boggling and captivating.' Times Literary Supplement 'A source of enlightenment and delight', Gastronomica 'This is an important and authoritative book', Constance B. Hieatt, author of The Culinary Recipes of Medieval England 'His passion for and commitment to his subject is brain-boggling and captivating.' Times Literary Supplement 'A source of enlightenment and delight', Gastronomica 'This is an important and authoritative book', Constance B. Hieatt, author of The Culinary Recipes of Medieval England Author InformationWriter and museums consultant, Peter Brears, is one of the United Kingdom's leading authorities on domestic life in the past, as well as a talented artist and expert interpreter of historic buildings. Among his numerous published works are Traditional Food in Yorkshire, Cooking & Dining in Tudor and Early Stuart England, and Cooking and Dining in Medieval England (Andre Simon Award, 2009). Tab Content 6Author Website:Countries AvailableAll regions |