Tasting the Past Recipes from the Second World War to the 1980S - Tasting the Past

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.

ISBN:	9780750993876
Publisher:	The History Press
Imprint:	The History Press
Published date:	02 Nov 2020
DEWEY:	641.59410904
DEWEY edition:	23
Language:	English
Number of pages:	224
Weight:	288g
Height:	130mm
Width:	198mm
Spine width:	22mm

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