British Food History

Famous food writer and celebrity chef Clarissa Wright narrates the changes of the British table in chronological order, from the single native food of eggs and bacon in the Middle Ages, to the oriental spices, ingredients and cooking methods introduced by immigrants during the dynasty and empire era, to the modern way of eating. You can read the stories of the royal family, nobles, chefs, cookbook writers, gourmets and ordinary people in the book, learn how the queens from the European continent led the British table trend, how potatoes turned from an unknown exotic plant to a national food (the Royal Society is indispensable), and the monograph written by the academic master John Evelyn on his beloved salad... The British Isles, an island country that is geographically separated from the mainland, has never been lonely. It has inherited the history of Europe and other empires, and has experienced waves of invasion and immigration. British food is the product of these histories and experiences, with unique regional and historical characteristics. Enjoy this book, and I hope you have a happy meal and happy reading!