Using National Trust resources and information, this book provides a social history of food, from medieval times to the 20th century - what food was available, where it came from, how it was prepared, served and taken. It contains 90 historical recipes and their modern adaptations. Sara Paston-Williams tackles the subject chronologically, from the cavernous kitchens and great halls of medieval houses like Cotehele in Cornwall, to the technology of late-Victorian service areas like Cragside in Northumberland, producing food for ornate dining rooms and intimate parlours. Other books by her include "National Trust Book of Christmas & Festive Day Recipes", "National Trust Book of Pies", "National Trust Book of Fish Cookery", "National Trust Kitchen Store Cupboard Recipes" and "Beatrix Potter's Country Cookbook".
--This text refers to an out of print or unavailable edition of this title.
Book Description
Editorial Reviews
From Library Journal
Paston-Williams's work is a sumptuous feast for the eyes. Page after page of exquisite color plates and photographs intimately detail the history of cuisine and dining in British manor life. Paston-Williams, author of several earlier National Trust cookbooks, here chronicles food lore, dining customs, and manners from medieval times to the Edwardian era. Each of the historical periods that comprise the text is divided into three sections. The first describes foods available and an introduction of new foodstuffs. The second depicts the working role of the kitchen and related service rooms. The third focuses on the dining room and the evolution of social manners. Included are historical recipes from each time period along with corresponding modern adaptations. Recipes are given in metric and British measures, with a U.S. conversion chart included. An unrivaled choice for all libraries with an interest in culinary history.
- Michael A. Lutes, Univ. of Notre Dame Lib., South Bend, Ind.
Copyright 1994 Reed Business Information, Inc.
- Michael A. Lutes, Univ. of Notre Dame Lib., South Bend, Ind.
Copyright 1994 Reed Business Information, Inc.
From Booklist
What better way to debunk the good-old-days myth than by depicting through paintings, photographs, and words a merrie olde England that--foodwise, anyway--was anything but? Journalist Paston-Williams has thoroughly researched the U.K. dining experience for an eye-opening account of medieval to World War I gastronomy. Each of the five chronological chapters discusses foodstuffs, interior environment and kitchen equipment, and manners. Culled from historical documents as well as period literature, from Chaucer to Mrs. Beeton's Book of Household Management, the findings might present some surprises: For instance, in the fourteenth century, dairy products were considered inferior food, gin drinking caused thousands of deaths in the early 1800s, and hospitality reigned thoughout the centuries. Close to 50 recipes, with original instructions in boxes, impart the flavor of the times and show that certain tastes have endured. Barbara Jacobs
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1 of 1 people found the following review helpful:
5.0 out of 5 stars
good history, beautiful book,
By Silver Button "alan breck" (near Williamsburg VA) - See all my reviews
This review is from: The Art of Dining: A History of Cooking & Eating (Hardcover)
My personal interest in reading this book was the Elizabethan period; but the book pulls one into all its eras with descriptive, memorable writing and beautiful layout -- paintings, photos, and drawings that explain and enliven its words. I'm not sure I would recommend it as a cookbook (the book is huge, like a heavy coffee table book, and there aren't many recipes); but there are recipes to try if the cooking descriptions get your mouth watering. A great book that's worth buying.
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