Free Downloads Food And Cooking In Victorian England: A History (Victorian Life And Times)
Nine recipes serve as entry points for detailing the history of food production, cooking, and diet throughout Queen Victoria's reign in England. More than that, however, Broomfield offers an introduction to the world of everyday dining, food preparation, and nutrition during one of the most interesting periods of English history. Food procurement, kitchen duties, and dining conventions were almost always dictated by one's socioeconomic status and one's gender, but questions still remain. Who was most likely to dine out? Who was most likely to be in charge of the family flatware and fine china? Who washed the dishes? Who could afford a fine piece of meat once a week, once a month, or never? How much did one's profession dictate which meal times were observed and when? All these questions and more are answered in this illuminating history of food and cooking in Victorian England.
Series: Victorian Life and Times
Hardcover: 224 pages
Publisher: Praeger (April 30, 2007)
Language: English
ISBN-10: 0275987086
ISBN-13: 978-0275987084
Product Dimensions: 6.4 x 0.9 x 9.5 inches
Shipping Weight: 1 pounds (View shipping rates and policies)
Average Customer Review: 5.0 out of 5 stars See all reviews (2 customer reviews)
Best Sellers Rank: #859,162 in Books (See Top 100 in Books) #115 in Books > History > Europe > Great Britain > Wales #219 in Books > Cookbooks, Food & Wine > Regional & International > European > English, Scottish & Welsh #387 in Books > History > Europe > Great Britain > Scotland
I do NOT work for any book company that's trying to pump sales of a book & I found this book to be very interesting & informative. The small print & close lines might make some put it back on the shelf, but it's so interesting to see how the socioeconomic forces in Victorian England influenced the foods that were consumed, which eventually led to some of the traditional foods we eat. It is slow reading--you won't whip throught this in an evening, but it's funny how people are so nostalgic about the homey environments that seem to typify the fond attachments to anything Victorian, but nobody thinks about all the grunt work involved in producing the big, elaborate meals or how much effort was involved in the cleanup. This book isn't for everyone, but if you want to educate yourself as well as learn why we eat some of the foods we eat today, you'll probably enjoy it.
College-level culinary libraries strong in Victorian history will appreciate Food and Cooking in Victorian England: A History, with its survey of Victorian times introduced by nine recipes detailing examples of food production, cooking and diet in early England. Discussions go far beyond the usual cookbook to include surveys of kitchen arrangement and duties, dining habits, social influences on food and wine choices, and much more. An excellent survey any college-level culinary collection specializing in food history will relish.Diane C. DonovanCalifornia Bookwatch
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