A general survey for a general audiende.

Food & Drink in Britain : From the Stone Age to Recent Times

Literature & Fiction

Wilson, C.Anne

Poetry

Barnes&Noble

The Book of Marmalade

Cookbooks, Food & Wine

Canning & Preserving

Constable

Food and Drink in Britain (Food & Drink)

Regional & International

Drawing on the handwritten recipe books and household accounts in the family archives of four established houses, this book explores the changes and regional differences in British eating from the seventeenth to the twentieth centuries. Over 100 authentic recipes, modernized for use by today's cook, are combined with portraits of each house and family to produce an informative and practical guide to the great culinary traditions of the British Isles. Tom Jaine focuses on the Fortescue family of Castle Hill in the southwest; Annette Hope draws from the archives of Glamis Castle in Scotland; Jennifer Stead and C. Anne Wilson base their archival portrait on the great Welsh house, Erddig Hall; and Alison, Countess of Rosse, Chatelaine of Birr Castle, Ireland, looks at the housekeeping of her predecessors.

Traditional Country House Cooking

Weidenfeld &Nicholson

Physical description; 184 pages : illustrations ; 22 cm. Subject; Marmalade.

The Book of Marmalade: Its Antecedents, Its History and Its Role in the World Today, Together With a Collection of Recipes for Marmalades & Marmalade

Cooking Methods

St Martins Pr

If we could be transported back some two hundred years to spend a day in the eighteenth century, one of the suprises for most people would be the difference in the timing and structure of meals. Luncheon had only recently become established when Victoria came to the throne, and her reign also saw the invention of the Great British Breakfast. Tea was added to Mrs Beeton's Book of Household Management in 1880. The modern timetable for meals reflects the patterns which we established in the nineteenth century, and the story of Victorian meals is set out in the chapters of this book. It is arranged meal by meal, throughout the day, from breakfast to supper, and offers a new and revealing look at life in Victorian Britain.

Eating With The Victorians

History

Europe

Sutton Pub Ltd

Here is everything you need to know about marmalade. C. Anne Wilson, Britain's foremost historian of food, traces the history of this most British of preserves from its Roman and medieval antecedents, through its adoption in Tudor England, its development in Stuart and Georgian Britain, and its fortunes up to the present day. She tells how the Portuguese learned from the Moors to eat quince marmalade, and how its characteristic Arab flavorings enhanced its appeal to the Europeans. Marmalade's varied roles—as a gift, as a sweetmeat, as a medicine, and as an aphrodisiac-are all discussed in The Book of Marmalade. The book concludes with dozens of recipes, new and traditional, in which marmalade is the star ingredient.

University of Pennsylvania Press

Facsimile of an anonymous 17th century work with recipes for   cooking and preserving. Charming woodcut illustrations. Ms Wilson has   tracked down the sources of the book and provided a glossary.

A Book of Fruits and Flowers

Prospect Books

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Books by Wilson, C.Anne