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Cooking & Dining in the Victorian Country House

BuchGebunden
448 Seiten
Englisch
Marion Boyars Publisherserschienen am18.10.2023
For centuries the food cooked in our country houses was the finest available, its variety greatly expanded by Victorian investment in new technology and professional cooks who were employed in the country houses. Adventurous, international trade in the Victorian period also meant that new ingredients became available. This great culinary tradition began its decline around the time of the First World War, and collapsed with the outbreak of war in 1939. Now, over eighty years later, it remains forgotten, as even those who experienced its final stages have passed away. Hopefully Peter Brears' book will go a long way in reviving interest in it, and encouraging further appreciation and enjoyment of all its diverse aspects.mehr

Produkt

KlappentextFor centuries the food cooked in our country houses was the finest available, its variety greatly expanded by Victorian investment in new technology and professional cooks who were employed in the country houses. Adventurous, international trade in the Victorian period also meant that new ingredients became available. This great culinary tradition began its decline around the time of the First World War, and collapsed with the outbreak of war in 1939. Now, over eighty years later, it remains forgotten, as even those who experienced its final stages have passed away. Hopefully Peter Brears' book will go a long way in reviving interest in it, and encouraging further appreciation and enjoyment of all its diverse aspects.
Details
ISBN/GTIN978-1-909248-79-3
ProduktartBuch
EinbandartGebunden
Erscheinungsjahr2023
Erscheinungsdatum18.10.2023
Seiten448 Seiten
SpracheEnglisch
MasseBreite 175 mm, Höhe 246 mm, Dicke 41 mm
Gewicht1066 g
Artikel-Nr.60034294
Rubriken
GenreKochen & Geniessen

Autor

Writer and museums consultant, Peter Brears, is one of the United Kingdom's leading authorities on domestic life in the past, as well as a talented artist and expert interpreter of historic buildings. Among his numerous published works are Traditional Food in Yorkshire, Cooking & Dining in Tudor and Early Stuart England, and Cooking and Dining in Medieval England (Andre Simon Award, 2009).