Food Culture in Great Britain

(Hardback)

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Description

Students, Anglophiles, and gourmands will want to delve into this delightful survey of a cuisine that is both ancient and cutting-edge. The introduction of modern kitchen convenlences transformed the food culture of post-war Britain, and further great changes came about in this period through the embracing of influences from around the world, especially from southern Europe and India. The author details changes in shopping, food options and preparation, restaurantgoing, and diet, while also describing the cooking traditions and classic dishes for which Britain is traditionally known, as these still help to define the people. Commercialization and globalization are shown to characterize British cuisine today, while the influence of regionalism is eroding. Health and environmental issues such as those raised by bovine spongiform encephalopathy (mad-cow disease) have come to the fore. Television cook shows are all the rage. Women working outside the home and the increase in single-parent households fuel the demand for quick and pre-prepared meals. The trends are well supported by statistics, while a timeline, glossary, and resource guide enhance the narrative.

Reviews

[O]ffers excellent historical overviews and is a highly recommended addition to personal, academic, and community library Culinary History collections.-MBR Internet Bookwatch
"Offers excellent historical overviews and is a highly recommended addition to personal, academic, and community library Culinary History collections."-MBR Internet Bookwatch
"[O]ffers excellent historical overviews and is a highly recommended addition to personal, academic, and community library Culinary History collections."-MBR Internet Bookwatch

Author Bio

Laura Mason is an independent scholar who lives in York. She writes on aspects of British food culture for various publications.