The many influences of the past on our diet today make the concept of ‘British food’ very hard to define. The Celts, Romans, Saxons, Vikings and Normans all brought ingredients to the table, as it were, and onwards the Crusades gave us all manner of spices. The Georgians enjoyed a new level of excess and then of course the world wars forced us into the challenge of making meals from very little. This book, one of three volumes, documents the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over xxx recipes from the early Middle Ages up to the Civil War.
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