Londoners Larder

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Londoners' Larder

Annette Hope
Londoners Larder Book PDF

Author : Annette Hope
Publisher : Random House
Page : 253 pages
File Size : 42,5 Mb
Release : 2011-11-18
Category : Cooking
ISBN : 9781780573854

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Londoners' Larder by Annette Hope Pdf

In a vivid panorama, Londoner's Larder presents the food of a great city. Annette Hope has used biography, literature and social history to explore the city of Chaucer, Shakespeare, Pepys, Johnson, Dickens, Wilde and Virginia Woolf, and to show in lively detail what these writers and their contemporaries might have eaten, where the food came from and how it was cooked. She looks at problems of supply, distribution, nutrition, cooking, and health and hygiene as the city expanded and changed character, and chronicles the effects of social, economic, and ethnic shifts since the end of the Second World War. At the end of each chapter are recipes from the period, written in modern, usable form. From the takeaway pasties baked by the Cook in The Canterbury Pilgrims to dinner at the Café Royal, from John Evelyn's recipes for salads to Mrs Beeton, from the introduction of coffee to the appearance of ration books, this book charts the gastronomic life of London in scholarly and entertaining detail. A discussion of the city as it is at the beginning of the twenty-first century rounds off the picture - a time when Middle Eastern and Oriental food is commonplace, and much of the cuisine available in European restaurants is inspired by that on offer in popular holiday resorts and purely 'British' food is difficult to find. If London beguiles you, literature seduces you, and recipes fascinate you, this pioneering book will intrigue and delight you.

Greater London

Nick Barratt
Greater London Book PDF

Author : Nick Barratt
Publisher : Random House
Page : 608 pages
File Size : 41,5 Mb
Release : 2012-11-15
Category : History
ISBN : 9781409022541

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Greater London by Nick Barratt Pdf

London's suburbs may stretch for well over 600 square miles, but in historical accounts of the capital they tend to take something of a back seat. In Greater London, historian Nick Barratt places them firmly centre stage, tracing their journey from hamlets and villages far out in the open countryside to fully fledged urban enclaves, simultaneously demonstrating the crucial role they have played in the creation of today's metropolis. Starting in the first century AD, he shows how the tiny settlements that grew up in the Thames Valley gradually developed, and how they were shaped by their proximity to the city. He describes the spread of the first suburbs beyond the city walls, and traces the ebb and flow of population as people moved in to find jobs or away to escape London's noise and bustle. He charts the transformation wrought by the coming of the railways, the fight to preserve Hampstead Heath, Epping Forest and other green spaces and the struggle to create a London-wide form of government. He gives an account of wartime destruction and peacetime reconstruction, and then brings the story to the present with a description of the very varied nature of today's suburbs and their inhabitants. In the process, he evokes Tudor Hackney and Georgian Hampton, explains why Victorian Battersea and Finchley were so different from one another, and follows Islington's fall from grace and subsequent recovery. Magnificently illustrated throughout with contemporary engravings and photographs, this is the essential history for anyone who has ever lived in London.

An Economic History of London 1800-1914

Professor Michael Ball,David T Sunderland
An Economic History of London 1800 1914 Book PDF

Author : Professor Michael Ball,David T Sunderland
Publisher : Routledge
Page : 481 pages
File Size : 43,6 Mb
Release : 2001-04-26
Category : Business & Economics
ISBN : 9781134540303

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An Economic History of London 1800-1914 by Professor Michael Ball,David T Sunderland Pdf

This is the first comprehensive survey of the economic development of the world's first great industrial metropolis. Modern theories of urban economics are used to shed new light on the process of change in the city.

Made in London

Leah Hyslop
Made in London Book PDF

Author : Leah Hyslop
Publisher : Bloomsbury Publishing
Page : 304 pages
File Size : 53,9 Mb
Release : 2018-05-17
Category : Cooking
ISBN : 9781472949158

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Made in London by Leah Hyslop Pdf

From Tudor oyster peddlers and Victorian pie and mash shops, to the supper clubs and street food scene flourishing today, Britain's capital has always been a tantalizing draw for those who live to eat. In Made in London, born-and-bred Londoner Leah Hyslop offers a joyful celebration of the city and its food, past and present. The book features recipes invented in the city; such as the 18th century treat Chelsea buns (a favourite of King George II) and Omelette Arnold Bennett, created for the famous writer while staying at the Savoy Hotel. Alongside these are new, exciting dishes, inspired by the Leah's eating adventures around the capital: such as a mouthwatering Pimm's and lemon curd trifle, an unusual goat's cheese and cherry tart and an easy twist on Indian restaurant Dishoom's iconic bacon naan, one of the best brunches in London. Interspersed with the recipes are short, entertaining histories and profiles about London's food scene, including the tale of the 18th century 'gin craze'; a profile of the East End's most beloved greasy spoon; and why Scotch eggs might have actually been invented in a London department store! Short shopping guides, lifting the lid on such pressing gastronomic questions as where to buy cheese, the city's most delicious chocolate shops, or the best cocktail bars for a nightcap (or two...) are also featured. Beautifully illustrated with contemporary photographs of London, alongside vintage images sourced from historic archives, this is a book for anyone who has ever lived in, visited or simply dreamt of sipping a cocktail while watching red buses trundle by in the world's greatest city.

Cavalier

Lucy Worsley
Cavalier Book PDF

Author : Lucy Worsley
Publisher : Faber & Faber
Page : 628 pages
File Size : 44,7 Mb
Release : 2011-06-16
Category : History
ISBN : 9780571268771

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Cavalier by Lucy Worsley Pdf

William Cavendish, courageous, cultured and passionate about women, embodies the popular image of a cavalier. Famously defeated at the Battle of Marston Moor in 1644, he went into a long and miserable continental exile before returning to England in triumph on the restoration of King Charles II to the throne in 1660. Lucy Worsley brings to life a fascinating household of the 17th century, painting a picture of conspiracy, sexual intrigue, clandestine marriage and gossip. From Ben Jonson and Van Dyck to a savage, knife-wielding master-cook, Cavalier is a brilliant illumination of the stately home in England and all its many colourful inhabitants.

Feasting, Fowling and Feathers

Michael Shrubb
Feasting Fowling and Feathers Book PDF

Author : Michael Shrubb
Publisher : A&C Black
Page : 265 pages
File Size : 42,7 Mb
Release : 2013-09-26
Category : Nature
ISBN : 9781408160060

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Feasting, Fowling and Feathers by Michael Shrubb Pdf

A highly readable review of some 700 years of avian exploitation. The way wild birds have been exploited over the centuries forms the focus of this remarkable new book by Michael Shrubb. It looks at the use of birds as food, for feathers and skins, for eggs, as cage birds, as specimens and for hunting, focusing on Britain, northern Europe and the North Atlantic. Never before has a book brought the huge amount of information on these topics in the academic literature together under one cover. Introductory chapters on what was taken, when, why and its impact are followed by a number of sections looking in detail at important bird groups. Along with discussions of broader themes of exploitation, the book is packed with amazing facts. For example, we learn: - why Grey Herons were so important in medieval falconry - why the Black Death was good news for bustards - why Napoleon is to blame for the scarcity of Quail in Britain today - when tame plover stew was all the rage The book concludes with discussions of the cage bird and plumage trades, both now consigned to the annals of history, in Britain at any rate. As well as summarising and condensing the material into a readable and entertaining account, Shrubb goes back to the original sources. This has allowed him to shed new and surprising light on the biogeography of a number of British birds.

Food Policy

Tim Lang,David Barling,Martin Caraher
Food Policy Book PDF

Author : Tim Lang,David Barling,Martin Caraher
Publisher : OUP Oxford
Page : 336 pages
File Size : 50,6 Mb
Release : 2009-03-19
Category : Medical
ISBN : 9780191015717

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Food Policy by Tim Lang,David Barling,Martin Caraher Pdf

For over half a century, food policy has mapped a path for progress based upon a belief that the right mix of investment, scientific input, and human skills could unleash a surge in productive capacity which would resolve humanity's food-related health and welfare problems. It assumed that more food would yield greater health and happiness by driving down prices, increasing availability, and feeding more mouths. In the 21st century, this policy mix is quietly becoming unstuck. In a world marred by obesity alongside malnutrition, climate change alongside fuel and energy crises, water stress alongside more mouths to feed, and social inequalities alongside unprecedented accumulation of wealth, the old rubric of food policy needs re-evaluation. This book explores the enormity of what the new policy mix must address, taking the approach that food policy must be inextricably linked with public health, environmental damage, and social inequalities to be effective. Written by three authors with differing backgrounds, one in political science, another in environmental health and health promotion, and the third in social psychology, this book reflects the myriad of perspectives essential to a comprehensive view of modern food policy. It attempts to make sense of what is meant by food policy; explores whether the term has any currency in current policy discourse; assesses whether current policies help or hinder what happens; judges whether consensus can triumph in the face of competing bids for understanding; looks at all levels of governance, across the range of actors in the food system, from companies and the state to civil society and science; considers what direction food policies are taking, not just in the UK but internationally; assesses who (and what) gains or loses in the making of these food policies; and identifies a modern framework for judging how good or limited processes of policy-making are. This book provides a major comprehensive review of current and past food policy, thinking and proposing the need for what the authors call an ecological public health approach to food policy. Nothing less will be fit for the 21st century.

Londinopolis, C.1500 - C.1750

Mark S.R. Jenner,Paul Griffiths
Londinopolis C 1500 C 1750 Book PDF

Author : Mark S.R. Jenner,Paul Griffiths
Publisher : Manchester University Press
Page : 300 pages
File Size : 55,9 Mb
Release : 2000
Category : Education
ISBN : 0719051525

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Londinopolis, C.1500 - C.1750 by Mark S.R. Jenner,Paul Griffiths Pdf

Events such as the Fire of London and the Plague, and historic locations like the Globe Theatre, are part of London's heritage. Yet until recently, the history of the city between 1500 and 1750 has been little studied. During this period, London's population soared from around 50,000 to nearly half a million--the demographic explosion transformed the city to a metropolis. London became a center of new social and sexual identities and a solvent of older, more hierarchical forms of social organization. The essays in this volume cover the themes of polis and the police, gender and sexuality, space and place, and material culture and consumption. Within these themes are thieves, prostitutes, litigious wives, the poor, disease, “great quantities of gooseberry pye,” and the taxing question of fresh water.

Food Policy in the United Kingdom

Martin Caraher,Sinéad Furey,Rebecca Wells
Food Policy in the United Kingdom Book PDF

Author : Martin Caraher,Sinéad Furey,Rebecca Wells
Publisher : Taylor & Francis
Page : 297 pages
File Size : 51,9 Mb
Release : 2023-07-24
Category : Business & Economics
ISBN : 9781000916102

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Food Policy in the United Kingdom by Martin Caraher,Sinéad Furey,Rebecca Wells Pdf

This book provides an introduction to food policy in the United Kingdom, examining policy development, implementation, influences and current issues. The book begins by providing a wide-ranging introduction to food policy in the UK, situating it within wider global debates and establishing key drivers, such as issues related to global citizenship, trade and finance. The use of food control as a policy lever is also discussed and contrasted with alternative approaches based on behaviour change. The book presents an overview of the history of UK food policy, from which there is much to be learned, before moving onto current challenges posed by political instability, both at home and abroad, global pandemics and cost of living crises. Foremost is the need to manage public health, including both malnutrition and obesity, while promoting sustainable and healthy diets, as well as the broader issues around addressing food security and food poverty. The book also examines public sector food initiatives, such as school food and early childhood provisions, and food regulation. As a part of food regulation, chapters examine food scares and food fraud, from chalk in flour to "horsegate". The role of media, marketing and advertising is also considered within a policy perspective. Taking a wider lens, the book also discusses the impact of global food trade and the financialisation of food on food policy in the UK and vice versa. The book is supported by instructor eResources on the Routledge website designed to support student learning as well as provide regular updates on UK food policy developments. The eResources include student activities, group exercises and links to further reading and additional resources. This book serves as a key introduction to UK food and agricultural policy for students, scholars, policymakers and professionals, as well as those interested in food systems, public health and social policy more widely.

The Flower of All Cities

Robert Wynn Jones
The Flower of All Cities Book PDF

Author : Robert Wynn Jones
Publisher : Amberley Publishing Limited
Page : 96 pages
File Size : 43,8 Mb
Release : 2019-07-15
Category : History
ISBN : 9781445691367

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The Flower of All Cities by Robert Wynn Jones Pdf

A unique account of old London with all its energy, filth and splendour before the city's destruction by the Great Fire in 1666.

Ritz and Escoffier

Luke Barr
Ritz and Escoffier Book PDF

Author : Luke Barr
Publisher : Clarkson Potter
Page : 322 pages
File Size : 40,6 Mb
Release : 2019-04-02
Category : Biography & Autobiography
ISBN : 9780804186315

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Ritz and Escoffier by Luke Barr Pdf

Now in paperback, the critically acclaimed Ritz and Escoffier. In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling Provence, 1970, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier César Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn a scandalously modern luxury hotel and restaurant, signaling a new social order and the rise of the middle class. In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, along with Auguste Escoffier, the chef de cuisine known for his elevated, original dishes. The two created a hotel and restaurant like no one had ever experienced, in often mysterious and always extravagant ways, where British high society mingled with American Jews and women. Barr deftly re-creates the thrilling Belle Epoque era just before World War I, when British aristocracy was at its peak, women began dining out unaccompanied by men, and American nouveaux riche and gauche industrialists convened in London to show off their wealth. In their collaboration at the still celebrated Savoy Hotel, the pair welcomed loyal and sometimes salacious clients, such as Oscar Wilde and Sarah Bernhardt; Escoffier created the modern kitchen brigade and codified French cuisine in his seminal Le Guide culinaire, which remains in print today; and Ritz, whose name continues to grace the finest hotels, created the world's first luxury hotel. The pair also ruffled more than a few feathers. Fine dining and luxury travel would never be the same--or more intriguing.

Food and Agrarian Orders in the World-Economy

Philip Mcmichael
Food and Agrarian Orders in the World Economy Book PDF

Author : Philip Mcmichael
Publisher : Bloomsbury Publishing USA
Page : 305 pages
File Size : 52,9 Mb
Release : 1995-01-30
Category : Social Science
ISBN : 9780313390319

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Food and Agrarian Orders in the World-Economy by Philip Mcmichael Pdf

The emergence of a world economy depends on the reorganization of agriculture and food systems to provision the work force and the industries associated with the division of labor. This work emphasizes the central role played by food and agriculture in the world economy. The book includes a historical dimension along with the formulation of the challenges that face the world today. Social scientists of all kinds, but especially economists, sociologists, environmentalists, and political scientists, should be interested in this volume.

Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections

Robert Appelbaum
Aguecheek s Beef Belch s Hiccup and Other Gastronomic Interjections Book PDF

Author : Robert Appelbaum
Publisher : University of Chicago Press
Page : 399 pages
File Size : 50,8 Mb
Release : 2008-09-15
Category : Literary Criticism
ISBN : 9780226021287

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Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections by Robert Appelbaum Pdf

We didn’t always eat the way we do today, or think and feel about eating as we now do. But we can trace the roots of our own eating culture back to the culinary world of early modern Europe, which invented cutlery, haute cuisine, the weight-loss diet, and much else besides. Aguecheek’s Beef, Belch’s Hiccup tells the story of how early modern Europeans put food into words and words into food, and created an experience all their own. Named after characters in Shakespeare’s Twelfth Night, this lively study draws on sources ranging from cookbooks to comic novels, and examines both the highest ideals of culinary culture and its most grotesque, ridiculous and pathetic expressions. Robert Appelbaum paints a vivid picture of a world in which food was many things—from a symbol of prestige and sociability to a cause for religious and economic struggle—but always represented the primacy of materiality in life. Peppered with illustrations and a handful of recipes, Aguecheek’s Beef, Belch’s Hiccup will appeal to anyone interested in early modern literature or the history of food.

Tastes of the Empire

Jillian Azevedo
Tastes of the Empire Book PDF

Author : Jillian Azevedo
Publisher : McFarland
Page : 225 pages
File Size : 42,5 Mb
Release : 2017-09-25
Category : History
ISBN : 9781476631172

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Tastes of the Empire by Jillian Azevedo Pdf

 During the 17th century, England saw foreign foods made increasingly available to consumers and featured in recipe books, medical manuals, treatises, travel narratives, and even in plays. Yet the public’s fascination with these foods went beyond just eating them. Through exotic presentations in popular culture, they were able to mentally partake of products for which they may not have had access. This book examines the “body and mind” consumerism of the early British Empire.

Salt

Mark Kurlansky
Salt Book PDF

Author : Mark Kurlansky
Publisher : Vintage Canada
Page : 490 pages
File Size : 46,6 Mb
Release : 2011-03-18
Category : History
ISBN : 9780307369796

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Salt by Mark Kurlansky Pdf

From the award-winning and bestselling author of Cod comes the dramatic, human story of a simple substance, an element almost as vital as water, that has created fortunes, provoked revolutions, directed economies and enlivened our recipes. Salt is common, easy to obtain and inexpensive. It is the stuff of kitchens and cooking. Yet trade routes were established, alliances built and empires secured – all for something that filled the oceans, bubbled up from springs, formed crusts in lake beds, and thickly veined a large part of the Earth’s rock fairly close to the surface. From pre-history until just a century ago – when the mysteries of salt were revealed by modern chemistry and geology – no one knew that salt was virtually everywhere. Accordingly, it was one of the most sought-after commodities in human history. Even today, salt is a major industry. Canada, Kurlansky tells us, is the world’s sixth largest salt producer, with salt works in Ontario playing a major role in satisfying the Americans’ insatiable demand. As he did in his highly acclaimed Cod, Mark Kurlansky once again illuminates the big picture by focusing on one seemingly modest detail. In the process, the world is revealed as never before.