A history of english food is a history of english cuisine from the middle ages to the end of the twentieth century written by the celebrity cook clarissa dickson wrighteach era is treated in turn with a chapter the text combines history recipes and anecdotes and is illustrated with 32 pages of colour plates. A sumptuously presented personal history of english food from medieval times to the present day by a beloved food writer of the two fat ladies in a major new history of english food clarissa dickson wright takes the reader on a journey from the time of the second crusade and the feasts of medieval kings to the cuisine both good and bad of the present day. The history of britain has played a large part in its traditions its culture and its food the romans for instance brought us cherries stinging nettles to be used as a salad vegetable cabbages and peas as well as improving the cultivation of crops such as corn and they brought us wine. A brief history english food has been heavily influenced by foreign invaders vikings romans and french brought their own influence to the english table the impact of the franco normans is clearly reflected in the common use of their spices saffron mace nutmeg pepper ginger and sugar medieval english cookery abounds with recipes containing these foreign contributions and these ingredients are still found in traditional recipes
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