The English Kitchen: Historical Essays (Food and Society) - Hardcover

This collection, the thirteenth volume in the series Food and Society , constitutes the proceedings of the eighteenth Leeds Symposium on Food History in 2003, entitled 'The Changing Face of Food'. There are seven essays in this volume: The English Kitchen: Introductory Remarks ( Tom Jaine ); Soups, Broths and Pottages ( Eileen White ); The Rise and Fall of the Herring ( Ann Rycraft ); Blancmange: A Tale of Seven Centuries ( C. Anne Wilson ); A Tale of Two Dishes: Olios and Fricassees ( Gilly Lehmann ); Boiled Puddings through the Ages ( Laura Mason ); A History of Baked Puddings ( Fiona Lucraft ). English Cookery is always in search of its identity. This book offers some clues in respect of particular dishes or types of food. Not that these are the only markers of Englishness, but taken altogether they do point to some of our most enduring culinary characteristics, perhaps none more so than the pudding. Laura Mason does a good job of account for the rise of the boiled pudding wrapped in its floured cloth that so typifies the glory-days of Victorian cookery. The blancmange, too, now something that strikes horror in the breast of the upstanding Englishman, might wave a flag for the wonders of the pink and jellified mould that so handsomely adorned the tables of our Edwardian grandparents. Olios and fricassees are indeed of foreign origin - not British at all - but Gilly Lehmann shows how their adoption and adaptation in seventeenth and early eighteenth century kitchens lays bare the true nature of English cookery (not actually very good). Soups, broths and pottages are shared by all nations of the world but each has taken its own particular line with this form and Eileen White describes the development of this essential preliminary to dinner more clearly that hitherto.

Eileen White has been involved in the Leeds Symposium on Food for many years, and is an expert on domestic English Cookery in the fifteenth and sixteenth centuries.