Eating For England The Delights And Eccentricities Of The British At Table

'Eating for England' is an observation of the British & their food, their cooking, their eating & how they behave in restaurants.It features chapters on dinner parties, Indian restaurants, dieting & eating whilst under the influence.

Like Nigel Slater’s multi-award-winning food memoir ‘Toast’, this is a celebration of the glory, humour, eccentricities and embarrassments that are the British at Table.

British food has not traditionally been regarded as one of the world's great cuisines, and yet Stilton cheese, Scottish raspberries, Goosnargh duck and Welsh lamb are internationally renowned and celebrated. And then there are all those dishes and recipes that inspire passionate loyalty among the initiated: Whitby lemon buns and banoffi pie, for example; pan haggerty and Henderson's relish. All are as integral a part of the country's landscape as green fields, rolling hills and rocky coastline. In Food Britannia, Andrew Webb travels the country to bring together a treasury of regional dishes, traditional recipes, outstanding ingredients and heroic local producers. He investigates the history of saffron farming in the UK, tastes the first whisky to be produced in Wales for one hundred years, and tracks down the New Forest's foremost expert on wild mushrooms. And along the way, he uncovers some historical surprises about our national cuisine. Did you know, for example, that the method for making clotted cream, that stalwart of the cream tea, was probably introduced from the Middle East? Or that our very own fish and chips may have started life as a Jewish-Portuguese dish? Or that Alfred Bird invented his famous custard powder because his wife couldn't eat eggs? The result is a rich and kaleidoscopic survey of a remarkably vibrant food scene, steeped in history but full of fresh ideas for the future: proof, if proof were needed, that British food has come of age.

It is easy to find England on a map—it is part of that conspicuous thing in the North Sea, just off the French coast, and to the left of Denmark and Norway. It gets trickier once you are there: not even the English are keen to explain what England really is. Why do the English eat what they eat? Why do they do what they do? And why does the world think that England and Englishness is something to aspire to, something to adore? Holger Ehling takes us on a journey to iconic places, from London to Jarrow, from Stonehenge to Chipping Norton, from Shakespeare's Globe to the marvels of Blackpool, pondering along the way about history and everyday life and about what it is that makes these places and these people so quintessentially English and, therefore, different. We will meet royals and beggars, con-artists and real artists, heroes and villains, English roses and the legacy of the Empire Windrush. And perhaps, just perhaps—we will find England.

The pub is a prominent social institution integral to British identity. This book charts the social historical development of the English public house culminating in the contemporary gastropub. It explores issues of class, gender, and national identification through the lens of taverns, inns, and pubs through time.

The Famous Five were a clever lot: every island adventure and countryside romp began with a hearty breakfast, was interspersed with rollicking good picnics and ended with supper at Aunt Fanny's - all washed down with lashings of ginger beer. Now you can revisit Julian, Dick, Anne, George and Timmy's favourite food and drink with these 80 recipes faithful to the books, accompanied by familiar illustrations and quotes from the stories. Featuring: - Chapter One: A Jolly Good Breakfast - e.g. fried bread and sausage sandwiches - Chapter Two: Perfect Picnics - e.g. sausage rolls, scotch eggs, jammy buns and drop scones - Chapter Three: Scrumptious Suppers - e.g. meat pie, chicken stew, milk pudding and marmalade apple pie - Chapter Four: Cracking Cakes and Tasty Treats - e.g. sticky gingerbread and mint humbugs - Chapter Five: Lashings of Delicious Drinks - e.g. orangeade and ginger beer

Lollies, Candies and Sweets The appeal of old-fashioned lollies and their indelible imprint on our childhood memories, with a feature story from lolly PhD scholar, Dr Toni Risson. Includes embedded videos on creating a Dolly Varden cake with trainer of chefs Lourayne Mahood from William Angliss Institute, as well as a look at our ongoing love affair with chocolate, and a romp through a lifetime of Kit Kat courtesy of Nestlé Australia.

Using an innovative auto-ethnographic approach to investigate the otherness of the places that make up the childhood home and its neighbourhood in relation to memory-derived and memory-imbued cultural geographies, Remembering the Cultural Geographies of a Childhood Home is concerned with childhood spaces and children's perspectives of those spaces and, consequentially, with the personalised locations that make up the childhood family home and its immediate surroundings (such as the garden, the street, etc.). Whilst this book is primarily structured by the author's memories of living in his own Welsh childhood home during the 1970s - that is, the auto-ethnographic framework - it is as much about living anywhere amid the remembered cultural remnants of the past as it is immersing oneself in cultural geographies of the here-and-now. As a result, Remembering the Cultural Geographies of a Childhood Home is part of the ongoing pursuit by cultural geographers to provide a personal exploration of the pluralities of shared landscapes, whereby such an engagement with space and place aid our construction of cognitive maps of meaning that, in turn, manifest themselves as both individual and collective cultural experiences. Furthermore, touching upon our co-habiting of ghost topologies, Remembering the Cultural Geographies of a Childhood Home also encourages a critical exploration of children’s spirituality amid the haunted cultural and geographical spaces and places of a house and its neighbourhood: the cellar, hallway, parlour, stairs, bedroom, attic, shops, cemeteries, and so on.