English Food: A Social History of England Told Through the Food on Its Tables

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He told us all about the wonderful, fabulous Fanny Cradock, but today he is talking to me about Television Cookery Shows and their cookbook tie-ins. The inscribed tablets were left in graves, wells or fountains, where the dead could better work their magic. What people want is wheat, which is always marketable, always successful as a commodity, but it’s not successful as a gardening product.

Diane Purkiss - HarperReach Diane Purkiss - HarperReach

The Oxford students/graduates I’ve met knew or cared little for the Lisbon Treaty and its IOTBC; but they did take frequent holidays to Europe, often staying in their parents’ Euro holiday homes, and would hate to suffer the inconvenience of having to queue to get to them. If you use low-gluten flour, you have to put way more time into baking, spend longer kneading it, give it longer periods of rest, a much longer rise.There was no such plot; in reality, British civil servants had mis-read the EU document in question.

English Food: A People’s History – HarperCollins Publishers UK

If you like, you can add to it, or deny that you said bits of it, but that might just make you look inconsistent. In thirty years’ time, when people read the food history of now, they will hear all about the coronation quiche, notwithstanding the fact that it doesn’t really represent a current food trend. If you look at 19th-century food history, however, it won’t be about women living on slices of bread with a scrape of jam three times a week.It enabled Johnson to stand up for freedom of choice — consumer choice — and to make that unbridled consumer choice look English, as opposed to silly bureaucratic rules, which came to look European, stuffy, and uptight.