Food Culture in Great Britain

Presents an overview of the role of cuisine in English culture, including a food history, ingredients, cooking techniques, regional differences, and food for celebrations.

Autorentext
LAURA MASON is an independent scholar who lives in York, England. She writes on aspects of British food culture for various publications.

Klappentext
Students, Anglophiles, and literature hounds will want to delve into this delightful survey of foodways of a culture both ancient and cutting edge. Only in recent years have modern kitchen conveniences become taken for granted all over Britain. British cooking has also made tremendous strides lately, and the changes in shopping and food options, preparation, restaurant-going, and diet are detailed. The cooking traditions and classic dishes for which Britain is known are described as well, as they still help to define the people.

Commercialization and globalization are shown to characterize British foodways today. For instance, Britain's regionalism is eroding. Health and environmental issues such as bovine spongiform encephalopathy have come to the fore. Television cook shows are all the rage. Women working outside the home and the increase in single-parent households fuel the demand for quick and pre-prepared meals. The trends are well supported by statistics. A timeline, glossary, and resource guide enhance the narrative.

Zusammenfassung
The cooking traditions and classic dishes for which Britain is known are described as well, as they still help to define the people. Commercialization and globalization are shown to characterize British foodways today.

Inhalt
Series Foreword Introduction Timeline Historical Overview Major Foods and Ingredients Cooking Typical Meals Eating Out Special Occasions Regional Specialties Diet and Health Bibliography/Resource Guide Index

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