The book of marmalade : its antecedents, its history, and its role in the world today, together with a collection of recipes for marmalades and marmalade cookery C. Anne Wilson

Format:

Book

Author/Creator:

Wilson, C. Anne.

Language:

English

Subjects (All):

Marmalade.

Physical Description:

184 pages : illustrations ; 22 cm

Edition:

Rev. ed.

Place of Publication:

Philadelphia, PA : University of Pennsylvania Press, 1999.

Summary:

"Here is everything you need to know about marmalade. C. Anne Wilson, Britain's foremost historian of food, traces the history of this most British of preserves from its Roman and medieval antecedents, through its adoption in Tudor England, its development in Stuart and Georgian Britain, and its fortunes up to the present day. She tells how the Portuguese learned from the Moors to eat quince marmalade, and how its characteristic Arab flavorings enhanced its appeal to the Europeans. Marmalade's varied roles - as a gift, as a sweetmeat, as a medicine, and as an aphrodisiac - are all discussed in The Book of Marmalade. The book concludes with dozens of recipes, new and traditional, in which marmalade is the star ingredient."--Jacket.

Contents:

I. Marmalade and its Forerunners

II. 'Foreign and Home-Bred Marmalades': Tudor and Stuart England

III. Orange Marmalade in England: The Beginnings

IV. Marmalade in Scotland: The Beginnings

V. Orange Marmalade: The Years of Expansion

VI. Home-Made Marmalade Yesterday and Today

VII. The Marmalade Market Yesterday and Today

VIII. Tastes in Marmalade Yesterday and Today

IX. Marmalade in the Wider World

Cookery-book bibliography.

Notes:

Originally published: Constable & Co., 1985.

Includes bibliographical references (pages 143-144) and indexes.

Local Notes:

HSP Historic Culinary Arts Collection

ISBN:

0812217276

9780812217278

OCLC:

42752626