Food in England / Dorothy Hartley.

Format:

Book

Author/Creator:

Hartley, Dorothy.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvlania)

Language:

English

Subjects (All):

Cooking, English.

Food.

Kitchens--England.

Kitchens.

Food--history.

food.

England.

Medical Subjects:

Food--history.

Food.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

viii, 13-676 pages, [8] unnumbered pages of plates : illustrations ; 25 cm

Place of Publication:

London : Little, Brown, 1996.

Contents:

I. Introduction

II. Some English Kitchens

III. Basic English

IV. Fuels and Fireplaces

V. Meat

VI. Poultry and Game

VII. Eggs

VIII. Mediaeval Feast and Famine

IX. Trade, Magic and Religious Cooking

X. Fish

XI. Seaweeds

XII. Fungi

XIII. Elizabethan Households

XIV. The New World and the Sailors' Cook

XV. Salting, Drying and Preserving

XVI. The House and Garden in 1600

XVII. Vegetables

XVIII. New Freedom

XIX. Coaching Days

XX. Fruits, Herbs, Seeds and Flowers

XXI. The Hafod

XXII. Dairy Produce

- XXIII. Bread

XXIV. Drinks

XXV. The Industrial Revolution

XXVI. Pies, Puddings, Pastries, Cakes

XXVII. Sundry Household Matters.

Notes:

First published in Great Britain by Macdonald & Co. (Publishers) Ltd. 1954.

"A Little, Brown Book"

Includes bibliographical references (pages 663-665) and index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

ISBN:

0316879002 (cloth) :

9780316879002

OCLC:

35759006