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Our Troubles with Food - Stephen Halliday - Bog - The History Press Ltd - Plusbog.dk

Our Troubles with Food - Stephen Halliday - Bog - The History Press Ltd - Plusbog.dk

For millennia the normal, natural and pleasurable activity of eating has been surrounded by fear and anxiety. Religious traditions have long decreed what foods are right for their followers to eat, but secularisation and scientific progress have not made the situation easier. Our present obsession with health, obesity, ethics and science has seemingly developed from a society that is over-supplied with the necessities of life. For the first time, social historian Stephen Halliday looks at the history of our fascinating relationship with food, from Galen in the first century AD declaring that fruit was the worst kind of food to eat, to John Kellogg''s belief that eating wholegrain cereals would prevent masturbation and bring people closer to God. Through modern fears and food scares such as mad cow disease to our current fascination with superfoods, ''friendly'' bacteria and organic farming, Our Troubles with Food is a thorough analysis of our changing attitudes towards food and a reminder that we are not so very different from our forbears after all.

DKK 190.00
1

Food and Feast in Medieval England - P. W. Hammond - Bog - The History Press Ltd - Plusbog.dk

Food and Feast in Medieval England - P. W. Hammond - Bog - The History Press Ltd - Plusbog.dk

In this unique and fascinating book Peter Hammond examines the extraordinary range of food which found its way onto the tables of medieval English society, its production and distribution. Although bread, ale, meat and fish were staples, fish often came from as far away as Iceland, and as early as 1480 over 100,000 oranges were being imported to augment the English diet. Every aspect of medieval food is described here from hunting, fish-breeding, brewing and baking to hygiene, storage and the way in which the food supply of a large household was organised. The nutritional value of the food is evaluated in order to consider how well fed the people were, and there are details of the elaborate regulations that existed on the serving of food in great households. The book concludes with an examination of medieval feasts, such as that held at York on 26 December 1251, which took six months to prepare and saw the consumption of no fewer than than 68,500 loaves of bread, 170 boars and 25,000 gallons of wine. Firmly based on archaeological and documentary evidence, this book provides a fascinating introduction to a vital but often neglected topic of medieval life.

DKK 147.00
1

Food in Roman Britain - Joan P. Alcock - Bog - The History Press Ltd - Plusbog.dk

Food in Roman Britain - Joan P. Alcock - Bog - The History Press Ltd - Plusbog.dk

Descriptions of food in Roman Britain are usually based on the cookery book of Apicius, as if the whole island dined on gourmet food. In contrast Joan Alcock draws on the archaeological evidence, as well as on Classical and Celtic literature, to discover the full range of native and imported foods needed for a growing urban populations as well as a large resident army. In addition to looking at the very varied food and drink available - from meat, fish and dairy products to vegetables, nuts and herbs - Dr Alcock examines the eating, cooking and dining habits of people who inhabited the province. Comparison is made with other parts of the Roman Empire and, where relevant, to modern food practices. Both civilian and military diets are discussed and the nutritional benefits (or otherwise) of these diets are assessed. Complete with almost 130 illustrations (many in full colour) this is a book which will be a revelation to anyone with an interest in Roman Britain - or, indeed, in the history of cooking.

DKK 239.00
1

Food and Feast in Tudor England - Alison Sim - Bog - The History Press Ltd - Plusbog.dk

Food and Feast in Tudor England - Alison Sim - Bog - The History Press Ltd - Plusbog.dk

Chapters cover food and society in the sixteenth century, kitchens and cooking, what people drank, food and health (including Tudor ideas on healthy eating), setting the table and table manners, feasting and banquets. Alison Sim shows that dining habits in the sixteenth century were not the same as those of the Middle Ages and that Tudor dining, at least for the wealthier section of the population, was much more sophisticated than it is generally given credit for.

DKK 120.00
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To Hell With the Diet - Aubrey Malone - Bog - The History Press Ltd - Plusbog.dk

To Hell With the Diet - Aubrey Malone - Bog - The History Press Ltd - Plusbog.dk

In chapters entitled ‘The Hell of Healthy Food’,‘Why you Shouldn’t Diet’, ‘The Light-hearted Side of Weight’, ‘Daft Diets’, and ‘Food Philosophy’, Aubrey Malone has collected a hilarious compendium of witticisms on the greatness of grub, from thought-provoking reflections to laugh-out-loud observations. This handy, pocket-sized book is a must-have for all those guilty epicureans and gorging gourmets wanting some food for thought.

DKK 117.00
1

Tasting the Past: Recipes from the Second World War to the 1980s - Jacqui Wood - Bog - The History Press Ltd - Plusbog.dk

Tasting the Past: Recipes from the Second World War to the 1980s - Jacqui Wood - Bog - The History Press Ltd - Plusbog.dk

The many influences of the past on our diet today make the concept of ‘British food’ very hard to define. The Celts, Romans, Saxons, Vikings and Normans all brought ingredients to the table, and the country was introduced to all manner of spices after the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from the Second World War to the 1980s documents the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over 120 recipes from the Second World War onwards. Jacqui Wood guides us through the nutritious and pragmatic recipes of wartime Britain, which juggled rationing and shortages to produce delicious food and keep morale high; through the era of convenience food and television chefs in the 1960s; and finally the yuppies and stacked food of the 1980s.

DKK 134.00
1

Moreish - Matt Buttrick - Bog - The History Press Ltd - Plusbog.dk

Moreish - Matt Buttrick - Bog - The History Press Ltd - Plusbog.dk

Explore the impact of words in menu construction alongside the power of comfort food; why the first bite is not always with the eyes; and how the worlds of sex, symbolism and animal instinct are simmering just beneath the surface in all of us. Continually eye-opening and perceptive, often witty and entertaining, Moreish sets a place for persuasive packaging, in-your-face pop songs, underhand menu writing and over-the-top advertising. It demonstrates that, while we often feel fully in control of our food choices, the opposite is almost definitely true. If you’ve ever eaten food, this book is for you.

DKK 172.00
1

The Storyteller's Supper - Taffy Thomas - Bog - The History Press Ltd - Plusbog.dk

The Storyteller's Supper - Taffy Thomas - Bog - The History Press Ltd - Plusbog.dk

‘You and me, me and you, we all bring something to the stew, From the tales we tell, to the food we’ve got, we all bring something to the pot.’ Over the last fifty years, Taffy Thomas has shared the stage with noted Lakeland chefs, who have tickled his palate with tastings and information about dishes and ingredients, which he uses to season these magical stories, telling the oral history of food. This feast of traditional tales is spiced up with the rhymes and riddles that always enrich Taffy’s work, as well as charming illustrations from artist Dotty Kultys, and will appeal to all who savour stories and food.

DKK 141.00
1

Jeoffry - Oliver Soden - Bog - The History Press Ltd - Plusbog.dk

Jeoffry - Oliver Soden - Bog - The History Press Ltd - Plusbog.dk

Jeoffry was a real cat who lived 250 years ago, confined to an asylum with Christopher Smart, one of the most visionary poets of the age. In exchange for love and companionship, Smart rewarded Jeoffry with the greatest tribute to a feline ever written. Prize-winning biographer Oliver Soden combines meticulous research with passages of dazzling invention to recount the life of the cat praised as ‘a mixture of gravity and waggery’. The narrative roams from the theatres and bordellos of Covent Garden to the cell where Smart was imprisoned for mania. At once whimsical and profound, witty and deeply moving, Soden’s biography plays with the genre like a cat with a toy. It tells the story of a poet and a poem, while setting Jeoffry’s life and adventures against the roaring backdrop of eighteenth-century London.

DKK 168.00
1

Jeoffry - Oliver Soden - Bog - The History Press Ltd - Plusbog.dk

Jeoffry - Oliver Soden - Bog - The History Press Ltd - Plusbog.dk

Jeoffry was a real cat who lived 250 years ago, confined to an asylum with Christopher Smart, one of the most visionary poets of the age. In exchange for love and companionship, Smart rewarded Jeoffry with the greatest tribute to a feline ever written. Prize-winning biographer Oliver Soden combines meticulous research with passages of dazzling invention to recount the life of the cat praised as ‘a mixture of gravity and waggery’. The narrative roams from the theatres and bordellos of Covent Garden to the cell where Smart was imprisoned for mania. At once whimsical and profound, witty and deeply moving, Soden’s biography plays with the genre like a cat with a toy. It tells the story of a poet and a poem, while setting Jeoffry’s life and adventures against the roaring backdrop of eighteenth-century London.

DKK 141.00
1

An Oxford Childhood - Phyl Surman - Bog - The History Press Ltd - Plusbog.dk

An Oxford Childhood - Phyl Surman - Bog - The History Press Ltd - Plusbog.dk

An Oxford Childhood is a personal reminiscence of growing up in Cowley, Oxford in the 1920s. The author''s detailed memories describe every aspect of life in the years following the Great War. The clothes she wore, the furnishings of her parents'' house and the food they ate are graphically remembered. She describes the fun they had with a newly made rag rug, trying to identify the pieces of old clothing that it was made from and remembers that on bath nights, in front of the fire, mother covered the hearth with newspapers to prevent splashes staining the black leading. She describes schooldays, shopping, street games, the ''cat''s whisker'' crystal set and the arrival of Welsh miners who walked to Cowley from Wales to find work at the new Morris Motor Works. This charming book is illustrated with drawings by Max Surman and some delightful contemporary photographs.

DKK 192.00
1

The Ration Book Diet - Mike Brown - Bog - The History Press Ltd - Plusbog.dk

The Ration Book Diet - Mike Brown - Bog - The History Press Ltd - Plusbog.dk

In 1939, Britain was preparing for war. As well as building aeroplanes and digging Anderson shelters, this meant managing food supplies for the home front. The Ministry of Food rose to the challenge, introducing rationing, encouraging the nation to dig for victory, and issuing cookbooks and health advice. Drawing inspiration from Britain’s ‘finest hour’, when the thrifty British housewife had to grow her own veg, stretch the butter ration and still keep her family fighting fit, this is both a social history of wartime dining and a collection of over sixty delicious and healthy seasonal recipes with a vintage twist.

DKK 166.00
1

The Country House Kitchen 1650-1900 - Pamela A Sambrook - Bog - The History Press Ltd - Plusbog.dk

The Country House Kitchen 1650-1900 - Pamela A Sambrook - Bog - The History Press Ltd - Plusbog.dk

The kitchen was very much the heart of the home in country houses the length and breadth of Britain. Although this hive of activity was kept behind closed doors and often hidden away in the bowels of vast mansions, these rooms ensured that the house and those who lived in it were provisioned. Country houses were formerly self-sufficient to an incredible degree, requiring a range of purpose-built accommodation for food storage and a hierarchy of servants with unique skills. From brewing and baking through to distilling, working in the dairy and even ice-storage, this book offers an intimate look at the ingenuity and creativity that kept these kitchens running smoothly. It also explores the evolution of the kitchen range, cooking techniques, vessels and gadgets and the kitchen staff who used them, as well as the relationship between kitchen, servery and dining room. This book is a must-read for anyone interested in food, history and country houses, revealing how, above and below stairs, good food was always on the table.

DKK 198.00
1

Tasting the Past: Recipes from the Middle Ages to the Civil War - Jacqui Wood - Bog - The History Press Ltd - Plusbog.dk

Tasting the Past: Recipes from the Middle Ages to the Civil War - Jacqui Wood - Bog - The History Press Ltd - Plusbog.dk

The many influences of the past on our diet make the concept of ‘British food’ very hard to define. The Celts, Romans, Saxons, Vikings and Normans each brought ingredients to the table, and the country was introduced to all manner of spices following the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from the Middle Ages to the Civil War documents the rich history of our food, its fads and its fashions, combined with a practical cookbook of over 120 recipes from the early Middle Ages up to the Civil War. Jacqui Wood guides us through the recipes brought ashore by the Normans, the opportunities brought by the food harvested in the New World during the Renaissance, and the decadent meals of the Royalist gentry outlawed by the puritanical Parliamentarians.

DKK 134.00
1

Tasting the Past - Jacqui Wood - Bog - The History Press Ltd - Plusbog.dk

Tasting the Past - Jacqui Wood - Bog - The History Press Ltd - Plusbog.dk

The many influences of the past on our diet today make the concept of ''British food'' very hard to define. The Celts, Romans, Saxons, Vikings and Normans all brought ingredients to the table, as it were, and onwards the Crusades gave us all manner of spices. The Georgians enjoyed a new level of excess and then of course the world wars forced us into the challenge of making meals from very little. The post-war period brought convenience foods, and health issues which are being felt widely now. This is the first study of the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over 200 recipes from each age for use today. Offerings include tasty beach BBQ ideas from Celtic times, a hearty Roman Army lentil stew and ideas for festive feasts from every period.

DKK 190.00
1

How the Pershore Plum Won the Great War - Maggie Andrews - Bog - The History Press Ltd - Plusbog.dk

How the Pershore Plum Won the Great War - Maggie Andrews - Bog - The History Press Ltd - Plusbog.dk

The First World War was won not just on the battlefields but on the Home Front, by the men, women and children left behind. This book explores the lives of the people of Pershore and the surrounding district in wartime, drawing on their memories, letters, postcards, photographs, leaflets and recipes to demonstrate how their hard work in cultivating and preserving fruit and vegetables helped to win the Great War. Pershore plums were used to make jam for the troops; but ensuring these and other fruits and vegetables were grown and harvested required the labour of land girls, Boy Scouts, schoolchildren, Irish labourers and Belgian refugees. When submarine warfare intensified, food shortages occurred and it became vital for Britain to grow more and eat less food. Housewives faced many challenges in feeding their families and so in 1916 the Pershore Women’s Institute was formed, providing many women with practical help and companionship during some of Britain’s darkest hours in history.

DKK 139.00
1

Irish Animal Folk Tales for Children - Doreen Mcbride - Bog - The History Press Ltd - Plusbog.dk

Irish Animal Folk Tales for Children - Doreen Mcbride - Bog - The History Press Ltd - Plusbog.dk

How did a tiny wren manage to be crowned King of the Birds? Why did giant Finn McCool’s favourite dogs change into mountains? What happened to turn a friendly cat into a cruel fiend who plotted to destroy mankind? Irish Animal Tales for Children is packed with ghostly goings-on, weird characters and wonderful animals. Irreverently told by award-winning storyteller Doreen McBride, these stories are not for the faint of heart!

DKK 134.00
1

Prehistoric Cooking - Jacqui Wood - Bog - The History Press Ltd - Plusbog.dk

Prehistoric Cooking - Jacqui Wood - Bog - The History Press Ltd - Plusbog.dk

If you imagine that our ancient forbears ate weak gruel, some meat, and bread so hard that it was practically inedible, Jacqui Wood''s study and recreation of ancient cooking methods and recipes will be a revelation. Based on experimental archaeology at the author''s world-famous research settlement in Cornwall, this book describes the ingredients of prehistoric cooking and the methods of food preparation. A general overview of the lifestyle of our prehistoric ancestors is followed by detailed sections (plus cookbook-style recipes) on: bread; dairy foods; meat, fish and vegetable stews; cooking with hot stones; clay-baked food; salt and the seashore menu; peas, beans and lentils; herbs and spices; vegetables; yeast, wine, beer and teas; sweets and puddings. At the end of the book you will realise that a barbecue in the summer need not be sausages on a gas cooker; it could be fish wrapped in grasses and clay, baked in a fire pit at the end of the garden, followed by sweet fruit, seaweed jelly and washed down by Neolithic wine.

DKK 266.00
1

Tasting the Past: Recipes from George III to Victoria - Jacqui Wood - Bog - The History Press Ltd - Plusbog.dk

Tasting the Past: Recipes from George III to Victoria - Jacqui Wood - Bog - The History Press Ltd - Plusbog.dk

The many influences of the past on our diet make the concept of ‘British food’ very hard to define. The Celts, Romans, Saxons, Vikings and Normans each brought ingredients to the table, and the country was introduced to all manner of spices following the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from George III to Victoria documents the rich history of our food, its fads and its fashions, combined with a practical cookbook of over eighty recipes from the reigns of George III and Queen Victoria. Jacqui Wood introduces the meals that made up the bread-and-butter of Victorian and Georgian cuisine, their seasonal specialities in the form of Christmas recipes, and the curious take on ‘Indian’ cooking that the imperial endeavours of the Victorians brought back home.

DKK 134.00
1