A History of English Food
2011 non-fiction book by Clarissa Dickson Wright / From Wikipedia, the free encyclopedia
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A History of English Food is a 2011 non-fiction book, a history of English cuisine arranged by period from the Middle Ages to the end of the twentieth century, written by the celebrity cook Clarissa Dickson Wright and published in London by Random House. Each period is treated in turn with a chapter. The text combines history, recipes, and anecdotes, and is illustrated with 32 pages of colour plates.
Author | Clarissa Dickson Wright |
---|---|
Country | England |
Language | English |
Subject | Cookery |
Genre | Non-fiction |
Published | 2011 (Random House) |
Pages | 500 |
ISBN | 978-1-905-21185-2 |
OCLC | 751745454 |
The book was marked as a future classic by The Independent; it was welcomed by critics from The Telegraph and The Spectator as giving the reader a sense of being present in each period described with the lively personal approach, but disliked by the critic in The Guardian as unsystematic and snobbish.