Traditional Foods of Britain: An Inventory by Prepared For Geie/euroterroirs by Laura Mason with Catherine Brown

Traditional Foods of Britain: An Inventory by Prepared For Geie/euroterroirs by Laura Mason with Catherine Brown lands on the shelves of my shop, where it will be found in my Cookery section.

Totnes: Prospect Books, 1999, Paperback.

Contains: Black & white photographs;

From the cover: From Dorset Apple Cake to Vimto, here are 400 regional British foods under the spotlight. What they have in common is that they have been produced in one region or town for more than three generations, and are still offered for sale to the public. This is a Domesday Book of the nations traditional shopping basket.

While the British have sat on their laurels, doing nothing about their food heritage except import more and more from overseas, the Europeans, God bless them, put on their hiking boots and organized this survey throughout the member states of the Union. This is the British (England, Scotland and Wales) section.

Its never easy to describe British food (apart from Roast beef and sliced bread), but this book provides the building blocks of a portrait of unexpected wealth and character. Fat Rascals, Singin Hinnies, Sloke, Lincoln Red cattle, Dorset Horn sheep, Brecon Buff geese and Single Gloucester cheese are just a few of the components each is given a short history and factual description then remember those drinks from before the days of Coke and lager: Dandelion and Burdock, Horehound Beer, Vimto, Birch Wine, Black Beer, Ginger Brew and many more. This is the book for all who love British food and want to know more about it.

Very Good.

416 pages. Index. Bibliography. Trade Paperback (9″ x 6″).

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