The Art of Dining: The History of Cooking and Eating (National Trust Food)

Description

A reissue of the classic reference work on the history of cooking and eating. Sara Paston-Williams has used the great wealth of National Trust houses and records to produce this wonderful book which is a feast for the eye as well as a fascinating guide to all the arts of dining. " ....a brilliant marriage of historical picture research, well-chosen recipes, and historical narrative..." Taste " ...the best single treatment of British food history that we have seen for years - or possibly ever." Anne Willan, Petits Propos Culinaires A reissue of the classic reference work on the history of cooking and eating. Behind the curious ingredients and mysterious language of old cookery books lies a completely different world, where the foods that we take for granted were often not available, their preparation, cooking and preservation were laborious and skilful tasks, and the art of dining reflected social attitudes quite removed from modern culinary practice. The Art of Dining includes historical recipes, together with their modern adaptations and covers Medieval, EarlyTudor, Elizabethan, Stuart, Georgian, Victorian and Edwardian periods. Sara Paston-Williams has used the great wealth of National Trust houses and records to produce this wonderful book which is a feast for the eye as well as a fascinating guide to all the arts of dining.

Sara Paston-Williams has had close connections with the National Trust for many years and she and her husband used to run the catering at Lanhydrock in Cornwall. She is a writer, journalist and broadcaster and acts as a historical food consultant for the National Trust. Her other books include A Book of Historical Recipes.

" ....a brilliant marriage of historical picture research, well-chosen recipes, and historical narrative..." Taste" ...the best single treatment of British food history that we have seen for years - or possibly ever." Anne Willan, Petits Propos Culinaires