Food in England
Food in England is a 1954 book by the social historian Dorothy Hartley. It is both a cookery book and a history of English cuisine. It was acclaimed on publication; the contemporary critic Harold Nicolson described the book as a classic. It has remained in print ever since.
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What Hacker News says
- Although it covers other historical periods, it seems remiss of the article to not mention Hartley’s Food in England:
https://en.m.wikipedia.org/wiki/Food_in_England
If you like your geese by the dozen, packed upside down in a wooden barrel filled with clarified butter, it is a must-read.
- I may be wrong but I remember learning some where some years ago that cider was less in alcoholic content. Sometimes I travel to Ithaca which has a cider store that sells a number of European ciders. Surprisingly a lot are 2.5% to 5.4%.
Mead was also drank but I'm not sure it's popularity. If you read Food in England by Dorethy Hartley; beet wine, turnip wine and carrot wine were all being made too. I have a recipe for parsley root wine that I keep meaning to try whenever I have them fresh from the garden.
