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The Book of Marmalade (English Kitchen)

by

The Book of Marmalade (English Kitchen) Cover

 

Synopses & Reviews

Publisher Comments:

Marmalade is a particularly British creation, even though its origins lie abroad, and its charms have been exported to the wider world. C. Anne Wilson's book was first published in 1986 by Constable, reissued in Britain (Prospect) and the USA (Pennsylvania UP) in 2000, and now takes its place in Prospect's 'English Kitchen' series. It offers a history of marmalade in Britain from its origins as a quince conserve in medieval times, through its first commercialization in Scotland in the 18th century, to its dominant place in the British jam cupboard and on the breakfast table in the modern era. The first edition has been updated to take account of the most recent developments. It really is a great pleasure to find one specific subject in the vast field of food history dealt with in a manner which can, for once, be properly described as definitive the result is a model, began one review of this title's former printing. This history is buttressed by two dozen recipes drawn from old and modern sources. The illustrations are from old photographs, reproductions of catalogues, and more. Here is everything that a maker of marmalade, or a lover of the stuff, could need to feed his or her brain. C. Anne Wilson is one of Britain's most celebrated food historians, her reputation established with Food and Drink in Britain (1973). She was formerly a librarian at Leeds University Library and has for many years organised the Leeds Symposium on English Food History.

Book News Annotation:

Despite Britain's National Marmalade Day, this fruit conserve is not unique to that country. In this edition of the 1999 revision of the original 1985 publication by Constable & Co., London, Wilson (former head, special collections of historic cookery books, Leeds U.) traces the "long, complicated history of marmalade" since its importation from Portugal in the 15th century. The book features historic and modern recipes, period illustrations, and references. Distributed in North America by The David Brown Book Co. Annotation ©2011 Book News, Inc., Portland, OR (booknews.com)

Synopsis:

Marmalade is particularly British creation, even though its origins lie abroad, and its charms have been exported to the wider world. C. Anne Wilsons book was first published in 1986 by Constable, reissued in Britain (Prospect) and the USA (Pennsylvania UP) in 2000, and now takes its place in Prospects ‘English Kitchen series. It offers a history of marmalade in Britain from its origins as a quince conserve in medieval times, through its first commercialization in Scotland in the 18th century, to its dominant place in the British jam cupboard and on the breakfast table in the modern era. The first edition has been updated to take account of most recent developments.

About the Author

Former librarian, C. Anne Wilson is now a celebrated food historian. She organises the Leeds Symposium on English Food History.

Product Details

ISBN:
9781903018774
Author:
Wilson, C. Anne
Publisher:
Prospect Books (UK)
Author:
Wilson, Anne
Subject:
History
Subject:
Cooking and Food-Preserving
Subject:
Middle Eastern
Edition Description:
Trade Paper
Series:
English Kitchen
Publication Date:
20101031
Binding:
TRADE PAPER
Language:
English
Illustrations:
Y
Pages:
178
Dimensions:
7.5 x 5.5 x 0.4 in 8 oz

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Related Subjects

Cooking and Food » Methods » Preserving
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Cooking and Food » Regional and Ethnic » British Isles
Cooking and Food » Regional and Ethnic » UK and Ireland

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Product details 178 pages Prospect Books (UK) - English 9781903018774 Reviews:
"Synopsis" by ,
Marmalade is particularly British creation, even though its origins lie abroad, and its charms have been exported to the wider world. C. Anne Wilsons book was first published in 1986 by Constable, reissued in Britain (Prospect) and the USA (Pennsylvania UP) in 2000, and now takes its place in Prospects ‘English Kitchen series. It offers a history of marmalade in Britain from its origins as a quince conserve in medieval times, through its first commercialization in Scotland in the 18th century, to its dominant place in the British jam cupboard and on the breakfast table in the modern era. The first edition has been updated to take account of most recent developments.
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