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- Local Warehouse Cooking and Food- UK and Ireland

Tripe: A Most Excellent Dish (English Kitchen)

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Tripe: A Most Excellent Dish (English Kitchen) Cover

 

Synopses & Reviews

Publisher Comments:

A new instalment in The English Kitchen series. People think of tripe as just another dreary post-war substitute for real food, one of the worst aspects of food rationing. But it has a long and glorious history as a staple of working-class diet in the industrial towns of Lancashire and northern England. It was never a new invention of the Industrial Revolution, but its cheapness and nutritional value gave it a new significance among cotton workers and other factory hands. All through Lancashire there arose large numbers of tripe dressers (often back-room businesses) and tripe restaurants (often of surprising ornateness and magnificence).and#160; All this disappeared with our growing affluence in the sixties and seventies and tripe is (almost) now restricted to chefs exploring the byways of butchery and to people with long memories. Of course, it was never specifically English: lots of other cultures embraced tripe cookery and made classics of the dish and#150; not least the French (Tripes and#224; la mode de Caen) and the Turkish market workers who still rejoice in tripe soup of a morning.

About the Author

This brief yet elegantly designed book reprints Houlihanand#8217;s 1988 history of the Lancashire tripe trade, together with Roy Shipperbottomand#8217;s essay on the and#147;Decline of Tripeand#8221; and a 1987 piece by Lynda Brown on and#147;Elder: and#145;A Good Udder to Dinnerand#8217;and#8221; (the quote is from Pepys). Houlihan was inspired by a conversation with a neighbour: and#147;When I were a girl, mi mother kept a trip shop up Halliwell, an thatand#8217;s summat yand#8217;never see these days.and#8221;

Product Details

ISBN:
9781903018811
Author:
Houlihan, Marjorie
Publisher:
Prospect Books (UK)
Author:
Houlihan, Marjory
Subject:
Cooking and Food-UK and Ireland
Subject:
Cooking and Food-Historical Food and Cooking
Subject:
History
Edition Description:
Trade Paper
Publication Date:
20111031
Binding:
TRADE PAPER
Language:
English
Illustrations:
20
Pages:
144
Dimensions:
7.5 x 5.5 x 0.5 in 8 oz

Related Subjects

Cooking and Food » By Ingredient » Meats » General
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
History and Social Science » Archaeology » General
Metaphysics » General

Tripe: A Most Excellent Dish (English Kitchen) New Trade Paper
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Product details 144 pages Prospect Books (UK) - English 9781903018811 Reviews:
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