The Book of Marmalade
Seiten
2000
|
Revised Edition
University of Pennsylvania Press (Verlag)
978-0-8122-1727-8 (ISBN)
University of Pennsylvania Press (Verlag)
978-0-8122-1727-8 (ISBN)
Covers what you need to know about marmalade. This book traces the history of this most British of preserves from its Roman and medieval antecedents, through its adoption in Tudor England, to its development in Stuart and Georgian Britain. It also looks at Marmalade's varied roles - as a gift, as a sweetmeat, as a medicine, and as an aphrodisiac.
Here is everything you need to know about marmalade. C. Anne Wilson, Britain's foremost historian of food, traces the history of this most British of preserves from its Roman and medieval antecedents, through its adoption in Tudor England, its development in Stuart and Georgian Britain, and its fortunes up to the present day. She tells how the Portuguese learned from the Moors to eat quince marmalade, and how its characteristic Arab flavorings enhanced its appeal to the Europeans. Marmalade's varied roles—as a gift, as a sweetmeat, as a medicine, and as an aphrodisiac-are all discussed in The Book of Marmalade. The book concludes with dozens of recipes, new and traditional, in which marmalade is the star ingredient.
Here is everything you need to know about marmalade. C. Anne Wilson, Britain's foremost historian of food, traces the history of this most British of preserves from its Roman and medieval antecedents, through its adoption in Tudor England, its development in Stuart and Georgian Britain, and its fortunes up to the present day. She tells how the Portuguese learned from the Moors to eat quince marmalade, and how its characteristic Arab flavorings enhanced its appeal to the Europeans. Marmalade's varied roles—as a gift, as a sweetmeat, as a medicine, and as an aphrodisiac-are all discussed in The Book of Marmalade. The book concludes with dozens of recipes, new and traditional, in which marmalade is the star ingredient.
C. Anne Wilson was for many years in charge of the special collection of cookery books at the Brotherton Library in Leeds, England. She is the author of Food and Drink in Britain and many other studies of British food history.
| Erscheint lt. Verlag | 2.1.2000 |
|---|---|
| Zusatzinfo | 12 illus. |
| Verlagsort | Pennsylvania |
| Sprache | englisch |
| Maße | 140 x 229 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| ISBN-10 | 0-8122-1727-6 / 0812217276 |
| ISBN-13 | 978-0-8122-1727-8 / 9780812217278 |
| Zustand | Neuware |
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