The Full English
The Ways We Eat and Why
Seiten
2026
Verso Books (Verlag)
978-1-83674-065-0 (ISBN)
Verso Books (Verlag)
978-1-83674-065-0 (ISBN)
- Titel nicht im Sortiment
- Artikel merken
A richly researched culinary exploration that will change how you think about British food, politics, and identity, from chef and award-winning podcaster
In this captivating social history, chef and podcaster Lewis Bassett takes us on a journey through England's kitchens, markets, and dining rooms to reveal the hidden forces that have shaped how we eat-and who we are. This is a story of our national taste as much as it is a story of how we came to be a modern nation, and shows how the ways we eat have been shaped by the combined forces of urbanisation, industry, empire and war. From the bread that built capitalism, to the elite restaurant kitchens of London; and on board the St George, a small boat catching carnivorous sea snails in the English channel, Bassett uncovers the remarkable connections between food and power, class and culture, tradition and change.
Through nine meticulously researched chapters, each centred on a different facet of modern British food - sourdough bread, roast beef, fish, curry, olive oil, sausage rolls, supplements, rewilding and Orwell's fictitious pub - Bassett illuminates the deeper currents of English society Working alongside factory bakers and Michelin-starred chefs, interviewing care home workers and landowners, he serves up compelling human stories that bring history to life.
Part culinary adventure, part political analysis, The Full English is essential reading for anyone who wants to understand modern England-and why we eat the way we do.
In this captivating social history, chef and podcaster Lewis Bassett takes us on a journey through England's kitchens, markets, and dining rooms to reveal the hidden forces that have shaped how we eat-and who we are. This is a story of our national taste as much as it is a story of how we came to be a modern nation, and shows how the ways we eat have been shaped by the combined forces of urbanisation, industry, empire and war. From the bread that built capitalism, to the elite restaurant kitchens of London; and on board the St George, a small boat catching carnivorous sea snails in the English channel, Bassett uncovers the remarkable connections between food and power, class and culture, tradition and change.
Through nine meticulously researched chapters, each centred on a different facet of modern British food - sourdough bread, roast beef, fish, curry, olive oil, sausage rolls, supplements, rewilding and Orwell's fictitious pub - Bassett illuminates the deeper currents of English society Working alongside factory bakers and Michelin-starred chefs, interviewing care home workers and landowners, he serves up compelling human stories that bring history to life.
Part culinary adventure, part political analysis, The Full English is essential reading for anyone who wants to understand modern England-and why we eat the way we do.
Lewis Bassett is a writer, chef, and host of the podcast The Full English, for which he was the recipient of a Guild of Food Writers award. He has written for Vittles, the Guardian, Novara Media and the Financial Times, as well as a number of academic venues, such as Political Quarterly
| Erscheint lt. Verlag | 22.9.2026 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 153 x 234 mm |
| Gewicht | 350 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Sozialwissenschaften | |
| ISBN-10 | 1-83674-065-4 / 1836740654 |
| ISBN-13 | 978-1-83674-065-0 / 9781836740650 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
die Rezeptgeheimnisse der Großmütter
Buch | Hardcover (2025)
Südwest (Verlag)
CHF 36,90
ein Jahr in meiner italienischen Küche
Buch | Hardcover (2025)
ZS - ein Verlag der Edel Verlagsgruppe
CHF 44,90
