English Food: A Social History of England Told Through the Food on Its Tables

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And of course, there’s the evergreen subject of “the poor”, whose eating habits were fodder for criticism long before Tory MPs were telling the House of Commons that food banks would be unnecessary if such people would only learn to cook. In 1821 the radical William Cobbett dismissed women who bought, rather than made, their own bread as “wasteful … indeed shameful”, apparently giving no thought to the fuel and labour costs involved. The accounts of women going hungry to feed their children a century later also feel depressingly familiar. We offer our warmest congratulations to all winning and shortlisted writers and editors. Our sincere thanks go to our members who judged the awards, to our sponsors for their generous support, and to our outstanding volunteer committee who worked tirelessly to I think we’ve come to your final history of food book recommendation. This is The English Housewife by Gervase Markham, dating from 1615. Lakeland’s buyers are constantly searching the world for ground-breaking innovations and ideas to add to their carefully curated range of can’t-live without products, always working closely with their customers to ensure they have everything they need to create delicious, healthy meals at home as well as inspiring them with handy time-saving ideas that make life just that little bit easier.

They talked about the project, the origins of the School Meals Service in the first decade of the 20th century, the foods served up over the next 100 years or so including pink sponge and custard, liver with the tubes attached and the now infamous turkey twizzlers, Maggie Thatcher – milk snatcher, the fall in the quality of school dinners, as well as Jamie Oliver’s campaign to get them sorted out, and many other things. The School Meals Project wants your food memories if you have had experience with school meals in the UK, however old you may be and whatever the interaction may be. Given that, I can see that, if one were an ambitious 17th-century merchant, say, it would be very important to have a capable wife running the show at home.The Guild of Food Writers has announced the shortlist for its prestigious annual awards in food writing and broadcasting. The awards ceremony takes place on Wednesday, 6 th September at the Royal Institution’s world-famous theatre. Among other things, she would need to be a shrewd bargainer, who could manage her own time and everyone else’s. She would assign tasks to people according to their skills, provide training for people coming through. It’s extraordinarily sophisticated.

From its core range of sea salt crunchy crystals and soft finishing flakes to the ever-evolving, blended seasonings and the umami tastes of its seaweed salts, Cornish Sea Salt can suit the everyday amateur as well as the seasoned chef. Available in the UK at Sainsbury’s, Waitrose, Tesco, Asda, Morrison’s and COOP, as well as internationally in over 35 countries. Let’s have a look at these food history books that you’ve selected, starting with The Kitchen in History by Molly Harrison. Could you give us an overview, and why you think it’s worth reading?From the vantage point of the 21st Century, I had previously seen the conflict as one between the royalists and the Parliamentarians as one with no relevance today but something that just happened to pre-Enlightenment societies across Europe. I had also thought the Parliamentarians were the 'good' side as the name evokes modern representative governments. The Elizabeth Raffald Manchester Central Library event at 6pm on 13 September: https://librarylive.co.uk/event/elizabeth-raffald-englands-most-influential-housekeeper/