A History of British Baking (Hardback)
From Blood Bread to Bake-Off
The British have been baking for centuries. Here, for the first time, is a comprehensive account of how our relationship with this much-loved art has changed, evolved and progressed over time.
Renowned food historian and author, Emma Kay, skilfully combines the related histories of Britain's economy, innovation, technology, health, cultural and social trends with the personal stories of many of the individuals involved with the whole process: the early pioneers, the recipe writers, the cooks, the entrepreneurs. The result is a deliciously fascinating read, one that will prove to be juicer than the juiciest of juicy baked goods.
Napoleon Bonaparte is often credited with saying that 'an army marches on its stomach'. A hundred years after his time, the soldiers of the Great War would do little marching. Instead, they would fight their battles from cold, muddy trenches, looking out across No Man's Land towards another set of trenches that housed the enemy. It is one of the remarkable successes of the war that they rarely went hungry. During the war, the army grew from its peace-time numbers of 250,000 to well over 3 million. They needed three meals a day and, using the men's own letters and diaries, John Hartley tells the…By John Hartley
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