What is English food? Hattie Ellis looks into the stories behind why the English eat what they eat - from roast beef, fish and chips and sticky puddings through to Liquorice Allsorts, Marmite, frozen peas and curries - and travels around the country in search of culinary roots. Eating England explores how people with independence and passion - farmers, food producers, shopkeepers, restaurateurs and home cooks - continue to make real food and drink. It looks at the impact of English institutions, such as the pub, the cross-currents of global trade, the impact of industrialisation and the way native ingredients relate to English landscapes. It considers the role of organic farming, vegetable box schemes and other trends in the contemporary food scene and argues how delicious, distinctive foods - national, regional and local - can survive in a world of global branding. At the end are personal recommendations for more than 500 places to shop, drink and eat around the country, that offer quality, individuality and value for money.
- ISBN10 1840003510
- ISBN13 9781840003512
- Publish Date 18 October 2001
- Publish Status Out of Print
- Out of Print 22 March 2005
- Publish Country GB
- Publisher Octopus Publishing Group
- Imprint Mitchell Beazley
- Format Hardcover
- Pages 304
- Language English