Social & Industrial History
The Old Boys
The Decline and Rise of the Public School
To many, public schools are an anachronistic bastion of privilege. This book charts a colourful history of schoolboy revolts, eccentric heads, scandal, decline and renewal, to argue that, on balance, their contribution to national life is a positive one. Slightly off-mint.
From Boiled Beef to Chicken Tikka
500 Years of Feeding the British Army
‘An army’, Napoleon famously remarked, ‘marches on its stomach’. But who ensured that its stomach was filled – and what was it filled with? This compelling, meticulously researched book charts the history of British Army catering from Cromwell to the Iraq war, turns up such fascinating details as how to improvise a kebab skewer with a bayonet, and includes 20 recipes to try at home, from Gurkha Chicken Pilau to Game Pie.
School Songs and Gymslips
Grammar Schools in the 1950s and 1960s
With tales from the days of indoor sandals and navy knickers, Latin verbs and transistor radios, semolina pudding and O Levels, this light-hearted social history is based on the experiences of pupils from 18 schools around the country and describes how things were for grammar school girls – at school and at home – between about 1955 and 1965.
When Schooldays Were Fun
A Lighthearted Look at 'the Best Days of Our Lives'
In spite of the hard benches, stodgy food and iron discipline that feature prominently in people's memories of education in Britain before about 1970, schooldays from this period are nevertheless often fondly remembered. Covering a period from about 1900 up to the 1970s, this nostalgic miscellany of archive photographs, literary references, poems and first-hand accounts recalls the eccentric teachers, interminable lessons, withering school reports and punishing sporting trials that were once the daily lot of British schoolchildren.
Life in the Victorian Kitchen
Culinary Secrets and Servants' Stories
Life in a 19th-century kitchen could be tough and exacting, and staff below stairs needed a broader range of skills than ever before, as new and exotic ingredients were arriving from around the Empire. Using case studies and detailed research, Karen Foy examines Victorian cuisine through the seasons (with some recipes), and discusses useful tools and the sourcing of ingredients as well as introducing early cookery writers, including Catherine Dickens.
The Art of Dining
A History of Cooking & Eating
Behind the strange ingredients and instructions in old cookbooks lies another world, where foods we take for granted were unknown, preparation was laborious, and dining reflected social attitudes far removed from those of today. This volume draws on the records of National Trust houses to show how dining habits evolved from the cavernous kitchens of medieval manors to the technology of Victorian houses. Lavishly illustrated with period images, each chapter includes historical recipes with modern adaptations.