The Art of Dining
A History of Cooking & Eating
From the cavernous kitchens of medieval manors to the relatively sophisticated technology of Victorian houses, this volume draws on the records of National Trust properties to show how cooking and dining habits evolved through the centuries. The book is illustrated with reproductions of paintings from each period and photographs of surviving kitchens, and each chapter includes practical modern adaptations of historical recipes.
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.
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.