Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.
From Cornwall to Cumbria, Norfolk to Northumbria she brings her extraordinary knowledge, huge passion, forthright opinions and inimitable wit to the distinctive history and regional character of every corner of England.
In her cornucopia of local knowledge she reveals, for example, how Boudicca was the original Essex girl, that Lincolnshire has a coriander crop second only in size to India's, and just why a Cornish pasty should never contain carrots.
As much an entertaining narrative as it is a travel companion, Clarissa's England will amuse, enlighten, surprise and delight all those who read it.
In this major new history of English food, Clarissa Dickson Wright takes the reader on a journey from the time of the Second Crusade and the feasts of medieval kings to the cuisine - both good and bad - of the present day. She looks at the shifting influences on the national diet as new ideas and ingredients have arrived, and as immigrant communities have made their contribution to the life of the country. She evokes lost worlds of open fires and ice houses, of constant pickling and preserving, and of manchet loaves and curly-coated pigs. And she tells the stories of the chefs, cookery book writers, gourmets and gluttons who have shaped public taste, from the salad-loving Catherine or Aragon to the foodies of today. Above all, she gives a vivid sense of what it was like to sit down to the meals of previous ages, whether an eighteenth-century labourer's breakfast or a twelve-course Victorian banquet or a lunch out during the Second World War.
Insightful and entertaining by turns, this is a magnificent tour of nearly a thousand years of English cuisine, peppered with surprises and seasoned with Clarissa Dickson Wright's characteristic wit.