Brit eBook Review: Cooks and Queens – English Cuisine and the History That Shaped It by Abigail Rogers

Foodies, history buffs, and all-around Anglophiles will enjoy this delectable eBook about the evolution of English cuisine. The author has done her research – with the use of historical references and her own taste buds.

Each section focuses on a pivotal era in English history, detailing what sort of food was consumed based on resources that were available at the time. Readers are taken on a culinary journey, from the pre-Roman era to present day England. You’ll learn what ingredients were used at various times and why. The impact of cultural climate and the fusion of other cultures into the region are also discussed in reference to changes in food consumption. At any given time, it is very revealing to examine what the wealthy feasted upon while the lower classes struggled. In addition to historical context, there are also sidebars of fun facts, or “tasty tidbits” as Rogers calls them (for example: what are the origins of blood pudding? And were spices really used in Medieval dishes to mask the taste of rotten meat?).

This book offers a satisfying serving of history and anthropology linked with English food, as well as recipes from various sources. Each recipe in the book represents an important era and encompasses what fare was consumed at the time. Rogers also offers tips when trying out the recipes yourself, paired with photos of each culinary venture. It’s clear that English cuisine has evolved toward more complex cooking techniques and flavors; Rogers’ down-to-earth style of writing will help you understand how it arrived there.

If you’ve ever wondered why curry dishes became an English favorite, how the Victorians popularized mass-production and fast food, or when exactly English cuisine became unjustly notorious for being bland and uninspired, then consider this a must-read. Anglophiles will gladly devour this entertaining and informative book.

For more information on the author visit: Cooks and Queens Website

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