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Customer Reviews:
Avg. Customer Rating: 4.0 / 5.0
Disappointing With its fine illustrations, this volume promises much food for thought, but lacks enough clear historical analysis to add much to the existing literature. You'd be better off buying Reay Tannahill's History of Food.
Entertaining and interesting If you're interested in cooking and eating this makes an interesting and entertaining read. The book is not just about tastes in food across the ages, but also weaves in technological changes that affected cooking and refers to the influence of political and religious factors on food habits and availability of products. There are lots of facts about how names of dishes arose and how sayings connected with food came about. One is reminded how recently some of our familiar foods were introduced and how... more info
We are what we've eaten "Taste" by Kate Colquhoun tells the story of Britain through what Britons have cooked and consumed through the ages. It begins with a prehistoric rubbish heap and ends with the flashy cuisine of the 1980's; this is a fast-paced and wide inquiry. Along the way the author unearths plenty of weird facts and anecdotes - washers-up protecting their hands with mutton fat, how Henry VIII accidentally changed our relationship with fish - but the story is what sweeps you along. New foods are imported, like the... more info
Taste: a disappointing turkey Though it is beautifully illustrated and the cookery texts which are its main basis are carefully considered and explained, the usefulness and value of this book are terribly undermined by the limits of its author's grasp of British history. There's a hint of the nature of the difficulty in the oddly separated bibliography. The books used by the author are separated into so-called primary and secondary sources, a fashionable thing for a historian to do. But the primary sources quoted are, for the most... more info
