The Last Food of England

Ebury Press, 2007-04-05. 1st Edn. 1st Imp. FNL.. Hardcover. F/VG+/VG. Box 71 HARDBACK ""HISTORY OF ENGLISH FOOD,"" SHIPPED FROM THE UK* Edition: 1st.* Impression: 1st. FNL.* Date: 2007.* Pub: Ebury Press.* Binding and cover condition: Grey cloth covered boards. Gilt titles to spine only. No bumps or rubs. Top and bottom edges faded. Minimal shelf wear to top and bottom edges and to head & tail of spine, no major faults. VG+* Jacket condition: Colour-illustrated jacket showing a selection of English food sources including fish, animals and fruit. Not price clipped showing a shelf price of £25.00. Minor shelf wear & marks to top & bottom edges and wear to head and tail of spine. Now in clear protective un-attached cover. VG.* Contents condition: Clean, crisp, tight and bright with no reading wear, no marks to text. Coloured end papers (orange brown), no tanning or other visible faults. Absolutely minimal marks to top edges. FINE* Illustrations: Numerous colour photos & mono illustrations throughout to chapter headings by Anya Yeatman.* Pages: 465 pp. text. xxiv pp. epilogue, post script, bibliog, index, acknowledgements & blank pages at rear.* Description: English Food: Its past, present and future. England has more breeds of livestock and fruit cultivars than any other country in the world. It also has a wide range of vegetables and many distinguished cheese. Place names such as Hereford, Evesham and Wensleydale have been as highly respected in culinary terms as Bordeaux, Parma or Peking. In the Last Food od England the author's quest leads him to cattle markets, local shows, towns, villages and rural outposts. He meets bacon curers, seine fishermen, hunter gatherers, tripe dressers…. He finds historic breeds of livestock, home-made butter, medieval pears, summer truffles, seagulls' eggs… Most importantly he discovers that far from being dead and buried, the food of England is a living subculture.* A FINE text copy of the 1st./1st. thus fnl. with some age and cover wear reducing it to VG.*