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Georgian Cookery

Stead, Jennifer

Big changes were underway in the Georgian kitchen caused by a general move off the land and into the towns, the rise of a wealthy middle-class and the rise of consumerism. This history of Georgian cookery looks at the shift towards more simple food and plain dishes, the acknowledgement of hygiene, the new markets opening up for kitchen equipment and tablewares, and the start of England's fascination with eating pudding, drinking tea and reading cookery books. Improvements in agriculture also led to changes in the availablity and quality of meat and produce, whilst technological advances brought new cooking utensils and better ovens to aid the cook. A series of recipes are given, adapted for the modern chef, including Whipped Syllabub, Beetroot Pancakes, Potato Pudding, Jugged Pigeons and Green Pea Soup. 96p, b/w and col illus (English Heritage 1985, rev edn 2003)

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