Book description
Medieval gardens; cookshops; spices; ale, beer, wine and spirits; the
food of peasants, labourers, townspeople, the wealthy, the poor and
the country gentleman; fish, meat and game; the feeding of infants,
children; dairy products; vitamins, proteins, fat and fibre; the
adulteration of food; the four bottle man; bread; poaching; tea,
coffee and chocolate; food in schools and institutions; sugar and
sweetmeats; root crops; the agricultural revolution; the importance of
'white meats', the vegetarian diet; menus and recipes. . .
The Englishman's Food was first published in 1939, fully
revised in 1957 and now appears with a new updating introduction. A
ground-breaking book, it is a fascinating and authoritative survey of
food production, consumption, fashions and follies over a period of
five hundred years.
Reprinted with a new introduction by food editor Tom Jaine.
Jack Cecil Drummond was born in 1891 and educated at King's College,
London, where he studied chemistry. His working life was spent at the
leading edge of theoretical nutrition. For twenty years he was Professor
of Biochemistry at University College, London, where he met his wife
Anne Wilbraham. During the Second World War he worked as scientific
adviser to the Ministry of Food. He was knighted in 1944 and in 1945 he
embarked on a new post-war career as research director of the Boots Pure
Drug Company. An early member of André Simon's Wine and Food Society,
he was a man of well-rounded interests with a remarkable gift for
communication.
