Culinary pleasures: cook books and the transformation of British food

by Nicola Humble

"Culinary Pleasures" takes a unique look at Britain's culinary evolution - a journey expressed through the development of its cookbooks. This wonderfully accessible book spans the diverse panorama of British cooking, from Mrs Beeton to nouvelle cuisine, concluding with the rise of the 'celebrity chef' and our attendant obsession with ever-fancier and ultra-modern forms of food preparation. What makes this book particularly extraordinary is Nicola Humble's ability to 'float adjacent to the historical moment', capturing with a subtle eye all the great changes in British cooking down the years, whilst also revealing its inextricable link to Britain's cultural shifts in sophistication and taste. From collared calf's head with buttered nettles to egg-and-avocado pate to fish-and-porcini pie; from soggy carrots to asparagus al dente, this book has it all. Punctuated throughout with recipes reflective of their period as well as evocative images, "Culinary Pleasures" is a complete delight for anyone with an interest in food, and also constitutes a fascinating record of Britain's ever-evolving cultural attitudes.

Genres: Nonfiction, Food, Cookbooks

224 pages, Hardcover

First published November 2, 2006

Reviews

[Emma Darcy · Rating 4 out of 5]

Simply gorgeous. I loved reading this, and learned alot too. Comfort reading at its finest.

[Veronica · Rating 4 out of 5]

This book is tailor-made for me. I love collecting and reading cookbooks, both old and new, so I really enjoyed reading this history of the British cookbook and British cooking since Mrs Beeton. I found it astute and entertaining in its analysis of the social and cultural meanings of food and cooking, and every chapter ends with a small selection of typical recipes from the period covered. The writer has done plenty of research, but it's not a worthy read; you can easily pick it up and read a chapter or two for enjoyment.

[Brian Gowthorpe · Rating 4 out of 5]

An excellent book, beautifully written and with an academic’s diligence. It is useful to be reminded how our lives and what we eat are changed and influenced by food writers and television programmes. And striking how long it took Britain to recover from wartime food restrictions.

[Adam · Rating 5 out of 5]

I have never read this from end to end, but it's a joy to dip into it occasionally. The author provides a highly readable account of the evolution of British eating habits over the last century or so by describing the changing trends in cookbook writing style and content. The book is full of excerpts from the cookbooks she regards as being landmarks in this evolutionary process, as well a as a selection of recipes.