{"id":184706,"date":"2025-04-14T19:01:45","date_gmt":"2025-04-14T19:01:45","guid":{"rendered":"https:\/\/peraltafinancing.com\/entertainment\/books\/the-great-british-food-tour-by-jenny-linford\/"},"modified":"2025-04-14T19:01:45","modified_gmt":"2025-04-14T19:01:45","slug":"the-great-british-food-tour-by-jenny-linford","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=184706","title":{"rendered":"The Great British Food Tour by Jenny Linford"},"content":{"rendered":"


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\nThere was a time when I thought that British food was drab when compared to the delights of Italy, India, Mexico and Japan. But I have come to realise that\u00a0 our food is unique and quirky and represents us as a people. Perhaps more than the food we were raised on, the names of these meals and delicacies are actually rather wonderful.\u00a0 How charming are such names as Dorset knobs, scouse, singing hinnies, Chelsea buns, Barra brith, Marmite, Eton mess, haggis, fidget pie, Bedfordshire clanger and faggots. Not forgetting the classic of fish and chips and the full English breakfast with mugs of tea of course.<\/p>\n

This bright and informative book (with a larger format that I expected) clearly defines the ingredients and foods of Britain. It is organised by nine regions including Wales, Scotland and Northern Ireland and six areas in England that each have their own distinct food history.\u00a0 The landscape is obviously a factor but so are the economy, industrialisation and traditions of communities, which all evolve and thus the eating habits and choices too.\u00a0\u00a0<\/p>\n

Each section opens with a description of the region, the geography and a brief history of trade and development in foodstuffs. In the section entitled ‘Apple Orchards, Kent’, for example, there is information about the origins and species of the apples originally grown there and the influence Britain has had on the cultivation of the apple. Included, too, are references in literature and culture making this a really comprehensive\u00a0 piece. Now and again there are recipes, which is a nice touch.<\/p>\n

I particularly enjoy the items that are personal to me. Being raised in Liverpool I am happy to see the famous stew that game its name to folk from Liverpool – Scouse, and in Burton-on-Trent in Staffordshire, where I live now, Marmite and Staffordshire oatcakes. Foods from holidays like clotted cream fudge, cream teas, stargazy pie (see The Mousehole Cat<\/a><\/em> for a lovely story about this) and Irn-bru, Yorkshire parkin, Welsh cakes and Blackpool rock.<\/p>\n

The book is clearly laid out with plenty of wonderful art work, full of history and anecdotes. Perfect for foodies, history buffs and Anglophiles. Absolutely love this book.\n<\/p>\n<\/div>\n

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