From fat dormice to spicy Tikka Masala, Take a Goose or a Duck outlines the incredible journey of English cooking through the centuries.
What did the Romans cook in Britannia? Where did Henry VIII’s Hampton Court cooks get the ingredients needed to feed hundreds of people every day? How did English sailors survive long voyages to the New World? Why did English manor houses like Highclere Castle, the real Downton Abbey, come about? What lies behind recipes inspiring participants on “The Great British Baking Show”? Why is English cooking the Mother Cuisine of the United States? And why is culinary appropriation a fallacy?
Using original sources, historic cookbooks, and vintage recipes, Cynthia D. Bertelsen explores England’s vast culinary history in this collection of quirky and provocative essays.
