A History of British Baking: From Blood Bread to Bake-Off
Author: Emma Kay
Format: Hardback
Number of Pages: 224
The British have been baking for centuries. Here, for the first time, is a comprehensive account of how our relationship with this much-loved art has changed, evolved and progressed over time. Renowned food historian and author, Emma Kay, skilfully combines the related histories of Britain's economy, innovation, technology, health, cultural and social trends with the personal stories of many of the individuals involved with the whole process: the early pioneers, the recipe writers, the cooks, the entrepreneurs. The result is a deliciously fascinating read, one that will prove to be juicer than the juiciest of juicy baked goods. AUTHOR: Emma is a post-graduate historian and former senior museum worker. Now, food historian, author and prolific collector of Kitchenalia. She lives in the Cotswolds with her husband and young son. Her articles have appeared in publications including "BBC History Magazine", "The Daily Express", "Daily Mail" and "Times Literary Supplement". She has contributed historic food research for a number of television production companies and featured several times on Talk Radio Europe, BBC Hereford and Worcester, BBC Coventry and Warwickshire and LifeFM. In 2018 she appeared in a ten-part series for the BBC and Hungry Gap Productions, 'The Best Christmas Food Ever' and on BBC Countryfile, co-presenting a feature exploring the heritage of the black pear. She has delivered talks for Bath Literature Festival, Stroud Book Festival, 1 Royal Crescent, Bath, The Women's Institute and Freckleton Library among others. Emma has had six books published including: "Dining with the Georgians" (2014), "Dining with the Victorians" (2015), "Cooking up History: Chefs of the Past" (2017), "Vintage Kitchenalia" (2017), "More than a Sauce: A Culinary History of Worcestershire" (2018), "Stinking Bishops and Spotty Pigs: A History of Gloucestershire's Food and Drink" (2019). She is currently researching for several new titles. Emma is a member of The Guild of Food Writers. 100 b/w illustrations
Format: Hardback
Number of Pages: 224
The British have been baking for centuries. Here, for the first time, is a comprehensive account of how our relationship with this much-loved art has changed, evolved and progressed over time. Renowned food historian and author, Emma Kay, skilfully combines the related histories of Britain's economy, innovation, technology, health, cultural and social trends with the personal stories of many of the individuals involved with the whole process: the early pioneers, the recipe writers, the cooks, the entrepreneurs. The result is a deliciously fascinating read, one that will prove to be juicer than the juiciest of juicy baked goods. AUTHOR: Emma is a post-graduate historian and former senior museum worker. Now, food historian, author and prolific collector of Kitchenalia. She lives in the Cotswolds with her husband and young son. Her articles have appeared in publications including "BBC History Magazine", "The Daily Express", "Daily Mail" and "Times Literary Supplement". She has contributed historic food research for a number of television production companies and featured several times on Talk Radio Europe, BBC Hereford and Worcester, BBC Coventry and Warwickshire and LifeFM. In 2018 she appeared in a ten-part series for the BBC and Hungry Gap Productions, 'The Best Christmas Food Ever' and on BBC Countryfile, co-presenting a feature exploring the heritage of the black pear. She has delivered talks for Bath Literature Festival, Stroud Book Festival, 1 Royal Crescent, Bath, The Women's Institute and Freckleton Library among others. Emma has had six books published including: "Dining with the Georgians" (2014), "Dining with the Victorians" (2015), "Cooking up History: Chefs of the Past" (2017), "Vintage Kitchenalia" (2017), "More than a Sauce: A Culinary History of Worcestershire" (2018), "Stinking Bishops and Spotty Pigs: A History of Gloucestershire's Food and Drink" (2019). She is currently researching for several new titles. Emma is a member of The Guild of Food Writers. 100 b/w illustrations
Description
Author: Emma Kay
Format: Hardback
Number of Pages: 224
The British have been baking for centuries. Here, for the first time, is a comprehensive account of how our relationship with this much-loved art has changed, evolved and progressed over time. Renowned food historian and author, Emma Kay, skilfully combines the related histories of Britain's economy, innovation, technology, health, cultural and social trends with the personal stories of many of the individuals involved with the whole process: the early pioneers, the recipe writers, the cooks, the entrepreneurs. The result is a deliciously fascinating read, one that will prove to be juicer than the juiciest of juicy baked goods. AUTHOR: Emma is a post-graduate historian and former senior museum worker. Now, food historian, author and prolific collector of Kitchenalia. She lives in the Cotswolds with her husband and young son. Her articles have appeared in publications including "BBC History Magazine", "The Daily Express", "Daily Mail" and "Times Literary Supplement". She has contributed historic food research for a number of television production companies and featured several times on Talk Radio Europe, BBC Hereford and Worcester, BBC Coventry and Warwickshire and LifeFM. In 2018 she appeared in a ten-part series for the BBC and Hungry Gap Productions, 'The Best Christmas Food Ever' and on BBC Countryfile, co-presenting a feature exploring the heritage of the black pear. She has delivered talks for Bath Literature Festival, Stroud Book Festival, 1 Royal Crescent, Bath, The Women's Institute and Freckleton Library among others. Emma has had six books published including: "Dining with the Georgians" (2014), "Dining with the Victorians" (2015), "Cooking up History: Chefs of the Past" (2017), "Vintage Kitchenalia" (2017), "More than a Sauce: A Culinary History of Worcestershire" (2018), "Stinking Bishops and Spotty Pigs: A History of Gloucestershire's Food and Drink" (2019). She is currently researching for several new titles. Emma is a member of The Guild of Food Writers. 100 b/w illustrations
Format: Hardback
Number of Pages: 224
The British have been baking for centuries. Here, for the first time, is a comprehensive account of how our relationship with this much-loved art has changed, evolved and progressed over time. Renowned food historian and author, Emma Kay, skilfully combines the related histories of Britain's economy, innovation, technology, health, cultural and social trends with the personal stories of many of the individuals involved with the whole process: the early pioneers, the recipe writers, the cooks, the entrepreneurs. The result is a deliciously fascinating read, one that will prove to be juicer than the juiciest of juicy baked goods. AUTHOR: Emma is a post-graduate historian and former senior museum worker. Now, food historian, author and prolific collector of Kitchenalia. She lives in the Cotswolds with her husband and young son. Her articles have appeared in publications including "BBC History Magazine", "The Daily Express", "Daily Mail" and "Times Literary Supplement". She has contributed historic food research for a number of television production companies and featured several times on Talk Radio Europe, BBC Hereford and Worcester, BBC Coventry and Warwickshire and LifeFM. In 2018 she appeared in a ten-part series for the BBC and Hungry Gap Productions, 'The Best Christmas Food Ever' and on BBC Countryfile, co-presenting a feature exploring the heritage of the black pear. She has delivered talks for Bath Literature Festival, Stroud Book Festival, 1 Royal Crescent, Bath, The Women's Institute and Freckleton Library among others. Emma has had six books published including: "Dining with the Georgians" (2014), "Dining with the Victorians" (2015), "Cooking up History: Chefs of the Past" (2017), "Vintage Kitchenalia" (2017), "More than a Sauce: A Culinary History of Worcestershire" (2018), "Stinking Bishops and Spotty Pigs: A History of Gloucestershire's Food and Drink" (2019). She is currently researching for several new titles. Emma is a member of The Guild of Food Writers. 100 b/w illustrations
A History of British Baking: From Blood Bread to Bake-Off