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Alongside its traditional food festivals and products, the county boasts diverse food and drink markets and well-known producers and cooks. 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Now there are shiny, gadget- and accessory-driven kitchens where complex, clever dishes are created by grilling, frying, poaching, roasting, baking, toasting, boiling, braising, slow-cooking, steaming and many other techniques.By investigating the objects themselves, Emma Kay uncovers the rich history of how Britain's kitchens became so versatile and, as the gadgets increased in availability, how cooking became far more accessible, labour-saving and even addictive.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49505468875025,"sku":"GOR008741563","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":51155469467921,"sku":"GOR008941176","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1445657511.jpg?v=1777714783"},{"product_id":"fodder-drincan-book-emma-kay-9781909248755","title":"Fodder \u0026 Drincan","description":"An entertaining and historical account of Anglo-Saxon cooking and eating, covering several centuries, circa. 400 to 1066 CE. 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Her book discusses the nature of culinary transitions in terms of Roman and Scandinavian influences, as well as illuminating us with her knowledge of social and political Anglo Saxon communities.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49522355372305,"sku":"GOR012714025","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ GARDNERS","offer_id":49743898247441,"sku":"NGR9781909248755","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1909248754.jpg?v=1751028929"},{"product_id":"dining-with-the-victorians-book-emma-kay-9781445646541","title":"Dining with the Victorians","description":"From traditional seaside holiday treats like candy floss, ice cream and fish 'n' chips, to the British fascination for cooking and baking, the Victorian era has shaped British culinary heritage. Victoria's austere attitude after an age of Regency indulgence generated enormous cultural change. Excess and gluttony were replaced with rigid tradition and morally upright values, and Victoria's large family became the centre of the cultural imagination, with the power to begin new traditions. If Queen Victoria's family sat down to turkey on Christmas day, so did the rest of the nation.Food was a significant part of the Victorians' lives, whether they had too much of it or not enough. The destitute would be fed gruel in the workhouses - the archetypal words of Dickens's Oliver are imprinted on our minds: 'Please, sir, I want some more.' The burgeoning street traders spilling over from the previous century devolved into a whole new culture of 'mudlarks', trotter boilers, food slop traders and sewer 'toshers', to name but a few. Wealthy Victorians feasted to excess on the newly emerging trend for breakfast, lunch and tea. 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Kay explores how, as a consequence of wider trade and travel, people living in Georgian Britain witnessed the emergence of new and exotic ingredients. 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Despite this famous piquant accolade, little has been written about the broader narrative of the county’s rich culinary heritage. This book will explore centuries of a variety of food production, revealing a cultural identity steeped in food and drink consumption.  Worcestershire has a vast and varied tradition of growing, manufacturing and trading in food and drink, from Pershore plums and other fruit and vegetables (notably asparagus), to cider and Malvern spring water, cheese, meat and poultry, and in times of conflict and economic uncertainty, the agriculturally rich landscapes of Worcestershire have frequently played an integral role in food production for the whole country. The towns and villages of Worcestershire have produced a wealth of specialist fare over the centuries and the county is home to many fascinating customs and traditions relating to this, such as planting kidney beans as soon as the elm leaves grow to their biggest size and Kidderminster blessing cakes distributed on New Year’s Day.  Worcestershire also has a long history of attracting food and food-related industries. Some have disappeared, like the great fruit and vegetable canning business Smedley’s of Evesham, but other household names live on in the county, not least local legendary sauce company Lea \u0026amp; Perrins. In this book author Emma Kay explores Worcestershire’s successful link with food and drink manufacture both from the past and from a contemporary perspective.  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The wake of modern medicine saw a shift away from herbal treatments, with rituals and spells shrouded with superstition as the years wore on. 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Both Isabella Beeton and Agnes Bertha Marshall lived within a short distance of each other in Pinner, worked in London, wrote about, and shared a passion for food, all just a couple of decades apart.  While Isabella Beeton compiled one successful book of collected recipes, Agnes built a cookery empire, including a training school, the development of innovative kitchen equipment, a range of cooking ingredients, an employment agency and a successful weekly journal, as well as writing three incredibly popular recipe books.  Mrs Beeton and Mrs Marshall: A Tale Of Two Victorian Cooks intrudes on the private lives of both these women, whose careers eclipsed two very different halves of the Victorian era. 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But how did we learn to cook and what inspired us to get better at it? Today’s food-obsessed culture has its roots in the Georgian period. Kay explores how, as a consequence of wider trade and travel, people living in Georgian Britain witnessed the emergence of new and exotic ingredients. They learnt about new styles of cooking and the types of apparatus needed to achieve these. Chefs were recruited from overseas to work in Britain's stately homes, taverns and inns. The number of men and women employed as pastry chefs and confectioners increased by almost 20,000 from the end of the Georgian to the middle of the Victorian period. The market for recipe books was prolific during the eighteenth and early nineteenth centuries. This was also a time of great invention and the beginning of mass consumerism. The first washing machine was developed, early refrigeration was refined, tin canning emerged and the first gas stove was patented long before Queen Victoria ascended the throne. 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