Abstract
Using Trust resources and information, this book provides a social history of food, from medieval times to the 20th century - what food was available, where it came from, how it was prepared, served and taken. It contains 90 historical recipes and their modern adaptations. Sara Paston-Williams tackles the subject chronologically, from the cavernous kitchens and great halls of medieval houses like Cotehele in Cornwall, to the technology of late-Victorian service areas like Cragside in Northumberland, producing food for ornate dining rooms and intimate parlours. Other books by her include National Trust Book of Christmas & Festive Day Recipes, National Trust Book of Pies, National Trust Book of Fish Cookery, National Trust Kitchen Store Cupboard Recipes and Beatrix Potter's Country Cookbook.
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