The biscuit: the history of a very British indulgence
Bourbons. Custard Creams. Rich Tea. Jammie Dodgers. Chocolate Digestives. Shortbread. Ginger snaps. Which is your favourite? British people eat more biscuits than any other nation; they are as embedded in our culture as fish and chips or the Sunday roast. But biscuits are not only tasty treats to go...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
London
The Bodley Head
2020
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Zusammenfassung: | Bourbons. Custard Creams. Rich Tea. Jammie Dodgers. Chocolate Digestives. Shortbread. Ginger snaps. Which is your favourite? British people eat more biscuits than any other nation; they are as embedded in our culture as fish and chips or the Sunday roast. But biscuits are not only tasty treats to go with a cup of tea, the sustenance they afford is often emotional, evoking nostalgic memories of childhood. Lizzie Collingham begins in Roman times when biscuits - literally, 'twice-baked' bread - became the staple of the poor; she takes us to the Middle East, where the addition of sugar to the dough created the art of confectionery. Yet it was in Britain that bakers experimented to create the huge variety of biscuits which populate our world today. And when the Industrial Revolution led to their mass production, biscuits became integral to the British diet. We follow the humble biscuit's transformation from durable staple for sailors, explorers and colonists to sweet luxury for the middling classes to comfort food for an entire nation. Like an assorted tin of biscuits, this charming and beautifully illustrated book has something to offer for everyone, combining recipes for hardtack and macaroons, Shrewsbury biscuits and Garibaldis, with entertaining and eye-opening vignettes of social history |
| Beschreibung: | xiv, 301 Seiten, 8 ungezählte Seiten Bildtafeln Illustrationen 21 cm |
| ISBN: | 9781847926128 1847926126 |
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| adam_text | CONTENTS List of Illustrations ix Preface xiii CHAPTER ONE CHAPTER FIVE In which the slaves in the Modestus In which Spanish fishermen make bakery over-bake their bread 1 biscuit soup on the Barbary coast 66 CHAPTER TWO CHAPTER SIX In which Ibrahim bin al-Mahdi writes In which Joseph Banks enjoys fish and a poem about sweet biscuits 11 biscuit boiled for about an hour 81 CHAPTER THREE CHAPTER SEVEN In which Bartolomeo Scappi In which Mrs Elizabeth Raffald opens a serves Pope Pius IV mostaccioli biscuits confectionery shop in Manchester 96 17 FUNERAL BISCUITS 114 WAFERS AND WAFFLES 32 CHAPTER EIGHT CHAPTER FOUR In which Henry Mayhew marvels at the In which Lady Elinor Fettiplace fabrication of fancy biscuits by a series bakes ‘stif bisket bread’ 39 GINGERBREAD 55 of cog-wheels and cranks DIGESTIVE BISCUITS 117 140
Q9 Հ9 %9 Հ9 %9 CHAPTER NINE CHAPTER TWELVE In which the English drown the In which Private G. L. Verney has French market with cataracts of plain fried corned beef and biscuit for Հ? Հ? Հ9 5 ? and fancy biscuits 152 for lunch and bully beef and biscuit Հ 9 CHARTERTEN stew for supper 204 In which King Mwanga puts the Я 9 ANZAC BISCUITS 220 lid on one of John Roscoe’s last tins Я9 of Osborne biscuits and carries them Հ9 Հ? Հ? home 166 CHAPTER THIRTEEN In which Pam Ashford anxiously BISCUIT TINS 178 stockpiles biscuits 226 Շ ì։ йճ ՇՆ CHAPTER ELEVEN CONCLUSION 245 In which May Hanaphy gives Շ íl 9 9 9 9 breakfast, cold bully beef and biscuit Ç? Հ? Հ Ч Я Я every penny of the 11s. 6d she Acknowledgements earned at Jacob’s to her Notes and References mother 187 Bibliography Index Շ íl Շb 297 250 I йЪ 6û sb tծ 251 275 t st Ճ lt 6 Sl C St ât vm
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| adam_txt |
CONTENTS List of Illustrations ix Preface xiii CHAPTER ONE CHAPTER FIVE In which the slaves in the Modestus In which Spanish fishermen make bakery over-bake their bread 1 biscuit soup on the Barbary coast 66 CHAPTER TWO CHAPTER SIX In which Ibrahim bin al-Mahdi writes In which Joseph Banks enjoys fish and a poem about sweet biscuits 11 biscuit boiled for about an hour 81 CHAPTER THREE CHAPTER SEVEN In which Bartolomeo Scappi In which Mrs Elizabeth Raffald opens a serves Pope Pius IV mostaccioli biscuits confectionery shop in Manchester 96 17 FUNERAL BISCUITS 114 WAFERS AND WAFFLES 32 CHAPTER EIGHT CHAPTER FOUR In which Henry Mayhew marvels at the In which Lady Elinor Fettiplace fabrication of fancy biscuits by a series bakes ‘stif bisket bread’ 39 GINGERBREAD 55 of cog-wheels and cranks DIGESTIVE BISCUITS 117 140
Q9 Հ9 %9 Հ9 %9 CHAPTER NINE CHAPTER TWELVE In which the English drown the In which Private G. L. Verney has French market with cataracts of plain fried corned beef and biscuit for Հ? Հ? Հ9 5 ? and fancy biscuits 152 for lunch and bully beef and biscuit Հ 9 CHARTERTEN stew for supper 204 In which King Mwanga puts the Я 9 ANZAC BISCUITS 220 lid on one of John Roscoe’s last tins Я9 of Osborne biscuits and carries them Հ9 Հ? Հ? home 166 CHAPTER THIRTEEN In which Pam Ashford anxiously BISCUIT TINS 178 stockpiles biscuits 226 Շ ì։ йճ ՇՆ CHAPTER ELEVEN CONCLUSION 245 In which May Hanaphy gives Շ íl 9 9 9 9 breakfast, cold bully beef and biscuit Ç? Հ? Հ Ч Я Я every penny of the 11s. 6d she Acknowledgements earned at Jacob’s to her Notes and References mother 187 Bibliography Index Շ íl Շb 297 250 I йЪ 6û sb tծ 251 275 t st Ճ lt 6 Sl C St ât vm |
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| spelling | Collingham, Lizzie 1950- Verfasser (DE-588)101215131X aut The biscuit the history of a very British indulgence Lizzie Collingham London The Bodley Head 2020 xiv, 301 Seiten, 8 ungezählte Seiten Bildtafeln Illustrationen 21 cm txt rdacontent sti rdacontent n rdamedia nc rdacarrier Bourbons. Custard Creams. Rich Tea. Jammie Dodgers. Chocolate Digestives. Shortbread. Ginger snaps. Which is your favourite? British people eat more biscuits than any other nation; they are as embedded in our culture as fish and chips or the Sunday roast. But biscuits are not only tasty treats to go with a cup of tea, the sustenance they afford is often emotional, evoking nostalgic memories of childhood. Lizzie Collingham begins in Roman times when biscuits - literally, 'twice-baked' bread - became the staple of the poor; she takes us to the Middle East, where the addition of sugar to the dough created the art of confectionery. Yet it was in Britain that bakers experimented to create the huge variety of biscuits which populate our world today. And when the Industrial Revolution led to their mass production, biscuits became integral to the British diet. We follow the humble biscuit's transformation from durable staple for sailors, explorers and colonists to sweet luxury for the middling classes to comfort food for an entire nation. Like an assorted tin of biscuits, this charming and beautifully illustrated book has something to offer for everyone, combining recipes for hardtack and macaroons, Shrewsbury biscuits and Garibaldis, with entertaining and eye-opening vignettes of social history Geschichte gnd rswk-swf Keks (DE-588)4279603-9 gnd rswk-swf Großbritannien (DE-588)4022153-2 gnd rswk-swf Cookies / Great Britain / History Baked products / History Cookies Great Britain History Großbritannien (DE-588)4022153-2 g Keks (DE-588)4279603-9 s Geschichte z DE-604 Digitalisierung UB Bayreuth - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=032529577&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
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| title | The biscuit the history of a very British indulgence |
| title_auth | The biscuit the history of a very British indulgence |
| title_exact_search | The biscuit the history of a very British indulgence |
| title_exact_search_txtP | The biscuit the history of a very British indulgence |
| title_full | The biscuit the history of a very British indulgence Lizzie Collingham |
| title_fullStr | The biscuit the history of a very British indulgence Lizzie Collingham |
| title_full_unstemmed | The biscuit the history of a very British indulgence Lizzie Collingham |
| title_short | The biscuit |
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| topic_facet | Keks Großbritannien |
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