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Review of 'A History of English Food' by Clarissa Dickinson Wright - Book Report/Review Example

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Title Name of the Student of the Professor Food and how it’s served reflect the era, governance, culture and relations of those who are eating. This is how book writer was inspired to exquisitely reckon the slavering manner on how food were prepared and shared in the 12th century within the European context and how this influenced still the modern times, albeit the difference on how menu are offered these days where people opt to converge in fast food centers of the metropolitan…
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Review of 'A History of English Food' by Clarissa Dickinson Wright

Download file to see previous pages... Food was as necessity as it is these days. In that period, where landlords and tenant interdependently command the reign of survival, both as vassals and as the rulers—recognized that the imminence of their power relied on the contribution of vassals’ labor forces and rulers’ direction. Of course, that is with the recognition that the rich enjoyed eating with the lavishness of the cuisine, such as eating rabbits, served as stew with galangal, which was at that time, a mark of luxury while the less economically endowed have to be content of serving food that demonstrated their own level of affordability. Poaching remained a reality as of these days as much as it was prevalent in the past, although maybe this is happening mostly in Asian continent—often criticized by governments who wanted that their resources are preserved. Unlike these days were pigeons are considered as doves, protected by any avian lovers, pigeons in those times are only a possession of those in ranks and in lofty disposition in their respective communities. While deers’ park was essential for the medieval people but such relevance is exemplified by the fact that these animal is a leading meat for meals too; just as much as any persons in the modern era do to it, although some communities are declaring these beast for preservation due to its fast extinction as many commercial institutions are interested too of their skin for leather an clothes production. Fishes and vegetables remained significant dishes in that era since many are vegans and others are seriously observing their religious devotion during lent season. Fishes are preserved by smoking and by salting. Some of these sumptuously enjoyed are bloaters, eel, salmon, and other sea foods – and including whales for the kings and his royal house. Among the livestock for the notches are beef, cattle, horses, pigs (boar), and sheep whose wool are used to protect people from cold weather. The cows’ milk were processed to produce cheese and butter, quite useful for special events and festivities when pastries are served. Spices and herbs are used too, not only for medicinal concerns but for healthy lifestyle to resist common illnesses. Like these days, when corporations have butchers as employees, the medieval period also organized their proud Guild of Butchers. The authors account on food were therefore not only correlated to the statuses of people thriving on it for survival but also for biblical and customary account influencing the many reasons why food were prepared and served on occasion. It also positioned the role of women in the food industry as effective forces in the preservation and preparation of these for family and community nourishment. She also accounted that women prepare bacon (from pigs and boar), horse meat, corn and badger, the common food of the poor in the ancient times. The historic details also include the ynere of flesche that describes the common served as first, second, third and the subtlety, now known as snacks. Of course, the banquets and feasts were also served with wines and are much filled with thousands of kinds of food or menu were 57 cooks and hundreds of kitchen ...Download file to see next pagesRead More
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