England Eats out or Natural Baking the Old Fashioned Way

England Eats Out: A Social History of Eating Out in England from 1830 to the Present

Author: John Burnett

This book is a tour de force which reviews the development of not only restaurants, hotels, and cafés but also the many other eating places that have developed in England over the last 170 years. It is written in Professor Burnett's fluent, easily read style that has engaged his audience in so many books to date.

Derek Oddy, Emeritus Professor of Economic and Social History, University of Westminster.

Why do so many people now eat out in England?

Food and the culture surrounding how we consume it are high on everyone's agenda. England Eats Out is the ultimate book for a nation obsessed with food.

Today eating out is more than just getting fed; it is an expression of lifestyle. In the past it has been crucial to survival for the impoverished but a primary form of entertainment for the few. In the past, to eat outside the home for pleasure was mainly restricted to the wealthier classes when travelling or on holiday: there were clubs and pubs for men, but women did not normally eat in public places. Eating out came to all classes, to men, women and young people after World War Two as a result of rising standards of living, the growth of leisure and the emergence of new types of restaurants having wide popular appeal. 'England Eats Out' explores these trends from the early nineteenth century to the present.

From chop-houses and railway food to haute cuisine, award winning author John Burnett takes the reader on a gastronomic tour of 170 years of eating out, covering food for princes and paupers.

Beautifully illustrated, England Eats Out covers highly topical subjects such as the history of fast food; the rise ofthe celebrity chef and the fascinating history of teashops, coffee houses, feasts and picnics.

Table of Contents:

	List of illustrations	vii
	List of tables	ix
	Acknowledgements	x
	Publisher's acknowledgements	xi
	Preface	xii
	Introduction: Beginnings	1
Part 1	1830-1880	15
1	Eating to live	17
2	Places of refreshment for the working classes	40
3	The growth of gastronomy	66
Part 2	1880-1914	103
4	Catering for the masses	105
5	Catering for the classes	137
Part 3	1914-1945	169
6	The First World War, 1914-1918	171
7	After the deluge, 1918-1939	191
8	The worst of times? The Second World War, 1939-1945	226
Part 4	1945-2000	253
9	From austerity to affluence, 1945-1970	255
10	A revolution at table, 1970-2000	288

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Natural Baking the Old Fashioned Way

Author: Robert W Pelton

Natural Baking the Old-Fashioned Way is a practical book. It is the modern person's guide to baking wholesome foods -- baking with only pure and unrefined components. No chemical additives or unnatural preservatives of any kind are utilized: The baking methods and hints contained within were all in popular use back in great-grandmother's day, and each recipe is one of the best used during the early 1800's. With a little time and effort, anyone can learn to make these taste-tempting baked goods the real old-fashioned way.