Medieval Gardens; cookshops, spices; ale, beer, wine and spirits; the food of peasants, labourers, townspeople, the wealthy, the poor and the country gentleman; fish meat and game; the feeding of infants, children; dairy products; vitamins, proteins, fat and fibre; the adulteration of food; the four bottle man; bread; poaching; tea, coffee and chocolate; food in schools and institutions; sugar and sweetmeats; root crops; the agricultural revolution; the importance of 'white meats', the vegetarian diet; menus and recipes. . . THE ENGLISHMAN'S FOOD was first published in 1939, fully revised in 1957 and now appears with a new updating introduction. A ground-breaking book, it is a fascinating and authoritative survey of food production, consumption, fashions and follies over a period of five hundred years. 'This fascinating book should be read from cover to cover. ' DAILY TELEGRAPH 'A tour de force. . . delightful reading. ' OBSERVER