Publish Date: 1927
The book is not conceived as a cookery book, but rather an exploration of gastronomy, culinary practices, facts and information about food and cooking. A fascinating journey from flavours to the influences of the Industrial Revolution on English cuisine, to how to be a good host, to the psychology of meals, the book is a window into the society of the time as well as a guide to refine the palate, to encourage English people to be more adventurous and, more importantly, more aware of their eating habits.
