Food 101

A fascinating history of how Britain learned to cook, from prehistory to the modern age.

Nine recipes serve as entry points for detailing the history of food production, cooking, and diet throughout Queen Victoria's reign in England.

Part memoir, part cookbook from an author who lived in India during the British Raj period.

This book is a revelation to Americans who have never tasted real Cornish Pasties, Scotch Woodcock (a splendid version of scrambled eggs) or Brown Bread Ice Cream. From the sumptuous breakfasts that made England famous to the steamed puddings, trifles, meringues and syllabubs that are still renowned, no aspect of British cooking is overlooked.

A guide to cooking traditional food from Scotland.

Chapters 15 "Hippocras and Cookies" and 19 "Victorian Working-Class Meals" were used for the presentation. This course is also available through Hoopla.