Marmalade is particularly British creation, even though its origins lie abroad, and its charms have been exported to the wider world. C. Anne Wilson's book was first published in 1986 by Constable, reissued in Britain (Prospect) and the USA (Pennsylvania UP) in 2000, and now takes its place in Prospect's 'English Kitchen' series. It offers a history of marmalade in Britain from its origins as a quince conserve in medieval times, through its first commercialization in Scotland in the 18th century, to its dominant place in the British jam cupboard and on the breakfast table in the modern era. The first edition has been updated to take account of most recent developments.
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"Fascinating and pioneering."--"London Magazine"
"A delightful definitive study."--"New York Times"
"Fascinating and pioneering."--"London Magazine"
"A delightful definitive study."--"New York Times"
"An excellent study and a model of its kind."--William Woys Weaver
"The history is laid out lovingly on a plate, garnished with historical and up-to-date recipes."--"Caterer and Hotelkeeper"
"Wilson has found out just about everything anyone could ever have wanted to know about the splendid preserve."--"Bristol Evening Post"
"Wilson has found out just about everything anyone could ever have wanted to know about the splendid preserve."--"Bristol Evening Post"
"An excellent study and a model of its kind."--William Woys Weaver
"The history is laid out lovingly on a plate, garnished with historical and up-to-date recipes."--"Caterer and Hotelkeeper"
"Wilson has found out just about everything anyone could ever have wanted to know about the splendid preserve." "Bristol Evening Post""
"An excellent study and a model of its kind." William Woys Weaver"
"Fascinating and pioneering." "London Magazine""
"A delightful definitive study." "New York Times""
"The history is laid out lovingly on a plate, garnished with historical and up-to-date recipes." "Caterer and Hotelkeeper""
"An excellent study and a model of its kind." William Woys Weaver
""A delightful definitive study." New York Times
""Fascinating and pioneering." London Magazine
""The history is laid out lovingly on a plate, garnished with historical and up-to-date recipes."--Caterer and Hotelkeeper
"Wilson has found out just about everything anyone could ever have wanted to know about the splendid preserve."--Bristol Evening Post
"An excellent study and a model of its kind."--William Woys Weaver
"A delightful definitive study."--New York Times
"Fascinating and pioneering."--London Magazine
Former librarian, C. Anne Wilson is now a celebrated food historian. She organises the Leeds Symposium on English Food History.
"About this title" may belong to another edition of this title.
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