Eating History

Standing back and looking at British cookery now, at a time when outside influences often become muddled up with our own instincts, it is interesting to see how things have changed over the centuries. We have all embraced the pizza, the curry and the chop suey and our own great cookery writers have put us in touch with the cooking of the Mediterranean, the Middle East and France to name but a few.

The history of British cooking is rich and varied and in this section we hope to illuminate that which is good and appealing in British cooking throughout the ages.

Cards on the Table	Heritage Dish: Marmalade
Cheese Please	Heritage Dish: Parkin
Cooks of the Century	Heritage Dish: Potted Shrimps
Curing a Ham	Heritage Dish: Queen of Puddings
Eponymous Heroes: Places	Heritage Dish: Summer Pudding
Eponymous Heroes: People	Heritage Dish: Toad in the Hole
Far Flung Fish and Chips	I Had a Little Fishy...
Food Fashions	Just Desserts
Garden of Vegetables	The Picnic Basket
The Good Old British Cuppa	A Partridge in a Pear Tree
The Great British Breakfast	Preserving the Summer
Great Cooking in Small Places	Sauce for the Goose
Heritage Dish: Cornish Pasties	A Stock of Soups
Heritage Dish: Fish Pie	Sunday Joint - Meat in Britain
Heritage Dish: Kedgeree	Country Markets