“English Food” by Diane Purkiss

“English Food” by Professor Diane Purkiss is a delightful, scholarly, and engaging tour through the history of English food. Not the stereotypically cliched image of English food, like boiled meat, flavourless mashed potatoes and over-steamed pale peas, but the rich and varied tapestry of things the English ate, extending across thousands of years of history, innovation, and cultural change.