A remarkable,nbsp;richnbsp;work on the social history of British cooking and eating Behind the curious ingredients and mysterious language of old cookbooks lies a completely different world, where the foods thatnbsp;manynbsp;take for granted todaynbsp;were often not available; their preparation, cooking, and preservation were laborious and skilful tasks; and the art of dining reflected social attitudes quite removed from modern culinary practice.nbsp;Thisnbsp;booknbsp;includes historical recipes together with their modern adaptations and covers the medieval andnbsp;early Tudor, Elizabethan, Stuart, Georgian, and Victorian and Edwardian periods. It explores how dining habits have evolved over time, from the cavernous kitchens of medieval houses to the highly developed technology of Victorian service areas, whether producing food for ornate dining rooms or intimate parlors. Sara Paston-Williams has used the great wealth of National Trust houses and records to producenbsp;a wonderful book which is a feast for the eye as well as a fascinating guide to all the arts of dining. Includes anbsp;conversion chart.