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Inhaltsangabe: A cup of coffee and a slice of cake, a glossy book in hand to cook for friends, Sunday lunch with the family at the local pub ? most of us take these simple everyday pleasures for granted. But how did we learn to cook and what inspired us to get better at it?
As a consequence of wider trade and travel, people living in Georgian Britain witnessed the emergence of new and exotic ingredients, and learnt about new styles of cooking and the types of apparatus needed to achieve this. Chefs were recruited from overseas to work in Britain's stately homes, taverns and inns. The number of men and women employed as pastry chefs and confectioners increased by almost 20,000 from the end of the Georgian to the middle of the Victorian period. The market for recipe books was prolific during the eighteenth and early nineteenth centuries. This was also a time of great invention and the beginning of mass consumerism. The first washing machine was developed, early refrigeration was refined, tin canning emerged and the first gas stove was patented long before Queen Victoria ascended the throne.
Discover the real histories of our domestic and commercial kitchens, how Britain fell in love with food and how progress and invention in the culinary arts is largely attributed to the Georgians.
Über den Autor: Emma Kay is a historian and writer. She has worked as a museum professional for over fifteen years in major institutions such as The National Maritime Museum, The British Museum and the University of Bath. She has a degree in History, postgraduate certificate in Roman Archaeology, an MA in Heritage Interpretation and a diploma in Cultural Heritage Management. She has spoken and written about the history of kitchenalia to a variety of different audiences. Emma founded her own mobile education service in 2012, the Museum of Kitchenalia. This is the culmination of over seven years spent collecting vintage and antique kitchen apparatus. She lives in Swindon.
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