Bacchus Wine Notebook or Food and Cooking in Victorian England

Bacchus Wine Notebook

Author: Pierre Veronneau

This unique winetasting guide and notebook enables wine lovers to explore the fascinating world of wine in an organized way. Users can record wines they want to try or those they have enjoyed in the wine log. Tasting sheets help recall wines previously sampled, whether simply for pleasure or for future consultation. A glossary of wine terms assists users in accurately describing wines. Designed to lie flat when open and fit into a pocket or purse, it also includes wine web sites and useful facts about wine.

This is a perfect little host gift or, at Christmas, a stocking stuffer... Highly recommended for the price.—Wine and Food Books in Review-June 2003

A perfect little host gift or, at Christmas, a stocking stuffer . . . Highly recommended.

Interesting book: Eyewitness to Power or Liberal Fascism

Food and Cooking in Victorian England: A History

Author: Andrea Broomfield

Nine recipes serve as entry points for detailing the history of food production, cooking, and diet throughout Queen Victoria's reign in England. More than that, however, Broomfield offers an introduction to the world of everyday dining, food preparation, and nutrition during one of the most interesting periods of English history. Food procurement, kitchen duties, and dining conventions were almost always dictated by one's socioeconomic status and one's gender, but questions still remain. Who was most likely to dine out? Who was most likely to be in charge of the family flatware and fine china? Who washed the dishes? Who could afford a fine piece of meat once a week, once a month, or never? How much did one's profession dictate which meal times were observed and when? All these questions and more are answered in this illuminating history of food and cooking in Victorian England.

Lisa A. Ennis - Library Journal

A title in the "Victorian Life and Times" series, this is a well-written and well-researched examination of the role of food and food preparation in England at the cusp of the Industrial Revolution. Broomfield (English, Johnson Cty. Community Coll., KS) has drawn on a wealth of primary and secondary resources, including manuscripts and period cookbooks, to provide an in-depth, fascinating, and personal look into the Victorian kitchen. There are eight chapters covering all aspects of Victorian cooking and how they differed for the various classes. Of particular note are Chapter 2, which covers breakfast and explains the importance of toast to the Victorians, and Chapter 4, which explains the role of tea. The work also includes a chronology of important dates, an appendix of a few Victorian recipes, and endnotes, as well as a complete bibliography and an index. Highly recommended for all academic and large public libraries.