Farms, Forks and Flummery

This course looks at how food was produced and consumed in England. We will look at food from field to fork seeing how the ingredients available changed and the ways in which they were cooked and eaten evolved. It is planned to examine the following aspects of English food history: 1. Introducing the Course; Where Does Food Come From? 2. Farming; Subsistence and Surplus. 3. Imported foods and beverages; sugar, spices, tea and coffee. 4. Cooking; Preparing the food for the table. 5. Dining; Changing rituals of eating. 6. Object Handling and Summary.