Collected here are authentic and practical recipes for such eighteenth- and early-nineteenth- century dishes as Burgoo, Drowned Baby, Sea-Pie, Solomongundy, Jam Roly-Poly, Toasted Cheese, Sucking Pig, Treacle-Dowdy, and, of course, Spotted Dog. Also included are historical notes on the origins of the dishes as well as sections on the preparing of roasts, puddings, and raised pies."[A] splendid cookbook...graced with erudite bits of naval and gastronomical history....Deftly researched and written in prose nearly as funny as O'Brian's own."—Publishers Weekly "A thoroughly readable cookbook, as well as a useful appendix to a great series of novels and a newly opened window into a time now nearly 200 years gone."—San Jose Mercury News

    In this important study, Richard D. Altick moves us toward an understanding of the social, intellectual, and theological crises that Carlyle and Dickens, Tennyson and Arnold were daily struggling to solve. And the issues were many: the revolution in class structure and class attitudes; the rise of utilitarianism and the evangelical spirit; the crisis in religion, including the Oxford movement and Darwinism; the democratization of culture; the place of art and the artist in an industrial, bourgeois society; the effects of industrialism, especially on the way people live. Altick brings to the discussion of these complicated questions the lively and sensitive intelligence that his many readers have come to expect. He includes contemporary illustrations and a full reference index.

    You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.

    Was it truly entombed in a Paris cellar for two hundred years? Or did it come from a secret Nazi bunker? Or from the moldy basement of a devilishly brilliant con artist? As Benjamin Wallace unravels the mystery, we meet a gallery of intriguing players—from the bicycle-riding British auctioneer who speaks of wines as if they are women to the obsessive wine collector who discovered the bottle. Suspenseful and thrillingly strange, this is the vintage tale of what could be the most elaborate con since the Hitler diaries.

    With descriptions of the traditional Korean kitchen, preparations for special feast days, and the rituals of everyday family meals, author Hi Soo Shin Hepinstall draws an engaging portrait of a seldom glimpsed way of life. Easy-to-follow recipes, largely handed down through oral tradition, cover the wide range of main and side dishes, from the sumptuous elegance of "royal cuisine" to simpler countryside cooking. Korean cuisine has emerged as one of the most exciting and robust tastes of Asia, with great variety and some of the world's most sophisticated techniques for pickling and cooking with garlic and hot pepper. Cooks of all levels, as well as armchair travelers, will welcome this book to their collection.• Includes over 250 authentic recipes, a glossary, and a list of resources for finding uniquely Korean ingredients and utensils.• Illustrated with the author's travel and family photos, depicting the cultural and culinary traditions of Korea.For a list of markets that carry Korean ingredients visit www.koreanfeast.com

    . .We know what life was like for Victoria and Albert, but what was it like for a commoner? How did it feel to cook with coal and wash with tea leaves? Drink beer for breakfast and clean your teeth with cuttlefish? Dress in whalebone and feed opium to the baby? Catch the omnibus to work and wash laundry while wearing a corset? How To Be A Victorian is a new approach to history, a journey back in time more intimate, personal, and physical than anything before. It is one told from the inside out--how our forebears interacted with the practicalities of their world--and it's a history of those things that make up the day-to-day reality of life, matters so small and seemingly mundane that people scarcely mention them in their diaries or letters. Moving through the rhythm of the day, from waking up to the sound of a knocker-upper man poking a stick at your window, to retiring for nocturnal activities, when the door finally closes on twenty-four hours of life, this astonishing guide illuminates the overlapping worlds of health, sex, fashion, food, school, work, and play.If you liked The Time Traveller's Guide to Medieval England: A Handbook for Visitors to the Fourteenth Century or 1000 Years of Annoying the French, you will love this book.

    It is not a comprehensive study; but I have revisited an archive of ten years' reading and research — nineteenth century diaries, newspapers, magazines, memoirs, guidebooks — in an attempt to include as many diverse aspects of Victorian life as possible. There is, I must admit, a certain bias in my choice of material: I concentrate on the poor and middle-class. Queen Victoria is glimpsed at a distance, in Hyde Park; MPs and members of the aristocracy appear as the patrons of charities; but this is a book about the everyday. It may seem presumptuous to call this an extraordinary anthology; yet it is the extraordinary details of daily life in the 'Great Metropolis' that continue to fascinate me. My only wish is that the reader may share my enthusiasm.Lee Jackson2011

    The Victorian Guide to Sex will reveal advice and ideas on sexuality from the Victorian period. Drawing on both satirical and real life events from the period, it explores every facet of sexuality that the Victorians encountered. Reproducing original advertisements and letters, with extracts taken from memoirs, legal cases, newspaper advice columns, and collections held in the Museum of London and the British Museum, this book lifts the veil from historical sexual attitudes.

    In June of 1860 three-year-old Saville Kent was found at the bottom of an outdoor privy with his throat slit. The crime horrified all England and led to a national obsession with detection, ironically destroying, in the process, the career of perhaps the greatest detective in the land.At the time, the detective was a relatively new invention; there were only eight detectives in all of England and rarely were they called out of London, but this crime was so shocking, as Kate Summerscale relates in her scintillating new book, that Scotland Yard sent its best man to investigate, Inspector Jonathan Whicher. Whicher quickly believed the unbelievable—that someone within the family was responsible for the murder of young Saville Kent. Without sufficient evidence or a confession, though, his case was circumstantial and he returned to London a broken man. Though he would be vindicated five years later, the real legacy of Jonathan Whicher lives on in fiction: the tough, quirky, knowing, and all-seeing detective that we know and love today…from the cryptic Sgt. Cuff in Wilkie Collins’s The Moonstone to Dashiell Hammett’s Sam Spade. The Suspicions of Mr. Whicher is a provocative work of nonfiction that reads like a Victorian thriller, and in it Kate Summerscale has fashioned a brilliant, multilayered narrative that is as cleverly constructed as it is beautifully written.

    Presented in a small gift book format, this series offers books that intend to take the reader back in time and show them what it was really like to be a Victorian Lady, what sights and smells would be around them, and what day-to-day life would involve in terms of food, clothing, living quarters, kitchens, and more.

    But the new British food revolution is not limited to fine restaurants and television. Within Britain, pub and country inn chefs, newspaper and magazine food writers, and everyday home cooks are taking a renewed interest in their own traditional cuisine, at long last approaching it with more pride than with prejudice. In The Ploughman's Lunch and the Miser's Feast, the American cookbook author, travel writer and professional photographer Brian Yarvin brings these newly rediscovered pleasures to the attention of home cooks on this side of the Atlantic.In 100 recipes, 65 color photos, and dozens of lively sidebars, Yarvin reveals what he has discovered in his numerous walking and driving trips across the length and breadth of Great Britain. His recipes emphasize traditional and down-home dishes as perfected and updated by the best cooks in Britain. They include lots of pub fare, like Fish and Chips, Shepherd's Pie, Ploughman's Lunch, and a host of savory cakes and pasties. There are festive and substantial main courses like Howtowdie, Poached Salmon with White Sauce, and, of course, a splendidly done Beef Wellington.The hard-working Brits love big breakfasts, and there is a chapter devoted to those, while another chapter celebrates the sandwiches, salads, and snacks that are served at tea time. Curry shops have been ubiquitous for so long that Indian food by now is properly British, and Yarvin devotes another chapter to dishes such as Shrimp Biryani and Chicken Korma. A big chapter, too, shows us how to make the best-loved British sweets, from the humbly named Plum Pudding and Mincemeat Cake to the amusingly monikered Fast Rascals, Kentish Huffkins, and Welsh Dripping Cake.

    These intelligent, searching essays are a passionate meditation on food, character, and place.

    Using firsthand documents uncovered in the archives of a London foundling hospital, Barret-Ducrocq offers a marvelously acute census of Victorian sexual and moral attitudes.

    But most killers are not shadowy figures stalking the streets with a lust for blood. Many are ordinary citizens driven to the ultimate crime by circumstance, a fit of anger or a desire for revenge. Their crimes, overshadowed by the few, sensational cases, are ignored, forgotten or written off.This book examines all the known murders in London in 1888 to build a picture of society. Who were the victims? How did they live, and how did they die? Why did a husband batter his wife to death after she failed to get him a cup of tea? How many died under the wheels of a horse-driven cab? Just how dangerous was London in 1888?

    The typed recipes and instructions are a direct translation of the handwriting seen in the photographs on each page. To preserve its authenticity, no extra instructions have been added. The cover is a photograph of the actual book, (with title added.) Bring your tablet into the rural English kitchen of 1910. Relive the tastes and smells of an age where there were no microwave ovens or digital scales. Back then, cooking was done on a Yorkshire Range. The book was compiled before the First World War when young women visited each other's houses swapping recipes, as well as catching up on the latest gossip. Funny little markings on some of the recipes, ( a cross "X" with a dot between each line ) was a star rating, four dots being the best. The recipes included instructions like "place the chocolate and sugar into a bowl and warm by the fire, stirring until melted" ( you will probably pop them into a microwave for a few seconds ) The hand written recipes contain simple ingredients available at that time. Self raising flour was not in common use, baking powder was used with plain flour. UK measurements are used; oz, lbs. and pints. Gills and quarts are given as mL and fluid ozs. Also terms like "bake in a quick oven" are used, a handy guide to all modern settings is given on the "Conversions" page. This is not a book for the complete novice. You won't find any "preheat the oven to 200° " instructions. Their skills were not only in baking, but also maintaining the oven at a constant temperature, remember the heat came from the coal and wood, no thermostatic controls or glass fronted oven in doors existed back then. However, if you can bake scones and know by looking at things when they are "done," you will enjoy experimenting as they did, adapting the recipes to your own taste. Above all……enjoy the taste of yesteryear !!