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The New British Cookbook
13 November, 2020, 6:30 pm - 7:30 pm
This is an online event.
The food we eat is rooted in Britain’s connections to its international and colonial past – from the occasional peacocks that graced the dining tables at the court of King George III to the chicken tikka masala we know and love today. In this event, food historians will unpick 250 years of food in Britain, charting how changing tastes have influenced contemporary cuisines. Discover how classic Italian and German dishes were tweaked to suit royal palates in the Georgian era, learn about the colonial origins of 19th and 20th century recipes like Mrs Beeton’s mango chutney, and test your own foodie knowledge in pop-quizzes.
Share your favourite recipes which will be gathered into the ‘New British Cookbook’ collection – a guide to the flavour of Britain today. Part of Being Human Festival, 12-22 November
Speakers: Rachel Rich, Reader in History, Leeds Beckett University Lisa Smith, Lecturer in History, University of Essex
Chair: Leah Hyslop, Deputy Editor of Waitrose Food
This event will have live subtitles provided by Stagetext, delivered by MyClearText
Free, booking required.
In partnership withN/A
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