The British have been baking for centuries. Here, for the first time, is a comprehensive account of how our relationship with this much-loved art has changed, evolved and progressed over time.
The British have been baking for centuries. Here, for the first time, is a comprehensive account of how our relationship with this much-loved art has changed, evolved and progressed over time.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Emma is a post-graduate historian and former senior museum worker. Now, food historian, author and prolific collector of Kitchenalia. She lives in the Cotswolds with her husband and young son. Her articles have appeared in publications including BBC History Magazine, The Daily Express, Daily Mail and Times Literary Supplement. She has contributed historic food research for a number of television production companies and featured several times on Talk Radio Europe, BBC Hereford and Worcester, BBC Coventry and Warwickshire and LifeFM. In 2018 she appeared in a ten-part series for the BBC and Hungry Gap Productions, 'The Best Christmas Food Ever' and on BBC Countryfile, co-presenting a feature exploring the heritage of the black pear. She has delivered talks for Bath Literature Festival, Stroud Book Festival, 1 Royal Crescent, Bath, The Women's Institute and Freckleton Library among others. Emma has had six books published including: Dining with the Georgians (2014), Dining with the Victorians (2015), Cooking up History: Chefs of the Past (2017), Vintage Kitchenalia (2017), More than a Sauce: A Culinary History of Worcestershire (2018), Stinking Bishops and Spotty Pigs: A History of Gloucestershire's Food and Drink (2019). She is currently researching for several new titles. Emma is a member of The Guild of Food Writers.
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