The new British cookbook

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.

Part of Being Human Festival, 12-22 November

#BeingHuman2020

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

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