{"id":15039,"date":"2024-05-22T14:59:36","date_gmt":"2024-05-22T14:59:36","guid":{"rendered":"https:\/\/healthyaging.net\/magazine\/?p=15039"},"modified":"2024-06-10T17:26:21","modified_gmt":"2024-06-10T17:26:21","slug":"travel-to-cook-cook-to-travel-regional-cooking-of-england","status":"publish","type":"post","link":"https:\/\/healthyaging.net\/magazine\/spring-summe-2024\/travel-to-cook-cook-to-travel-regional-cooking-of-england\/","title":{"rendered":"Travel to Cook, Cook to Travel: Regional Cooking of England"},"content":{"rendered":"

D<\/span>iscovering regional food is part of the fun of travel. Some of us even plan food-related trips with an itinerary, including a chef-owned restaurant, an off-the-beaten-track bistro, or even a cooking class led by a local culinary expert.<\/p>\n

Some enjoy traveling vicariously through books, films, and museums.<\/p>\n

So, where is your next stop?<\/p>\n

\"\"<\/a>

Gold Hill in Shaftesbury, Dorset, England. Photo: Deposit Photos<\/p><\/div>\n

How About England?<\/h3>\n

You might start with the Regional Cooking of England<\/em> <\/a>cookbook by food writer and historian Carol Wilson. Her latest book is filled with history, anecdotes, and, of course, delicious recipes from the region.<\/p>\n

Wilson notes that her 672-page book covers \u201ceverything from old-fashioned favourites and current classics to less well-known, almost forgotten historical dishes, along with lots of wonderful regional recipes, a few of which might raise an eyebrow but are included for their intriguing novelty or curiosity value.\u201d<\/p>\n

\"\"<\/a>Part travelogue, history book, and cookbook, Wilson offers a culinary tour of England through a tapestry of stunning photographs and recipes. England’s culinary roots hark back some 6,000 years and have evolved through influences of climate, location, and cultural upheavals.<\/p>\n

Wilson takes you through the historical changes and the food that came with the time from the Roman arrival in 55 BC, the Anglo-Saxons, the Middle Ages, and the Tudor Period, with the nobility setting the standards. Traipse through the pages of history, traditions, regional food overview, and even what\u2019s in an English larder.<\/p>\n

England is comprised of 48 counties, each with its specialties and local recipes. Wilson writes about six areas that are not technically within official boundaries but have their own food traditions: the South East, The South West, The Midlands, The Eastern Counties, The North East, and The North West.<\/p>\n

\"\"<\/a>

Full English Breakfast. Photo: Regional Cooking of England<\/em><\/p><\/div>\n

Once you have learned more about the history and nuances of the regions,\u00a0 you must start your culinary travel with Wilson’s recipe for a proper Full English Breakfast<\/a>. You\u2019ll also find recipes from soups and starters, fish, meat, savory pastry, vegetables, puddings, and desserts.<\/p>\n

Teatime anyone? It\u2019s all here to devour.<\/p>\n

\"\"<\/a>

(Left) Cream of Tomato Soup; (Right) Halibut Fillet with Parsley Sauce. Photo: Regional Cooking of England<\/em><\/p><\/div>\n

And more to savor … We particularly like the old-favorite Cream of Tomato Soup<\/a> and the unique Halibut Fillets with Parsley Sauce<\/a>.<\/p>\n

Once you have read Regional Cooking of England,<\/em> you should be ready to head over to explore the diverse offerings of England. To help you get started, see our article in this issue: Travel: Discovering the Gems of England.<\/em><\/strong><\/a><\/p>\n

Enjoy!<\/p>\n

Regional Cooking of England<\/em> <\/a>by Carol Wilson, ISBN 9780754835462, published by Lorenz Books.<\/h5>\n

 <\/p>\n

[vc_text_separator title=”View Recipes In This Issue” title_align=”separator_align_center” border=”no” el_class=”in-this-issue-headline”]\n
\n