The new British cookbook

13 Nov 2020, 18:30 - 19:30

Accessibility
The British Academy on Zoom Webinar
Free

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

#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

This event will have live subtitles provided by Stagetext, delivered by MyClearText

Free, booking required.

This event will take place online. The link to join the event will be sent to you in a confirmation email. A recording of this event will be added to our YouTube channel after the event has taken place. If you have any questions about this event please refer to our Public Events FAQs. If your question is not answered, please email events@thebritishacademy.ac.uk.

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