Food and How It Is Served to Reflect the Era, Governance, Culture, and Relations of Those Who Are Eating - Book Report/Review Example

 Food and How It Is Served Reflect the Era, Governance, Culture, and Relations of Those Who Are Eating This is how book writer was inspired to exquisitely reckon the slavering manner on how food were prepared and shared in the 12th century within the European context and how this influenced still the modern times, albeit the difference on how menu are offered these days where people opt to converge in fast food centers of the metropolitan. For her, the extravagance of serving boiled egg in a gold wares and spoon during the reign of Queen Victoria still depicts certain existential nature of food choices, even among individuals in contemporary time. The author, Clarissa Dickon Wright, possessed such classic illustration of historical accounts on how food was chosen by the affluent ruling class in England. Food was as necessity as it is these days. In that period, where landlords and tenant interdependently command the reign of survival, both as vassals and as the rulers—recognized that the imminence of their power relied on the contribution of vassals’ labor forces and rulers’ direction. Of course, that is with the recognition that the rich enjoyed eating with the lavishness of the cuisine, such as eating rabbits, served as stew with galangal, which was at that time, a mark of luxury while the less economically endowed have to be content of serving food that demonstrated their own level of affordability. Poaching remained a reality as of these days as much as it was prevalent in the past, although maybe this is happening mostly in Asian continent—often criticized by governments who wanted that their resources are preserved. Unlike these days were pigeons are considered as doves, protected by any avian lovers, pigeons in those times are only a possession of those in ranks and in lofty disposition in their respective communities. While deers’ park was essential for the medieval people but such relevance is exemplified by the fact that these animal is a leading meat for meals too; just as much as any persons in the modern era do to it, although some communities are declaring these beast for preservation due to its fast extinction as many commercial institutions are interested too of their skin for leather an clothes production. Fishes and vegetables remained significant dishes in that era since many are vegans and others are seriously observing their religious devotion during lent season. Fishes are preserved by smoking and by salting. Some of these sumptuously enjoyed are bloaters, eel, salmon, and other sea foods – and including whales for the kings and his royal house. Among the livestock for the notches are beef, cattle, horses, pigs (boar), and sheep whose wool are used to protect people from cold weather. The cows’ milk were processed to produce cheese and butter, quite useful for special events and festivities when pastries are served. Spices and herbs are used too, not only for medicinal concerns but for healthy lifestyle to resist common illnesses. Like these days, when corporations have butchers as employees, the medieval period also organized their proud Guild of Butchers. The authors account on food were therefore not only correlated to the statuses of people thriving on it for survival but also for biblical and customary account influencing the many reasons why food were prepared and served on occasion. It also positioned the role of women in the food industry as effective forces in the preservation and preparation of these for family and community nourishment. She also accounted that women prepare bacon (from pigs and boar), horse meat, corn and badger, the common food of the poor in the ancient times. The historic details also include the ynere of flesche that describes the common served as first, second, third and the subtlety, now known as snacks. Of course, the banquets and feasts were also served with wines and are much filled with thousands of kinds of food or menu were 57 cooks and hundreds of kitchen staff who’d worked to serve the guests of the duke, the king and the queen using firewood for cooking, quite traditional way than the use of gasoline and electricity as ways of cooking nowadays. But that could be owed to the richness of natural resources back then and the less number of populace they had, in contrast to contemporary times when resources are bit scarce and celebration are most often confine to reserved invitees only. Such was deliberately reflected in her story of the Tudor kitchen and the use of Boke of Keruynge, as guide in their manner of food preparation and the prominence of the use of carrots and white bread at the Age of Gloriana, the period when monasteries are abolished at the height of reformation. The book have indeed successfully integrated food and its preparation to the historical timeline of the succession of leaders within England’s dynasty, their lifestyles, their politics, the nature of their feudal relation, and how their resources are utilized which marked the disparity of the affluent class and the destitute. The extravagance showed how they adorn their selves with power, how they control the acquisition of properties, and even how they display their economic exuberance by the extravagant banquets they made during festivities and occasions, just like how Elizabeth I was served at its lavishness. Interestingly, the reformation age also heralded such Elizabethan decision to forbid bakeries to make buns except only during burial, lent season and Christmas. The reign of Elizabeth was however marked with quince and Devonshire’s pudding. Dining were served in accordance to the Proper New Booke of Cookery and others but the highlight was most focused on food and health as medical experts during the period have started introducing food with its nutritional content as a respond to issues on fevers, insomnia, smallpox, nosebleeds and other common diseases or illnesses at this period. Fruit cakes and fruit preserved were produced too. The reign of Eleanor of Aquitaine and Henry VIII was likewise characterized with cream and pastry galleons. The stories winded to the prominence of coffee and porage—as England trading relations expanded with other foreign countries in the 17th century. The account have likewise accentuated the relations of people and their very daily lives until roast beefs and sweet oranges earn prominence too when James II reign as the Duke of York; the turtle soup and plum pudding in the Georgian age served in fine flair; the roasted hare and Indian curry in the era of Hannah Glasse; and, the development of England lifestyle with pasta, crème, coffee, cakes and loaves in the 19th century. French chefs noted that the Victorian lineage was not as much as lavish as in the ancient era but their sense of governance are bit more advanced and improved these days. Cooks have accessed to menus of other countries using information technology. Of course, the food in the olden ages remained significant like grapes, wine, roasted, thick soup, champagne, mouse and the recent trend of ice cream and the usual meat, fishes and veggies for its courses. As the time evolved, the author proved that clothing and governance changed or has transformed the English society but food remained an integrated part of the political, social, cultural, health, and diplomacy discourses of English civilization, even if these may be served in a differently garnished fashion and even if cooking is already embed too in the entertainment industry. Reference Wright, C. D. (2011). A history of English Food. London: Random House Books, pp. 1-215. Read More