Philip Morton Shand was an English author, who contributed to the fields of literature, architecture, journalism, and food and wine. In the 1920s, while living in France, he wrote a series of books about food and wine, A Book of French Wines (1925), A Book of Food (1927), A Book of Other Wines – Than French (1929), Bacchus or Wine To-Day and To-Morrow (1929).
P Morton Shand
P Morton Shand
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P Morton Shand
From A Book Of Food
Dedication
By P Morton Shand
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Tom Parker Bowles Reads A Book Of Food
Book Extract
Watch
Tom Parker Bowles Reads A Book Of Food
Book Extract
Featured book by P Morton Shand
A Book Of Food
The book is not conceived as a cookery book, but rather an exploration of gastronomy, culinary practices, facts and information about food and cooking. A fascinating journey from flavours to the influences of the Industrial Revolution on English cuisine, to how to be a good host, to the psychology of meals, the book is a window into the society of the time as well as a guide to refine the palate, to encourage English people to be more adventurous and, more importantly, more aware of their eating habits.
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