Food and cooking in Victorian England : a history / Andrea Broomfield.

Westport, Conn. ; London : Praeger Publishers, [2007], ©2007.

xvii, 201 pages : illustrations ; 25 cm.

Includes bibliographical references (p. [187]-192) and index.

Important dates in English Victorian culinary history -- The industrial roots of Victorian cooking -- Much depends on toast: making and serving breakfast in the Victorian middle-class home -- Luncheon or dinner? : the Victorian midday meal -- "An invention of comparatively recent date" : afternoon tea -- "The chief meal of the day" : the Victorian working-class tea -- The effects of industrial and technological innovation on dinner a la Francaise, 1830-1870 -- The multiple meanings and purposes of dinner a la Russe, 1880-1900 -- The holidays, celebrations, and other festivities -- Victorian recipes.