The Book of Marmalade ─ ITS ANTECEDENTS, ITS HISTORY AND ITS ROLE IN THE WORLD TODAY, TOGETHER WITH AIts Antecedents, Its History and its Role in the Wrold Today, Together wi

Here is everything you need to know about marmalade: how, why, what, when and where. Anne Wilson, a distinguished historian of British food, traces the history of this most British of preserves from its origins as a (Portuguese) conserve of quinces, not oranges, to the coarse-cut or fine-shredded breakfast sweetmeat of today. Marmalade is one of Scotland's greatest cultural exports, marching in step with the Empire to wherever it set its flag. And if you don't eat breakfast? Try the recipes for marmalade with duck for dinner instead. Here is a History, a description of modern makers, a collection of recipes down the years, and perfect instruction in making marmalade today.

C. Anne Wilson was for many years in charge of the special collections of historic cookery books at the Brotherton Library of Leeds University. She was one of the founders of the Leeds Symposium on Food History and has edited several of its collected papers on aspects of British culinary history and traditions.