British Restaurants were public dining rooms offering price-capped, nutritious meals to people in the 1940s and 1950s.
You may associate canteen dining with the reek of cabbage and the misery of wet trays, but these sites were designed to
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British Restaurants were public dining rooms offering price-capped, nutritious meals to people in the 1940s and 1950s.
You may associate canteen dining with the reek of cabbage and the misery of wet trays, but these sites were designed to
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Farm to Form: Modernist Literature and Ecologies of Food in the British Empire
byJessica MartellEbook
Food in Zones of Conflict: Cross-Disciplinary Perspectives
byPaul CollinsonEbook
Reforming food in post-Famine Ireland: Medicine, science and improvement, 1845–1922
byIan MillerEbook
A Brief Culinary Art History of the Western Chef Avante-Guarde Through the Late 20Th Century
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