Author Description

Food for Feasts and Festivals begins with Christmas, a sensible move given that in western society this is the primary eating festival of the year. It opens with one of the most iconic emblems of the season, the Yuletide Log, and moves on to a menu for what in the UK is known as 'Stir Up Sunday'. This is the Sunday occasion some weeks before Christmas when the Christmas pudding and cake are traditionally prepared and baked.After that, the book moves through the year from season to season, including both US and British traditions. So, for example, in October/November, Halloween menus that double as Bonfire Night offerings sit alongside a Thanksgiving menu and a St Andrew's Day dinner.Some of the occasions featured in Food for Feasts and Festivals are universal, such as a summer wedding buffet and an anniversary lunch. Others, such as a Whitsun lunch and Martinmas meal, are more specific to individual countries.