This final volume in the English Heritage "Food and Cooking" series looks at developments in British food from 1900 to the present. The change from the days of horsedrawn vehicles making doorstep deliveries, sheep"s head soup, cooks and kitchen maids to hyermarkets, fromage frais and microwave ovens is described and reasons for change are suggested.Why is there an ever-growing gap between British farming and the food people eat? How did we jump, in two generations, into an international cuisine, whether we are eating in or eating out?Developments in energy, transport and packaging, and in the kitchen itself, are traced through the century. Aspects of change are illustrated in contrasting recipes: traditional, Second World War, from the first wave of affluence between the 1950s and 1970s, and as the century ends.