'Eating England' tells the stories behind why the English eat their favourite foods, from roast beef and fish and chips through liquorice allsorts, Marmite and curries. Hattie Ellis explores how individuals, from farmers to restaurateurs, have developed our cuisine, the impact of countries in the British Empire and Europe upon what we eat, the role of institutions such as churches and pubs in evolving our culinary identity and the link between foods and landscapes. Ellis had travelled the country talking to farmers, chefs, retailers and producers and the changes they are witnessing and influencing in how people shop, cook and eat. She considers the role or organic farms, farmers, markets, ready meals, processed foods and other culinary trends upon the contemporary food scene. Finally, she gives personal recommendations for more than 300 special places to shop and eat, that offer personality and quality at all prices. In summary, this characterful story of the rooted social history and emerging shoots of English food interweaves personality, narrative and pleasure.