Nine recipes serve as entry points for detailing the history of food production, cooking, and diet in England throughout Queen Victoria's reign. More than that, however, the author offers an introduction to the world of everyday dining, food preparation, and nutrition during one of the most interesting periods of English history. Food procurement, kitchen duties, and dining conventions were almost always dictated by one's socioeconomic status and gender. The book addresses questions such as: Who was most likely to dine out? Who was most likely to be in charge of the family fine china? Who washed the dishes? Who could afford a fine piece of meat once a week, once a month, or never? How much did one's profession dictate which meal times were observed and when? All these questions and more are answered in this illuminating history of food and cooking in Victorian England.