The Technology of Cooking in the British Isles, 1600 to 1950 - Part II

In the first part of her article (in PPC 1), Caroline Cookson suggested that cooking methods went through five evolutionary stages, and dealt with stages One, the open fire, Two, the 'open' range, and Three, the 'closed' range. She now considers stages Four and Five. Comments from readers will be warmly appreciated, especially if they help to resolve any of the questions posed at the end.