Those of you with a tremendous love of food history will be happy to know that Ivan Day blogs with all the beauty and erudite authority of his spectacular recreations of historical British food. (Yes, British food!) Take a look both his blog - Food History Jottings - and his regular Web site – Historic Food. You’ll love both.
Carrying on our examination of the written recipe and its significance in what usually was an oral culture (in more ways than one) — the kitchen and cooking — it’s time to turn to a nineteenth-century English chef named Charles Elmé Francatelli, who briefly cooked French food for Queen Victoria.* But before we get to the man of the moment, the meat of the matter, let’s pause for a moment and revisit Mr. Manfred Görlach, who undertook one of the […]
Categories: Books, Cookbooks, Cooking, England, English Cooking, France, French Cooking, Methods • Tags: A Plain Cookery Book for the Working Classes, Antonin Carême, Book of Household Management, British Food, Charles Elmé Francatelli, Colin Spencer, Cooks, English Cooking, French Cooking, Isabella Beeton, Louis Eustache Ude, Manfred Görlach, The French Chef