I’m never sure how many people enjoy to read about the subject of food history, but I find it very interesting, although I can’t ever see myself making gelatine from a calf’s foot, there’s always an easier way these days! But I do like and enjoy researching and thinking about the history of cooking, and if if I can manage to find the ingredients, some of which are as old as the history itself now, I’ll attempt an to make the authentic recipe, but that can take a lot of research and effort sometimes. It’s often easier to buy a modern alternative from the supermarket.
So these two books were a new arrival to my obsessive book collection, now cookery books are occupying more than any other collection. Though I still use Mrs Beeton‘s books as my bible.
I don’t think I should say this, but I’m going to anyway. I think I have a similarity with Jane Grigson. When she began to spend three months of each year in France, she became really interested in food. The first time I visited Paris, it stuck with me ever since. Both of us were inspired by French food. I would love to be a food writer as well, there is still a lot to do, but I intend to keep striving, and sharing my exploits with everyone that reads my blog. Jane also reveals the richness and surprising diversity of English culinary heritage, which is so useful for anyone wishing to learn about the wide history and heritage of British food, as modern British food has elements from many different countries and continents. After all, the most popular dish in the UK is now the ambiguous and untraceable Chicken Tikka Masala, an Indian inspired dish concocted by immigrant chefs to the UK, specifically for the UK palate.
Clarissa Dickson Wright… what a character! She’s a typical blue-blooded aristocratic English lady, though she’d probably hate to read that description. She’s famous in the U.K. but that’s not why I’m so interested in her. The thing I most admire about Clarissa is she brought the history back to our ears, as many people tend to forget about where our favourite dishes came from, or how it evolved to modern cookery, such as why we eat turkey during Christmas. I am very interested to know all of that, it’s even become a bit of an obsession of mine, but it’s a good subject to talk about. Beside that, it’s great to pass facts and history on to the next generation about food and it’s history. Most people just turn away when they hear the word of “history”. I am really thankful to Clarissa to lighten up the history of food. I just can’t wait to dig further into her book.
OK it’s time to put my feet up and pour a glass of wine, and one of these books will be open and ready. I hope you can find a copy of either of these books. Happy reading!
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