Food in England: A Complete Guide to the Food That Makes Us Who We are

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urn:lcp:foodinengland0000hart:epub:d32709bc-092f-44ee-9038-08009bf9fcd8 Foldoutcount 0 Identifier foodinengland0000hart Identifier-ark ark:/13960/s2jd210k8n6 Invoice 1652 Isbn 0356006069 Lccn 54004597 Ocr tesseract 5.0.0-1-g862e Ocr_detected_lang en Ocr_detected_lang_conf 1.0000 Ocr_detected_script Latin Ocr_detected_script_conf 0.9818 Ocr_module_version 0.0.15 Ocr_parameters -l eng Old_pallet IA-WL-2000081 Openlibrary_edition One of my favourite sections – with a very pleasing illustration – is on the different shapes used to decorate open tarts. Hartley records how apple tarts were made with wide lattices of pastry ("less likely to sink into the juicy pulp"), whereas treacle tarts were made in a gable pattern, like castle windows. "This particular pattern was probably as old as the first embattled castle". Nigel Slater: Life is Sweets: TV chef Nigel Slater looks at his passion for sweets and discovers their history as well as their power to evoke memories of childhood. I don't know how to close this review, the book is one of a kind in my opinion, partly because it is not pretentious, and not fashionable in any way, but never boring. You can tell that Dorothy Hartley wrote this massive book because she wanted to do it for herself. It is as authentic as you can get. In fact you can't get that level of authenticity nowadays - it would have never been written or published. Or the publisher/editor would have drawn and trussed (to borrow an oft used expression from this book) it to fit 2018, so it would lose 75-80% of what it makes it unique.

Season with a little chopped parsley, pepper and salt, lemon juice and a mere suspicion of finely chopped shallot.The Historic Royal Palaces curator Lucy Worsley presented a BBC film, 'Food in England', The Lost World of Dorothy Hartley, on 6 November 2015. [16] Worsley, writing in The Telegraph, calls Food in England "the definitive history of the way the English eat." She describes the book as "laden with odd facts and folklore ... a curious mixture of cookery, history, anthropology and even magic, ... with her own strong and lively illustrations." She admits it is not a conventional history, since Hartley breaks "the first rule of the historian: to cite her evidence. She wasn't fond of footnotes." In a year of filming Hartley's places and people she knew, Worsley discovered that "my frustration with her technique as historian was misplaced." Hartley had travelled continually to gather materials for her weekly Daily Sketch column, [a] sometimes sleeping rough "in a hedge". The work is thus effectively, Worsley argues, an oral history, as Hartley interviewed "the last generation to have had countryside lives sharing something in common with the Tudors." The emphasis on local, seasonal food chimes well, Worsley suggests, with the modern trend for just those things. [3]

In this sense, it’s a work of oral history, as Dorothy was talking to the last generation to have had countryside lives sharing something in common with her great hero, the Tudor agricultural writer Thomas Tusser. a b c d Worsley, Lucy (5 November 2012). "In praise of Dorothy Hartley's Food in England". The Telegraph . Retrieved 20 April 2016. Calf's Head & Coffee: The Golden Age of English Food: 'Gastronaut' Stefan Gates explores the cradle of contemporary English cuisine. The Land of England: English Country Customs Through the Ages. London: MacDonald and Jane's. 1979. OCLC 59152487. (Published in the USA as Lost Country Life, Pantheon, 1980) Toss lightly altogether, spread it out upon squares of hot crisp dry toast, and serve immediately. And the following confections are so utterly delicious I make them often, using ready-ground almonds as a shortcut.Food in England: The Lost World of Dorothy Hartley is part of the BBC Four Food Glorious Food Season, a collection of intriguing new programmes exploring Britain’s curious foodie history. Find out more about the other programmes in the season below… It’s a curious mixture of cookery, history, anthropology, folklore and even magic, illustrated with Dorothy’s own strong, detailed and lively illustrations. It ranges from Saxon cooking to the Industrial Revolution, with chapters on everything from seaweed to salt. For baking, where exact instructions are needed, these are given in Imperial units, but the oven temperature and timing are again left mainly to the cook's experience. Thus for "Bath Buns", she instructs: "Make a light dough with 1/2 lb. of flour, 1/4 lb. of butter or lard, 1 oz. of castor sugar, 2 eggs, 1/2 pint of lukewarm milk, and about 1.2 oz. of yeast. Rub butter into flour; blend ... Set it to rise in a warm place, ... bake lightly and thoroughly till golden brown." [13] Contents [ edit ] a b c d e f g h Wondrausch, Mary, "Hartley, Dorothy Rosaman (1893–1985)", Oxford Dictionary of National Biography, Oxford University Press, 2004, accessed 31 January 2010 With Dorothy’s biographer, Adrian Bailey, I examined letters from a few years she spent travelling in Africa, and learned the tantalizing story of her great lost love, the heavy-drinking bush ranger whom she later said she should have married.