Brian (digibri) wrote,
Brian
digibri

Food of the ages

Here's an amazing site. I browsed the section on puddings, and wow, I'm not sure I'm too interested in eating any of them...well, maybe one or two.

B.

Historic Food">Historic Food
(The Website of Food Historian Ivan Day)

Ivan has an international reputation for his research on British and European culinary history. As well as a scholar, broadcaster and writer, he is also a gifted professional cook and confectioner. He is noted particularly for his re-creations of meals and table settings. His work has been exhibited in many museums, including the Paul Getty Research Institute, Philadelphia Museum of Art, the Museum of London, Fairfax House, the Bowes Museum and the Rothschild Collection.

Ivan is an enthusiastic educator and has lectured widely throughout Britain and the U.S.A. He also runs unique practical courses on period cookery, many of which take place in an historic kitchen in his own home, a seventeenth century farmhouse on the edge of the English Lake District.

As well as advertising the Historic Food Courses, this site contains a wealth of unique information, recipes and images relating to the history of English food. It demonstrates how Ivan uses period cookery illustrations, antique utensils and other primary sources to re-create the remarkable food of the past.

If like Ivan you are passionate about food and history, you may be interested in attending a course at what is probably Britain's most unusual cookery school. Ivan started his courses as a response to repeated requests from friends, food writers, chefs and museum staff who all wanted to have a go at preparing food in an authentic period kitchen. In recent years he has opened them to the public. Many National Trust properties and other historic houses have wonderful ancient kitchens equipped with period utensils - but it is not possible for the public to use these precious museum collections. However, Ivan has his own extensive working collection of antique kitchen equipment dating from the sixteenth to the nineteenth century, which is used regularly on all the courses.
Tags: cuisine, food, history, spice of life
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