A Literary Culinary Journal
While we’re in the mood —
Cold jelly and custard!
Pease pudding and saveloy!
What next is the question?
Rich gentlemen have it, boys —
In-di-gestion!
Lionel Bart
Lyrics from British musical Oliver!, by Lionel Bart, based on the novel Oliver Twist by Charles Dickens.
Click here to listen.
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“…in a well regulated kitchen nothing is ever wasted, but with careful preparation even the ‘rough ends’ of a beef steak may be made into a wholesome, tender and appetizing dish; that ‘stale bread’ may be used in the most delicious ‘desserts’ and ‘farcies,’ and ‘left-over’ food from the day before need not be thrown in the trash-box, but may be made into an endless variety of wholesome and nutritious dishes.”
From The Picayune’s Creole Cook Book (originally published in 1901) – a collection of nearly 800 recipes for Creole cooking from the publishers of New Orleans The Times- Picayune.
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Iced tea is too pure and natural a creation not to have been invented as soon as tea, ice, and hot weather crossed paths.–John Egerton, American journalist and authority on Southern Food as well as the history of the American South.
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Oranges and lemons,
Say the bells of St. Clement’s.
You owe me five farthings,
Say the bells of St. Martin’s.
When will you pay me?
Say the bells of Old Bailey.
When I grow rich,
Say the bells of Shoreditch.
A traditional English nursery rhyme and singing game that refers to church bells around London.
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I have always thought that there is no more fruitful source of family discontent than badly cooked dinners and untidy ways.–Mrs. Isabella Beeton
Isabella Beeton was a Victorian-era writer who died prematurely at 28 years of age, but not before having four children and writing an 1112-page essential guide for women on how to run a Victorian household with 900 recipes and advice on fashion, industrialism, childcare, religion and how to manage servants.
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Gastronomy is the intelligent knowledge of whatever concerns man’s nourishment.–Jean-Antheleme Brillat-Savarin (1755-1826), in The Physiology of Taste (1825)
Jean-Antheleme Brillat-Savarin was a French lawyer, magistrate and author who helped to develop the art of food writing. His most famous and influential book, The Physiology of Taste, consists of 8 volumes and was published in December of 1825, two months before his death at the age of 71. His influence is so significant that a cow’s milk cheese, a rum yeast cake, and a ring mold are all named after him.
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Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.–Francois Minot, Editor, Michelin restaurant guide
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Food is our common ground, a universal experience.–James Beard
Dubbed as the father of American gastronomy, James Beard was the author of numerous cookbooks, a teacher and mentor to many professional cooks, as well as an inspiration to many home cooks who learned how to cook and to appreciate the foods that are regionally specific to the United States.
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Preach not to others what they should eat, but eat as becomes you, and be silent.–Epictetus (55 AD – 135 AD)
Greek Stoic philosopher, Epictetus was born into slavery. He believed that all external events are determined by fate and beyond our control and that we should accept what life brings us calmly.
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One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.–Laurie Colwin, Home Cooking
Prolific American food writer who died unexpectedly from a heart attack at age 48.
http://www.babelio.com/users/AVT2_Colwin_3926.jpeg
http://www.babelio.com/users/AVT2_Colwin_3926.jpeg
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
