Annie Gray
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Articles by Annie Gray
Keep calm and cook on A chi si ispirava la cuoca di Churchill?
Winston Churchill, ph. Mr. Smith, War Office official photographer, public domain, via Wikimedia Commons Nel 1936 Georgina iniziò a scrivere un nuovo ricettario. Ne aveva sicuramente tenuto uno già dai tempi in cui a 15 anni faceva le sue prime incursioni in cucina, quando ancora era una sguattera, ma la realtà in cui si muoveva adesso era molto diversa.
Would you eat a marmot?
A few bites into my slice of cholera I start to wonder how much cheese is too much.
Erfinder der Spitzenküche - Auguste Escoffier
10.05. 21:45 - 23:15 90 min. ARTE HD16:9Tipp F 2019 Dokumentarfilm Der Dokumentarfilm erzählt die Kulturgeschichte des Kochens anhand der Lebensgeschichte Meisterkochs. Escoffier verhalf mit seinen Neuerungen gesünderen und bekömmlicheren Speisen zum Durchbruch.
The history of FOOD with Annie Gray!
Thank you everyone who tuned into my live video with ! We talked about the Tudor dish where a goose and a suckling pig get sewn together, why you might put sugar in wine, Queen Victoria’s appetite, Annie’s passion for Victorian food writer Mrs Acton, what food and teach us about class, her favourite weird kitchen utensil and much, much more! I’ll be watching it back myself for the recipe for chocolate and vanilla blancmange Easter eggs - Annie says an 11 year old can do it, so I’m in with at...
Seasonal- and Event-Scale Stream DOC Dynamics in Northern Hardwood-Dominated Headwater Catchments of Contrasting Forest Harvest History
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
Women still love Twilight, fifteen years on
Anybody who has been a teenage girl will know how dark and swampy the sexual imagination of that demographic can be. At fourteen and fifteen, after watching Baz Luhrmann’s Romeo and Juliet (1996), and then James Cameron’s Titanic (1997), I became so obsessed with Leonardo DiCaprio that I’d lie for hours on my bed hatching feverish plans for going to New York and meeting him; comparing fictional fling Kate Winslet to me (similar body type, I told myself) and broodingly calculating my chances.
Why Japan loves Israel
Japan and Israel have a curious bond, which recent events have highlighted. A video showing a group of Japanese senior citizens singing “Japan loves Israel, and Israel loves Japan” (in Hebrew) while waving Japanese and Israeli flags has received more than 900,000 views. The group, believed to be Christians, may be at the extreme end of Japanese philosemitism but their passion is generally shared.
The truth about caramelizing onions
I am a big fan of Mark Kurlansky. His Cod is one of a handful of books I recommend to people keen to learn about the way in which certain foods have helped shape the world we live in. But while The Core of the Onionhas its moments and is an enjoyable read, it’s a mark of how high Kurlansky has set the bar that it doesn’t quite hit the mark for me. For centuries, no writer has dared to tell the truth about caramelizing onions The main problem is its brevity — a mere 240 pages.
A history of the onion leaves one crying for more
The Core of the Onion: Peeling the Rarest Common Food – Featuring More Than 100 Historical Recipes Bloomsbury, pp.240, 20 I am a big fan of Mark Kurlansky. His Cod is one of a handful of books I recommend to people keen to learn about the way in which certain foods have helped shape the world we live in. But while The Core of the Onion has its moments and is an enjoyable read, it’s a mark of how high Kurlansky has set the bar that it doesn’t quite hit the mark for me.
Who decided French food was best?
French food vs English fare There’s a long history of tension between what the British have dismissed as overly fussy French food versus plain English fare. We’ve had a love-hate relationship with our nearest neighbour for over a thousand years. And during that time, French food conquered not just Britain but quite a lot of the world. But who decided French food was best? Essentially, the French did, then persuaded everyone else to agree.
Let them eat quiche: The curious culinary history of royal coronation food
That it’s vegetarian feels apt, given that the King has admitted to eating a plant-based diet on certain days of the week, as does the use of ingredients that are in season right now, helping keep those food miles down for the famously eco-conscious royal.
Cakes and ale | The Spectator Australia
There is a lot to like about Diane Purkiss’s English Food. It’s a hefty thing, packed full of titbits to trot out down the pub, but also a serious consideration of how English food has changed over time, and of the perils of assuming there has ever been a golden age, or even a very stable one. The layout is good, organised thematically rather than a chronologically, which saves the book from getting bogged down in repetition, and avoids the common trap of listing endless menus and foodstuffs.
Q&A: Annabel Abbs on Eliza Acton
“I want to put Eliza back on the stage where I think she belongs” Annabel Abbs: bringing Victorian cookery writer Eliza Acton into the 21st century and to a wider audience. Photograph: Guillemette Minisclou By Susan Low British author Annabel Abbs is a leading writer of biographical historical fiction.
The Joy of Leftovers
So what are you eating this St Stephen’s Day? Let’s take a wild guess … Leftovers! Before you unfurl the tinfoil from the turkey or slide the dish of sprouts out from the fridge, take a moment to read this piece by food historian, cook, broadcaster and writer Annie Gray who in her new book At Christmas We Feast, takes a delectable trip through time, from the earliest gluttonous meals at Christmas to the trappings and traditions of the present day.
Raspberry Meringues
Like miniature Pavlovas, these crisp-yet-chewy meringue nests from The Official Downton Abbey Cookbook are an elegant dessert that’s actually easy to make. Both the meringues and the tart raspberry fool that fills them can be made ahead of time too, perfect for a country house, or your own kitchen. Just be sure not to repeat Mrs.
How to Cook The Victorian Way with Mrs Crocombe
Based on a handwritten ‘receipt book’ by the real Mrs Avis Crocombe, cook at Audley End House. Annie Gray describes the book as, “a collection of Victorian recipes lightly modernized for the 21st-century kitchen.” Gorgeously photographed soup, fish, meat, vegetable, and sweet recipes are rounded out with chapters detailing life in the kitchen and dining room of a grand Victorian house. A treasure from the past come to life.
The Kitchen Cabinet
Fill your year with flavour. The official The Kitchen Cabinet compendium is here at last, with over 100 hours of dinner table talk distilled into this handy almanac, a year in the life of our kitchens to aid you in yours. Open up to find food tips and tricks, stories, recipes, anecdotes and seasonal fun, all held together with our trademark titbits of history, science and often rather lively debate.
The Most Realistic Depictions of Mental Health in Fiction
As literature graduates, we’ve studied a range of novels. But, for mental health awareness week, we look at the best ways that mental illness has been portrayed in fiction. These excellent novels navigate a fine balance between being resonant, shocking, and educational. From what we know of mental health, these stories show the difficulties our brains can cause. When discussing these depictions of mental health in fiction and film we must mention trigger warnings.
Florence White and the history of food in England
The British Library hosts an annual Food Season of talks on food writing and food history. These talks often feature cookbooks and authors close to ckbk’s heart, and we are delighted to help spread the word about the series. For the second year running, the Food Season is happening online, meaning the events are open to an international audience. Featured event Food in Service.
‘The Secret Society Of Leading Ladies’ Delivers Interactive Sparkle: Review
With The Secret Society of Leading Ladies, Barn Theatre bring us a delightful celebration of all the different archetypes of the female musical character. It is a hilariously meta depiction of theatre, where you can enjoy all leading ladies rather than purely focusing on one. For those who are missing their theatre fix, this play is an opportunity to reminisce on your favourite female characters – ranging from Mean Girls’ Regina George, to Shrek’s Fiona.
Concord Bikes: Feeling energetic through riding
By Annie Gray Monday Nov 2, 2020 at 8:00 AM Editor's note: Concord Bikes is a volunteer community group that promotes safe bicycling for all. Here’s the latest installment of Why I Bike. Some people go to the beauty salon, get a facial, or even a facelift to appear younger. Others might feel more alive with Pilates or yoga (I’m a teacher of that approach). Yet, I confess that I feel younger and filled with a particular kind of vital energy when riding my bike.
Durham Book Festival 2020: Fatima Bhutto, ‘A World on Fire’
By Annie Gray I have to admit, I was in a foul mood when I sat down to watch Fatima Bhutto’s reading of her essay ‘A World on Fire’ for Durham’s Literary Festival. Like many a Durham student (more than 950, according to the BBC), I have come down with an angry bout of Coronavirus, and this morning, I embarked on my fifth day of isolation, alienated from my friends and from the world outside my walls.
Churchill’s Cook · LRB 16 July 2020
There are more than a thousand books about Winston Churchill, but this is the first about his cook, Georgina Landemare. Since it may well also be the last, it’s fortunate that she has fallen into the sympathetic hands of Annie Gray. Gray is a food historian and she sets Landemare’s long life in the context of changes in diet and eating habits over nearly a century.
The Myth of 'Moral' Food
There was no period in the past when people did not try to manipulate nature in order to provide a more varied and nutritious diet, argues Annie Gray. We will need similarly ingenious methods in the future. Annie Gray | Published in History Today Volume 65 Issue 7 July 2015 'Grow your own' is everywhere at the moment. We are exhorted to grow for flavour, for relaxation and for the good of the planet.
New Cookbooks to Up Your Thanksgiving Game!
By Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker and Megan Scott âCooking shouldnât just be about making a delicious dishâowning the process and enjoying the experience ought to be just as important as the meal itself.
Hang on in there 150 be creative innovative and smart
Yes, things don’t look good. In fact they probably look less than good. But that doesn’t mean there aren’t creative, innovative, clever things you can do to ensure your business is ready and able to leap on every opportunity that presents itself, no matter what the economic climate. As the global economic crisis starts to bite, the central message seems to be: hang on in there – it will pass.
Raspberry Fool Meringues Recipe
Ingredients (7) 2 egg whites 1 teaspoon fresh lemon juice 1/2 cup plus 1 tablespoon superfine sugar 1/2 pound fresh raspberries, plus more for decorating 1/2 cup plus 2 tablespoons heavy cream 1/4 cup superfine sugar confectioners’ sugar, if needed Try Amazon Fresh Nutritional Information Calories217 Fat9.45g Saturated fat5.73g Trans fat0g Carbs33.01g Fiber2.46g Sugar30.05g Protein1.92g Cholesterol34.02mg Sodium24.72mg Get fresh food news delivered to your inbox Sign up for our newsletter to...
Kedgeree Recipe
Ingredients (12) 1 pound skin-on firm white fish fillets, such as turbot, haddock, or cod 1 cup milk 4 tablespoons butter 5 cups cooked white or brown rice, cold 1/4 cup fish or chicken stock or water; as needed 1 teaspoon cayenne pepper salt freshly cracked black pepper 2 eggs 2/3 cup heavy cream 1 small bunch flat leaf parsley, chopped 2 hard-boiled eggs, peeled and sliced Try Amazon Fresh Get fresh food news delivered to your inbox Sign up for our newsletter to receive the latest tips,...
BookExpo 2019 Publisher Spotlight: Weldon Owen
Back in June, BookExpo and BookCon came to Jacob Javitz Convention Center in NYC where book lovers galore swarmed publishing booths, with industry people there for the expo and book fans for the con. One of the most interesting booths I visited was Weldon Owen, an imprint of Insight Editions (of such visually brilliant tomes such as Die Hard: The Ultimate Visual History and The Art Of The Strain). They have a plethora of beautiful books coming out that I am dizzy with excitement about.
BookExpo 2019 Publisher Spotlight: Weldon Owens
BookExpo and BookCon were at the Jacob Javitz Convention Center in NYC this past weekend. Book lovers galore swarmed publishing booths, industry people for the expo and book fans for the con. One of the most interesting booths I visited was Weldon Owens, an imprint of Insight Editions (of such visually brilliant tomes such as Die Hard: The Ultimate Visual History and The Art Of The Strain). They have a plethora of beautiful books coming out that I am dizzy with excitement about.
Royal cooking lessons in the Swiss Cottage
If you go down to the woods when you visit Queen Victoria’s home of Osborne, you’ll stumble upon the Swiss Cottage – an unusual building with a remarkable past. Built in 1853-4, with close input from Victoria’s husband Albert, Osborne was a place for the royal couple’s children to play and to learn. They had plots for growing fruits, vegetable and flowers, a miniature fort, a space to collect and display natural curiosities and rooms to learn how to cook and prepare food.
What’s on the table? Christmas turkey in Victorian England - English Heritage Blog
In Britain we tend to think of a ‘traditional’ Christmas dinner as all about the turkey. The bird has been associated with winter feasting since the late Tudor era, but it wasn’t until the 20th century that it became quite so obligatory on December 25th. Even in the Victorian period, turkey was by no means the only meat on the Christmas table, and dinner varied hugely according to class.
Victoria sponge sandwiches
This page is from our recipe collection. Makes 10 to 20 servings depending on how big you cut the fingers. Whisk the eggs in a copper bowl for around five minutes until they form a stiff foam. If you don’t have a copper bowl, squeeze in a few drops of lemon juice to help the mixture rise. You can add a little baking powder later on if you don’t have a copper bowl. Mix in the caster sugar with your hands, then the milk. Then add the ground almonds.
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Did the Romans invent the burger? - English Heritage Blog
Food historian, cook, broadcaster and writer Annie Gray specialises in the history of food and dining in Britain from the 1600’s to the present day. Here she takes us through the unlikely origins of the burger in Britain We all know that the Romans left a huge mark on Britain, introducing many aspects of modern life – even if they disappeared for a while after the Romans left the country.
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