Category: 20th century literature

The Delights of French Food

‘It is a French recipe of my grandmother’s,’ said Mrs Ramsay, speaking with a ring of great pleasure in her voice. Of course it was French. What passes for cookery in England is an abomination (they agreed). (Virginia Woolf, To the Lighthouse)

Without a doubt I owe France a huge culinary debt. When I recall my cross-Channel excursions, my memories are more often than not food-related: crispy baguettes, pungent cheeses, flaky buttery croissants, rich earthy cassoulets, gently quivering tarte au citron… I could go on and on.

Not only has the eating of French food caused me great pleasure, but so too has the making of it. I’ve had a great time learning to make baguettes, croissants, pain au chocolat and hollandaise sauce at La Cuisine Paris, a cookery school in the heart of Paris by the river and around the corner from the Hotel de Ville – I really need to pay them another visit!   Continue reading “The Delights of French Food”

The Anxious Cook

Next morning they would go over the dishes – the soup, the salmon; the salmon, Mrs Walker knew, as usual underdone, for she always got nervous about the pudding and left it to Jenny; so it happened, the salmon was always underdone.                                                                             (Virginia Woolf, Mrs Dalloway)

However much I love cooking – or perhaps because I love it so much – I often get anxious when cooking, particularly when cooking for others. Will there be enough food? Will my guests like it? Will it be perfectly cooked, perfectly seasoned? Will I impress as a cook?  Continue reading “The Anxious Cook”

Coming home for Christmas

‘Everybody was mad with excitement. William was coming on Christmas Eve. Mrs Morel surveyed the pantry. There was a big plum cake, and a rice cake, jam tarts, lemon tarts, and mince pies – two enormous dishes. She was finishing cooking – Spanish tarts and cheese-cakes.’ (D. H. Lawrence, Sons and Lovers) Continue reading “Coming home for Christmas”

Mothers and Sons

She insisted on his having a small currant tart, because he liked sweets.
‘I don’t want it, mother,’ he pleaded.
‘Yes,’ she insisted, ‘you’ll have it.’                  (D.H.Lawrence, Sons and Lovers)

It seems rather obvious to state that our relationship with food is shaped by our upbringing, particularly by our parents and other family members. What they give us to eat and the way they think and talk about food provide ideas and impulses that we either conform to – or in some cases rebel against.   Continue reading “Mothers and Sons”