Louis Eustache Ude ‘Le Cuisinier français’
| Where we’re up to… |
*Yes ‘receipts’ (‘recipe’ is French). On the way to restoring the glory of English food – finding the story behind every single traditional dish … 3,400dishes listed – more than 2,500 with the original receipt – 60 Majorcookbooks online totalling more than 4 million words –Food Events for every month of the year, search the lot byCounties and …
| ALL ABOUT … |
The Foods of England Project is led by Glyn Hughes and dozens of contributors from all over the world…More…
| COMMERCIAL … |
The Foods of England Project is currently looking for partners to work with on commercialising certain historical discoveries…
Bottled Sauces
Craft Beers
Facsimile Publications
Prepared spice mixes
..Interested?Commerce@foodsofengland.info
| TWEETS by @FoodsOfEngland |
| Today’s Specials … |
Fancy someFeasting?
Want to know how to measure stuff? You’ll need EnglishWeights and Measures
The English collection of Piquant Table Sauces is quite unique. AndWorcester isn’t, by any means, the only one. Start withYorkshire Relish
Did the Puritans really ban mince Pies?Probably not…
Roast Badger, and the Ilchester Badger Feast.
Which came first,Curry Shop orFish-and-Chips?
What didCaptain Scott take with him to eat?
When did we last eat horse in England?
Beef Wellington – thoroughly English and completely Victorian? Or French, named in America after an Irishman in the 1920’s?
Scotch Eggs – a tale of disinfectant.
Which is the real thing?Abernethy Biscuits orDigestive Biscuits?
WasSally Lunn a Huguenot Maid, or just a spelling mistake?
Simnel Cake, is it fromBury orShrewsbury orDevizes?
Everything you ever wanted to know aboutThieves’ Vinegar
Pandewaff, theWigan Slappy and theOmnibus Pudding. Here is the strange origin ofLasagne,Bastard Gravy,Nadgers Pie,Scouse andDumpsie Dearie. Hundreds of wonderful, tasty, dishes made for centuries, likeChine orHindle Wakes, but unknown beyond their own county or village, and here, too,Marmite,Dairylea,Bath Olivers,Cornflake Cakes and theTwiglet.
