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Archive for 'food history'

Sally Lunn Takes Bath by Storm

Solange Luyon, a French Huguenot, arrived in Bath, England in 1680. She gained employment in a bakery and baked her own special recipe – a brioche bun, which was a dough enriched with egg. The buns were sold in the bakery where Solange worked and out in the street. Customers started to call in at the shop to request the buns, and they became fashionable amongst the wealthy Georgians who ate them cut open and spread with butter.

The buns were named Sally Lunn, and it is thought that this was an Anglicization of Solange’s French name.

These days the Sally Lunn is still a very popular treat. The Sally Lunn shop still exists in Bath and operates as a teashop. It’s a busy place and hubby and I were lucky to book a table for an early dinner.

Sally Lunn Shop Bath

This is the outside frontage of Sally Lunn’s. Diners can sit either downstairs or upstairs.

Sally Lunn Shelley

This is me with part of a Sally Lunn to go with my soup. The bun is very light and tasty.

Sally Lunn Paul

The Sally Lunn bun was used as a trencher (an old-fashioned plate made of bread) with the main course. Hubby had chicken and vegetables on his trencher.

Sally Lunn Window

This is a photo of the shop frontage and shows a basket of Sally Lunn. The tops are rounded and the bottoms flat. Of course, once I tried my first bun, I decided I needed to find a recipe. Mission accomplished. As soon as I get a free weekend, I’m going to attempt to bake my own Sally Lunn buns. Watch this space!

Have you tried a Sally Lunn?

Review: A History of Food in 100 Recipes

AHistoryofFood

Back Cover Copy:

A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine.

We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A HISTORY OF FOOD IN 100 RECIPES, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A HISTORY OF FOOD IN 100 RECIPES is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.

 

Review:

A History of Food in 100 Recipes by William Sitwell

I’m a sucker for any book on the history of food since I love to cook and the origin of the recipes fascinates me.

The recipes in this book range from ancient ones for bread to more modern offerings like Asian salads, Steamed salmon with couscous and Fairy cakes. The earlier recipes are not recipes as we know them, and I wouldn’t recommend trying them even if you could source the ingredients, but they’re interesting none the less. Mr. Sitwell tells us stories of the past and the people who influenced food and wrote recipe books. We learn of the first known use of the recipes, the available equipment, and the interesting social details that give us a clear picture of the past. The book is written in a chatty manner with dry humor. It’s a book meant to be taken in small bites rather than read in one or two long gulps.

I enjoyed reading A History of Food very much and know I will refer to it often. The more modern recipes are ones I will make—in fact I’ve tried a couple already. I found this book interesting and learned lots of things I hadn’t previously known. A History of Food is the perfect book to give to a keen foodie as a birthday, Christmas or surprise gift. Highly recommended.

I received an ARC from NetGalley in exchange for an honest review.

Purchase A History of Food in 100 Recipes