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Christmas Past Recipes
Christmas Past Recipes Roasting the Christmas baron of beef at Windsor Castle in 1856. HISTORIC FOOD COOKERY COURSES Recipes of dishes made or sampled on The Taste of Christmas Cookery Courses 2009. TO MAKE A HACKIN. From a Gentleman in Cumberland. SIR, THERE are some Counties in England, whose Customs are never to be set aside and our Friends in Cumberland, as well as some of our Neighbours in Lancashire, and else-where, keep them up. It is a Custom with us every Christmas-Day in the Morning, to have, what we call an Hackin, for the Breakfast of the young Men who work about our House; and if this Dish is not dressed by that time it is Day-light, the Maid is led through the Town, between two Men, as fast as they can run with her, up Hill and down Hill, which she accounts a great shame. But as for the Receipt to make this Hackin, which is admired so much by us, it is as follows. Take the Bag or Paunch of a Calf, and wash it, and clean it well with Water and Salt ; then take some Beef-Suet, and shred it small, and shred some Apples, after they are pared and cored, very small. Then put in some Sugar, and some Spice beaten small, a little Lemon-Peel cut very fine, and a little Salt, and a good quantity of Grots, or whole Oat-meal, steep'd a Night in Milk; then mix thefe all together, and add as many Currans pick'd clean from the Stalks, and rubb'd in a coarfe Cloth ; but let them not be wash'd. -
A History of the French in London Liberty, Equality, Opportunity
A history of the French in London liberty, equality, opportunity Edited by Debra Kelly and Martyn Cornick A history of the French in London liberty, equality, opportunity A history of the French in London liberty, equality, opportunity Edited by Debra Kelly and Martyn Cornick LONDON INSTITUTE OF HISTORICAL RESEARCH Published by UNIVERSITY OF LONDON SCHOOL OF ADVANCED STUDY INSTITUTE OF HISTORICAL RESEARCH Senate House, Malet Street, London WC1E 7HU First published in print in 2013. This book is published under a Creative Commons Attribution- NonCommercial-NoDerivatives 4.0 International (CC BY- NCND 4.0) license. More information regarding CC licenses is available at https://creativecommons.org/licenses/ Available to download free at http://www.humanities-digital-library.org ISBN 978 1 909646 48 3 (PDF edition) ISBN 978 1 905165 86 5 (hardback edition) Contents List of contributors vii List of figures xv List of tables xxi List of maps xxiii Acknowledgements xxv Introduction The French in London: a study in time and space 1 Martyn Cornick 1. A special case? London’s French Protestants 13 Elizabeth Randall 2. Montagu House, Bloomsbury: a French household in London, 1673–1733 43 Paul Boucher and Tessa Murdoch 3. The novelty of the French émigrés in London in the 1790s 69 Kirsty Carpenter Note on French Catholics in London after 1789 91 4. Courts in exile: Bourbons, Bonapartes and Orléans in London, from George III to Edward VII 99 Philip Mansel 5. The French in London during the 1830s: multidimensional occupancy 129 Máire Cross 6. Introductory exposition: French republicans and communists in exile to 1848 155 Fabrice Bensimon 7. -
Passeth the Cran'brry Sauce: the Medieval Origins of Thanksgiving
University of the Pacific Scholarly Commons College of the Pacific aF culty Articles All Faculty Scholarship 11-25-2015 Passeth the Cran’brry Sauce: The edievM al Origins of Thanksgiving Ken Albala University of the Pacific, [email protected] Follow this and additional works at: https://scholarlycommons.pacific.edu/cop-facarticles Part of the Food Security Commons, History Commons, and the Sociology Commons Recommended Citation Albala, K. (2015). Passeth the Cran’brry Sauce: The eM dieval Origins of Thanksgiving. The Conversation, , https://scholarlycommons.pacific.edu/cop-facarticles/63 This News Article is brought to you for free and open access by the All Faculty Scholarship at Scholarly Commons. It has been accepted for inclusion in College of the Pacific aF culty Articles by an authorized administrator of Scholarly Commons. For more information, please contact [email protected]. Passeth the cranb'rry sauce! The medieval origins of Thanksgiving https://theconversation.com/passeth-the-cranbrry-sauce-the-medieval-ori... Academic rigor, journalistic flair November 25, 2015 1.31pm EST Dutch painter Pieter Claesz’s Still Life with Turkey Pie (1627) features a cooked turkey that’s been placed back inside its original skin, feathers and all. Wikimedia Commons How and why did the dishes served at Thanksgiving dinner come to be so fixed? Author Many assume that most of them were simply eaten by the Pilgrims during the first Thanksgiving. For this reason, they continue to be eaten today. And it’s true that most of the ingredients are American in origin: the turkey, cranberries, pumpkin, sweet potatoes – Ken Albala even the green beans in the casserole and the pecans in the pie. -
Spring 2016 Issue of Center Center Stage Stage Gives a Shout out to the Numerous March April May 2016 Volunteers at the Senior Center
April is National Volunteer Appreciation Month! Our Spring 2016 issue of Center Center Stage Stage gives a shout out to the numerous March April May 2016 volunteers at the Senior Center. Without you, we 2016 Keystone Honorees can’t do what we do! Volunteers shape the face of every community. Thank you to everyone who volunteers—or volunteered—at the Senior Center! Inside this issue: Inside Story by 2 Carmen Rideout Esther McKenzie Jack Pelissier Judy Taylor Keystone Awards Night TRAILBLAZERS: 2016 KEYSTONE HONOREES Amazing They most likely shaping the culture of annual Keystone Volunteers didn’t strike out to Sheridan for the better. Awards on Thursday, Meet Michelle 3 blaze trails, but they Find out how Esther April 21. Come for a Keller, TRV did. And others McKenzie, Jack Pelissier wonderful evening of Program Coordinator benefited. Our 2016 and Judy Taylor have great company, heavy A Nod to Mini- Keystone Honorees helped shape Sheridan. hors d’oeurves and live Bus and Day have helped—and Visit page two for entertainment at the Break continue to help— information on our sixth WYO Theater in historic Volunteers downtown Sheridan. Special Monthly 4-7 Activities & Events CONSTRUCTION UPDATE by Nick Munford, Development Associate Trips & Travels with 8 Exciting changes demo has been expansion project will Jean and Lois that the Celebrating completed on the land be accepting bids Generations & Building that the new Day Break soon, and the food Meals Program 9- &Menus 12 Community campaign facility will occupy and service/dining room set out to fund are be- a concrete foundation expansion is coming. -
The French Migrant and French Gastronomy in London (Nineteenth to Twenty-First Centuries)
A Migrant Culture on Display: The French Migrant and French Gastronomy in London (Nineteenth to Twenty-First Centuries) Debra Kelly Oh, Madame Prunier, you give us fishes which we wouldn’t dream of eating anywhere; you call them by a funny French name, and we all adore them! (Prunier 2011, x–xi) Que se passe-t-il dans une assiette? Que retrouve-t-on qui exprime des idées, fasse sens et permette un message? Quelle est la nature de cette matière à réflexion? Quelle emblématique pour l’empire des signes culinaires? (Onfray 156)1 French Food Migrates to London: The French Migrant and London Food Culture2 In his social history of ‘eating out’ in England from the mid-nineteenth century to the turn of the twenty-first, John Burnett discusses thediffusion 1 Translation: ‘What happens on a plate? What is found there which may express ideas, make meaning, formulate a message? What is the nature of this material for reflection? How can the empire of culinary signs be symbolised’? The philosopher Michel Onfray is making explicit reference to Barthes’s L’Empire des signes (1970), and implicit reference to Barthes’s methods of analysing cultural myths, their construction and circulation. These methods also underlie the approach taken in this article to representation and meaning. 2 This article explores some of the preliminary research for a larger project which uses French cuisine as the lens through which to analyse the French (and Francophone) experience in the British capital, historically and in the contemporary city: ‘being’ French in London. It considers French culinary knowledge and practice at work in the city as a material form of identity, of culture and of cultural capital and examines its place in London’s constantly evolving culinary landscape: ‘eating’ French in London. -
Cease-Fire Agreement Is Reached
MANCHKSTEK HKRALD, Wodnesduy, Nov.23. I98:i - 32 Ludes furious at ETS Guide to December ^Different kind REAL tor snafu In rescoring ^ events In Northeast of reunion day p a g e 6 page 3 . p a g e 1 5 ESTATE Manchester, Conn. horrm of the Week it tpontored by lh<i Manchetttr HtrAld* Clear, breezy tonight Friday, Nov. 25, 1983 I- and Saturday . Single copy: 254 7HFA 9'/<%* FIXED RATE! — See page 2 Hpralb NEW HOMES — $72,900.— Beautiful 3 bedroom 26 x 48’ houses being built fortheCHFA buyer! 1 baths, 2 car garage plus 100’ x 150’ lots with city utilities. DON’T DELAY CALL 646-2482 and reswrve one to- day! Cease-fire “^n ly $3,645.— down payment needed will give you a princi ple and interest payment of approximately $608.— per month. Call our professional agfents and see if you qualify. agreement You’ll be happy you did! 646-2482 BLANCHARD & ROSSETTO, Inc. 189 West Center St. Cor. of McKee is reached Manchester - Equal Housing Opportunity By Halo Khoury 646-2482 United Press International TRIPOLI, Lebanon — The foreign ministers of Syria and Saudi AraBia today said they have worked out a Palestinian cease-fire agreement that calls for , .JMiait the evacuation of rival guerrillas from northern Lebanon in two weeks. As the four-point agreement was announced in 156 E Center St Damascus, a reBel commander warned his forces will Manchester attack Tripoli if Besieged PLO leader Yasser Arafat Begins “playing games’’ and fails to leave the northern port city. Real Estate Dissident and loyalist Palestinian guerrilla spokes MANCHESTER $59,500 men had no immediate comment on the announce PAY MORE, WHAT FOR? Charming starter home in excellent condition. -
Page 6 Election Dispute Divides ISO Leaders
South Africa - page 6 I he independent student newspaper sen ing nntri dame and saint man's TUESDAY, APRIL 30, 1985 Election dispute divides ISO leaders By LISA M. BOYKIN of the organizational meetings - may News Staff vote in the elections. It was not explained to members The International Student’s Or which meetings were considered ganazation is “reeking with corrup organizational meetings, Araujo tion,” according to Mansour Bid said. who ran for the office of president in DeMello said it was difficult to the the recent controversial elec keep good attendance records be tions. cause members often came late to According to Bid, the ISO’s con meetings and failed to sign atten stitution states that elections are to dance sheets. be held during the last week of March. If the candidates running for This year, ISO member Maher the office of president and co Mouasher virtually revised and president are unopposed at this rewrote the constitution to include time, they automatically are ap these rules, DeMello said. “He’s pointed to office. Additionally, a (Mouasher) a good friend of mine,” committee is to be appointed to she added. handle the elections. ISO members Ricardo Araujo, Ric hard Stickney and Andrew Gan said This year, however, elections it was unethical for Mouasher to were postponed until April 11 be revise the constitution without in cause former President Winston put from other members, especially Griffin, “was sick and we were since Mouasher was a close friend of unable to get the newsletters out to Griffin and DeMello. inform the members of the elec This revised constitution “was tions,” said former co-President, missing for three to four days,” said Louisa DeMello. -
Hussein Halts Peace Talks with Arafat
Bell Labs officer predicts vacation by home computer, B1 GREATER RED BANK EATONTOWN War on litter Another New York series LONG BRANCH Conservation foundation head Islanders oust Washington, urges county anti-litter drive. face off with Rangers next. Today's Forecast: Clearing, sunny by tomorrow Page B1 Page B3 Complete weather on A2 The Daily Register VOL 105 NO. 245 YOUR HOMETOWN NEWSPAPER .7. SINCE 1878 MONDAY, APRIL 11, 1983 • 25 CENTS April showers Hussein halts bring flooding, peace talks not flowers April showers may bring May stretch of Navesink River Road was flowers — eventually — but for now under water, causing at least one with Arafat all they have done is create treach- motorist's vehicle to stall. eous driving conditions for motorists, Union Beach police said that Un- AMMAN, Jordan (AP) - King dampen weekend activities and cause ion Avenue and the town's main thor- Hussein has accused the Palestine Lib- Moderate PLO leader local flooding. oughfare, Florence Avenue, were im- eration Organization of breaking a ten- Yesterday's driving storm passable The town's police depart- • tative promise to cooperate in peace is assassinated, A 2 dumped.more than two inches of rain ment is located on Florence Avenue, negotiations, halting talks which U.S. on New Jersey's already saturated which caused delays in the police and other officials hoped could lead to a Middle East settlement. ground, renewing fears of ^flooding response time. talking with Hussein by telephone. along the state's waterways " In a blunt statement issued yester- "We get by," the officer said, But an Israeli official in Jerusalem Walter Zamorski. -
Colonial Receipts
Foods & Feasts of Colonial Virginia Jamestown Settlement & American Revolution Museum at Yorktown November 28-30, 2019 & November 26-28, 2020 Colonial Receipts 17th-Century Recipes Period dishes prepared by historical interpreters in Jamestown Settlement’s outdoor re-creations of a Powhatan Indian village and 1610-14 English fort The Lord of Devonshire his Pudding Take manchet and slice it thin, then take dates the stones cut out, & cut in pieces, & reasins of the Sun the stones puld out, & a few currance, & marrow cut in pieces, then lay your sippets of bread in the bottome of your dish, then lay a laying of your fruit & mary on the top, then antoher laying of sippets of briad, so doo till your dish be full, then take crame & three eggs yolds & whites, & some Cynamon & nutmeg grated, & some sugar, beat it all well together, & pour in so much of it into the dish as it will drinke up, then set it into the oven & bake it. Elinor Fettiplace’s Receipt Book, 1604 A blood pudding Take the blood of hog whilst it is warm, and steep it in a quart, or more, of great oatmeal grits, and at the end of three days with your hands take the greits out of the blood, and drain them clean; then put to those grits more than a quart of the best cream warmed on the fire; then take mother of thyme, parsley, spinach, succory, endive, sorrel, and strawberry leaves, of each a few chopped exceeding small, and mix them with the grits, and also a little fennel seed finely beaten; then add a little pepper, cloves and mace, salt, and great store of suet finely shred, and well beaten; then therewith fill your farmes, and boil them, as hath been before described. -
Cooking in Europe, 1650-1850
cooking in EUROPE, 1650–1850 Recent Titles in The Greenwood Press “Daily Life Through History” Series Along the Mississippi George S. Pabis Immigrant America, 1820–1870 James M. Bergquist Pre-Columbian Native America Clarissa W. Confer Post-Cold War Stephen A. Bourque The New Testament James W. Ermatinger The Hellenistic Age: From Alexander to Cleopatra James Allan Evans Imperial Russia Greta Bucher The Greenwood Encyclopedia of Daily Life in America, Four Volumes Randall M. Miller, general editor Civilians in Wartime Twentieth-Century Europe Nicholas Atkin, Editor Ancient Egyptians, Revised Edition Bob Brier and Hoyt Hobbs Civilians in Wartime Latin America: From the Wars of Independence to the Central American Civil Wars Pedro Santoni, editor Science and Technology in Modern European Life Guillaume de Syon COOKING IN EUROPE, 1650–1850 Ivan Day The Greenwood Press “Daily Life Through History” Series Cooking Up History Kenneth Albala, Series Editor Greenwood Press Westport, Connecticut • London Library of Congress Cataloging-in-Publication Data Day, Ivan. Cooking in Europe, 1650 –1850 / Ivan Day. p. cm. — (The Greenwood Press “Daily life through history” series. Cooking up history, ISSN 1080 – 4749) Includes bibliographical references and index. ISBN 978– 0 –313– 34624 – 8 (alk. paper) 1. Cookery, European — History. I. Title. TX723.5.A1D388 2009 641.594 — dc22 2008029724 British Library Cataloguing in Publication Data is available. Copyright © 2009 by Ivan Day All rights reserved. No portion of this book may be reproduced, by any process or technique, without the express written consent of the publisher. Library of Congress Catalog Card Number: 2008029724 ISBN: 978–0 – 313–34624–8 ISSN: 1080–4749 First published in 2009 Greenwood Press, 88 Post Road West, Westport, CT 06881 An imprint of Greenwood Publishing Group, Inc. -
The Contribution of P. G. Wodehouse to the Field of Gastronomy Through His Character, the French Chef, Anatole
Technological University Dublin ARROW@TU Dublin Dissertations School of Culinary Arts and Food Technology 2019 The Contribution of P. G. Wodehouse to the Field of Gastronomy through his Character, the French Chef, Anatole Elizabeth Wilson Technological University Dublin, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tfschcafdis Part of the Food Studies Commons Recommended Citation Wilson, E. (2019). The Contribution of P. G. Wodehouse to the Field of Gastronomy through his Character, the French Chef, Anatole, MA Thesis. Technological University Dublin. This Theses, Masters is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@TU Dublin. It has been accepted for inclusion in Dissertations by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License Technological University Dublin ARROW@TU Dublin Dissertations Conservatory of Music and Drama 2019-5 The Contribution of P. G. Wodehouse to the Field of Gastronomy through his Character, the French Chef, Anatole Elizabeth Wilson Follow this and additional works at: https://arrow.tudublin.ie/aaconmusdiss Part of the Food Studies Commons This Theses, Masters is brought to you for free and open access by the Conservatory of Music and Drama at ARROW@TU Dublin. It has been accepted for inclusion in Dissertations by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected], [email protected]. -
Mallios Resigns As UM Athletic Director
_0J_. DIRT' AT RAT —SEE PAGE 8 Volume 59 Number 46 Phono 2M-4401 Oft?** tamt If urrtran? FRIDAY, APRIL 8, 1983 Mallios Resigns As UM Athletic Director Foote to form a Minor problems nationwide search committee 'to look don't hinder throughout the nation for Shuttle launch the best possible person' By RONNIE RAMOS By CHARLES LAVIN and Managing Editor HOWARD BURNS KENNEDY SPACE CENTER — Launch pad 39A ol the Hurricane Editorial Board was once again the center of attention last Monday as Dr. Harry C. Mallios, the University of Miami Challenger, NASA's third and newest space shuttle, athletic director, announced Wednesday his resigna made its first trip into space. tion from the position effective June 1. Although plagued with engine and payload prob He will continue at UM as a full-time professor, lems that delayed the launch from the orginal January and in the athletic department as advisor to the date, and an additional 10-second delay in the count provost and faculty representative to the NCAA. down due to a computer malfunction, astronauts Paul Dr. Mallios, a tenured faculty member in the Weitz. Karol Bobko, Donald Peterson and Story Mus- School of Education and Allied Profewions, said he grave got the orbiter off to an almost flawless start at resigned because, "I have accomplished the primary 1:30:884 p.m. — an insignificant 884 milliseconds late. personal goals I established for the athletic depart They were later to discover some peeling insula ment four years ago when I took over." tion and a balky television camera, but these minor One of his primary goals, he explained, is to see problems did not upset anyone or jeopardize the mis the teams here "achieve a combined national rank sion.