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Bread for the Road”: Intersections of Food and Culture in Newfoundland and Labrador Diane Tye
Document généré le 26 sept. 2021 22:08 Newfoundland Studies “Bread for the Road”: Intersections of Food and Culture in Newfoundland and Labrador Diane Tye Volume 26, numéro 2, fall 2011 URI : https://id.erudit.org/iderudit/nflds26_2art02 Aller au sommaire du numéro Éditeur(s) Faculty of Arts, Memorial University ISSN 0823-1737 (imprimé) 1715-1430 (numérique) Découvrir la revue Citer cet article Tye, D. (2011). “Bread for the Road”:: Intersections of Food and Culture in Newfoundland and Labrador. Newfoundland Studies, 26(2), 175–196. All rights reserved © Memorial University, 2011 Ce document est protégé par la loi sur le droit d’auteur. L’utilisation des services d’Érudit (y compris la reproduction) est assujettie à sa politique d’utilisation que vous pouvez consulter en ligne. https://apropos.erudit.org/fr/usagers/politique-dutilisation/ Cet article est diffusé et préservé par Érudit. Érudit est un consortium interuniversitaire sans but lucratif composé de l’Université de Montréal, l’Université Laval et l’Université du Québec à Montréal. Il a pour mission la promotion et la valorisation de la recherche. https://www.erudit.org/fr/ “Bread for the Road”: Intersections of Food and Culture in Newfoundland and Labrador DIANE TYE 1 2 BREAD IS A STAPLE worldwide, but in Newfoundland and Labrador it has special significance. In this article I argue that by the twentieth century bread pervaded Newfoundland culture more thoroughly than any other food. Although cod was once the backbone of the economy and remains the province’s most iconic food, bread touched all aspects of life. As anthropologist Carole Counihan discovered in Sardinia, bread is “the nexus of economic, political, aesthetic, social, symbolic, and health concerns” and “a particularly sensitive indicator of change” (Counihan 1999: 29). -
Breakfast Menu Cakes & Scones Hot Beverages Soft Drinks
Breakfast Menu Cakes & Scones Hot Beverages Served daily from 10am to 12pm Served daily from 10am to 2.30pm Served daily from 10am to close Porridge £2.95 Toasted Tea Cake £2.00 Pot of Tea for One £1.60 A warming bowl of porridge with your choice of A toasted tea cake served with butter. Decaffeinated Tea/Coffee £1.60 honey or cream Add strawberry jam for 30p Espresso £2.00 Croissants £3.50 Fruit Scone £2.20 Americano £2.00 Warm croissants served with butter & jam A warm homemade fruit scone served with butter. Cappuccino £2.00 Bacon Sandwich £4.50 Add strawberry jam for 30p Café Latté £2.00 Smoked bacon in white or wholemeal bread with Slice of Cake £2.75 salad garnish & potato crisps A slice of homemade cake from our display Mocha £2.00 Sausage Sandwich £4.50 Tea & Cake £4.25 Hot Chocolate £2.00 Local Pork Sausages in white or wholemeal bread A slice of homemade cake from our display with a Liqueur Coffee £4.60 with salad garnish & potato crisps fresh pot of tea Our Speciality coffees are made with freshly Heinz Baked Beans on Toast £4.50 Coffee & Cake £4.50 ground Lavazza coffee beans Hot buttered toast topped with a generous helping A slice of homemade cake from our display with a of Heinz Baked Beans cup of freshly ground coffee Eggs on Toast £4.50 Cream Tea £4.95 Hot buttered toast topped with your choice of Homemade fruit scone with butter, strawberry Soft Drinks poached, scrambled or fried eggs jam and clotted cream. -
Demorest's Family Magazine. August 1881. Vol. 17, No. 8
NO. CXCIX. AUGUST, 1881. VOL. XVII. NO. 8. BY ELLA WHEELER ELEN and Sara Rivera, the village “ Oh, of course,” Helen replied a little I The father was a little more difficult to ■ merchant's daughters at Berryville, abashed; “ I knew that of course, but it seems reconcile. sat out on the pleasant veranda I too bad to be tied down to this little town all “ I meant you and your mother should both I one mild May afternoon. your life when there are so many larger places. | go away this summer,” he said. “ Helen was H Or rather Sara sat in a little But then you have always been here, and 1 gone half the winter, and I thought it but fair rocker, sewing. She was making a dress for | don't suppose it seems to you as it does to me. that she should stay at home and let you go her baby brother. And Helen lounged in the I I know I am spoiled for a quiet life, and I j now.” hammock with a novel. must go to the sea-shore. Badie, try and make “ Mother can go all the same,” Sara re Suddenly Helen closed her book, and spoke. papa see that a great deal depends upon it! 1 sponded. * * She could not go before the last “ Sadie dear,” she began. “ I want you to shall meet so many people, you know—my of July any way. And I do not care at all tease papa to let me go to the sea-sliore with kind of people who will all be of social benefit about a change. -
Private Dining and Events an Iconic Venue Quo Vadis Is a Restaurant and Private Member's Club in the Heart of Soho
quo vadis Private Dining and Events an iconic venue Quo Vadis is a restaurant and private member's club in the heart of Soho. Quo Vadis offers two rather extraordinary private dining rooms situated on the 2nd floor that delightfully accommodate all requirements, from breakfasts, lunches & dinners, to wedding celebrations or whatever other gathering you may have in mind. Further spaces include a beautiful bar which is available to hire on an exclusive basis. The event spaces are available to both members and non-members. For further details and prices please contact the events team on [email protected] or telephone 020 7440 1463 all prices are inclusive of vat and exclusive of service charge at 12.5% the marx room The larger of the private rooms, The Marx Room is a light, airy and versatile space, perfect for lunches and dinners, weddings and drinks parties, meetings, press events and product launches. The room is equipped with a projector and screen, av set-up, dvd and wi-fi. capacities: 24 seated on one oval table 32 seated on 4 small rectangular tables 45 standing 30 theatre For a larger event, the adjoining Leoni room can be hired to allow a standing capacity of 70 and a separate reception area. For further details and prices please contact the events team on [email protected] or telephone 020 7440 1463 all prices are inclusive of vat and exclusive of service charge at 12.5% the leoni room The Leoni Room is a charming private room with lots of natural light. -
ISCA Sample Food Menu
ISCA – Sample Breakfast Menu MOnday Tuesday Wednesday Thursday Friday Saturday Sunday Assorted Cereals Assorted Cereals Assorted Cereals Assorted Cereals Assorted Cereals Assorted Cereals Assorted Cereals Fruit Yoghurts Fruit Yoghurts Fruit Yoghurts Fruit Yoghurts Fruit Yoghurts Fruit Yoghurts Fruit Yoghurts Fresh Fruits Fresh Fruits Fresh Fruits Fresh Fruits Fresh Fruits Fresh Fruits Fresh Fruits *** *** *** *** *** *** *** Grilled Sausage Smoked Streaky Fried bread Scrambled eggs Freshly baked Scrambled eggs Full English Heinz Baked Beans Bacon Grilled Sausage Grilled bacon croissant Grilled bacon Breakfast Hash Browns Potato Waffles Hash browns Mushrooms Pain au chocolat Mushrooms Blueberry Crumpets/Bagels Grilled Tomatoes Crumpets/Bagels Crumpet/Bagels Chef’s Scotch Crumpet/Bagels pancakes with English muffins Crumpet/Bagels English Muffins English muffins pancake English muffins syrup English muffins Crumpet/bagels English muffins *** *** *** *** *** *** *** Orange Juice Orange Juice Orange Juice Orange Juice Orange Juice Orange Juice Orange Juice Apple Juice Apple Juice Apple Juice Apple Juice Apple Juice Apple Juice Apple Juice Fresh Milk Fresh Milk Fresh Milk Fresh Milk Fresh Milk Fresh Milk Fresh Milk Freshly brewed Freshly brewed Freshly brewed Freshly brewed Freshly brewed Freshly brewed Freshly brewed tea/coffee tea/coffee tea/coffee tea/coffee tea/coffee tea/coffee tea/coffee *** *** *** *** *** *** *** Bagels, Toast, jams, Bagels, Toast, Bagels, Toast, Bagels, Toast, Bagels, Toast, jams, Bagels, Toast, Bagels, Toast, honey, -
Breakfast Items
menu CHILDREN’S MEALS £3.50 *PLEASE NOTE – THE HOT MEAL DOES NOT COME WITH A DRINK BREAKFAST ITEMS (available 9.3 0 -11.30) CHOOSE 1 from each section A B C A B C FULL BREAKFAST – 2 sausage, 2 bacon, hash brown, 100% CHICKEN BREAST BITES Chips Beans beans, tomato, egg, 2 toast & 2 butter £5.10 FISH BITES Mash Peas VEGGIE BREAKFAST – 2 meat free sausages, SAUSAGE x2 Half Jacket Potato Carrots mushrooms, hash brown, beans, tomato, egg, GLUTEN FREE SAUSAGE x 1 2 toast & 2 butter £5.10 MOZZARELLA STICKS BREAKFAST BUNS (available all day): CHEESE SAUSAGE BUN £2.00 BACON BUN £2.00 CHILDREN’S SANDWICH MEAL DEAL £3.50 DOUBLE EGG BUN £1.75 INCLUDES A SANDWICH MEAT FREE SAUSAGE BUN £2.05 Ham, Cheese Spread, Tuna Mayo, Jam or Egg Mayo) GLUTEN FREE SAUSAGE BUN £2.90 POM BEARS REGULAR or CHEESE & ONION GLUTEN FREE BACON BUN £2.55 YOGHURT or RAISINS GLUTEN FREE EGG BUN £2.10 CHILDREN’S DRINK EXTRA BREAKFAST ITEMS AVAILABLE: Childrens Sandwich on its own (fillings available above) £2.10 Bacon £0.80 Sausage £0.80 Egg £0.60 Mushrooms £0.90 JACKET POTATO/QUICHE & SALAD Fried Bread £0.70 Hash Brown £0.50 Butter x 3 £3.50 Beans £4.25 Gluten Free Sausage £1.00 Meat Free Sausage £0.85 Cheese £4.45 Coleslaw £3.90 Butter Portion £0.15 Jar or Marmalade £0.55 Tuna Mayo £4.35 Chilli – Beef or Meat Free £4.60 Cheese & Onion Quiche £4.50 Quiche Lorraine £4.50 BRUNCH – (available from 11.30am until the kitchen closes) 2 sausage, 2 bacon, egg, beans, tomato and chips £5.10 BAGUETTES – served with a salad garnish & coleslaw Egg Mayo £3.20 Tuna Mayo £3.60 VEGGIE BRUNCH -
Food Groups and Their Contents 1. High Fat Milk and Cream
Supplementary information 1: Food groups and their contents 1. High fat milk and cream Whole milk, Channel Island milk, UHT whole milk Elmlea (single, whipping and double), evaporated milk, single cream, whipping cream, double cream, clotted cream, UHT cream (half, single and whipping). Flavoured milk (Horlicks made up with whole milk, milk shake powder made up with whole milk, Ovaltine powder made up with whole milk, drinking chocolate powder made up with whole milk, purchased milk shake, Horlicks powder made up with semi-skimmed milk, milkshake powder made up with semi- skimmed milk, Cocoa powder made up with semi-skimmed milk, Ovaltine made up with semi-skimmed milk, drinking chocolate powder made up with semi-skimmed milk, Ovaltine powder made up with skimmed milk, drinking chocolate powder made up with skimmed milk) 2. Low fat milk Semi-skimmed milk, Dream Topping made up with semi-skimmed milk, skimmed milk, dried skimmed milk, Plain soya milk, flavoured soya milk, calcium-enriched soya milk. 3. Yoghurts Drinking yoghurt, Greek yoghurt, Fruit Corner yoghurt, Crumble Corner yoghurt, organic whole milk yoghurt, plain and fruit fromage frais, Crunch Corner yoghurt, Greek yoghurt and honey, fromage frais ready meal, Luxury Corner yoghurt, low calorie yoghurt, plain and flavoured low-fat yoghurt, very low fat fromage frais, soya yoghurt. 4. Cheese Brie, cheddar, vegetarian cheddar, cheese spread, cottage cheese, edam, feta, soft cheese, gouda, parmesan, processed cheese, flavoured cheese spread, double Gloucester, emmental, gruyere, Leicester, smoked processed cheese, low-fat cheddar, quark, cheese spread light, mozzarella. 5. Butter and animal fat Butter, spreadable butter, Dripping, lard 6. -
Transcription of 2664/3/1K Series Anne Talbot's Recipe Books Series
Transcription of 2664/3/1K Series Anne Talbot’s recipe books Series Introduction Table of Contents Transcription of 2664/3/1K Series Anne Talbot’s recipe books ........................................ 1 Series Introduction ............................................................................................................. 1 Introduction ....................................................................................................................... 2 The Collection ............................................................................................................................ 2 Documents in the Series / Introduction / Appendixes ................................................................ 2 Talbot Family ............................................................................................................................. 4 Sharington Talbot ......................................................................................................................................... 4 Sir Gilbert Talbot (c.1606 – 1695) ................................................................................................................. 4 Sir John Talbot (1630 – 1714) and Anne Talbot (1665 – 1720) ..................................................................... 4 Conventions used in the transcription ........................................................................................ 6 For example ................................................................................................................................................. -
2664/3/1K/12
Transcription of 2664/3/1K/12 There is an Index at the end of the book which is not transcribed here. Page 1 Sponge Cake No 1 Half the weight of your Eggs in sugar; the full weight of them in Flour – only half the whites to be put in. The flour and sugar to be well dried and put in very warm. Bake it in a quickish oven. Wafers A pint of skim milk – a quarter of a pound of butter. Melt it with half a pound of sugar in part of the milk – put it to the other part. Mix three quarters of a pound of fine flour very smooth that has been well dried, with this mixture, & beat it a quarter of an hour. Bake them in Wafer Irons. Pistachio Cream Take two oz of Pistachio Nuts, beat very fine with a little Citron Peel – boil them in a pint of Cream till it looks green – if not green take a little juice of spinach – thicken it with the yolks of four Eggs, & sweeten it to your taste – pour it into Cups, & let it stand till cold. Page 2 Paris Curd Set a pint of Cream on the fire – when it boils squeeze in the juice of a Lemon & the whites of six eggs, stirring it till there is a Curd hang it up in a Cheesecloth till the whey runs from it then pound the Curd in a Mortar with white wine or Orange flower Water & sugar – put it in a mould & when turned out pour Sugared Cream in the bottom of the dish. -
What Shall I Eat? the Housewife's Manual
/>-. < ' . < Car '^ ^et C t: CjX 'C<KC ^« < -C <^<^ C^ <CC C: <i -^c c ^ <Cc CL c< "a V <r <jg< <r g<^C^<^ -^ etc «sxi c c-^t/*^' Z «»: c c .^^ c fe c<-c< <ss<r <"^ C-^^^r^f^ .6 <:^c "Ccc'' ccce ceo c ccc< cr cccc<^c C CCCC ' < LIBRARY OF CONGRESS. :0 r - ^%1^S ©^ap.— -!-'@0pijri9]^t!fu. Slielf.:..hi.4-i'^ kXA <K_ UNITED STATES OF AMERICA. <:c CC^v- \ ^^ ^f ,^, <>e CC'. c \ cc ^C' C CC ^S^> ' <i;< cc c cc <. <i< -> c <i . y. ^ c CO. cc ct <! < f <;:- .<L X.«cVc^cc, c € «li. <^ *^ ^ 'V r^«^ CC C.C^L <LC C< &: %. V ^ ' rc tj^ c$ic«_ <-'\ «^ ** cc.-«r ( ^ c( ( ^ aVc <C£eC:^ Ccr CC«cC^ (- c cc CCv-<^ . <..r<r c<r:cc- a a. cc < c C- Tc fc CC C c. ^ « - 'roc <3C_ <:^ <^ CC CCv C ' . ( c:c ^ cc CCi C **^ CC .cc<> r r <rc « c :'^<rC(Cca,cC '•. '.- ^. cc * *- ..cr.ccc" " 3> ^ 3> > yL> 5 ^ j> J. :> > ;v) >^ i>>^ 75> 50 ^ > ^ ^i> ) > ^ ;>> 3; o>:^ T3 ^'^ ' > / ') jii; ^» >» >.^ ;ai£> >,3? > . -^ >>3^2^ a?> 3D i> > : y^ > 3> ,^^? P > 3 > >5>3 y:> 1 5 % V >:>J^ :> >:> ^E. ^ fJ y>^ :^>:^ yr> y> JS> ' .O: 5 1 /^ ^ >j>J) >5 > ^-> ix>_,-^ 3) >:» PRICE, TWENTY-FIVE CENTS. €vyjpy^jayjyx/y/yA/zi^A^j^/JZ^//^y/Ay^^^ y L .i^' f^ The : Housewife's : Manual. PUBLISHED BY HOME I^IKE t'UBLIHHING CO, 14 i 16 VESEY STREET. COPYRIGHTED, 1892, BY SMITH A ROGERS. V/JyAy//y/y^/y/y/y/y/Jyy/y/y/y/^^^ WHAT SHALL I EAT? THE • HOUSEWIFE'S/ MANUAL, PUBLISHED BY HOME l^IRE F»UBIvISHINO CO , 14 & 16 VESEY STREET. -
Bread Bread Is a Staple Food Prepared by Baking a Dough of Flour and Water
Bread Bread is a staple food prepared by baking a dough of flour and water.[1] It may be leavened or unleavened. Salt, fat and a leavening agent such as yeast are common ingredients, though breads may contain a range of other ingredients: milk, egg, sugar, spice, fruit(such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy seeds). Bread is one of the oldest prepared foods, dating back to the Neolithic era. The development of leavened bread can probably also be traced to prehistoric times. Fresh bread is prized for its taste, aroma and texture. Retaining its freshness is important to keep it appetizing. Bread that has stiffened or dried past its prime is said to be stale. Modern bread is sometimes wrapped in paper or plastic film, or stored in an airtight container such as a breadbox to keep it fresh longer. Bread that is kept in warm, moist environments is prone to the growth of mold. Bread kept at low temperatures, for example, in a refrigerator, will develop mold growth more slowly than bread kept at room temperature. However, unwrapped bread kept in a typical household refrigerator will turn stale quickly due to the low humidityof the air. The inner, soft part of bread is known to bakers and other culinary professionals as the crumb, which is not to be confused with small bits of bread that often fall off, called crumbs. The outer hard portion of bread is called the crust. Usage Bread can be served at any temperature. Once baked, it can subsequently be toasted. -
Good Things to Eat As Suggested by Rufus, by Rufus Estes
GOOD THINGS TO EAT AS SUGGESTED BY RUFUS A COLLECTION OF PRACTICAL RECIPES FOR PREPARING MEATS, GAME, FOWL, FISH, PUDDINGS, PASTRIES, ETC. BY RUFUS ESTES FORMERLY OF THE PULLMAN COMPANY PRIVATE CAR SERVICE, AND PRESENT CHEF OF THE SUBSIDIARY COMPANIES OF THE UNITED STATES STEEL CORPORATIONS IN CHICAGO CHICAGO PUBLISHED BY THE AUTHOR 1911 Copyrighted 1911 By Rufus Estes, Chicago FOREWORD hat the average parent is blind to the faults of its offspring is a fact so obvious that in attempting to prove or controvert it time and logic are both wasted. Ill temper in a child is, alas! too often mistaken for an indication of genius; and impudence is sometimes regarded as a sign of precocity. The author, however, has honestly striven to avoid this common prejudice. This book, the child of his brain, and experience, extending over a long period of time and varying environment, he frankly admits is not without its faults—is far from perfect; but he is satisfied that, notwithstanding its apparent shortcomings, it will serve in a humble way some useful purpose. The recipes given in the following pages represent the labor of years. Their worth has been demonstrated, not experimentally, but by actual tests, day by day and month by month, under dissimilar, and, in many instances, not too favorable conditions. One of the pleasures in life to the normal man is good eating, and if it be true that real happiness consists in making others happy, the author can at least feel a sense of gratification in the thought that his attempts to satisfy the cravings of the inner man have not been wholly unappreciated by the many that he has had the pleasure of serving—some of whom are now his stanchest friends.