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"Cooking, Welsh."
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Recipes for Thought
For a significant part of the early modern period, England was the most active site of recipe publication in Europe and the only country in which recipes were explicitly addressed to housewives.Recipes for Thoughtanalyzes, for the first time, the full range of English manuscript and printed recipe collections produced over the course of two centuries.
Recipes reveal much more than the history of puddings and pies: they expose the unexpectedly therapeutic, literate, and experimental culture of the English kitchen. Wendy Wall explores ways that recipe writing-like poetry and artisanal culture-wrestled with the physical and metaphysical puzzles at the center of both traditional humanistic and emerging \"scientific\" cultures. Drawing on the works of Shakespeare, Spenser, Jonson, and others to interpret a reputedly \"unlearned\" form of literature, she demonstrates that people from across the social spectrum concocted poetic exercises of wit, experimented with unusual and sometimes edible forms of literacy, and tested theories of knowledge as they wrote about healing and baking. Recipe exchange, we discover, invited early modern housewives to contemplate the complex components of being a Renaissance \"maker\" and thus to reflect on lofty concepts such as figuration, natural philosophy, national identity, status, mortality, memory, epistemology, truth-telling, and matter itself. Kitchen work, recipes tell us, engaged vital creative and intellectual labors.
eBook
The British table : a new look at the traditional cooking of England, Scotland, and Wales
The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus-delicious reminders of the depth and breadth of Britain's culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery. -- Amazon.com.
Book
In the Kitchen, 1550-1800
In the Kitchen insists that the preparation of food, whether imaginative, physical, or spatial, is central to a deeper understanding of early modern food cultures and practices.
eBook
Cooking with Mary Berry : \classic dishes and baking favorites made simple.\
150 everyday recipe favorites from the star judge of the ABC series The Great Holiday Baking Show and the PBS series The Great British Baking Show. Cooking with Mary Berry covers a broad selection of recipes--brunch ideas, soups, salads, appetizers, mains, sides, and desserts--drawing on Mary's more than 60 years in the kitchen. Many, like her French Onion Soup, Steak Diane, and Cinnamon Rolls, are familiar classics, but all have been adapted to follow Mary's prescription for dishes that are no-fuss, practical, and foolproof. Step-by-step instructions, tips, and tricks make following in the footsteps of Britain's favorite chef easy, and full-color photographs of finished dishes provide inspiration along the way. Perfect for cooks who are just starting out--and anyone who loves Mary Berry--the straightforward yet special recipes in Cooking with Mary Berry will prove, as one reviewer has said of her recipes, \"if you can read, you can cook.\" -- Amazon.com.
Book
Effect of Stir-Frying, Boiling, and Baking on Hexaconazole Residue Levels in Welsh Onion (Allium fistulosum L.)
Hexaconazole, a triazole insecticide, is widely used to control rust disease in Welsh onions. Residue levels of pesticides vary based on the cooking methods. Although studies on hexaconazole residue have involved vegetables such as cabbage, research on Welsh onion is limited. This study investigated the effect of different cooking methods on hexaconazole residues. Welsh onion was processed by common cooking methods such as stir-frying, boiling, and baking, and analyzed for pesticide residues using liquid chromatography with tandem mass spectrometry. The results showed that the removal rates of pesticides after cooking were 40.0–62.9% for stir-frying, 80.0–91.4% for boiling, and 51.4–77.1% for baking. Regardless of cutting thickness (0.8 cm or 5 cm), the reduction rate of pesticide residues increased with time during boiling. Increased reduction rates were also observed with increased time during baking. As stir-frying time increased, the residue amount increased due to water loss. However, the absolute amount of the pesticide decreased with increasing time. Therefore, the residue amount of hexaconazole in Welsh onion was reduced by various general cooking processes. These findings can provide a valuable foundation for research on Welsh onion processing, address consumer concerns about pesticide residues, and provide baseline data for risk assessments.
Journal Article
Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup
To investigate the effect of welsh onion on taste components and sensory characteristics in porcine bone soup, the stewing condition was as follows: the material–liquid ratio (m/V) was 1:1, the stewing time was 5.0 h, and the ratio of welsh onion was 2.5%. Then, the content of taste components was measured. The content of free amino acids in porcine bone soup with welsh onion (PWS) was higher than the sum of welsh onion soup (WS) and porcine bone soup (PS); particularly, the umami amino acids increased by 35.73% compared with PS. Significant increases in four organic acids (lactic acid, pyroglutamic acid, citric acid and ascorbic acid), two 5′-nucleotides (5′-AMP and 5′-GMP) and three mineral elements (K, Ca and Mg) were observed in PWS. Compared with PS, the equivalent umami concentration (EUC) value was increased from 79.09 to 106.47 mg MSG/100 g in PWS, which was due to the high content of umami amino acids and the synergistic effect with 5′-nucleotides. The results of the sensory analysis indicated a certain enhancement of umami taste in PWS, and the sweet and salty tastes were also increased with the addition of welsh onion. The correlation analysis was consistent with the variation of the components tested above.
Journal Article
Culinary Fictions
For South Asians, food regularly plays a role in how issues of race, class, gender, ethnicity, and national identity are imagined as well as how notions of belonging are affirmed or resisted.Culinary Fictionsprovides food for thought as it considers the metaphors literature, film, and TV shows use to describe Indians abroad. When an immigrant mother in Jhumpa Lahiri'sThe Namesakecombines Rice Krispies, Planters peanuts, onions, salt, lemon juice, and green chili peppers to create a dish similar to one found on Calcutta sidewalks, it evokes not only the character's Americanization, but also her nostalgia for India.
Food, Anita Mannur writes, is a central part of the cultural imagination of diasporic populations, andCulinary Fictionsmaps how it figures in various expressive forms. Mannur examines the cultural production from the Anglo-American reaches of the South Asian diaspora. Using texts from novels-Chitra Divakaruni'sMistress of Spicesand Shani Mootoo'sCereus Blooms at Night-and cookbooks such as Madhur Jaffrey'sInvitation to Indian Cookingand Padma Lakshmi'sEasy Exotic, she illustrates how national identities are consolidated in culinary terms.
eBook
An Interview with Andrea Broomfield, the First Recipient of the VanArsdel Prize
Bret Gustafson, 2015 Andrea Broomfield, PhD, is a professor of English at Johnson County Community College in Overland Park, Kansas, and has been a longtime member of the Research Society for Victorian Periodicals.A group of people had to come together with a mission of trying to attribute hundreds of anonymous articles to authors and create a theory for how to read and understand this journalistic material, whether the author was known or was stubbornly anonymous.[...]in a class I team-teach for our culinary students at JCCC, we just finished up studying about Welsh food, which is a challenge because most people don't differentiate between Welsh and English cuisine.There's no meat in it, but it's made with bread crumbs, leeks, eggs, and cheese.
Journal Article
Comfort Food
A soulful exploration of identity, heritage, and healing through verse.Comfort Food , by Ellen van Neerven, offers a fresh and distinctive collection of poetry that bridges Indigenous and non-Indigenous experiences.
eBook