It Was Alexis Soyer, The Master Cook Of The Nineteenth
cent) who was the first to realise that it was not sufficient to improve a perfect the food of the rich, but that it was also necessary to ere a higher standard of cooking among......
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In his excellent and informative book Good Cheer, Frederick Hackwood has traced the origins and cdhsequences the fork. Until the dawn of the seventeenth century, forks were f......
The British Public, In Fact, Know Nothing And Care Nothing
for the art of cooking. On Tuesday last, a young Austrian came to see me on this eternal problem of our propaganda abroad. He was serving in the pioneer corps and I asked him......
Marginal Comment
By HAROLD NICOLSON L ORD WOOLTON, on Tuesday afternoon, informed the House of Lords of the Order issued by the Ministry of Food on the subject of luxury feeding. He and Major......
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