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First Aired - 03/08/2012 12:00PM
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Hooked on Downton Abbey? Curious what food was like during the Edwardian Period? Tune in to an especially historic episode of A Taste of the Past with Linda Pelaccio as she is joined by Cathy Kaufman, chair of the Culinary Historians of New York. Find out why English food has a rich tradition and why it gets such a bad reputation these days. Learn about early haute cuisine, table settings, cookbooks and the important of the dining room as it relates to the period of time featured on Downton Abbey. This program is sponsored by Cain Vineyard & Winery.
"English food at that time [The Edwardian Era] had fabulous butter, cream and meats. The houses all had wonderful gardens. There was no reason for the food not to be good. English food gets its bad reputation because of the true hardships with food rationing that the population underwent after World War I, The Great Depression and World War II."
"In England unlike in the US, while you would have some flowers and silver candelabra, it would not be overly profuse. I think there's an interesting juxtaposition between American and English tables at this time. The American table is rather gaudy by comparison."
--Cathy Kaufman, chair of the Culinary Historians of New York on A Taste of The Past
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The Food of Downton Abbey (15:38)
Tags:
Downton Abbey, Cathy Kaufman, Culinary Historians of New York, foraging, the dining room, food, Edwardian Era, cultural capial, English food, a la mode, style setters, food rationing, French chefs, cookbooks, haute cuisine, table settings,An Edwardian Six Course Meal (15:17)
Tags:
six course meals, oysters, raw clams, thick soup, pureed vegetable, hors dourves, fish, wine, wine glasses, puff pastries, palate cleanser, sorbet, dessert,To comment on this episode click here. There are currently Comments
First Aired - 03/25/2012 03:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Jason checks in with Gilt Taste managing editor Jennifer Pelka. Hear how she got to where she is and what makes Gilt Taste so special. Later on, returning guest and cheese expert Elizabeth Chubbuck of Murray's Cheese dishes on trends, shops and seasonal changes in cheese. Tune in and hear about everything from grease traps to Downton Abbey on a lively episode of The Morning After. This program was sponsored by White Oak Pastures
"Any adjectives that are used to describe food are subject to subjectivity. When I use the word 'bright' to describe flavors, I think about a lightness of acidity."
--Elizabeth Chubbuck of Murray's Cheese on The Morning After.
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To comment on this episode click here. There are currently Comments
