Diane Purkiss: The Most Underrated Food in Europe, or Eating Well in England
Thursday, February 28, 2013 at 6:30pm to 8:00pm
Griffin Hall, 3 844 Main St, Williamstown, MA 01267
At the mention of English food, people usually wince, and then make jokes. Yet it was not ever thus, and some would say it isn't thus now. Through a series of quick glances at restaurant and domestic menus from the Middle Ages to 2013, we will discover that English food is peculiarly dependent on external forces because of England's small size and heavy urbanisation, but that it can be and has been and is sometimes still true local, European, artisanal food of exactly the kind prized by most modern foodies. When we eat a range of English cheeses, we will find their artisanal and farmhouse roots, while also learning how they were almost destroyed by well-meant post-war governments intent on health. A warning from history?
Dr. Diane Purkiss is Fellow in English and a published historian at Keble College in Oxford.
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