When Grandpa Was A Boy, Were There Any Dinosaurs?

Culinary Queen

1947: Marooned in a provincial English hotel with dispiriting winter weather outdoors and dispiriting food indoors, Elizabeth David’s mind wandered to memories of southern sun, colours and flavours. Writing about Mediterranean cookery offered a way of escape.

The memories and words tumbled out: “The saffron, the garlic, the pungent local wines; the aromatic perfume of rosemary, wild marjoram and basil drying in kitchens; the brilliance of the market stalls piled high with pimentos, aubergines, tomatoes, olives, melons, figs and limes; the great heaps of shiny fish, silver, vermilion or tiger-striped, and those long needle fish whose bones mysteriously turn green when they are cooked.”

Source: Elizabeth David, A Book of Mediterranean Food (1950), p. v

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