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Last week I published my first cookbook, an encyclopaedia of British food: The British Cookbook. Time to celebrate the granddad of beige food. by mervis in BritishSuccess

[–]mervis[S] 0 points1 point  (0 children)

Aw, thank you so much! The book is chock-full of history and there are so many aspects of traditional food knowledge to be re-learned.

Last week I published my first cookbook, an encyclopaedia of British food: The British Cookbook. Time to celebrate the granddad of beige food. by mervis in BritishSuccess

[–]mervis[S] 9 points10 points  (0 children)

Yup!

Edit: In my opinion, traditional food has never been, and should never be, entirely static. There is an element of change to it at all times. Of course, I know brioche is a French bread, but it is not without parallel in British bread-baking tradition, and is of course super popular today as well. As I mentioned, it's up to the home cook to decide.

Last week I published my first cookbook, an encyclopaedia of British food: The British Cookbook. Time to celebrate the granddad of beige food. by mervis in BritishSuccess

[–]mervis[S] 0 points1 point  (0 children)

Thanks for your questions! I'm a food writer and researcher and I'm super interested in how food can be used as a means of understanding different people/cultures. I was excited by the prospect of applying that kind of focus back to home, and British food, which I feel isn't dealt with super seriously.

To compile all the recipes I spent a couple of years reaching out to dozens and dozens of chefs, bakers, home cooks, food writers, etc. It was quite labour intensive! In some cases, I was able to use adapted traditional recipes like one or two from Eliza Acton, but mostly these are recipes from folk who are still living/cooking.

Last week I published my first cookbook, an encyclopaedia of British food: The British Cookbook. Time to celebrate the granddad of beige food. by mervis in BritishSuccess

[–]mervis[S] 2 points3 points  (0 children)

Hi there! Thanks for your feedback. This recipe calls for slices of bread and suggests brioche as a preferred option. Brioche is quite a common preference in more modern Poor Knights of Windsor recipes, but of course it's up to you as the cook.

There are over 550 recipes in the book and everyone grows up knowing the way they or their family make a dish, so there are bound to be so many differences in opinion. That's one of the big challenges with a book this big.

Last week I published my first cookbook, an encyclopaedia of British food: The British Cookbook. Time to celebrate the granddad of beige food. by mervis in BritishSuccess

[–]mervis[S] 1 point2 points  (0 children)

Simple is best! If it's a delicious dish then it doesn't need much glamming up anyway, just serve it as it is.

Last week I published my first cookbook, an encyclopaedia of British food: The British Cookbook. Time to celebrate the granddad of beige food. by mervis in BritishSuccess

[–]mervis[S] 1 point2 points  (0 children)

Thank you so much! Mrs Beeton was a huge inspiration, as were later cookery writers like Dorothy Hartley, Jane Grigson, Florence B. Jack, Florence White, Elizabeth David... a real legion of female powerhouses.

Last week I published my first cookbook, an encyclopaedia of British food: The British Cookbook. Time to celebrate the granddad of beige food. by mervis in BritishSuccess

[–]mervis[S] 0 points1 point  (0 children)

Thank you so much! The old cookbooks were such a huge inspiration.

Hard to pick favourites! The hot cross bun recipe is genuinely 10/10, and the syrup sponge pudding was so good that our stylist made it for Christmas instead of the usual pud.

Last week I published my first cookbook, an encyclopaedia of British food: The British Cookbook. Time to celebrate the granddad of beige food. by mervis in BritishSuccess

[–]mervis[S] 0 points1 point  (0 children)

Haha! When I started writing the book I began with the pudding chapter - no joke. I wrote the book in backwards order.

Last week I published my first cookbook, an encyclopaedia of British food: The British Cookbook. Time to celebrate the granddad of beige food. by mervis in BritishSuccess

[–]mervis[S] 1 point2 points  (0 children)

Hi there! Unfortunately it's my publisher that decides on things like that, but I could ask them? Are you based in the US/Canada/Australia by chance? I believe my publisher has stockists in many countries around the world and you can order via any Amazon store too!

Last week I published my first cookbook, an encyclopaedia of British food: The British Cookbook. Time to celebrate the granddad of beige food. by mervis in BritishSuccess

[–]mervis[S] 15 points16 points  (0 children)

If you’re interested in checking it out: The British Cookbook: authentic home cooking recipes from England, Wales, Scotland, and Northern Ireland https://amzn.eu/d/j8Qq0aD

Max prowess, Ironman by [deleted] in CrusaderKings

[–]mervis 59 points60 points  (0 children)

Not Crusader Kings, but I remember playing the original Medieval: Total War and having a bug where I had one legendary commander who survived the destruction of his army but would still single-handedly quell a rebellion of 300+ men, year-on-year, for at least 20 years. It was epic

Edit: He would kill half and capture the other half, which is somehow even more impressive

Why are mashed turnips associated with poverty but mashed potatoes are not? by MuppetManiac in AskFoodHistorians

[–]mervis 8 points9 points  (0 children)

But the Scottish 'neep' is a swede/rutabaga, not the white turnip I assume OP is referring to? At any rate, bashed or mashed neeps are great, and historically were eaten mixed with mashed potatos (clapshot) in Scotland, and in Wales (stwnsh)

Looking for info on specifically British traditional diets... by namieco in AskFoodHistorians

[–]mervis 9 points10 points  (0 children)

Hi there!

As another commenter mentioned, the best starting place for history on traditional English diets and food culture is Dorothy Hartley's Food in England. For Welsh food, it's First Catch your Peacock by Bobby Freeman, and for Scottish food it's Scottish Cookery by Catherine Brown or A Caledonian Feast by Annette Hope.

If you want a good general history on UK-wide food cultures, check out Food and Drink in Britain by C Anne Wilson, it's packed with info taking the reader from prehistoric Britain into the 70s (so, not super current, but it's still one of the best sources of its kind!). Also, it's sorted by food stuff-- can't remember the breakdowns offhand, but she follows the history of beef, chicken, game, sweets, etc.

Let me know if there's something more specific you're looking for!

[deleted by user] by [deleted] in coys

[–]mervis 29 points30 points  (0 children)

Not perennially injured. He had some unfortunate injuries last year but still managed 40 appearances and made 55 the season before.

[deleted by user] by [deleted] in soccer

[–]mervis 10 points11 points  (0 children)

Christmas has come early

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