About Oats in the North, Wheat in the South by Regula Ysewijn
Oats in the North, Wheat from the South is a guided tour of Great Britain's baking heritage. Each of the timeless recipes is accompanied by stories of the landscape, legends and traditions of Great Britain, from Saffron cake, Cornish pasties, Welsh Bara brith, Shrewsbury cakes and Isle of Wight doughnuts to tarts, oatcakes, gingerbreads, traditional loaves, buns and bread rolls such as Aberdeen butteries and Kentish huffkins. Regula Ysewijn shows us how the diverse climate of the British Isles influenced the growth of cereal crops and the development of a rich regional baking identity. She explains how imports of spices, sugar, treacle, fortified wines and citrus added flavour, colour and warmth to a baking culture much adored and replicated all over the world.
About this month's facilitator:
Anna Mays is an anthropologist who enjoys teaching about world culinary traditions, agricultural practices and historical and contemporary food systems. Anna trained as a James Beard Fellow at Le Cordon Bleu Culinary School in London and teaches cooking classes for City Market, OLLI at UVM and Brot Bakery. The daughter of an Englishman, Anna grew up eating fruit cake and Bird's custard, sampling her British aunts' adventurous baking concoctions and listening to stories of her grandmother's work in the Women's Land Army on the family farm in Hampshire. Anna has a Masters in Anthropology of Food from SOAS University of London and when not baking or teaching, works in international development on food security and famine prevention.
Co-sponsored by City Market.
About Food For Talk Bookclub:
Food for Talk is a book club for anyone interested in cooking! If reading about food, experimenting with new recipes and learning from other cooks sounds fun, then the Food For Talk Cookbook Book Club is for you! Chef Richard Witting has selected some beautifully delectable cookbooks. Signing up is as easy as 1.2.3....
1. To register, contact Programming Librarian, Barbara Shatara, at email@example.com
2. Place a Hold on the book. We will contact you when the book is ready at the Library.
3. Read through it, make a dish (though not required) and bring your experiences to the discussion via Zoom or outside. Barbara will send you meeting information the week of the discussion.