Food & drink takeaways - 16 August
A curated taster menu of every day's food & drink associations
True giants of the pastry world, an iconic menu design by a Russian master and descriptions of meals from turn-of-the-century author to whet the appetite.
Just some the 16 August contributions to our food and drink lives. Click on the links for more information.
Food birthdays
1902
British industrialist and food manufacturer, promoted from salesman for the Kellogg Company in the US to establish it in the UK
1963
French chef and pastry chef, described by the French press as "a pastry genius" and "one of the greatest pastry chefs of his time". His unique XXL pain au chocolat and croissants are available from his London outlets (header photo)
According to The Sun: “Operations manager Ludovic Carassi Del Villar revealed that Philippe created the massive croissant after the pandemic to encourage people to come together again.
“The hefty treat serves four to six people, contains 3,000 calories and is made with the finest French butter (700 grams to be exact.)”
Food in art
The menu List of dishes and music – designed by Russian illustrator and stage designer Ivan Bilibin (born on this day in 1876) – was connected to lavish celebrations for the Romanov Tercentenary in 1913.
"The country-wide celebrations were executed specifically in the Russian style, which is also evident in the sketch of the lunch menu. . . The menu as per tradition includes two parts: food and music. Such artistically designed menus were often kept by guests to commemorate their presence at a gala dinner. They were considered collectibles."
The dishes listed included turtle or venison soup, a variety of pies, sterlet from the Northern Dvina River in champagne, Moscow veal fillet, duck hors-d’oeuvre, French pullets and pheasants, truffle in champagne and peaches from the Imperial Orangery.
Food in writing
"The cod’s head was removed and replaced with a loin of veal; and the soup with a Beef Tremblant and Roots. Between them, side dishes were set on the table: pigeons à la Crapaudine, petits pâtés, a matelot of eels and a fricassée of chicken. . . The second course consisted of a green goose, two rabbits, a dressed crab, some broccoli, some spinach, and an apple pie."
– an extract from Cousin Kate by English romantic and historic novelist Georgette Heyer, born on this day in 1902. The author's mouth-watering descriptions of food throughout her novels are the subject of a detailed appreciation itself in Regency Feasts or Delicious Dining with Georgette Heyer on the Hestia's Kitchen blog site.
