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liuzhou
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Posted (edited)

Some more recent history.

 

Here is a selection of sandwiches in an unknown London sandwich bar in 1972.

 

Evy6WOKXMAMLLIS.thumb.jpg.38fb31b5ea377ca350c08fca40f45f44.jpg

 

First thing I notice is the prices - from 10 pence to 15 pence! Then the obvious shortfall in the hygiene department. Sandwiches piled on top of each other with no coverings.
 

Then the ingredients. Some standards - unidentified cheese (probably mousetrap!), egg, chicken, ham. I remember liver sausage with great affection. Pressed veal surprised me. The bread looks like supermarket, sliced, Chorleywood processed blotting paper.

 

sw.thumb.jpg.9154db1d79ebd6b9d359df4d5a88daed.jpg

 

Moving on, I searched out a random menu (part of it above*) from a similar sandwich bar in London today. Prices have obviously risen astronomically. from around 10 pence to between £1.90 and £3.60. Hygiene regulations have improved and all sandwiches are now individually wrappped - unfortunately, usually in plastic.

 

But the biggest difference is in the ingredients. No longer anonymous 'bread' but a choice of focaccia, baps, baguettes or ciabatta. The cheese is no longer anonymous or singular; we have Emmental, cream cheese, brie, mozzarella beside the cheddar.

Other fillings unknown in the 1970s appear: Thai chicken, chicken tikka, tuna, prawns, smoked salmon, and of course, avocado.

 

I won't be here in another 50 years but I'd bet that the changes by then will be even more astounding.

* The full modern menu is here.

 

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

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13 hours ago, liuzhou said:

Some more recent history.

 

Here is a selection of sandwiches in an unknown London sandwich bar in 1972.

 

Evy6WOKXMAMLLIS.thumb.jpg.38fb31b5ea377ca350c08fca40f45f44.jpg

 

First thing I notice is the prices - from 10 pence to 15 pence! Then the obvious shortfall in the hygiene department. Sandwiches piled on top of each other with no coverings.
 

Then the ingredients. Some standards - unidentified cheese (probably mousetrap!), egg, chicken, ham. I remember liver sausage with great affection. Pressed veal surprised me. The bread looks like supermarket, sliced, Chorleywood processed blotting paper.

 

sw.thumb.jpg.9154db1d79ebd6b9d359df4d5a88daed.jpg

 

Moving on, I searched out a random menu (part of it above*) from a similar sandwich bar in London today. Prices have obviously risen astronomically. from around 10 pence to between £1.90 and £3.60. Hygiene regulations have improved and all sandwiches are now individually wrappped - unfortunately, usually in plastic.

 

But the biggest difference is in the ingredients. No longer anonymous 'bread' but a choice of focaccia, baps, baguettes or ciabatta. The cheese is no longer anonymous or singular; we have Emmental, cream cheese, brie, mozzarella beside the cheddar.

Other fillings unknown in the 1970s appear: Thai chicken, chicken tikka, tuna, prawns, smoked salmon, and of course, avocado.

 

I won't be here in another 50 years but I'd bet that the changes by then will be even more astounding.

* The full modern menu is here.

 

 

No comment on corn as a sandwich element? (condiment?)

 

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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5 minutes ago, kayb said:

 

No comment on corn as a sandwich element? (condiment?)

 

 

My brain automatically skipped that in a triumph of instinctive self-preservation.

I rescued the corn however and gave it a decent burial in a top quality coffin. Just because I loathe it doesn't mean it doesn't deserve a proper funeral - as soon as possible.

 

1465697890_corncoffin.thumb.jpg.bcec28ea02282ca8abb6dd8411d8b2ae.jpg
 

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Posted (edited)

The Story of Foie Gras and Cuisine of Gascony

 

A podcast featuring more about the latter than the former. An interview with Ariane Daguin co-founder of D'Artagnan.

 

Growing up, I spent a lot of time in Gascony and even bought a house there in later life (long since sold), so this sharpened memories I'd never totally forgotten.

 

 

Edited by liuzhou (log)
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  • 3 weeks later...
1 hour ago, liuzhou said:

How the Black Death Gave Rise to British Pub Culture

For centuries-old bars, a pandemic is nothing new.

 

Here.

 

“'The survivors [of the Black Death] prioritized expenditure on foodstuffs, clothing, fuel, and domestic utensils,' writes Professor Mark Bailey of the University of East Anglia, who also credits the plague for the rise of pub culture, over email."

 

As much as I like email.

 

 

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1 hour ago, JoNorvelleWalker said:

 

“'The survivors [of the Black Death] prioritized expenditure on foodstuffs, clothing, fuel, and domestic utensils,' writes Professor Mark Bailey of the University of East Anglia, who also credits the plague for the rise of pub culture, over email."

 

As much as I like email.

 

 

 

I could get your point if the comma wasn't there.

...your dancing child with his Chinese suit.

 

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There's a Holodomor memorial in Edmonton, where I used to live, just outside City hall. Winnipeg and Toronto have their own monuments as well (there are a LOT of Ukrainian-Canadians).

 

HolodomorEdmonton-jpeg-copy.thumb.jpg.1f1276ee6018d87e8d3f145d2084349f.jpg

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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6 minutes ago, liuzhou said:

The tangled history of the noodles in your bowl

Unfortunately this seems to be behind a pay wall. 

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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This was a Dutch tv show during the late '70's and begin '80's. Medemblik in Noord-Holland is the charming subject of this episode. In the first minute you can see an old fashioned bakeryshop and a bit of the bakery in the back. Those heartcookies are speculaas. Apologies for the quality, these images don't show up in the regular episode available on YouTube.

 

It has become a bakery museum (sorry, no English text) and is being remodeled as we speak.

 

Better quality and more recent footage:

 

 

 

 

 

 

He first shows a bread shape. It has something to do with the reformation that the Dutch use these shapes and not make baguette.

The second object is for speculaas. Back in the day there was a lot more variation than the usual windmills and such of today. Every figure is symbolic for something. He thinks this wooden plank is about 200 years old.

Last but not least our shapes for sugarwork and candies.

 

Here's a more in depth Sinterklaasspecial.

 

 

 

First you get to see some products in the store.

The presenter has an assignment to find a vrijer, which translates to lover and refers to the old tradition of how the speculaas men and women (speculaaspoppen) were used. People would give this to their crushes. If it was reciprocated, they would accept the speculaas. If not, the would refuse or break the head off. This was typical for the West-Friesian region in Noord-Holland.

After shaping speculaas in the back, they move on to sugarwork. The son, who specialises in sugarwork, explains a bit about sugarwork belonging to one of the oldest guilds. As sugar was so expensive, people wanted to show it off. The art pieces were made with dragant (sugar with gelatine) and tragant (sugar with something related to arabic gum). The train won a price in 1996, he is most proud of this piece.

Now they're gonna make sugarbeasts. He soaked the wooden shapes for at least an hour. As with speculaas, the shapes are symbolic. Doves were popular for weddings. The rooster symbolises purity. He refers to a painting of Jan Steen, where a girl holds a little white rooster to symbolize her innocence. The third is hard to understand, I think it's a peacock that stands for vanity.

Sugarbeasts are getting less common, at least I don't see them often anymore. They're made of sugar and water. I remember them being coloured, orange, yellow, brown (cocoa) and pink.  The baker (scratchy noises from the bottom of the pan) and sight (cloudy texture). He also tells about selling a lot of these and how this surprises him as sugar is getting such a bad rep, especially for kids. Nonsens, he says.

 

They also speak about borstplaat, which is heavy cream and sugar. It literally means chest plate and was advised when you have a cold. Now that's a medicine I can get behind!

It can still be found, but one has to be careful to get the real deal. In supermarket they will sell a borstplaat that's actually a fondant type. Do not fall for this trap, it's vile! If any of you make it to The Netherlands, it will probably be Amsterdam. If you're there in November and first week of December, get yourself to Pompadour for some proper borstplaat.  I mention the season, because borstplaat is only made in the period up to Sinterklaas. You won't find it outside that time window and Pompadour can be worth it for other products as well, year round (imho).

 



 

 

 

Edited by CeeCee
embedding fixed (log)
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Very interesting @CeeCee! I’ll find the time to watch those videos. I vacationed in the Netherlands September 2019 and visited another bakery museum, the one in Hattem.  Very interesting museum. The lecture that day was about traditional shapes for special occasion breads. They were also making poffertijes in the attached cafe.  https://www.bakkerijmuseum.nl 

 

IMG_9325.thumb.JPG.0b8918f124bc9c43518e278098de4ec4.JPG  IMG_9328.thumb.JPG.e39af91281ff5bb4a5e2a17ccdd81922.JPG 

 

IMG_9333.JPG.954a3ad723c0436b953bd58c54dcdd06.JPG

 

 

Edited by curls
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Land of the Fee

 

Quote

Tipping is a norm in the United States. But it hasn't always been this way. It's a legacy of slavery and racism and took off in the post-Civil War era. Almost immediately, the idea was challenged by reformers who argued that tipping was exploitative and allowed companies to take advantage of workers by getting away with paying them low or no wages at all.

 

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On 4/5/2021 at 3:52 PM, curls said:

Very interesting @CeeCee! I’ll find the time to watch those videos. I vacationed in the Netherlands September 2019 and visited another bakery museum, the one in Hattem.  Very interesting museum. The lecture that day was about traditional shapes for special occasion breads. They were also making poffertijes in the attached cafe.  https://www.bakkerijmuseum.nl 

 

IMG_9325.thumb.JPG.0b8918f124bc9c43518e278098de4ec4.JPG  IMG_9328.thumb.JPG.e39af91281ff5bb4a5e2a17ccdd81922.JPG 

 

IMG_9333.JPG.954a3ad723c0436b953bd58c54dcdd06.JPG

 

 

 

You beat me to it, both visiting and posting about it!😄 Hattem has been on our to do list for a while, because of the Hanseatic history, Anthony Piek Museum (he inspired Dutch theme park Efteling) and the bakery museum as well.

Did you enjoy your stay?

 


This is from an old Dutch tv show called Ontdek je plekje, discover your spot. Footage was shot during late '70's and or '80's. I haven't figured out those time stamps yet, but you can find Hattem from 19.00 minutes on and the bakery museum itself at 24:04. (Before that you get to see Harderwijk and Elburg, which are similar towns in the same area). Unfortunately they don't go in, so this is completely off topic.

 

I found some recent footage from this bakery museum. The baker in your pictures is quite funny and great with kids! He's practily doing up stand up, while teaching and he serves jokes for all ages. Unfortunately most of the material has been shot by enthousiastic amateurs.

 

 

This is a part from the bread figures demonstration. He explaines how to make a swan. This figure was used as a symbol for unity and loyalty, on wedding cakes but also as a wedding bread. Swans mate for a life time and two swans can make a heart symbol.

He then procedes to make a branch, which symbolizes fertility. You wished people a lot of kids, since the government and insurance wasn't available in those days. There's a lot of embellishment about his personal life and family dynamics. He gets nostalgic about his mothers hutspot (a historic dish in its own right) among other things.

 

Here's another part that continues after the wedding.

 

We're now heading to child birth and he explaines that in the eastern region of The Netherlands called Twente, a krentenwegge was brought when visiting a newborn. This is a raisin bread.

He's demonstrating a wikkelkind, which is inspired by the practice of swaddling babies. It is typical for the Veluwe region, where this museum is located. They give to new mothers to recuperate. Powdered anise is always included, as anise is linked to this period.

 

(Read more on anise and muisjes here.

 

The baker also uses the word wikkelbrood and in my area we have one too, but I guess that it is only folded and more like a stollen. It's a raison bread, stuffed with kaneelspijs. Spijs is a coarser almond paste (it should be, although the cheaper white bean can pop up too) 1:1 with regular granulated sugar and kaneel is cinnamon. Marsepein is less coarse and contains powdered sugar in 1:3 or 1:4. This information was brought to you by me and is not from the clip.)

 

We then move on to death. As this is usually not very festive, banket/sugary things were offlimit in the Veluwe during the mourning period. As white was the colour of mourning until in victorian times black took over, white bread was ordered at the bakery. Before hitting the oven, they used a salt water wash and called it a groevebrood. (In both English and Dutch grief means kind of the same thing, but groeve means quarry or grave) This is a braided bread, using four strands. He explains that during the rise it takes a certain shape referring tussen komen en gaan, literally coming and going.

Thus were the seasons of life, nature is up next.

 

To greet spring, he makes a regular bunny. Easter is next. This used to be breakfast and egg searching for the kids, but nowadays brunch is more common. He tells that as a baker, one of the first things you should be able to do, is making an easter bunny.

 

We're back at wedding customs from the Veluwe. The daughters parents paid for the wedding, the boys parents would give live stock. Some piglets, a calf or a goat, just to get them started. Then some personal stuff about roulade for christmas (and vegetarian girlfriend from one of his sons) and making surprise gifts (made from gold painted curly vermicelli) and poems for Sinterklaas. We miss some footage, but he made a pig.

 

Sinterklaas full steam ahead, this starts in november until it peaks on the 5th (Dutch) or 6th (Belgian) of december. This is a very traditional time for sweet products and bakers could show off many things. Things that we're only made in this period of even just once a year. He tells about a baker removing his the door to his bakery, so he can use it as a table top to spread out and show off everything.

Borstplaat (mentioned in my post above), fondant (a different sugary product, not the one applied to cake exteriors), marzipan, chocolate letters, taaitaai, speculaas both regular or stuffed with spijs, pepernoten. There's no other festive day that gets this many exclusive products. And now christmas is taking over, so less of these products get made.

 

He's making a kerstmanbrood, santa shaped bread. And killing any romantic thoughts about life as a baker. If you want to bake in that old oven of theirs, you need to get up three hours early to fire it up. You can't just throw in some wood, it needs skill to heat up evenly to 250 c degrees.

Delivery wasn't as easy as it is today. Unpaved roads that could turn to mud, clients living off road on their farms, etc. If you arrived at the last house and couldn't fulfil what was ordered on the spot, you would have to go back to the bakery and return to the customer when the product was ready. Yes, that means firing up that oven again. You had to, because there was a lot of competition in that region. 12 bakers for 7.000 people pre-war time. Nowadays they have 15.000 inhabitants and two dedicated bakers, who struggle against supermarket competition.

Making banket, the sweet stuff, was done while the oven temperature dropped. It wasn't a daily chore and something that was best sold on Fridays and Saturdays. As the salaries came in on those days, debts from during the week could be paid off. If in luck the left over money could be used to splurge on raisin bread or some cookies and such.

 

Then he tells about the 19th-century bakery next door and passing on knowledge from generation to generation. Knowledge you need to feel and experience from someone who has spent years honing his skill. And, if you're lucky, has written his routine down so you have a booklet to fall back on with the family recipes and perhaps the economics how to monetize it best.

 

 

In this clip from 2020 it turns out the baker is also the ceo. There is a new building for the museum, where he wants to show off kermisbakery. Kermis background in English, but also check out the the page in Limburger (this is the southern region bordering Germany and Belgian) dialect. It shows two pictures, one of a contemporary kermis in Maastricht and some of the regional specialty vlaai.

Oliebollen (a fried dough, also very much associated with new years eve) and waffles are part of kermisbaking.

 

Poffertjes (no i included, unless in South Africa I think) are also linked to kermis, although the poffertjeskramen can show up without kermis. One, if not the oldest, is in my region and open from March/April to September. It's sort of a family tradition for us. I have been taking pictures, which will show up in another post on this subject.

He has pictures on the wall of poffertjes makers. These were catholic families from the south, Brabant and Limburg, both Dutch and Belgian. In The Netherlands Brabant is officially Noord-Brabant, but everybody calls it Brabant. Belgium has a Flemish and a Walloon Brabant and a Limburg of its own.

The statues are patron saints of compassion, all holding a piece of bread or otherwise referring to grain. The middle one he points at first for the poor, the second for the sick and the third is for the soul. He is resting after work and looking up to symbolize that. Back to the first one, but the edit misses what refers to being poor. The bread and lamb symbolize life.

 

We move on the second room, het spijslokaal. No, not almond spijs. This instance it translates as food in general. It used to be a cafe, but from here he wants to serve the terrace that looks in on the bakery. They will be selling banket from here, which is pastry. He mentions krentenwegge again, but they will also be selling suikerbrood (sugarbread with characteristic sugar lumps called parelsuiker/pearl sugar.

The tiles behind the bar he's pointing at are original and have been restored.

 

The golden pretzel/krakeling sign came three weeks after buying this building. It came from the city of Zwolle, where bakery De Kruyter ceased to exist after 80 years. He mentions two other bakeries, which I frequented personally as I used to live there. But I'll leave the story of Zwolle's inhabitants nickname and the delicious cookie modeled after it for another day. De Kruyter were very happy that their krakeling got such a nice spot at the bakery museum.

 

Up in the attic he shows the workshoproom (leslokaal), which is still empty for now. Covid struggles etc, but the restoration has been done. He points at the rafters which have been raised. Again, he likes the view on the other museum buildings.

Expo space (pronckkaemer) is up next. They have 20.000 books on baking, from as early as the 17th century up to now. He also mentions poststamp and menu collections. 1000 menu's to show what bakeries catered for through the years. This might take a while to develope though, as exposing books and menu cards means they need climate controle, good lighting, etc. They're working on funds to make this happen.

 

The stairs lead to the offices, where a part of the book collection will be kept. Which is why they kept up all those walls. He points out the window where outdoor activities will be held. Last room will be storage for things not currently on display, like chocolate molds. It's a good space, as it's not very warm for an attic and the small windows block most of the light.

 

 

Amateur footage of the old bakery, where bread is baked. Also some shots of the exposition and old bakery and chocolate shop.

 

 

Yes, even more can be seen. Warning though, this is not steady filmed footage including the volume.  It does show the entrance, the shop and some other locations, which wasn't available in the prior clips.

 

Enjoy!

 

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