Taking food in fiction from page to plate
From Proust's madeleine to the Twits' dinners, Paddington's marmalade to the Cratchits' goose, there is a veritable banquet to be found in fiction.
Join two cookbook authors who have taken fictional food from page to plate: Pen Vogler, food historian and author of Dinner with Dickens and Kate Young, author of The Little Library Cookbook.
They reflect on the challenges of transforming words into mouthfuls, and give the audience a chance to taste the results of their research and imagination.
Pen Vogler is a food historian and author of Dinner with Dickens and Dinner with Mr Darcy. She writes and reviews on food history for the press, edited Penguin’s Great Food series, and has recreated recipes from the past for BBC television. Her latest book, Dinner with Dickens, celebrates the food of Victorian England by recreating dishes the author wrote about with such gusto, and enjoyed in real life.
Kate Young is an Australian-born, London-based food writer and cook. After moving to the UK in 2009, she started her blog, thelittlelibrarycafe.com, which now has readers all over the world and is regularly featured in the Guardian. Her book of recipes from literature, The Little Library Cookbook, was one of the Guardian's Best Books on Food of 2017.
We regret we will not be able to cater to special diets or offer substitute food and/or drink for items provided as part of this event.
Image: Dolly Varden cake from Dinner with Dickens: Recipes Inspired by the Life and Work of Charles Dickens by Pen Vogler, published by CICO Books. Photography (c) CICO Books.
|Name:||(Not So) Fictional Food|
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