Sunday, October 30, 2005

My Photo and My Life.

Here I am:


My Life, in Brief:
I was born in Yorkshire (on December 28, 1947, if you must know), as the oldest of five children. My family migrated to Brisbane (in Queensland, Australia) when I was fifteen. My real job is as a health professional. I am married to a man who likes food, which has played no small part in my obstinate interest in all things food-related. I have two adult children who have wonderful partners, and live nearby. I am going to become a grandmother in June 2009. I have wonderful friends. I am very lucky.

45 comments:

Nurse Karen K. said...

Hi I found your site because I am looking at a few Yorkshire pudding recipies. Happy Birthday (A day early-- is it a day early in Australia already??)
I am also a "health professional", although I have reformed my form of dress (back to all "whites") and address (now I introduce myself as Nurse Koziol-- no more first name basis-- with anyone other than Mr. Koziol and my 80 year old mother)
I am afraid, despite what you said in your post about food heritics, I've decided to make individual Yorkshire puddings for my Holiday meal today (Yes, today, sadly nurses work on Christmas so the big meal got delayed) And, here's why: firstly, I'm not in Yorkshire-- I'm in New York. So, I can honestly say to the food purists "for-get-about-it" when they raise objections to individual puddings(New York has a state bird-- besides the bluebird-- and the Bronx is know for it's own "special" Bronx cheer and not-for-nothing I don't give a rats a---- woops, I digress...) My second point is that I have a really heavy (hence it gets really hot) muffin tin which is no-stick, and will work pretty good-- even better than my well seasoned cast iron pan! Third (or "terd"-- as my old granny used to say)I want my own portion of pudding, and this evens it out (nice and democratic--it's the American way). Anyway, enough on the Internet, and on with the cooking. KK

Anonymous said...

Hi Janet,

just want to say how much I enjoy your blog - I have a strong interest in food, history, and in food history - why? what? where from? who? how? etc., I enjoy reading your musings so thank you very much - your efforts are greatly appreciated. Please keep up the good work!!!!!

Murrelia (Canberra)

The Old Foodie said...

Hello Murrelia - thankyou for finding me and enjoying the blog! I love doing this - and one of the most fun things is this contact with so many people. I dont have any plans to stop blogging, so please keep on visiting and commenting.
Janet

Martin said...

Hello Janet,

I just stumbled upon "The Old Foodie" last night as I was browsing around for the history and evolution of Chinese food. I must say that I was absolutely delighted to find your blog and the links you have so generously placed.

I adore your blog and will undoubtedly be busy browsing through the enlightening pages you've painstakingly put together.

Thanks, Janet!

A new fan,
Martin Lukman

The Old Foodie said...

Hello Martin - I am glad you found me, and I do hope you keep coming back to read the stories! Thankyou.

Wendy said...

Hello Janet! I just posted a comment and then I found the pic of your smiley face so I thought I'd say hi and congratulate you on such an interesting and informative site. I was reading your Eliza Acton page as I am a great fan of her "Excellent Trifle", a sublime experience. It was made as the pudding for my 34th birthday dinner by an Excellent Cook, and now at 65 I make it for others.
Tonight it makes an appearance as the birthday cake for a friend's 62nd. So it is still a winner after at least 164 years.
Thank you so much for a nice surprise on a Saturday afternoon her in East St. Kilda.
Wendy B

The Old Foodie said...

Hi Wendy - thankyou for your comment and your kind words - do please keep on coming back for more.

Deborah Lynne Carlton said...

Hello there,
Love your site, such a wealth of historic cooking. I am in search of the Norfolk Punch recipe, as I work with herbs it would be wonderful to know how to make it! Any ideas?

Deborah

Anonymous said...

Your food blog is wonderful. An adverture in history.

Joan, retired in Mesa, Arizona USA

MaryB. said...

Hi Janet,
I just discovered your site and have enjoyed browsing... shall read in greater depth later. I particularly liked reading about the 'savaloy'. I live in the US these days but spent nearly 40 years in the northeast of England, Sunderland to be precise, and have enjoyed those particular sausages over the years.
As a self-confessed 'foodie' myself I enjoy reading about the history of food. A favouriet book of mine is one by Carol Cooke, Old Wives Tales: Sheep's-head broth, sausages and Sago. It looks at the past diet of people in the NE of England in a humourous way.

Laura said...

Hello,
I just read "Food For Thought" in Fine Cooking magazine and had to race right here and check it out. Wonderful blog, thank you so much.
May I also say that the illustration in the article that I assume is you does you no justice at all.

Happy Holidays,
Laura in California

The Old Foodie said...

Thanks Laura! The artwork in that article was interesting - I didnt 'pose' for anything - presumably it was an 'artist's impression' from my photos! It was a great thrill to be in Fine Cooking anyway!

The Old Foodie said...

Thanks MaryB and Anonymous! I hope you keep coming back for more!

Greg said...

We share a similar interest in food history. I'm working on a food heritage blog here in the USA which I plan to launch in the Spring and there's so much that you write which is relevant and interesting to me.

I would occasionally like to reference, with full attribution, some of your articles if that would be alright with you.

I can be reached on redneckcook888@gmail.com

Thanks for the inspiration.

Greg

Wendy said...

I found your website while doing some research. My husband is a book collecter. He has several cook books from the 1700's and has somehow talked me into trying to have a dinner party preparing some of the recipes (or receipts) in those books. Any ideas on tasty, not too involved, dishes to try?

The Old Foodie said...

Hello Wendy - that is a difficult question to answer without knowing your personal tastes and which books you have. As a random idea I would say some of the "stews" (ragouts or fricasees) would be adaptable: pies would be popular too.

Kitty Morse said...

Hello, Old Foodie:

I found you through the wonders of Facebook. Wish I had known about you when I was writing my latest book, A Biblical Feast: Ancient Mediterranean Flavors for Today's Table (www.abiblicalfeast.com). It was difficult to have to give up doing research to write the book! I will keep checking your blog from now on! We should link up. All the best,

Kitty Morse, author
www.kittymorse.com
Cooking at the Kasbah: Recipes from my Moroccan Kitchen.

Marilyn said...

Hi, Janet--

Just found this via cyber-traipsing in an attempt to stoke my food history interest. It's a wonderful and whimsical collection I know I will come back to often. Having taught a food and culture course to culinary students at a local professional university, I continue to be intrigued by these topics and by how much there is yet to learn. Your curiosity makes the journey a delight--like a 'joy of cooking' through history.

Left this in your email, but would like to share this story now that I found your comment section:

Your February 8 post about the origins of the phrase and about Alamode Beef reminded me of a menu gaffe friends and I discovered during trip to Oaxaca, Mexico about 15 years ago. After being seated at an outdoor cafe, and presumed to be Anglos, we were each given a bilingual menu--Spanish on one side, English on the other. Glancing at the dessert portion, I noticed something called 'Fashion Pie.' Looking over on the Spanish side, the description used either the French phrase or the Spanish equivalent, something perhaps like 'pastel de la moda' -- I no longer remember. Suddenly, it hit me. The dessert and its name must have come from the U.S., gotten translated into Spanish, then translated back for English-speaking tourists. Fashion pie was actually pie a la mode, our beloved pie with ice cream!

The Old Foodie said...

Hello Marilyn - that is a great story about menus being lost in translation! Thanks for sharing it with us.

Anonymous said...

Hi Janet,
Any chance you are going to be at Tasting Australia in Adelaide in late April/early May? I am bringing the host of a U.S. food radio show down and she would love to interview you while she's there.
Please e-mail me if you get this.
Thanks,
Trisha
trisha@wagstaffworldwide.com

Anonymous said...

HI! I just discovered this site and would love to print off every blog entry, but I can't afford all of that ink! Do you have these written into a book? and if so, how do I get it? THANK YOU!
Karen

Liz said...

Hi Janet
wandering through cyberspace I found my way here. I'm from Yorkshire too although I emigrated to Cornwall - not quite as far as you. I'm interested in old recipes as well, but probably even more with the reasons and occasions on which they were cooked. My blog is a feastsandfestivals.blogspot.com. so I'll keep checking in here. Oh and did I say I love your blog? I didn't - and I do!
Liz

The Old Foodie said...

Hi Liz - thanks for stopping by. I am interested too in how we celebrate special days, so your blog will be a regular stopover for me too!

Sarah said...

Having just stumbled on your site, I don't want to leave! I have to as I must work! Beautiful work and I can't wait to get back here and delve into this. Thank you from a complete food enthusiast and food activist.

Kim in Toronto said...

Hi Janet,

After eating a delicious piece of pie in Toronto, Ontario, I decided to do some research on the history of pie, and I came across your blog. I love pie, both sweet and savoury.

What a marvelous discovery! I look forward to future posts and future recipes.

Kate said...

Hello Janet,

I found your site looking for Florence Nightingale's philosophy on feeding patients who are sick. What a wonderful find your site is! I'm doing research on how to feed convalescing people. Today's society seems so rushed that time isn't taken to prepare healthy food even for a loved one who is sick. I want to provide some easy but healthy recipes for people who need to be fed healthy food well suited to their fragile state. Your site helps me in terms of the historical aspect of food. Thanks for such a great blog!

Best,

Kate
http://www.katesorganicliving.blogspot.com

Joanna said...

Hi Janet

I've just found your site whilst searching for John Trusler and Marylebone Gardens as I'm putting together a walk in that area - I'm a London walking guide and I specialise in food and drink related tours so know I will frequently be visiting your blog! Thanks!

Joanna
http://westminsterwalking.blogspot.com/

Natalie said...

Hi Old Foodie!
I found your site because I also have a foodie blog here in the southern U.S. and am about to post the Mississippi Mud recipe and was doing a Google search for a brief history. Nice blog! I wanted to know if you mind if I possibly mention you in my post?
I am actually a "health professional" as well, working full-time as a Registered Dietitian. I actually married an Aussie about 6 months ago and we are heading to Sydney where he's from for my first visit in just 2 weeks!!
Anyway, just wanted to say hi and see if you minded if I mention your blog in my post. You can see mine at www.redstickkitchen.com.
Have a great day!
Natalie

The Old Foodie said...

Hi Natalie
Please do go ahead and mention my post - I would be honoured!
I am sure you are looking forward to visiting your husband's home country!
Kind regards
Janet

GiniaJ said...

Hello, hello, from Jeannie Radley Miller, from Sour Lake, Texas, USA.

This morning my husband asked me, while putting together his lunch of natural peanut butter and blackberry jam. if I knew where the term "jam" came from. Giving him the standard "Well, likely it's because you jam it between two slices of bread" was not acceptable. So, I checked it out by web searching and came across what appears to be an absolutely wonderous site....The Old Foodie!

Wow, now I believe I may become hooked. I could hardly wait for him to leave for work, so I could get back beneath the covers (it's a bit chilly this morning but is actually quite lovely here this Spring) and browse your site. But first...I just had to write to tell you that I think I've found a new favourite site here.

So, back to reading. Just wanted to say "hello" and "glad to meet you" via this site. And by the way, I am just two years minus 2 days younger than you: December 26 1949 and it's so nice to "meet" another almost Christmas baby pretty close to my age.

The Old Foodie said...

Hi Jeannie - nice to meet you too! I hope you continue to visit regularly. Now I am intrigued as to how Sour Lake got it's name!

epicureaddict said...

I love your blog - and I wish that one day my knowledge would match yours! I cook for a living - and am always amazed at how much there is to learn - I look forward to your next post! The anchovy question bothers me now - do you think today it might be coloured with cochineal?

Thanks for a great blog!
almay (epicureaddict)

The Old Foodie said...

Thanks epicureaddict! Just keep cooking and reading, that's all I do. I must read the label on one of those jars of pink mushy anchovies - perhaps you are right about the cochineal. Or maybe they just go pink depending on the oil used and the time they have been stored? Someone will answer thisfor us one day, I am sure.

Marilyn said...

Hi, just found some information on why salted, bottled anchovies are pink. It's several citations via Google from Mark Kurlansky's 2002 book, Salt: A World History:

http://books.google.com/books?id=kK7ec92n5x8C&pg=PA160&lpg=PA160&dq=pink+anchovies&source=bl&ots=CPPHBu1iZb&sig=HywHNlk4oneL_okjN3L7pi6C2VU&hl=en&ei=TzmdTePyLYqX0QHw353pAg&sa=X&oi=book_result&ct=result&resnum=13&ved=0CGQQ6AEwDA#v=onepage&q=pink%20anchovies&f=false

The Old Foodie said...

Interesting,Marilyn, thanks for finding this information! so it is the salt,after all.

Jo Davidson said...

Hello Janet, I have written to you some years ago and received a charming reply. I just wanted to let you know that every weekday morning I switch on my computer to read your blog. I have only missed a few when I have been away from home on the odd adventure. Recently my eldest daughter has taken to your blog, she enjoys cooking (shes very good, much more inspired and adventurous than I)and has recently purchased a community garden plot and is madly growing fresh vegies. So your beautiful work continues to inspire us all.
Thanks so much, cheers
Jo Davidson

Palepinkradish said...

Hi Janet, just to say how much I enjoy your blog!

Ste (Italy)

Lady Anne said...

I teach Colonial History, and found your blog while I was looking for recipes from the 1700's. You tempted me with a lead-in about vegetarians in that time period (We are vegetarians, ourselves) and then your blog seems to have stopped in May. I hope all is well! I'm eager to find out more.

The Old Foodie said...

Hi Lady Anne - the blog didint go anywhere (Thank goodness!) but there were some technical problems with Blogger. Please check back - Monday to Friday posts continue.

The Old Foodie said...
This comment has been removed by the author.
Anonymous said...

I'm very pleased to have found this blog and look forward to exploring the posts. My interest in food history stems from reading Dorothy Hartley's "Food in England" - and I've been fortunate to acquire some late 19th-century & early 20th-century cookbooks. I was also fortunate to have been brought up in the 1950s :)
Best wishes, Valerie [NZ]

Anonymous said...

Love your site found the oyster piece interesting. Often looking at food blogs for fun! Your site is very informative.

I am an author of a scallop cookbook. Scallops: A New England Coastal Cookbook, I wrote with my mother.

Megan said...

Hello,
I came across your website and found your articles on travel and food interesting. I just had a couple of questions so if you could e-mail me back that would be great!

The BUTT'RY and BOOK'RY said...

Hello Janet,
I posted a link to your Blog today and an excerp referring to dried apple (crediting it clearly to your Blog) but if it is not to your approvel please let me know and I will remove it.
My email is Bleatnhumbaa@aol.com
I love everything that you post and am a fan an follower.
Thanks for all your research!
Blessings Linnie

steve,flavours said...

i have a passion for medieval pies

i make squirrel, wild boar,pheasant,pigeon,hare,rabbit,wild deer,partridge etc..... i want to do hedgehog [like the romanys did], crow, rook, snipe, woodcock etc
can you help me with recipes , and i would love to know your thoughts
steve
flavours
best of british