Teresa Waugh
She Taught Us that Bouillon Won’t Do
So much has been written about Elizabeth David over the years that it is almost an impertinence even to dare to add one’s voice to the Rowley Leighs and Hugh Johnsons of this world, never mind to earlier generations of wine and food writers, going back to people like Cyril Ray. Ever since her lone voice broke through the fog of postwar Britain, David has been quite rightly hailed as the woman who single-handedly changed the face of British food.
Younger people today probably have no idea of the disgusting muck that passed for food in those days, of the thick gravy and stodgy dollops of mashed potato served from ice cream scoops, the watery vegetables and over-cooked meat, the huge grey peas and the tapioca pudding. But suddenly, the
Sign Up to our newsletter
Receive free articles, highlights from the archive, news, details of prizes, and much more.@Lit_Review
Follow Literary Review on Twitter
'It is the ... sketches of the local and the overlooked that lend this book its density and drive, and emphasise Britain’s mostly low-key riches – if only you can be bothered to buy an anorak and seek.'
Jonathan Meades on the beauty of brutalism.
https://literaryreview.co.uk/castles-of-concrete
'Cruickshank’s history reveals an extraordinary eclecticism of architectural styles and buildings, from Dutch Revivalism to Arts and Crafts experimentation, from Georgian terraces to Victorian mansion blocks.'
William Boyd on the architecture of Chelsea.
https://literaryreview.co.uk/where-george-eliot-meets-mick-jagger
'The eight years he has spent in solitary confinement have had a devastating impact on his mental health ... human rights organisations believe his detention is punishment for his critical views.'
@lucyjpop on the Egyptian activist and poet Ahmed Douma.
https://literaryreview.co.uk/ahmed-douma