Emma is a post-graduate historian and former senior museum worker. Now, food historian, author and collector of Kitchenalia. She lives in the Cotswolds with her husband and young son. Emma’s articles have appeared in publications including BBC History Magazine, The Daily Express, Daily Mail and Times Literary Supplement. She has contributed historic food research for a number of television production companies and featured several times on Talk Radio Europe. Emma has delivered talks and historic food demonstrations including a recent appearance at Bath Literature Festival. Her first book was Dining with the Georgians, followed by Dining with the Victorians in 2015. (Amberley Publishing) In 2017 Emma’s third book Cooking up History: Chefs of the Past (Prospect Books) was released, shortly before book number four - Vintage Kitchenalia. (Amberley Publishing). Her latest book More than a Sauce: A Culinary History of Worcestershire, is due for publication in March 2018.
Emma is a member of the Guild of Food Writers.
Agnes was one of the most prolific culinary genius’ of the nineteenth century – author, inventor, entrepreneur, cookery school owner, domestic agency owner, retailer, International speaker and demonstrator. I continue to have sleepless nights about her lack of legacy in this country! It is my ambition to write a screen play of her amazing life.
Some may think this a cliché. However, Mr.Ramsay’s books are frequent reference material for me (I have many). His Best Menus contains a clever little indexing system, where you can mix and match courses. It’s brilliant. I also appeared on television some years ago in one of his shows – Ramsay’s Best Restaurants and met the big fella himself. He’s inspiring.
This little book published in the 1930s provides an incredible compendium of just about every sauce you can think of and many, many more. Senn is another forgotten culinary hero who co-founded the Universal Cookery and Food Association. He wrote over 30 books and worked collaboratively with Brown and Polson to create a range of sauces.
The marvellous, brilliant and talented cook, Eliza Acton was plagiarised by Beeton and neglected within the annals of culinary history for decades. She combined original cookery writing with specific timings and measurements, long before it was common practice.
Marguerite Patten. You need a strong stomach to recreate many of the dishes in this book, but it provides a wonderful insight into food, kitchens and society of the 1950s from rationing to the end of austerity.