An author and food historian whose career started in researching and helping to draft articles for Alan Davidson’s Oxford Companion to Food (first published 1999), Laura’s work has explored many corners of the British food psyche. Why do sweets and confectionery have such a over the nation? What can be revealed about the ‘traditions’ of food in Britain by applying EU criteria to items as diverse as mint sauce, black puddings and sally lunns? A love of cookery and historic cookery books, a background in rural England (she grew up in the Yorkshire Dales), and a desire to make the past relevant to the present have led to four cookery books with the National Trust.
Over the years she has contributed to many radio and television programmes, taught at the Slow Food University of Gastronomy, been a Trustee for the Sophie Coe Trust, spoken at conferences both in the UK and abroad and worked as a taster for Nestle. She is currently Honorary Chairman of the committee which organizes the Leeds Symposium on Food History and Traditions.
A glance into the world of the 17th century aristocratic gentleman. More recipes for mead than strictly necessary, but masses of detail for the culinary historian. Written as if Sir K himself was in the kitchen beside you. The edition from Prospect Books is excellent, but I wish I had a 17th century original.
She writes about life as much as food. There are recipes, but there are also places, people, journeys, emotions. How food comforts in moments of crisis, what to cook when you have no money, how to celebrate when you have.