Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine, a fruit element, custard and whipped cream layered in that order in a glass dish. The contents of a trifle are highly variable and many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate, coffee or vanilla. The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The assembled dessert can be topped with whipped cream or, more traditionally, syllabub.
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration.
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include couscous, pastilla, tajine and shakshouka.
Blanquette de veau is a French veal stew. In the classic version of the dish the meat is simmered in a white stock and served in a sauce velouté enriched with cream and egg. It is among the most popular meat dishes in France.
Elizabeth David was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and books about European cuisines and traditional British dishes.
Jane Grigson was an English cookery writer. In the latter part of the 20th century she was the author of the food column for The Observer and wrote numerous books about European cuisines and traditional British dishes. Her work proved influential in promoting British food.
David William Gentleman is an English artist. He studied art and painting at the Royal College of Art under Edward Bawden and John Nash. He has worked in watercolour, lithography and wood engraving, at scales ranging from platform-length murals for Charing Cross Underground Station in London to postage stamps and logos.
Jugging is the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container such as a casserole or an earthenware jug. In France a similar stew of a game animal is known as a civet.
Nigel Slater is an English food writer, journalist and broadcaster. He has written a column for The Observer Magazine for over a decade and is the principal writer for the Observer Food Monthly supplement. Prior to this, Slater was a food writer for Marie Claire for five years.
The Oxford Companion to Food is an encyclopedia about food. It was edited by Alan Davidson and published by Oxford University Press in 1999. It was also issued in softcover under the name The Penguin Companion to Food. The second and third editions were edited by Tom Jaine and published by Oxford in 2006 and 2014.
The Oxford Symposium on Food & Cookery is an annual weekend conference at which academics, food writers, cooks, and others with an interest in food and culture meet to discuss current issues in food studies and food history.
Constance Anne Wilson was a British food historian.
Rose Prince is a food writer, author, cook and activist. Her writing career started in her mid thirties, after she worked as a chef and the cook in the Notting Hill specialist bookshop, Books for Cooks. She worked there with Clarissa Dixon Wright. She was the in-house cook at The Spectator magazine for seven years.
Giles MacDonogh is a British writer, historian and translator.
Simon Charles Hopkinson is an English food writer, critic and former chef. He published his first cookbook, Roast Chicken and Other Stories, in 1994.
Colin Pressdee is a food writer, broadcaster and consultant living in London.
Leeds University Library's Cookery Collection is one of the five Designated collections held by the Brotherton Library at the University of Leeds. It comprises an extensive collection of international books, manuscripts and archives relating to food, cooking and culinary culture.
Michael Bateman was a British journalist and author best known for his writing and editing on food. He was an award-winning author and was described as groundbreaking by a former chairwoman of the Guild of Food Writers.
Alastair Little was a British chef, cookbook author and restaurateur. He first became known in the 1980s for his eponymous Soho restaurant and frequent appearances on British television. His menus, which changed daily and featured seasonal produce, were influential in modern British restaurants.
Peter John Graham was a British writer, restaurant critic, translator and filmmaker based in France. He was the author of several books about film and about food, including A Dictionary of the Cinema (1964), The French New Wave (1968) and Mourjou: The Life and Food of an Auvergne Village (1998), which recounted the culinary life of the remote French village in which he lived for more than four decades.
