For the
Edwardian working-class meals were very different to their rich counterparts.
J. Rey in ‘The Whole Art of Dinning’ published in 1914, enlightens us:
The Working
Class Tea
"The tea of
the English working-class is the most eccentric of meals and one of the
greatest injuries a gourmet could possibly conceive (accordingly to ideas of
Brillat-Savarin); for with the tea they partake of various kinds of salted meat
and dried fish, such as ‘corned-beef,’ kippers, bloaters, red herrings,
winkles, shrimps, pickles, watercresses, cucumber, lettuce jam or marmalade,
bread and butter, and cake, This incongruous kind of food may, no doubt, be
quite nice and tasty for this class of people, but it must shock any one
endowed with refined epicurean
instinct.’
1 comment:
If the working class could afford all that!!!
Post a Comment