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Quote by Adam Ragusea

“The stove is the shrine where I convene with my ancestors”

Quote by Adam Ragusea

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“When the pies were taken out of the oven, melted fat was poured in through a hole in the lid to exclude air, thus preserving the contents. Once the pie was cut this airtight seal was broken, leaving the contents prone to rapid spoilage - which perhaps gave rise to the old superstition that it is unlucky to take just one slice from a pie.”

Food Pie Baking Food Writing Food Anthropology Food History Global History

Book:Pie: A Global History

Source: Pie: A Global History

“Be my lover between two wars waged in the mirror, she said. I don't want to return now to the fortress of my father's house. Take me to your vineyard. Let me meet your mother. Perfume me with basil water. Arrange me on silver dishes, comb me, imprison me in your name, let love kill me.”

Poetry Middle East The Death Of The Phoenix

Book:Unfortunately, it was Paradise: Selected Poems

Source: Unfortunately, it was Paradise: Selected Poems

“In modern society, where anyone in theory can make money, it is difficult to appreciate that once upon a time wealth was tied absolutely to social class, and therefore social class determined what you ate, even to the extent of determining the type of pastry making up your pie. Farming and household manuals of the seventeenth and eighteenth centuries clearly instructed that the piecrust for the master's family be made from the finest wheat flour, whereas for the servants' piecrust the second milling of wheat or barley was to be used, or maslin (a mix of wheat and rye) or rye.”

Food Pie Baking Food Writing Food Anthropology Food History Global History

Book:Pie: A Global History

Source: Pie: A Global History

“Orengeado is candied orange peel, and it was enormously popular from Elizabethan times until well into the eighteenth century. A pie made from orengeado, perhaps layered with apples, was a very expensive delicacy.”

Food Pie Baking Food Writing Food Anthropology Food History Fruit Pie

Book:Pie: A Global History

Source: Pie: A Global History

“Dessert pies have moved well beyond fruit and custard, and the line is blurred between pies and cakes with some pies resembling cakes with a crust (pecan pie springs to mind). Some sweet pies are even made with vegetables.”

Food Pie Baking Food Writing Food Anthropology Food History Fruit Pie

Book:Pie: A Global History

Source: Pie: A Global History

“Pies such as these - repositories of a week's leftovers - were once so commonplace as to earn their own names. I advise you to have no illusions as to the content of Scrap pies, Saturday pies or Old Maid pies.”

Food Pie Baking Food Writing Food Anthropology Food History Leftovers Fruit Pie

Book:Pie: A Global History

Source: Pie: A Global History

“The meat pie is the point at which many of the fine lines between frugality, harmless deception and sinister intent can meet.”

Food Meat Pie Baking Food Writing Food Anthropology Food History Fruit Pie

Book:Pie: A Global History

Source: Pie: A Global History

“the mince(meat) pie may have lost its meat, and its other ingredients may now be freely available all year round, but it has not lost its association with Christmas. Seventeenth-century Puritans tried hard to ban it (calling it 'idolatrie in crust') but they did not succeed: the Christmas mince pie lives.”

Food Christmas Pie Baking Food Writing Food Anthropology Food History Fruit Pie Mince Pie

Book:Pie: A Global History

Source: Pie: A Global History

“In the fishing village of Mousehole in Cornwall it is traditional to eat 'stargazy pie' on the evening of 23 December. It is an intriguing pie, made with pilchards placed so that their heads poke through the crust at the centre of the pie, gazing at the stars, as it were. It is made in honour of a local mythical hero, Tom Bawcock ('bawcock' is an old word meaning 'a fine fellow'), whom legend says sent out on a bad night during a bad season, returning with sufficient fish to save the locals from starvation.”

Food Pie Baking Food Writing Fish Food Anthropology Food History Cornwall Fruit Pie Stargazy Pie

Book:Pie: A Global History

Source: Pie: A Global History

“The city of Gloucester, by ancient custom, presented a lamprey pie to the sovereign at Christmas time, as a token of loyalty. Lampreys are scaleless freshwater sucker-fish resembling eels, desirable in the past for their oily, gamey flesh. The tradition of gifting lamprey pies to the royal family continued until the end of Queen Victoria's reign, but was revived for the coronation of Queen Elizabeth II in 1953 when a 42-pound pie was cooked by the RAF catering crops.”

Food England Pie Baking Food Writing Food Anthropology Food History Coronation Queen Elizabeth Ii Lamprey Pie

Book:Pie: A Global History

Source: Pie: A Global History