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Chapter 11 Jane Grigson

DOI: 10.23912/978-1-908999-03-0-2335

ISBN: 978-1-908999-03-0

Published: September 2013

Component type: chapter

Published in: Food and Drink: the cultural context

Parent DOI: 10.23912/978-1-908999-03-0-2005

Abstract

Cookery writing is “almost a form of autobiography,” Jane Grigson remarked on a BBC radio programme in 1987. “It’s been my way of finding out why I’m on this earth, and adding something to the sum of human happiness.” However, when Jane left university in 1949, her food writing career lay almost twenty years ahead of her. She first worked in art galleries and publishers’ offices. In 1953 she joined George Rainbird as a picture researcher and met the author and poet Geoffrey Grigson. A decade working as a translator led to the award of the John Florio Prize with Father Kenelm Foster for the translation of Beccaria’s Of Crimes and Punishment. Jane’s interest in food developed when she and Geoffrey with their daughter, Sophie, began to divide their time between a farmhouse in Broad Town in Wiltshire and a cave house in Trôo in the Loir-et-Cher region of France. Here, in the early sixties, Jane began to research a book on French charcuterie for an English friend, Adey Horton, who later suggested that she also take over the writing. By trawling through French textbooks on the subject in a scholarly exploration of the field and also compiling a comprehensive collection of recipes, Jane demonstrated her skill for research and her talent as a food writer. Charcuterie and French Pork Cookery was published in 1967, to wide- spread acclaim. The book is a well organised survey of a specialised field: highly informative yet with accessible recipes, an educational volume which retains its distinction more than four decades later, and described by Elizabeth David as a kitchen classic.

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Contributors

  • Geraldene Holt (Author)

For the source title:

  • Donald Sloan, Oxford Brookes University (Editor)

Cite as

Holt, 2013

Holt, G. (2013) "Chapter 11 Jane Grigson" In: Sloan, D. (ed) . Oxford: Goodfellow Publishers http://dx.doi.org/10.23912/978-1-908999-03-0-2335

References

Grigson, J. (1967), Charcuterie and French Pork Cookery, London: Michael Joseph

Grigson, J. (1971), Good Things, London: Michael Joseph

Grigson, J. (1973), Fish Cookery, London: Penguin

Grigson, J. (1974), English Food: An anthology, London: MacMillan

Grigson, J. (1975), The Mushroom Feast, London: Michael Joseph

Grigson, J. (1978), Jane Grigson's Vegetable Book, London: Michael Joseph

Grigson, J. (1979), Food with the Famous, London: Michael Joseph

Grigson, J. (1982), Jane Grigson's Fruit Book, London: Penguin

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Published in Food and Drink: the cultural context

Chapter 11 Jane Grigson [Details]Price: €5.99*Licences / Downloadable file
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