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I’m planning what must be one of the most fun “Dining for Dollars” church-fundraisers ever—a Jane Austen movie night, with period foods.

I love working out all the details for events like this. I’m working on a date and figuring out whether it will be best held at my home, where I can use my own kitchen but have a basement decorated in movie posters, or at the church hall, where I’d have to use a gas stove (I’m more used to electric) but which is also more simply decorated, so I could create a little more period ambience.

I plan to poll the guests to figure out which movies they’d like best: whether old favorites or ones they haven’t seen already. We may end up doing a “Pick 2” of the regular length movies. At another movie night, friends and I watched the 2007 Northanger Abbey, with JJ Feild and Felicity Jones, followed by the 1995 Persuasion with Amanda Root and Ciaran Hinds. That worked well, since both movies are less than two hours, also because of the contrast of a very youthful couple and an older couple’s second chance at love.

We might also do a mini-marathon, like the 2008 Sense and Sensibility, with Hattie Morahan and Charity Wakefield as the sisters. I doubt this crowd will be up for a 1995 Pride & Prejudice (Colin Firth, Jennifer Ehle) marathon, but I would be down for it.

I thought about wearing my Regency gown, but I’ve decided against it.  I don’t want guests to feel they have to come in costume. I’d also rather cook in clothes I don’t mind messing up, since I don’t have the requisite army of servants in the kitchen.

I don’t have enough fine china for this size of crowd and can’t afford to go all out on other props, so I may go with a somewhat kitschy-Regency vibe. These pretty plastic plates might be a good option. I’ve found plates like this can often be washed and reused, so I can be environmentally conscious and not blow the budget.

The most fun part may be figuring out the menu. I’ve spent some time with my Jane Austen Cookbook and also online at the Jane Austen Centre’s recipe page and similar places.

Although I’ve made some period desserts, this will be my first attempt at savory dishes. I’ve found several recipes for “white soup”, which is supposed to be a standard for balls. I’m excited to have found this recipe for lobster patties from Anna Campbell, in an interview by Catherine Hein.

As for desserts, I’m thinking perhaps a proper trifle, made with syllabub and Naples biscuits (recipes from The Jane Austen Cookbook). I’m also thinking about the rout drop cakes from the same book. And then there’s this adorable hedgehog-shaped cake, adapted from a recipe by Hannah Glasse. So cute!

For drinks, I’m thinking of serving lemonade, burgundy, claret, and hock. Should I learn how to make negus, ratafia, or orgeat as well? I’m also intrigued by this recipe for Regent’s Punch which includes green tea and champagne. It sounds like something to try.

What do you think? What movies, food and drink would you have at your dream Jane Austen-themed party? Have you have hosted one, and if so, do you have any suggestions for mine?

Elena

First of all: Oh my gosh, I’m so sorry I forgot to post yesterday! I was busy putting the finishing touches to Yuletide Truce, one of my Victorian holiday stories, which will be released later this year, so I’d be able to send it to my beta readers. I did send it to my beta readers last night (and of course, I’m now convinced they’ll hate me after reading the manuscript) (but hey, that’s a vast improvement over thinking my manuscript might prove fatal for my poor editor!!!)

Aigee, from Yuletide Truce, by Sandra SchwabAigee (short for Alan Garmond), one of the main characters in Yuletide Truce, has grown up in one of the poorest districts of London, before he was apprenticed to a bookseller at age eleven. He is torn between his new life and his old, and he often returns to his childhood haunts.

So, not surprisingly, for this story, I looked at some of the darker aspects of Victorian London, and one book in particular proved to be enormously helpful in finding out about the poorer population: Henry Mayhew’s London Labour and the London Poor.

Mayhew was one of the co-founders of Punch (yes, we always come back to Punch, don’t we *grins*), though he severed the ties with the magazine only four years later. In 1849, the editors of another periodical, The Morning Chronicle, invited him to write a series about the working people of London under the title of “Labour and the Poor.” These articles formed the basis for an extended three-volume study, namely London Labour and the London Poor.

Henry Mayhew

Henry Mayhew, from Wikipedia

Mayhew’s work is in many ways ground-breaking — not just because he threw light on a class of people who were so often forgotten, but also because interviews made up the bulk of his articles. Through him we get to hear the voices of the streetsellers, the old-clothes dealers, the mudlarks, the omnibus drivers, and chimney sweeps. He let them talk about their jobs, their everyday lives, their hopes and dreams. One of the streetsellers Mayhew introduces is the muffin man:

“The street sellers of muffins and crumpets rank among the old street-tradesmen. It is difficult to estimate their numbers, but they were computed for me at 500, during the winter months. They are for the most part boys, young men, or old men, and some of them infirm. […]

I did not hear of any street seller who made the muffins or crumpets he vended. […] The muffins are bought of the bakers, and at prices to leave a profit of 4d. in 1s. […] The muffin-man carries his delicacies in a basket, wherein they are well sweathed in flanne, to retain the heat: ‘People like them war, sir,’ an old man told me, ‘to satisfy theym they’re fresh, and they almost always are fresh; but it can’t matter so much about their being warm, as they have to be toasted again: I only wish good butter as a sight cheaper, and that would make the muffins go. Butter’s half the battle.’

A sharp London lad of fourteen, whose father had been a journeyman baker, and whose mother (a widow) kept a small chandler’s shop, gave me the following account:

‘I turns out with muffins and crumpets, sir, in October, and continues until it gets well into the spring, according to the weather. I carries a fustrate article; werry much so. If you was to taste ’em, sir, you’d say the same. […] If there’s any unsold, a coffee-shop gets them cheap, and puts ’em off cheap again next morning. My best customers is genteel houses, ’cause I sells a genteel thing. I likes wet days best, ’cause there’s werry respectable ladies what don’t keep a servant, and they buys to save themselves going out. We’re a great conwenience to the ladies, sir — a great conwenience to them as likes a slap-up tea. […]'”

(Can somebody pass me a warm muffin, now, please?) (And we’re talking English muffins, of course, a type of small, flat, round bread, rather than the cake-like American muffins.)

a teaser picture for Sandra Schwab's new book, Eagle's Honor: Ravished

Hello Risky Readers, I’ve got so many exciting news for you this month! First of all, I’ll finally have a new book out: my second Roman romance will be ready for publication later this spring (I’m currently finishing up the revisions). Livia and Adelar’s story is set at the Germanic limes amidst heightening tensions along the borders of the Roman Empire.

I had a lot of fun with this story, not the least because it is set near where I live: I used the Saalburg, the reconstructed Roman fort I mentioned before, as the model for the fort commanded by my heroine’s uncle. I can tell you, it is most strange to stand onthe ramparts now and imagine that this was once the edge of an empire, the edge of what was regarded as the civilized world.

Roman cooking

And remember that Roman cooking class I mentioned last month? That was also a bit strange and highly instructive! It also taught me a few things about myself as an author: I have a tendency to go for the weird stuff — in terms of Roman food this would be the fried dormice (sprinkled with poppy seeds), the sow’s udder stuffed with giant African snails, and, well, you get the idea. But of course, such dishes were the extreme, and, as I found out during that cookery class, “normal” Roman food tastes surprisingly… eh… normal. It’s a bit sweeter than what we are used to today because the Romans added honey or mulsum (white wine with honey and spices) to basically EVERYthing. But everything we made in that class was delicious, from the dates filled with walnuts and wrapped in bacon to the pork goulash with dried apricots (and a bottle of mulsum) to the chicken with mulsum and coriander. Yum!

As you can see from the picture above, we ate from replicas of Samian ware (pretty Roman earthenware) and with replicas of Roman spoons (smaller and more shallow than our own spoons). All in all, it was a most delightful afternoon and evening! And all for research! Wheee!

And my last bit of news? Well, as some of you know, my contract as a university lecturer ran out in December and was not renewed. And my chances to find a new job at another university are basically nil, so I needed to rethink my life and career options. Indeed, this whole year will be about rebuilding my life. At the beginning of April I laid the foundation for my new career: I’m now officially freelancing as a translator and cover designer! It’s super-thrilling and super-exciting and super-scary, but I hope I’ll be able to build a much happier life for myself as Sandra Schwab, author, artist, and translator. 🙂

Posted in Research, Writing | Tagged , | 6 Replies

"Tea Party," a picture by Sandra Schwab
The end of the old year must have addled my brains, for I completely forgot to write a post last Wednesday – sorry about that!!!

I hope you all had a good start into 2015! I for one, started the year doing research on food.

I love good food (cheesecake!!!), so perhaps it’s no surprise that dinners, luncheons, & teas feature frequently in my books. Researching 19th-century food is such a joy: not only are there oodles of books available on the subject (like Kristen Olsen’s Cooking with Jane Austen), but you can also easily access primary material – in other words, cookbooks! One of my favorite cookbooks from the Georian era is Frederick Nutt’s The Complete Confectioner; or, The Whole Art of Confectionary Made Easy: Also Receipts for Home-Made Wines, Cordials, French and Italian Liqueurs, &c. It was originally published in the late 18th century, and new editions appeared throughout the Regency era. The 1819 edition is available online from Google Books.

Nutt’s Complete Confectioner is just perfect when you’re looking for something to satisfy your hero’s (or heroine’s) sweet tooth: the book starts with biscuits (including chocolate biscuits, orange biscuits, and French maccaroons), continues with cakes, wafers, drops (perhaps your hero likes munching bergamot drops? Seville orange drops?), and also includes recipes for jellies, creams, ice creams and water ices (well, okay, you’d probably want to skip No. 153, “Parmasan Cheese Ice Cream”). And then, of course, there are the recipes for alcoholic beverages (elder wine, cowslip wine, orange wine, cinnamon liqueur, coffee liqueur, etc.)

Recipe for Parmesan Cheese Ice CreamFor the Victorian period, there is the ever-wonderful Mrs. Beaton, whose cake recipes often include breath-taking amounts of eggs (16 for the Rich Bride Cake!) and who also gives you advice on the duties of servants – perfect! Moreover, Mrs. Beeton’s Book of Household Management includes suggestions for seasonal dinner menus. And while there are a few dishes I really wouldn’t want to see on the table in front of me (boiled calf’s head with tongue and brains, anybody?), I’d be more than happy with the roast ribs of beef, the grilled mushrooms, with the Charlotte Russe and the rhubarb tart (yum!).

But, alas, at the moment I’m not doing research on 19th-century food. I am doing research on Roman food.

Oh dear, Roman food.

*hides behind her couch and whimpers*

First of all, there is the infamous garum, the stuff the Romans apparently poured over almost anything – like ketchup. Only, well, garum wasn’t made from tomatoes, but from fish.

Rotten fish.

In his De re coquinaria (On the Art of Cooking), Apicius included a particularly nice recipe for garum: take gills, fish intestines, fish blood, salt, vinegar, parsley and wine, throw everything into a vessel, and leave it out in the sun for three months. Afterwards, stain and bottle (= fill into an amphora).

And as if rotten fish sauce wasn’t bad enough, there is also the stuff that the Romans ate at posh dinner parties.

Think sow’s udders stuffed with giant African snails.

Or fried dormice rolled in honey and poppy seeds.

But hey, if you don’t like something, you can always pour garum over it!

[Note to self: Should you ever write another historical set in Roman antiquity, DON’T GIVE ANY OF YOUR MAIN CHARACTERS POSH FRIENDS!!!!! No extravagant Roman dinner parties EVER again!!!!]

 

 

eatingC.S. Lewis really nailed it. I’m someone who’s never thrown herself out of bed for eating crackers, and I’m a chronic eater/reader.

The idea for this post came when I was getting ready to watch Call The Midwife (brilliant series) and I was compelled to drink tea (nothing unusual about that) and eat a slice of bread and jam. Why? Because they’re the flavors of my childhood and that show evokes the time and place so brilliantly.

Chocolate and romance is something of a cliche, but check out this review I received for my book Improper Relations in which the reviewer says she:

… sat down in the snuggliest corner of my couch with a cup of earl grey and a piece of shortbread. Upon beginning the book, however, I realised that perhaps I should have started with a glass of claret and a plate of figs.

I consider that a terrific compliment to the book and I’m wondering if it’s possible to enhance your reading with the appropriately chosen food. Think about it: a very alcoholic hot punch, boiled ham, plum pudding for Dickens. Dickens was very keen on telling us what people were eating so you have many choices. For Austen, it’s not so easy. She rarely describes food: the nectarines and grapes and peaches served at Pemberly are there to remind us again that Darcy is super rich with an estate similar to Edward Knight‘s; and Lydia’s cucumber salad may be, as Freud famously said, only a salad.

hepburn I’ve just read a book with lots of ex-military alpha males with tats and I think a big rare hamburger with fries would have been excellent. Or else a huge all-American hot dog. Dripping with … condiments.

If you’re into food and books, and planning a trip to the Baltimore Book Festival this weekend, I’ll be at the Maryland Romance Writers’ tent at 7 pm on Saturday evening on a panel about Sex & Sensuality (condiments optional). It’s a great festival, books, beer, and naturally food, down at the Inner Harbor this year. And also check out the Maryland Romance Writers Online Auction. I’m offering a critique and tea-related goodness and there are all sorts of fantastic items. Check it out!

What have you been reading recently? What food would have gone with it? Or suggest an author-food match!

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