Where? The British Library
What? For a brand-new spring 2018 concept, The British Library is hosting a series of events ranging from talks to tastings and panels, all of which will aim to explore food in a unique way. Award-winning food writers, Michelin-starred chefs and expert food makers will feature as they cater for every single appetite in this unique and engaging series.
The British Library kicked off the season with a visit from Jack Monroe (9 April), the food-writer, journalist and activist. He spoke on whether it really is possible to cook responsibly whilst on a budget. Annie Gray, author of The Greedy Queen: Eating with Victoria is next and she’s joined by Anthony Palmer-Watts from Heston Blumenthal’s The Fat Duck and Marcus Wareing of The Gilbert Scott to shed light on the real history behind Victoria’s notorious appetite and how it was fed (20 April).
Join Samin Nosrat as she explores four variables, Salt, Acid, Heat and Fat which are commonly used in the kitchen. She will be joined by Jeremy Lee and Evening Standard restaurant critic, Fay Maschler ( 24 April). Francisco Migoya will be making a rare UK appearance as the co-author of Modernist Bread: The Art and Science will shine a light on one of the most important ingredients of a human’s diet ( 4 May).
Ruby Tandoh and Anthony Warner will be exploring exactly what it means to be hungry in an interesting panel discussion at the Knowledge Centre Theatre (31 May). Finishing the series on 2 June, guest are invited to come along and taste locally produced food whilst considering the environment in a banquet hosted by Gayle Chong Kwan in partnership with the Skip Garden.
‘Whether it is handwritten manuscripts of printed cookery books, letters and diaries revealing the intimate details of eating habits, historical patents of cooking technology or in-depth oral histories of food producers, food is present in the British Library’s collections. This year’s Food Season provides visitors a wonderful opportunity to discover some of these unique collections and join in a lively conversation about food past, present and future.’ – British Library curator and food historian Polly Russell.