MUNCHIES Guide to Wales: Welshman’s Caviar and Mystical Sea Trout
After drinking with the rugby girls in Cardiff, Charlet heads to Freshwater West beach for a traditional Welsh breakfast (and hangover cure.) Despite its proximity to England, Wales boasts a far more exciting national breakfast of cockles and seaweed, a.k.a. “Welshman’s caviar,” alongside bacon and eggs.
Next, Charlet travels to Carmarthen to meet its famous coracle fishers, a small group of fishermen who go in search of a rare sea trout known as sewin—the “unicorn of Welsh rivers.”
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New Recipes 2: Dining Room Welsh Rarebit
Sara Clugage
NEW RECIPES: Cooking, Craft, and Performance
Monograph #37, 2021
WELSH RAREBIT
BIBLIOGRAPHY:
Haystack’s public archives are held at the
University of Maine, Orono.
“Culinary Workshop, 1968,“ SpC MS0234,
Box 19, Folder 22, Haystack Records, Fogler
Library—UMaine.
Archer, Melanie and Judith R. Blau, “Class
Formation in Nineteenth-Century America: The
Case of the Middle Class,” Annual Review of
Sociology 19 (1993): 17–41.
Cowan, Ruth Schwarz. More Work for Mother:
The Ironies of Household Technology from
the Open Hearth to the Microwave. n.p.: Basic
Books, 1983.
Farmer, Fannie Merritt. Chafing Dish Possibilities.
Boston: Little, Brown, and Company, 1902.
Katzenbach, William and Lois. Cooking Plain
and Fancy for Family and Friends. Garden City:
Doubleday, 1966.
Kinsley, H. M. Introduction, One Hundred
Recipes for the Chafing Dish. New York: Gorham
Manufacturing Company, 1894.
Shapiro, Laura. Perfection Salad: Women and
Cooking at the Turn of the Century. Berkeley:
University of California Press, 2009. First
published 1986 by Farrar, Strauss, and Giroux.
Skvirsky, Salomé Aguilera. The Process Genre:
Cinema and the Aesthetic of Labor. Durham:
Duke University Press, 2020.
Welch, Deshler. The Bachelor and the Chafing
Dish: With a Dissertation on Chums. New York:
F. Tennyson Neely, 1904.
Welch, Deshler. “The Chafing Dish: A Defense
of the ‘Parlor Stewpan,’ with Recipes.” Good
Housekeeping 35, Iss. 3, (New York: September
1902): 189–192.
CREDITS
:
Artist: Sara Clugage
Videographer and editor: Tate Yoder
Assistant videographer: Guthrie Bannon
Cooking show still images: Tate Yoder
SPECIAL THANKS
:
Paul Sacaridiz, Ellen Wieske, Ginger Aldrich,
Marissa Hutchinson, Jera Rose Lodge, Amanda
Soule, Carrie Palmer, Alissa Wagner, Thea Zwier,
Jenni Struthers, Marlaina Jones, Stormie Burns,
Teresa Larrabee, Annie Meyer, and Rachael Arauz.
Welsh Rarebit, with Chef McBride
Creating the National dish of Wales, a Welsh Rarebit. A wee bit of the history of the dish, variations on how it is made, evolution of the dish in the US, and How the Scots make use of Rarebit for their own dinners. .0
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Breville Presents Breaking Bread with Chad Robertson of Tartine Bakery
There definitely is a story to every kind of bread we're making, says Chad Robertson of Tartine Bakery in San Francisco. Hear his story and see the beautiful breads he crafts in this video.
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To learn more about Chef Robertson, read his article on Food Thinkers:
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See Chef Robertson's newest book, Tartine Book No 3
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