Elizabeth David
The Columbia Encyclopedia, Sixth Edition | Date: 2008
Elizabeth David 1914-92, English food writer, b. Elizabeth Gwynne. Daughter of a wealthy Conservative MP, she cut her culinary eyeteeth in Paris while studying at the Sorbonne, then developed her literary style and taste for fine food while living in the south of France, in Italy, on a Greek island, and in Egypt during World War II. She returned to an England that had suffered through wartime and postwar shortage and rationing, which made an already notoriously bland diet more dismal. David soon began a quiet culinary revolution. With wit, wisdom, and various cookery ingredients previously considered suspiciously foreign, she introduced the English to fresh, flavorful fare and a sensual approach to the art of eating. David's cornucopia of influential books, famous for their refined style and historical accuracy, include the pioneering A Book of Mediterranean Food (1949), French Country Cooking (1951), Italian Food (1954), French Provincial Cooking (1960), and the pieces collected in An Omelette and a Glass of Wine (1984). Her later works often concentrate on livening up traditional English fare. Posthumously published collections of her work are Harvest of the Cold Months (1995) and Is There a Nutmeg in the House? (2001).
Bibliography: See biographies by L. Chaney (1998) and A. Cooper (2000).
Author not available, DAVID, ELIZABETH.,
The Columbia Encyclopedia, Sixth Edition 2008
The Columbia Encyclopedia, Sixth Edition. Copyright 2008 Columbia University Press
Related newspaper, magazine, and journal articles from HighBeam Research
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HOT IN THE KITCHEN A new drama about the culinary innovator Elizabeth David reveals that food was not her only passion.
The Sunday Herald; 1/15/2006; Barry Didcock; 787 words
; TODAY, the Med is a passion of the British, a passion whose tributaries are many . . . Pizza Express, A Year In Provence, tapas bars, Jamie Oliver drizzling olive oil on a plate of fire-engine red tomatoes . . . but which all have a single source: the writings of Elizabeth David. Her 1950 debut, A
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NOTES & THEORIES: Food, flesh and the Basil principle - Britain's debt to Elizabeth David
The Independent on Sunday; 1/15/2006; 787 words
; The Penguin Dictionary of Twentieth-century Quotations is an oddity. It includes entries revealing the antic wit and wisdom of Minny Maud Hanff, Grantland Rice and Saji Umaltova, but not a word from Elizabeth David one of the wittiest and wisest of them all. And also one of the great British
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Sex, drink and doomed love: the racy life of the first domestic goddess Elizabeth David changed the nation's tastes. Now her love life is laid bare in a new film
The Independent on Sunday; 12/11/2005; Anthony Barnes; 590 words
; She was Britain's greatest cookery writer of the post-war era. Elizabeth David, whose bestselling classics included Mediterranean Food and French Provincial Cooking, helped to influence the tastes of the nation for decades. Yet away from the confines of the kitchen, Elizabeth David was a beauty
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Food: Eating her words Michael Bateman on why, from this year's many food books, Elizabeth David's is the choice selection
The Independent - London; 12/10/2000; Michael Bateman; 787 words
; What sort of food book would you like to find in your Christmas stocking this year? A book by a TV celebrity chef or the new Elizabeth David? The bookshop shelves are groaning with TV-led titles. Offerings from cooks made famous through their programmes include Gordon Ramsay's admirable A Chef for
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Cooking the book ; First published in 1960, Elizabeth David's 'French Provincial Cooking' was recognised as a literary and culinary masterpiece. But do her recipes stand the test of time? As a new edition hits the shelves, Christopher Hirst road-tests classic dishes. Photographs by Philip Sinden
The Independent - London; 6/16/2007; Christopher Hirst; 787 words
; More than any other cookbook on the kitchen shelf, Elizabeth David's French Provincial Cooking is likely to show the signs of hard wear. My old Penguin edition sheds recipes like leaves in autumn. This is because, unlike most cookbooks, it is irresistibly readable. Look up, say, les oeufs du
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