George Orwell and his essays on English cuisine still prevalent in current context
Thursday, November 10th, 2011 7:11:45 by Awais Khan
George Orwell and his essays on English cuisine still prevalent in current context
The year 2011 marks the lauching of Orwell Prize. It is an award that would celebrate books, journalism and blogs that aims to achieve Orwell’s ambition, that is, "to make political writing into an art". However, in all this drama of political chaos the
acclaimed writers food writing is more or less unheralded.
His food writing may be less known but it cannot be rejected that he had a keen interest in the subject. Several of his books and essays reveal his liking for this specific subject matter, especially the English cuisine.
His unparallel ability to capture the disgusting is one of the foremost things that comes to one’s mind: the fish-filled frankfurter in Coming up for Air; the cooks and waiters fingering the steak in Down and Out in Paris and London; Mr Brooker’s black
thumbprint on the bread-and-butter in the squalid tripe shop above which Orwell lodges in The Road to Wigan Pier.
In his own words, he describes man as a device of putting food into in his acclaimed “The Road to Wigan Pier.” He has a passion for good food and exhibited it in “In Defence of English Cooking”.
Saffron Buns are one of the most symbolic Orwellian food, a delight he referenced in “In Defence of English Cooking.” A contemporary take on the food could be found by Dan Lepard but suggesting it to someone with Cornish descent is probably not a good idea.
Tags: english cuisine, food, george orwell
Short URL: https://www.newspakistan.pk/?p=3100
Posted by Awais Khan
on Nov 10 2011. Filed under Entertainment, Health, Society.
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