Research Articles

In the final chapter of her book Spices, Salt and Aromatics in the English Kitchen, Elizabeth David springs a surprise.

Thirty years after her death, Elizabeth David seems as much a historian of food as a cookery writer, says Thomas Marks

Elizabeth David’s first cookery book, A Book of Mediterranean Food, was published almost 75 years ago in 1950 and it changed British eating habits forever. Our Ambassador of Women In the Food Industry and Writer, Antonia Lloyd, reviews the 2024 hardback reissue.

Elizabeth David’s writing was the cornerstone of many a kitchen: it inspired and sustained Jeremy Lee’s family and was one of the first to celebrate seasonal, local produce.

The cookery writer who revolutionised British cooking in the 1950s and now risks being posthumously cancelled for her mentor’s behaviour.

Radcliffe Institute for Advanced Study
Harvard University

During this talk we'll explore David's relationship with the Institute, the significance of her bequest, and how the rare books she collected informed her groundbreaking writing

"Working from an extensive archive of personal papers, Artemis Cooper reveals the powerful tensions between Elizabeth David's private world and the image of the successful woman she presented to her public. It is a story that even some of her closest friends never knew."--BOOK JACKET.