A Minute of Your Time?
Because I'd really like to waffle about something for a moment. I've already waffled at
fawsleyso she can doze off for a bit...
I've just bought some new books. In fact, to be exact, I've bought 6 new books. But they aren't new, they're first editions from 1909 and have been rescued from the clear out that the Hospitality Study Centre (library to thee and me) have recently had, in order to make room for new and, let's face it, rather more relevant stock. Each volume of my new books cost me the grand sum of 25p...
The purpose of this entry is rather just to go 'wow, man...' I mean, 1909? They're nearly a 100 years old, for crying out loud! They go by the wonderful collective title of 'The Modern Baker, Confectioner and Caterer' and tell you everything and anything that you might possibly want to know about those areas of hospitality. And here's another thing; it's all still relevant. OK, so you aren't likely to use calico or hessian tableclothes anymore, and your local taxidermist (for the supplying of glass eyes and tusks for stuffed boar's heads for gala buffets) may now be a Starbucks, but the basic principles of how you organise the gala buffet are the same. And that's incredibly fascinating. As is the fact that, in 1909, the Carpathian Mountains produced less than 500 bushels of flour for the British Empire per square mile. Who knew? These books have totally exquisite colour illustrated plates, black and white engravings and examples of how to complete the costings for the running of tea shops, bakeries etc. Not to mention the sheer wealth of detail in the book that covers the use of pastillage, sugar work and decorative icings. Astonishing. I particularly liked the entry about employing staff for functions, as follows:
'Dressed in neat black dresses, with white aprons and caps, waitresses give an air of lightness and brightness to a function that to the majority of people is more pleasing than the effect produced by waiter attendants, and waitresses are generally more obliging to guests, or at least have the appearance of being so, then the ordinary run of waiters who can be employed for odd jobs, and there is wanting also that hungry look that the latter aquire when the end of the luncheon is approaching and the expectation of tips is near.'
They're bound in green cloth, with a stylised Demeter on the front of each. Totally Deco, which is one of my favourite styles of anything. I've gone into total and utter nerd mode over these books and I don't care a jot!
Ok, you can go about your business now. Thanks for listening!
fawsleyso she can doze off for a bit...
I've just bought some new books. In fact, to be exact, I've bought 6 new books. But they aren't new, they're first editions from 1909 and have been rescued from the clear out that the Hospitality Study Centre (library to thee and me) have recently had, in order to make room for new and, let's face it, rather more relevant stock. Each volume of my new books cost me the grand sum of 25p...
The purpose of this entry is rather just to go 'wow, man...' I mean, 1909? They're nearly a 100 years old, for crying out loud! They go by the wonderful collective title of 'The Modern Baker, Confectioner and Caterer' and tell you everything and anything that you might possibly want to know about those areas of hospitality. And here's another thing; it's all still relevant. OK, so you aren't likely to use calico or hessian tableclothes anymore, and your local taxidermist (for the supplying of glass eyes and tusks for stuffed boar's heads for gala buffets) may now be a Starbucks, but the basic principles of how you organise the gala buffet are the same. And that's incredibly fascinating. As is the fact that, in 1909, the Carpathian Mountains produced less than 500 bushels of flour for the British Empire per square mile. Who knew? These books have totally exquisite colour illustrated plates, black and white engravings and examples of how to complete the costings for the running of tea shops, bakeries etc. Not to mention the sheer wealth of detail in the book that covers the use of pastillage, sugar work and decorative icings. Astonishing. I particularly liked the entry about employing staff for functions, as follows:
'Dressed in neat black dresses, with white aprons and caps, waitresses give an air of lightness and brightness to a function that to the majority of people is more pleasing than the effect produced by waiter attendants, and waitresses are generally more obliging to guests, or at least have the appearance of being so, then the ordinary run of waiters who can be employed for odd jobs, and there is wanting also that hungry look that the latter aquire when the end of the luncheon is approaching and the expectation of tips is near.'
They're bound in green cloth, with a stylised Demeter on the front of each. Totally Deco, which is one of my favourite styles of anything. I've gone into total and utter nerd mode over these books and I don't care a jot!
Ok, you can go about your business now. Thanks for listening!