[Vwoolf] Woolf’s good food guide

Thu Apr 13 16:48:57 EDT 2023

Didn't Woolf also bake bread? I think this link about her "cottage loaf" may have been shared earlier in a VWoolf listserve conversation: https://urldefense.com/v3/__https://www.atlasobscura.com/articles/virginia-woolf-baking-cottage-loaf__;!!KGKeukY!0JPy1Mb7sy__X9OLm4C09dM7XaNt9lQkb5J2j1gYhjlwf8ITMNVQnJPdB4V4-8HbF7bGZ4HeE9lIY8-Ea3NjlUYYbTCry62HYRk79ngS$ .

Vara Neverow
(she/her/hers)
Professor, English Department
Editor, Virginia Woolf Miscellany
Southern Connecticut State University
New Haven, CT 06515
203-392-6717
neverowv1 at southernct.edu

I acknowledge that Southern Connecticut State University was built on traditional territory of the indigenous peoples and nations of the Paugussett and Quinnipiac peoples.

Recent Publications:

Lead editor, Virginia Woolf: Critical and Primary Sources (Bloomsbury, 2020; with Jeanne Dubino, Kathryn Simpson, and Gill Lowe); Editor, Volume One, 1975-1984, Virginia Woolf: Critical and Primary Sources (Bloomsbury, 2020); Co-editor, The Edinburgh Companion to Virginia Woolf and Contemporary Global Literature (Edinburgh, 2020; with Jeanne Dubino, Paulina Pająk, Catherine Hollis, and Celiese Lypka)

________________________________
From: Vwoolf <vwoolf-bounces at lists.osu.edu> on behalf of Marie Claire Boisset via Vwoolf <vwoolf at lists.osu.edu>
Sent: Thursday, April 13, 2023 4:42 PM
To: danelljones at bresnan.net <danelljones at bresnan.net>
Cc: VWOOLF listserv <vwoolf at lists.service.ohio-state.edu>
Subject: Re: [Vwoolf] Woolf’s good food guide

Thank you for saying that. A reply with a brief "Me too!" is not possible, though (ahah again ;)) but yes, I have enjoyed this too. Pity no time to write, talk & meet further. Once upon a time I had made a micro point (w/o pins
Thank you for saying that. A reply with a brief "Me too!" is not possible, though (ahah again ;)) but yes, I have enjoyed this too. Pity no time to write, talk & meet further.

Once upon a time I had made a micro point (w/o pins or needles!) about the "haddock and sausage" phrase in the penultimate pages of D (Feb. 7, 1941) too, actually.
Thereby agreeing with Alice, apparently.

"Haddock and sausage meat. I think it is true that one gains a certain hold on haddock and sausage meat by writing them down. (...)
Oh Dear yes, I shall conquer this mood. (...)  Now to cook haddock."

So much for an ethereal, frail Virginia. Not so fragile. One who loved pâtés, mushroom hunting & picking on the Downs and home-made omelettes,
& protein-packed sustenance.

Bon appétit - or happy reading!
Back to my translation now.

Thank you! :-)

[image.png]

mc

Marie-Claire Boisset-Pestourie
Translations
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Address  Brive-La-Gaillarde, Nouvelle-Aquitaine, France.
Phone  +33 (0)5 55 88 29 61 <tel:+33%20(0)5%2055%2088%2029%2061>
Mobile   +33 (0)6 38 83 73 21 <tel:+33%20(0)6%2038%2083%2073%2021>
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On Thu, Apr 13, 2023 at 10:17 PM <danelljones at bresnan.net<mailto:danelljones at bresnan.net>> wrote:

Just have to say how much I have enjoyed this conversation.

From: Vwoolf <vwoolf-bounces at ls.osu.edu<mailto:vwoolf-bounces at ls.osu.edu>> On Behalf Of Marie Claire Boisset via Vwoolf
Sent: Thursday, April 13, 2023 1:24 PM
To: mhussey at verizon.net<mailto:mhussey at verizon.net>
Cc: VWOOLF listserv <vwoolf at lists.service.ohio-state.edu<mailto:vwoolf at lists.service.ohio-state.edu>>
Subject: Re: [Vwoolf] Woolf’s good food guide

Spot on! Aha haha! -D Thank you for making me smile! ;-) :-) Marie-Claire Boisset-Pestourie Translations Address Brive-La-Gaillarde, Nouvelle-Aquitaine, France. Phone +33 (0)5 55 88 29 61 Mobile +33 (0)6 38 83 73 21 Email MC@ Clarior. net IMPORTANT: 

Spot on! Aha haha! -D  Thank you for making me smile! ;-) :-)

Marie-Claire Boisset-Pestourie
Translations

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Address  Brive-La-Gaillarde, Nouvelle-Aquitaine, France.

Phone  +33 (0)5 55 88 29 61 <tel:+33%20(0)5%2055%2088%2029%2061>

Mobile   +33 (0)6 38 83 73 21 <tel:+33%20(0)6%2038%2083%2073%2021>

Email  MC at Clarior.net <mailto:mc at clarior.net>

IMPORTANT: The contents of this email and any attachments are confidential. They are intended for the named recipient(s) only. If you have received this email by mistake, please notify the sender immediately and do not disclose the contents to anyone or make copies thereof.

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On Thu, Apr 13, 2023 at 8:24 PM <mhussey at verizon.net<mailto:mhussey at verizon.net>> wrote:

Marie-Claire’s ref to Leonard reminded me that he was gently mocked by Clive Bell and Raymond Mortimer in an exchange in the NS&N about the relative merits of English hotel food vs. French …  Clive wrote:

“On my French tours never have I had a companion, no matter how patriotic or ascetic, who did not look forward with unconcealed, indeed with loudly expressed, pleasure to lunch. I have never known, nor ever heard of, anyone, except Mr. Woolf, who looked forward to lunch in an English inn.”

From: Marie Claire Boisset <mc at clarior.net<mailto:mc at clarior.net>>
Sent: Thursday, April 13, 2023 1:46 PM
To: Alice Lowe <alicelowe88 at gmail.com<mailto:alicelowe88 at gmail.com>>
Cc: mhussey at verizon.net<mailto:mhussey at verizon.net>; VWOOLF listserv <vwoolf at lists.service.ohio-state.edu<mailto:vwoolf at lists.service.ohio-state.edu>>
Subject: Re: [Vwoolf] Woolf’s good food guide

Alice:

I'll have to read this piece too. One of my favorites on this topic is "One cannot think well, love well, sleep well, if one has not dined well." (ROO).

Remember noticing that when the Wolves visited our area in Corrèze (Brive (!), Uzerche, etc., in SW France (now "Nouvelle Aquitaine") in the 30s - noted in D somewhere), she argued with Leonard on the quality of the pâté

in comparison with the pub's at Rodmell. If I remember correctly she preferred our local specialty recipe (I won't say anything about foie gras, etc. - shhht!), whilst L defended Rodmell pub's.

Of course she was absolutely right and Leonard totally wrong, aha aha!  🐒

Hope you enjoyed a good Easter - Happy Spring to all of you 😎

Marie-Claire Boisset-Pestourie
Translations

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Address  Brive-La-Gaillarde, Nouvelle-Aquitaine, France.

Phone  +33 (0)5 55 88 29 61 <tel:+33%20(0)5%2055%2088%2029%2061>

Mobile   +33 (0)6 38 83 73 21 <tel:+33%20(0)6%2038%2083%2073%2021>

Email  MC at Clarior.net <mailto:mc at clarior.net>

IMPORTANT: The contents of this email and any attachments are confidential. They are intended for the named recipient(s) only. If you have received this email by mistake, please notify the sender immediately and do not disclose the contents to anyone or make copies thereof.

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On Thu, Apr 13, 2023 at 7:17 PM Alice Lowe via Vwoolf <vwoolf at lists.osu.edu<mailto:vwoolf at lists.osu.edu>> wrote:

My paper at the 2010 conference, published in the selected works from that year, was "A Certain Hold on Haddock and Sausage: Dining Well in Virginia Woolf's Life and Work. " From numerous passages in her letters and diaries as

My paper at the 2010 conference, published in the selected works from that year, was "A Certain Hold on Haddock and Sausage: Dining Well in Virginia Woolf's Life and Work." From numerous passages in her letters and diaries as well as her novels, there is little doubt she relished & appreciated good food. Traveling in France with Vita, she describes the food in several letters to Leonard as well as in her diary. Read about: "the vastest most delicious meal I have ever eaten..." (L3:534) and "a first rate dinner thought out and presided over by a graceful young chef..." (D4:317).

On Thu, Apr 13, 2023 at 7:51 AM Mark Hussey via Vwoolf <vwoolf at lists.osu.edu<mailto:vwoolf at lists.osu.edu>> wrote:

Epic snark! From: Vwoolf <vwoolf-bounces@ lists. osu. edu> On Behalf Of Peter Adkins via Vwoolf Sent: Thursday, April 13, 2023 9: 06 AM To: VWOOLF listserv <vwoolf@ lists. service. ohio-state. edu> Subject: [Vwoolf] Woolf’s good food guide

Epic snark!

From: Vwoolf <vwoolf-bounces at lists.osu.edu<mailto:vwoolf-bounces at lists.osu.edu>> On Behalf Of Peter Adkins via Vwoolf
Sent: Thursday, April 13, 2023 9:06 AM
To: VWOOLF listserv <vwoolf at lists.service.ohio-state.edu<mailto:vwoolf at lists.service.ohio-state.edu>>
Subject: [Vwoolf] Woolf’s good food guide

Making my way through my backlog of TLS issues, I thought the following letter from the January 13 2023 edition might be of interest to Woolfians on the list (and apologies if it has already been shared!): Woolf’s good food guide Reviewing

Making my way through my backlog of TLS issues, I thought the following letter from the January 13 2023 edition might be of interest to Woolfians on the list (and apologies if it has already been shared!):

Woolf’s good food guide
Reviewing Diane Purkiss’s book on English food (December 23 & 30), Ysenda Maxtone Graham mentions the familiar passage in A Room of One’s Own contrasting the food served in a men’s college at Cambridge (King’s) and one for women (Newnham). It should be regarded as purely rhetorical, alas. The “counterpane of the whitest cream” over the men’s sole may or may not have tasted good, depending on how much flour there was in it; the meal at Newnham would certainly have tasted better (and there is nothing wrong with “beef with its attendant greens and potatoes”) had Virginia Woolf arrived on time for it. Katherine Duncan-Jones, whose mother, Elsie, arranged the meal specially for Woolf at Newnham, told me that she was in fact extravagantly late (having been fascinated by the men’s conversation, perhaps) and the carefully prepared meal was consequently ruined. In any case there is reason to doubt Woolf’s ability to recognize good food. The fuss about Mrs Ramsay’s daube in To the Lighthouse is hardly reassuring, and it is noticeable that in writing of Nelly Boxall, her own cook, Woolf hardly ever in her diaries mentions what comes to table. It’s probable that she wasn’t very interested.

Martin Dodsworth
Brill, Buckinghamshire

Dr Peter Adkins

(He/Him/His)

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Twitter: @peteradkins17

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Alice Lowe

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