[Vwoolf] Google Alerts....both about food....

Wed Jul 10 14:46:09 EDT 2024

Greetings,

Below are two online articles about Woolf and food.

Vara

https://urldefense.com/v3/__https://www.msn.com/en-us/foodanddrink/foodnews/virginia-woolf-s-favorite-dish-was-a-true-french-classic/ar-BB1pFGUd__;!!KGKeukY!1A9QY7s6mYOzN7aX-dPL_S6L8QVDZQ9gHdtbFzGOcVDGcAw4wTjDqK-3jT07ywCKZW8BEx6EUa9C3RjVff8vxBYFbck3$  <https://urldefense.com/v3/__https://www.msn.com/en-us/foodanddrink/foodnews/virginia-woolf-s-favorite-dish-was-a-true-french-classic/ar-BB1pFGUd__;!!KGKeukY!1A9QY7s6mYOzN7aX-dPL_S6L8QVDZQ9gHdtbFzGOcVDGcAw4wTjDqK-3jT07ywCKZW8BEx6EUa9C3RjVff8vxBYFbck3$ >

Virginia Woolf's Favorite Dish Was A True French Classic
Story by Autumn Swiers

[Photo of Virginia Woolf, seated with cigarette© Photo Researchers/Getty Images]

If you've never tried it before, boeuf en daube is a traditional Provençal stew<https://urldefense.com/v3/__https://www.tastingtable.com/1074273/food-and-drinks-you-have-to-try-in-provence-france/__;!!KGKeukY!1A9QY7s6mYOzN7aX-dPL_S6L8QVDZQ9gHdtbFzGOcVDGcAw4wTjDqK-3jT07ywCKZW8BEx6EUa9C3RjVff8vxJ9GHyB8$ > made from slow-simmered, wine-braised, cubed beef with onions, carrots, and aromatics like bay leaves, cloves, garlic, rosemary, and thyme. It's similar to northern France's boeuf bourguignon<https://urldefense.com/v3/__https://www.tastingtable.com/686771/boeuf-bourguignon-beef-stew-french-wine-bacon-one-pot/__;!!KGKeukY!1A9QY7s6mYOzN7aX-dPL_S6L8QVDZQ9gHdtbFzGOcVDGcAw4wTjDqK-3jT07ywCKZW8BEx6EUa9C3RjVff8vxBNFlbQw$ >, but it can be made with white or red wine and often includes olives. It's nothing fancy, but it meant a lot to Virginia Woolf -- the English writer whose favorite dish was the French classic<https://urldefense.com/v3/__https://www.tastingtable.com/761628/french-dishes-you-need-to-try-at-least-once/__;!!KGKeukY!1A9QY7s6mYOzN7aX-dPL_S6L8QVDZQ9gHdtbFzGOcVDGcAw4wTjDqK-3jT07ywCKZW8BEx6EUa9C3RjVff8vxH6uINJ8$ >. Woolf even immortalized the stew in her 1927 novel "To the Lighthouse," in which the protagonist Mrs. Ramsay hyper fixates over several chapters on executing a perfect boeuf en daube for her family during a vacation off mainland Scotland.
A servant cook called Mildred spends three entire days making the elaborate dish. When the stew is finally served, the meal symbolizes the value of familial closeness as well as the tragic, beautiful looming expiration date of this newfound sacred closeness, as the family's vacation is finite.
Dinner parties<https://urldefense.com/v3/__https://www.tastingtable.com/1341569/best-cuts-meat-dinner-party/__;!!KGKeukY!1A9QY7s6mYOzN7aX-dPL_S6L8QVDZQ9gHdtbFzGOcVDGcAw4wTjDqK-3jT07ywCKZW8BEx6EUa9C3RjVff8vxPr_jH_v$ > feature prominently in Woolf's novels as the setting for important conversations and character developments, but, in "To the Lighthouse," the serving of the boeuf en daube functions as the climax of the story -- quite a glittering ode to the author's favorite dish, which she describes as a "savory confusion of brown and yellow meats," emitting an "exquisite scent of olives and oil and juice" (via The Paris Review<https://urldefense.com/v3/__https://www.theparisreview.org/blog/2022/02/03/cooking-with-virgina-woolf/__;!!KGKeukY!1A9QY7s6mYOzN7aX-dPL_S6L8QVDZQ9gHdtbFzGOcVDGcAw4wTjDqK-3jT07ywCKZW8BEx6EUa9C3RjVff8vxDWm3t-m$ >).
Read more: Restaurant Foods That Always Taste Better Than What You Make At Home<https://urldefense.com/v3/__https://www.tastingtable.com/1057541/restaurant-foods-that-always-taste-better-than-what-you-make-at-home/?zsource=msnsyndicated__;!!KGKeukY!1A9QY7s6mYOzN7aX-dPL_S6L8QVDZQ9gHdtbFzGOcVDGcAw4wTjDqK-3jT07ywCKZW8BEx6EUa9C3RjVff8vxGL5e3az$ >
Who's Afraid Of Boeuf En Daube?
[Photo of bowl of boeuf en daube with baguette© AS Foodstudio/Shutterstock]

On the table, Virginia Woolf was an epicure through and through. On the page, she revered food beyond its physical meaning. In "A Room of One's Own," the writer famously penned the modern proverb, "One cannot think well, love well, sleep well, if one has not dined well." This was a proverb Woolf closely followed in her personal life. She belonged to the Bloomsbury group: an intermingling, bohemian, middle-class bunch of British artists whose work was popular in the early- to mid-1900s. As Woolf wrote in a 1925 letter, via the BBC<https://urldefense.com/v3/__https://www.bbc.com/culture/article/20140428-you-are-what-you-eat__;!!KGKeukY!1A9QY7s6mYOzN7aX-dPL_S6L8QVDZQ9gHdtbFzGOcVDGcAw4wTjDqK-3jT07ywCKZW8BEx6EUa9C3RjVff8vxK2pRTtr$ >, one of the group's most cherished activities (like any friends) was enjoying a good meal together. In fact, Woolf wrote that the group kept dining together for more than two decades, and "no amount of quarreling or success, or failure has altered this."
Boeuf en daube wasn't the only French dish that arrested Woolf's appetite, either. During the 1920s, Woolf even sent her personal servant Mabel to train under French celebrity chef and restaurateur Xavier Marcel Boulestin because she liked French food so much in general -- even if some dishes took a while to prepare. Boeuf en daube requires at least one full day to make, with the meat marinating overnight, and the fact that Woolf devoted several pages to its preparation in "To the Lighthouse" illustrates just how seriously the writer took her beloved stew.
And...
Established in Dubai in 2017, the Lighthouse expands to Riyadh
by Safa Hassan<https://urldefense.com/v3/__https://www.caterermiddleeast.com/author/safa-hassan__;!!KGKeukY!1A9QY7s6mYOzN7aX-dPL_S6L8QVDZQ9gHdtbFzGOcVDGcAw4wTjDqK-3jT07ywCKZW8BEx6EUa9C3RjVff8vxE4p8-zs$ > July 04, 2024 09:00 AM GST
https://urldefense.com/v3/__https://www.caterermiddleeast.com/news/lighthouse-inspired-by-20th-century-artists-announces-its-debut-in-riyadh__;!!KGKeukY!1A9QY7s6mYOzN7aX-dPL_S6L8QVDZQ9gHdtbFzGOcVDGcAw4wTjDqK-3jT07ywCKZW8BEx6EUa9C3RjVff8vxLQ1-X57$ 

[Photo of The Lighthouse, Palm Jumeirah]

Inspired by the 20th century artists, The Lighthouse<https://urldefense.com/v3/__https://www.caterermiddleeast.com/news/88243-d3s-the-lighthouse-to-expand-to-three-new-locations-in-the-uae__;!!KGKeukY!1A9QY7s6mYOzN7aX-dPL_S6L8QVDZQ9gHdtbFzGOcVDGcAw4wTjDqK-3jT07ywCKZW8BEx6EUa9C3RjVff8vxLHe6Abt$ > restaurant has announced its expansion to Riyadh, marking its debut in Saudi Arabia. Located in the Diplomatic Quarter, this new venue aims to enhance the city’s culinary and cultural scene.
Paying homage to Virginia Woolf and the Bloomsbury Group, the venue reflects the founders’ vision of blending well-prepared food with a creative social environment.
Named after the Lighthouse of Alexandria, the venue embodies a curated experience where customers can eat, shop, and socialise.
The Riyadh location is expected to maintain a casual upscale setting.

[Photo of Hashem Montasser | Photo by Farah Alsharief for The Lighthouse]

The Lighthouse, established in Dubai in 2017 by Hashem Montasser<https://urldefense.com/v3/__https://www.caterermiddleeast.com/people/navigating-fb-entrepreneurship-with-hashem-montasser__;!!KGKeukY!1A9QY7s6mYOzN7aX-dPL_S6L8QVDZQ9gHdtbFzGOcVDGcAw4wTjDqK-3jT07ywCKZW8BEx6EUa9C3RjVff8vxD1tTUYv$ > and Hany Bassiouny<https://urldefense.com/v3/__https://www.caterermiddleeast.com/people/caterer-middle-east-power-list-2022-the-restaurateurs-chefs-and-tech-pioneers-leading-the-fb-industry__;!!KGKeukY!1A9QY7s6mYOzN7aX-dPL_S6L8QVDZQ9gHdtbFzGOcVDGcAw4wTjDqK-3jT07ywCKZW8BEx6EUa9C3RjVff8vxB5p_dKG$ >, integrates dining, retail, and cultural experiences.
The dining is inspired by the Bloomsbury Group, a collective of early 20th-century writers, painters, and intellectuals who gathered for conversation and creativity.
The brand aims to bridge food, creativity, and design, serving as a dining destination and a hub for local creatives. The venue combines food, gifting, and events under one roof, offering a creative atmosphere with commissioned art and design pieces.
Initially launched in Dubai’s Design District, The Lighthouse has expanded to the Mall of the Emirates, Nakheel Mall, and Yas Bay Waterfront in Dubai.

Caterer Middle East
Caterer Middle East is the largest magazine for catering industry professionals covering catering news, food and beverage (F&B) news, latest trends & opinions, outlets, suppliers, events across Dubai, UAE, Saudi Arabia, Gulf & Middle East.

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)

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