In this post, OHMA student Eleonora Anedda (2019 -2020 cohort) will give you a taste of the vast British Library Archive by exploring their oral history collection on food, the British kitchen scene, and its radical changes over the course of the last century. She wishes to apologiseapologizees in advance if this post makes you hungry.
Read MoreReview: “Food: From Source to Salespoint” a British Library Oral History Collection
Three dishes of hand-made pasta. The plate on the right is a simple spaghetti al sugo, the one on the bottom is a creamy pappardelle ai funghi porcini, and lastly the one on top is a spaghetti alla bottarga. This meal was enjoyed in the Fall of 2019 in Los Angeles at Pasta Sisters.
Photo Credits: Annie Yan