​Cooking with Virginia Woolf By Valerie Stivers

 
“The boeuf en daube in To the Lighthouse, a 1927 novel by Virginia Woolf about an English family on vacation in the Hebrides, is one of the best-known dishes in literature. Obsessed over for many chapters by the protagonist, Mrs. Ramsay, and requiring many days of preparation, it is unveiled in a scene of crucial significance. This ‘savory confusion of brown and yellow meats,’ in its huge pot, gives off an ‘exquisite scent of olives and oil and juice.’ It serves as a monument to the joys of family life and a celebration of fleeting moments. Thus, it is with fear and trembling that I suggest that Woolf’s boeuf en daube, from a cook’s perspective, is a travesty, and that its failures may prove instructive. ...”

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