Elizabeth David
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Elizabeth David CBE (December 26, 1913 - May 22, 1992), was a pre-eminent British cookery writer of the mid 20th century.
David is considered responsible for bringing French and Italian cooking into the British home (along with now ubiquitous items such as olive oil and the courgette). In a Britain worn down by post-war rationing and dull food, she celebrated the regional and rural dishes of the Mediterranean rather than the fussier food of the gourmands and aristocrats. David's style is characterised by terse descriptions of the recipes themselves, accompanied by detailed descriptions of their context. She was often scathing of bad food, including the food of England that she and her readers had grown up with.
Born Elizabeth Gwynne, she came from a rather grand background, growing up in the 17th century Sussex manor house, Wootton Manor with three sisters. Her parents were Rupert Gwynne, Conservative MP for Eastbourne, and the Hon. Stella Ridley who came from a distinguished Northumberland family. She studied at the Sorbonne, living with a French family for two years, which led to a love of France and of food. At the age of 19, she was given her first cookery book, The Gentle Art of Cookery by Hilda Leyel, who wrote of her love with the food of the East. "If I had been given a standard Mrs Beeton instead of Mrs Leyel's wonderful recipes," she said, "I would probably never have learned to cook."
Gwynne had an adventurous early life, leaving home to become an actress. She left England in 1939, when she was twenty-five, and bought a boat with her married lover Charles Gibson-Cowan intending to travel around the Mediterranean. The onset of World War II interrupted this plan, and they had to flee the German occupation of France. They left Antibes for Corsica and then on to Italy where the boat was impounded, they having arrived on the day Italy declared war on Britain. They were eventually deported to Greece, then made their way to the Greek island of Syros living there for a period ] where she learnt about Greek food and spent time with high bohemians such as Lawrence Durrell. When the Germans invaded Greece they manged to flee to Crete where they were rescued by the British and evacuated to Egypt, where she lived firstly in Alexandria and eventually in Cairo where Gwynne started work for the Ministry of Information, splitting from Gibson-Cowan, and taking on a marriage of convenience to Lieutenant-Colonel Tony David; this gave her a measure of respectability but David was a man whom she did not ultimately respect, and their relationship ended soon after an eight month posting in India. She had many lovers in ensuing years.
On her return to London in 1946, David began to write cooking articles and in 1949 the publisher John Lehmann offered her a hundred-pound advance for Mediterranean Food, the start of a dazzling writing career. David spent eight months researching Italian food in Venice, Tuscany and Capri. Many of the ingredients were unknown when the books were first published, and David had to suggest looking for olive oil in pharmacies where it was sold for treating earache. Within a decade, ingredients such as aubergines, saffron and pasta began to appear in shops, thanks in no small part to David's books. David gained fame, respect and high status and advised many chefs and companies. In November 1965, she opened her own shop devoted to cookery in Pimlico, London. She wrote articles for Vogue magazine, one of the first in the genre of food-travel.
In 1963, when she was 49, she suffered a cerebral hemorrhage, possibly related to her heavy drinking. Although she recovered, it affected her sense of taste and her libido.
David won the Glenfiddich Writer of the Year award for English Bread and Yeast Cookery. She was also awarded an honorary doctorate by the University of Essex and the award of a Chevalier de l'Ordre du Merite Agricole. However, the honour that most pleased her was being made a Fellow of the Royal Society of Literature in 1982 in recognition of her skills as a writer. In 1986 she was awarded a CBE.
She died in 1992 at her Chelsea home, where she had lived for forty years.
[edit] Books
- Mediterranean Food (1950)
- French Country Cooking (1951)
- Italian Food (1954)
- Summer Cooking (1955)
- French Provincial Cooking (1960)
- Spices, Salt and Aromatics in the English Kitchen (1970)
- An Omelette and a Glass of Wine (1984)
- Is There a Nutmeg in the House?
- English Bread and Yeast Cookery (1977)
- Harvest of the Cold Months (1994)
- South Wind Through the Kitchen: The Best of Elizabeth David (1998) (Editor Jill Norman), posthumous anthology
- Elizabeth David's Christmas (2003) (Editor Jill Norman), posthumously produced from David's notes
[edit] References
- Writing at the Kitchen Table: The Authorized Biography of Elizabeth David by Artemis Cooper
- A Charming Monster. Elizabeth David: A Biography by Lisa Chaney
[edit] Film
- Elizabeth David: A Life In Recipes, 2006 BBC made-for-television film starring Catherine McCormack as Elizabeth David and Greg Wise as Peter Higgins.
Her papers are at the Schlesinger Library at the Radcliffe Institute for Advanced Study, Harvard University.
