I love this, Jolene! I grew up eating marmalade because my dad was raised in Bermuda from the time he was a little boy -- so he had (has) a lot of British customs and preferences that might not have otherwise shown up in our Wisconsin household -- and of course, because anything Paddington loved as much as marmalade was something I wanted to eat, too π
My favorite marmalade now is the Mackay's Dundee Orange Marmalade from World Market. (My kids love Paddington as much as I did, so a jar lasts maybe two days in my house, if I'm lucky.)
I just love the deep dive into marmalade in literature and from fellow bloggers in this fascinating post. It brings up so many memories, including the bottle of Dundee marmalade that my Glaswegian mother often placed on the breakfast table, along with the porridge and kippers--and toast, of course. So fun to learn about marmalade history (and the errors in accepted versions) from the incomparable Annette Laing. Iβve also loved Annotated Alice ever since discovering it in college long ago. Iβm sure I worked it into an essay or two. Love your rabbit holes, Jolene! Keep βem coming! (Easter egg guess: toast?)
It must be Chemex. My parents were early adapters in the 1970βs. I say early adapters but donβt know when it was invented! I hope youβll write about it.
Dear Jolene--I LOVED this post and I am so inspired by all the food marmalade references in books. It was so much fun to learn about Ian Flemming's breakfast! You are such a gift, and I learn so much from you. Right now, in my novel, I am writing about Pain Perdu (or The Lost Bread). It's the original French version of French toast. Not a breakfast, but a dessert--a way to salvage stale bread. I would be so excited if you dug into the history of French Toast one of these days. And in the meantime, I pasted below what I think is the Easter Egg clue: And with that, we can again touch the wonder of their stories. π«. Is this it? Anyway, Love you, Jamie
So fun and educational to read, as always Jolene! Coincidentally, I just made marmalade this week with Meyer lemon, orange, and grapefruit-delish! I love the thread found in these literary classics. And how interesting that Fleming created Bond with such intimate detail, right down to his breakfast preferences. So, based on what you've written, I'm thinking you may be planning to write about either the classic breakfast, British tea, or something having to do with quince. Happy New Year!
What a charming and well-researched read this was, Jolene! You have a knack for taking a simple, mundane item that most of us wouldnβt give a second thought to and drawing the most interesting connections. β€οΈ
What a great read, Jolene. Orange marmalade is actually my favorite to put on my weekend croissant.
But what your post also sparked for me is how authors have used food and food preferences to describe characters and set the tone for a story. As a kid I read and reread the Enid Blyton books - and even as a kid - recognize the importance of those meal times to weld the five friends together.
What a great way to begin the new year! I love marmalade, and Paddington is dear to my heart! Thanks for all of this today, Jolene! You have added warmth and cheer to this winter day.β€οΈ
Sweet words! My mumβs adoration for all things British included a daily dose of marmalade, which I have yet to embrace. That marmalade crock was practically a member of the family.
This makes me want to go back and read Alice in Wonderland again, and Paddington. I loved both when I was growing up. I do remember one of those Dundee jars hanging around my mom's pantry for many years, the marmalade long gone. She used it as a storage container. Lovely post, Jolene.
Jolene - you are, as always, an absolute treasure, and I will petition our new British King to arrange for Paddington Bear to send you a handwritten (paw-written) note of thanks on behalf of British culture.
But - ah, marmalade. As usual, as Annette said, we've stolen it from someone else and cooked up a new origin story for it to hide that fact. Marmalade may be British nowadays, but I believe (I think?) it's taken from what the ancient Romans did with their fruit (ie. turning it into quince).
With that segue, it gives me great pleasure to point you towards one of my favourite food-related places on the Web:
Farrell Monaco is an archaeologist who has made it her speciality to rediscover the ways ancient food was made, then teach it to folk today. Her site is amaaaaaaaazing (I would urge anyone to spend days browsing through the recipes, rolling pins etched with Latin blessings and curses - and bread! https://www.goldbelly.com/pistrinum-by-tavola-mediterranea/ Bread made in the way it was made in Ancient Rome, deliverable within the States. Quite amazing, all of it.
But my point is: we Brits stole it, then pretended it was our idea and thoroughly & completely British (while using ingredients that *can't even be grown in Britain*, which is whole other level of shameless).
All this said, of course, I will defend British Orange Marmalade with my last dying breath. One has to take a stand for one's country, of course. *flares nostrils, twirls cane experimentally*
Thank you so much for the kind mention, Jolene. :)
I love how you put this: "Food in fiction is a particular kind of special. Its mere presence in a story can carry worlds of memory for the reader."
I love this, Jolene! I grew up eating marmalade because my dad was raised in Bermuda from the time he was a little boy -- so he had (has) a lot of British customs and preferences that might not have otherwise shown up in our Wisconsin household -- and of course, because anything Paddington loved as much as marmalade was something I wanted to eat, too π
My favorite marmalade now is the Mackay's Dundee Orange Marmalade from World Market. (My kids love Paddington as much as I did, so a jar lasts maybe two days in my house, if I'm lucky.)
I just love the deep dive into marmalade in literature and from fellow bloggers in this fascinating post. It brings up so many memories, including the bottle of Dundee marmalade that my Glaswegian mother often placed on the breakfast table, along with the porridge and kippers--and toast, of course. So fun to learn about marmalade history (and the errors in accepted versions) from the incomparable Annette Laing. Iβve also loved Annotated Alice ever since discovering it in college long ago. Iβm sure I worked it into an essay or two. Love your rabbit holes, Jolene! Keep βem coming! (Easter egg guess: toast?)
It must be Chemex. My parents were early adapters in the 1970βs. I say early adapters but donβt know when it was invented! I hope youβll write about it.
Dear Jolene--I LOVED this post and I am so inspired by all the food marmalade references in books. It was so much fun to learn about Ian Flemming's breakfast! You are such a gift, and I learn so much from you. Right now, in my novel, I am writing about Pain Perdu (or The Lost Bread). It's the original French version of French toast. Not a breakfast, but a dessert--a way to salvage stale bread. I would be so excited if you dug into the history of French Toast one of these days. And in the meantime, I pasted below what I think is the Easter Egg clue: And with that, we can again touch the wonder of their stories. π«. Is this it? Anyway, Love you, Jamie
So fun and educational to read, as always Jolene! Coincidentally, I just made marmalade this week with Meyer lemon, orange, and grapefruit-delish! I love the thread found in these literary classics. And how interesting that Fleming created Bond with such intimate detail, right down to his breakfast preferences. So, based on what you've written, I'm thinking you may be planning to write about either the classic breakfast, British tea, or something having to do with quince. Happy New Year!
What a charming and well-researched read this was, Jolene! You have a knack for taking a simple, mundane item that most of us wouldnβt give a second thought to and drawing the most interesting connections. β€οΈ
What a great read, Jolene. Orange marmalade is actually my favorite to put on my weekend croissant.
But what your post also sparked for me is how authors have used food and food preferences to describe characters and set the tone for a story. As a kid I read and reread the Enid Blyton books - and even as a kid - recognize the importance of those meal times to weld the five friends together.
What a great way to begin the new year! I love marmalade, and Paddington is dear to my heart! Thanks for all of this today, Jolene! You have added warmth and cheer to this winter day.β€οΈ
I thought you and your readers would enjoy this video. The queen, paddington and marmalade! https://duckduckgo.com/?q=paddington+and+queen+elizabeth+video&t=iphone&iax=videos&ia=videos&iai=https%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3D7UfiCa244XE
Are you writing about Chemex next week?
No matter what Iβm sure Iβll enjoy it!
You'll write next week about Campari...
What a great read! Iβll appreciate my marmalade on toast even more!
Sweet words! My mumβs adoration for all things British included a daily dose of marmalade, which I have yet to embrace. That marmalade crock was practically a member of the family.
What a lovely post! From Alice to Paddington to Bond to an easter egg! Oh my! Perhaps it's how Bond's breakfast has changed over time?
This makes me want to go back and read Alice in Wonderland again, and Paddington. I loved both when I was growing up. I do remember one of those Dundee jars hanging around my mom's pantry for many years, the marmalade long gone. She used it as a storage container. Lovely post, Jolene.
Jolene - you are, as always, an absolute treasure, and I will petition our new British King to arrange for Paddington Bear to send you a handwritten (paw-written) note of thanks on behalf of British culture.
But - ah, marmalade. As usual, as Annette said, we've stolen it from someone else and cooked up a new origin story for it to hide that fact. Marmalade may be British nowadays, but I believe (I think?) it's taken from what the ancient Romans did with their fruit (ie. turning it into quince).
With that segue, it gives me great pleasure to point you towards one of my favourite food-related places on the Web:
https://tavolamediterranea.com/
Farrell Monaco is an archaeologist who has made it her speciality to rediscover the ways ancient food was made, then teach it to folk today. Her site is amaaaaaaaazing (I would urge anyone to spend days browsing through the recipes, rolling pins etched with Latin blessings and curses - and bread! https://www.goldbelly.com/pistrinum-by-tavola-mediterranea/ Bread made in the way it was made in Ancient Rome, deliverable within the States. Quite amazing, all of it.
But my point is: we Brits stole it, then pretended it was our idea and thoroughly & completely British (while using ingredients that *can't even be grown in Britain*, which is whole other level of shameless).
All this said, of course, I will defend British Orange Marmalade with my last dying breath. One has to take a stand for one's country, of course. *flares nostrils, twirls cane experimentally*
Thank you so much for the kind mention, Jolene. :)