Elizabeth David

Elizabeth David

Elizabeth David (born Elizabeth Gwynne ; * December 26, 1913 ; † May 22, 1992 in London ) was one of the most important British cookbook authors and journalists. Since the 1950s she has had a major impact on the quality of both restaurants and cuisine in British households with her literarily appealing articles and books on Mediterranean cuisine and cultural history, as well as traditional British dishes.

Renowned chefs and authors are still inspired by their works today.

She was Officer and Commander of the Order of the British Empire , Honorary Doctorate from the Universities of Essex and Bristol, Chevalier de l´Ordre du Mérite Agricole and a member of the Royal Society of Literature ,

Coming from the upper class, she rebelled against the social norms of her time. She studied art in Paris, was an actress and ran away with a married man with whom she sailed in a small boat first to France, then to Italy, where the boat was confiscated. The couple lived for some time on the Greek island of Syros, but had to flee to Egypt as a result of the German invasion of Greece, where they separated. David later worked for the British government in the Navy's cipher office in Alexandria and as the library director for the Department of Information in Cairo. She married in the Egyptian capital, but the marriage only lasted a short time.

After the war, David returned to England. Horrified by the desolation and the bad food, she wrote a series of articles on Mediterranean cuisine that was published in book form under the title A Book of Mediterranean Food and caught the imagination of a wide audience. She advocated ingredients such as eggplant, basil, garlic, olive oil and saffron, which at that time were hard to find even in London. Within a few years, however, dishes such as paella, moussaka, ratatouille, hummus and gazpacho had become popular not only in restaurants but also in British households.

Books on French and Italian cuisine followed. Within ten years, David had become a major influence on UK cooking habits. She had a deep disgust for careless cooking and inferior substitutes for classic dishes and ingredients.

In the 1960s she founded Elizabeth David Ltd., which traded in exclusive kitchen utensils. Even after leaving in 1973, the company continued to exist under her name.

Life

The early years in England

Elizabeth Gwynne was the second of four children, all daughters, of Rupert Sackville Gwynne and Stella Ridley, daughter of the First Viscount Ridley. Both families were very wealthy, the Gwynne family thanks to engineering and land speculation, the Ridley family owned coal mines. Elizabeth and her sisters grew up at Wootton Manor in Sussex, a Jacobean style country house. Her father was a Member of Parliament for the Conservative Party for Eastbourne and Deputy Minister in the government of Andrew Bonar Law from 1923. Rupert Sackville Gwynne died in 1924 at the age of 51. Elizabeth and her sisters Priscilla, Diana and Felicité went to boarding schools.

As a teenager, Elizabeth devoted herself to painting. Her mother thought her talent was worth promoting and therefore sent her to Paris in 1930, where she spent a semester listening to French cultural history, which included history, literature and architecture, at the Sorbonne . She lived with a Parisian family who devoted themselves to dining with great passion. David portrayed her in a very amusing way in her book French Provincial Cooking ( German: The French Kitchen, Almond Tree, 2017 ). In retrospect, she found this experience to be the most valuable part of her time in Paris. “I realized that the family had mastered the task of introducing at least one of their protégés to French culture. The professors at the Sorbonne have long been forgotten ... What has been preserved is a sense of a kind of food that I had never come across in this quality before. ”Stella Gwynne had not pushed for her daughter to return to England soon. After Elizabeth graduated from the Sorbonne, her mother sent her from Paris to Munich in 1931 to study German.

After her return to England, David did not have much enthusiasm for the social obligations for higher daughters, including the presentation at court and numerous balls. She was not attracted to the respectable young Englishmen from good homes whom she met on these occasions.

She came to the opinion that she was not good enough as a painter and therefore decided - to the displeasure of her mother - to become an actress. In 1933 she became a member of the Oxford Repertory Company, the following year she moved to London as a member of the Open Air Theater based in Regent's Park . Among the colleagues there was an actor nine years his senior, Charles Gibson-Cowan. She was strongly drawn to his rejection of social conventions. Neither of them really cared that he was married.

David rented a room in a house near Regent's Park, invested a generous cash gift in the kitchen for her 21st birthday, and learned to cook. A gift from her mother titled The Gentle Art of Cookery from Hilda Leyel was her first cookbook. She later wrote: "I would probably never have learned to cook had it been a traditional Mrs. Beeton book instead of the romantic Mrs. Leyel with her wild, imaginative recipes."

France, Greece, Egypt and India

When she realized that she had no chance of success as an actress, she worked for some time as a saleswoman for the fashion company House of Worth, but found the required submissiveness to customers angry. So she resigned at the beginning of 1938. Together with Gibson-Cowan, she bought a boat just big enough to sail to Greece. In July 1939 they crossed the English Channel and navigated the boat through French river channels. They took a break in Marseille and later stayed for more than six months in Antibes, where David met the aging writer Norman Douglas , who influenced them significantly. He awakened her love for the Mediterranean, encouraged her interest in good food and taught her "to seek the best, to insist on it and to reject everything that was spurious and secondary". David and Gibson-Cowan left Antibes in May 1940, sailed to Corsica and then Sicily, where they were suspected of espionage and arrested. After nineteen days in prisons in different regions of Italy, permission to leave for Yugoslavia was granted. They lost pretty much everything in the process - boat, money, manuscripts, notebooks, and Elizabeth's precious recipe collection. With the help of the British consul in Zagreb, they managed to leave for Athens in July 1940. Gibson-Cowan got a job teaching English on Syros Island. When the Germans invaded Greece in April 1941, she and her partner managed to leave Greece in a civil convoy to Egypt.

With her excellent French and good German skills, Elizabeth was able to get a job in the cipher department of the Navy in Alexandria. In 1942 David suffered from a serious infection. She spent several weeks in the hospital and was forced to quit her job in the encryption office. She moved to Cairo, where she was given the job of managing the library of the Ministry of Information. The library was open to the public and frequented by journalists and writers. David and Gibson-Cowan parted amicably. She employed a Sudanese cook and housekeeper in her small apartment. She remembered:

“With two primus cookers and an oven no bigger than a box, Suleiman performed small miracles. His soufflés always turned out well. For three or four years I lived mainly on rather coarse, but always well-spiced and colorful vegetable dishes, lentils or fresh tomato soup, wonderfully aromatic pilafs, lamb kebabs grilled over charcoal, salads with a cool peppermint and yogurt marinade, the Egyptian farmer's dish made from black beans with olive oil, Lemon and hard-boiled eggs - these dishes were not only delicious, but also cheap. "

In the years that Elizabeth spent in Cairo, she had a number of affairs. She enjoyed them as such and - with one major exception - never fell in love. However, some of her young men fell in love with her, including Lieutenant Colonel Tony David. Elizabeth was around 30 at the time and considered the pros and cons of living as an unmarried woman. It was with great discomfort that she finally accepted Tony David's marriage proposal.

Elizabeth Gwynne married David in Cairo on August 30, 1944. Within a year, her husband was ordered to India. She followed him in January 1946, but found life as an officer's wife in what was then the British colony as boring, social life monotonous and food in general "frustrating". In June 1946 she fell ill with a severe sinus infection. Her doctors said that there was no chance of recovery in Delhi in the hot summer and advised her to return to England. She did. Her biographer Artemis Cooper writes: “She had not been to England for six years. During this time not only she, but also England had changed beyond recognition. "

Postwar England

After years in a warm climate and with access to an abundance of fresh ingredients, David found their home post war gray and depressing. The food was awful. “There was soup made of water and flour, only seasoned with pepper, bread and dumplings filled with gristly beef, dried onions and carrots, and sausages baked in batter. I don't need to tell you more. ”In London she met a former friend and the relationship flared up again. However, when Colonel David returned from India in 1947, she immediately resumed her role as wife. They bought a house in Chelsea and 24 Halsey Street was their home for the rest of their lives. Tony was unsuitable for civilian life, unable to find suitable work, and accumulated debt.

In order to earn some money and out of an "excruciating need for the sun" David began to write articles about Mediterranean cuisine. Her first work appeared in Harper's Bazaar magazine in 1949 . From the beginning she refused to sell the rights to her texts. This enabled her to collect the articles and publish them in an edited form as a book. Even before all the articles were published, she had compiled the contributions to a manuscript entitled A Book of Mediterranean Food and offered them to various publishers, all of whom however declined. One of them told her that a collection of loose recipes needed a connecting text. David took this advice, but being aware of her lack of writing experience, she kept the transitions short and quoted extensively well-established authors whose views on the Mediterranean region she gave more weight. In the book edition, the individual sections are linked by longer excerpts from works by Norman Douglas, Lawrence Durrell , Gertrude Stein , DH Lawrence , Osbert Sitwell , Compton Mackenzie , Arnold Bennett , Henry James and Théophile Gautier . She sent the revised version to John Lehmann , who, while having more to do with poetry than cooking, accepted the manuscript and was willing to pay £ 100 in advance. A Book of Mediterranean Food was published in 1950.

When the book sold well, Lehmann commissioned a sequel, again with illustrations by John Minton. This is how French Country Cooking came about .

With the income from commissioned articles for various magazines after the success of her first book and an advance payment for her second book, she was able to afford an extensive trip through France before completing the second book. That was her last, and not very successful, vacation with her husband. Once French country cooking was done, David decided to stay in France for some time, leaving her husband in London. She spent a cold spring and a warm summer in Provence. Part of the material for her fourth book, Summer Cooking, dates from this time . Work on this book was postponed after David and Lehmann agreed that their next book should be about Italian cuisine.

Italian, French and other cuisines

David had only been there once since the short and unpleasant time in Italy with Charles Gibson-Cowan in 1940, when she visited Norman Douglas in 1951 on Capri. She went to Italy in March 1952 and spent almost a year traveling around different regions and collecting material. By the time she finished the book, Lehmann Verlag had been dissolved by the parent company and David was involuntarily under contract with Macdonald, another publisher within the group. She hated this publisher, which is why she drew an extremely unflattering portrait of this house in a 1985 article.

Italian Food , illustrated by Renato Guttuso , appeared in 1954. At the time, many of the ingredients used in the recipes were barely available in the UK. Looking back, she wrote in 1963: “In Soho, but almost nowhere else, such things as Italian pasta, parmesan, olive oil, salami and sometimes Parma ham were available. The same was true of southern vegetables such as aubergines, red and green peppers, fennel, the little pumpkins that are called courgettes in France and zucchini in Italy . ”David knew more about Greece and southern France than Italy and felt the preparatory work and the writing from Italian Food as "unusually difficult". The effort she put into the book was recognized by the reviewers. The Times Literary Supplement wrote: "The book is not just a collection of recipes, it is a readable and astute treatise on Italian cuisine, on regional dishes and how they are prepared in English kitchens." The Observer said, "Ms. David ... goes to the benefactors of humanity. ”In The Sunday Times , Evelyn Waugh named Italian Food one of the two books that had given him the greatest pleasure that year.

“'Basil', the English name for basil, was simply associated with the name of unmarried uncles in Great Britain, 'courgette' was italicized as a foreign word and only a few of us knew how to eat spaghetti and pick an artichoke ... Then came Elizabeth David was like a ray of sunshine and wrote with concise elegance about good food, that is to say about well-put together and prepared food. She gave us to understand that we could deal better with what we had. "

- Jane Grigson

For her next book, Summer Cooking , published in 1955, David left Macdonald and signed with Museum Press. This book, her fourth, reflected her deep belief in using only seasonal foods in the kitchen. She loved to “rediscover the natural products of the respective season” and found it “pretty boring to eat the same dishes all year round”. Uninhibited by the geographical guidelines of her first three books, she wrote about dishes from Great Britain, India, Mauritius, Russia, Spain and Turkey, as well as from France, Italy and Greece. Shortly after Summer Cooking came out , Vogue magazine poached David from Harper's Bazaar . Vogue offered more money and a higher profile for their column.

The higher income from Vogue and The Sunday Times , for which she also wrote regularly, enabled her to visit different regions of France. During these trips she completed research for her next book, French Provincial Cooking (1960), for which, according to Artemis Cooper's verdict in the Oxford Dictionary of National Biography , she was among all of her own Books would be best remembered.

The book is dedicated to "PH in Love". Behind the initials is the name Peter Higgins, with whom David had a relationship that lasted through the 1950s to the 1960s. Tony David had already stepped out of her life and had lived in Spain since 1953; In 1960 the divorce took place. The new book received as rave reviews as the previous ones. The Times Literary Supplement wrote: “French Provincial Cooking is a read rather than a quick leaf through. It describes in detail the type and origin of the dishes popular in the various French regions, as well as the cooking terminology, spices and cooking utensils that are used in France. Those who devote more time to the book will be amply rewarded with dishes like 'La Bourride de Charles Bérot' or 'Cassoulet Colombié'. ” The Observer wrote that it was hard to imagine a household could do without the book, and named David "A very special kind of genius".

The 1960s

David stopped working for The Sunday Times in 1960 because she disapproved of the editorial encroachments on her texts. She switched to the weekly magazine The Spectator . Cooper writes: “Your professional career was at its peak. She was hailed not only as the leading author of food and cooking works, but also as the woman who changed the eating habits of the English middle class. ”Her books now reached a wide audience; they were printed in paperback format by Penguin Books, a publisher specializing in mass production.

Her personal life was less happy. She suffered badly from breaking up with Higgins, who had fallen in love with a younger woman. She drank too much for a while and took sleeping pills too often. Perhaps as a result of these circumstances and overwork, she suffered a cerebral haemorrhage at the age of 49 in 1963. Although she recovered, her sense of taste was temporarily impaired and her confidence badly shaken.

Together with four business partners, David opened a shop with cooking accessories. They were encouraged by the recent success of the habitat shops founded by Terence Conran , which sold imported cooking utensils among many other goods. Elizabeth David Ltd. opened in November 1965 at 46 Bourne Street in the Pimlico district of London.

“The business is very simple. In the display, pyramids of French coffee cups and bulbous English saucepans are piled up ... Baking pans and cutting devices of all shapes are stacked on the metal shelves, glazed and unglazed clay pots, bowls and plates with traditional patterns, simple pots and pans made of thick aluminum, cast iron, enamelled sheet steel and Heat-resistant porcelain, simple cutlery in a classic shape and nicely arranged rows of knives, spoons and forks for cooks. "

- The Observer, June 1966

David was uncompromising in the choice of goods; Despite the wide range of cooking utensils, the shop became famous for not having a garlic press. David wrote an article entitled "Garlic presses are completely useless" and refused to sell any. She recommended that customers who requested one go elsewhere. Nowhere else were the little books that David had specially printed for her business to be found. Some of the texts were later found in the collections of her essays and articles An Omelette and a Glass of Wine and Is There a Nutmeg in the House?

Although she devoted much of her time to the company, David continued to write articles for various magazines. She still included many recipes in the texts, but wrote more often about markets, inns, farms - and about people, including portraits of famous chefs and gourmets such as Marcel Boulestin and Edouard de Pomiane .

In her later articles, she was uncompromising on many different subjects. She hated fashionable terminology and labels; she despised the guidelines given by the Michelin Guide ; she loathed over-the-top garnishes that distracted from the basic taste; she protested against any kind of replacement. "Anyone who has degenerated enough to invent a dish consisting of a slice of steamed bread with tomato paste and synthetic cheddar cheese can call it pizza."

The later years

While working in the shop, she wrote another large book, Spices, Salt and Aromatics in the English Kitchen , the first part of a planned series devoted to English cuisine. Although her shop was never profitable, she did not want to sacrifice her high standards for commercial profit under any circumstances. Over time, her partners found this strategy financially unsustainable. Not ready to compromise, David left the company in 1973. Much to her annoyance, it was still used under her name, which the partners were legally authorized to do.

David was seriously injured in a car accident in 1977 and took a long time to recover. During her stay in hospital, her last book came out, which she finished without outside help: English Bread and Yeast Cookery . Her extensive knowledge was praised, and The Times Literary Supplement suggested that each couple receive a copy for the wedding. After recovering from the accident, she moved on to her next project: Harvest of the Cold Months: the Social History of Ice and Ices . While she was slowly putting together material for this, she published a book with her favorite essays and articles: An Omelette and a Glass of Wine . She had supported Jill Norman, who became her literary executor and posthumously edited and published other works by David.

David visited California several times in the 1980s. She enjoyed the trips, but her health deteriorated. She fell repeatedly and had to be treated several times in the hospital. The death of her younger sister Felicité in 1986, who had lived upstairs in the Chelsea house for 30 years, was a severe blow to David.

In May 1992 she suffered a stroke and, two days later, a second, fatal one. She died at the age of 78 in her home in Chelsea on May 22, 1992. On May 28, she was buried in St. Peter's Parish in Folkington.

Awards and Legacy

David won the prestigious Glenfiddich Writer of the Year award for the book English Bread and Yeast Cookery . The Universities of Essex and Bristol awarded her honorary doctorates and she became Chevalier de l'Ordre du Mérite Agricole. What she was most pleased about was membership (1982) of the Royal Society for Literature in recognition of her literary skills. She received two British Orders of Merit, OBE in 1976 and CBE in 1986, i.e. H. Officer or Commander of the Order of the British Empire.

Her life was modeled on at least twice: in 1999 in the Roger Williams novel Lunch with Elizabeth David , published by Carroll & Graf, and in 2006 in the BBC television game Elizabeth David: A Life in Recipes with Catherine McCormack as Elizabeth David and Greg Wise as Peter Higgins. Her estate is in the Schlesinger Library at the Radcliffe Institute for Advanced Studies at Harvard University .

In 2012, on the 60th anniversary of Queen Elizabeth II's throne, David was elected as one of the 60 most influential British citizens during the Queen's reign. In 2013 her portrait graced one of ten stamps in the “Great Britons” series. Her home on Halsey Street, Chelsea, where she lived for 45 years, was awarded the Blue Heritage Plaque in 2016; she was the first cookbook author to receive this recognition. The writer Auberon Waugh wrote, if asked which woman had made the greatest contribution to improving living standards in England during the 20th century, "I would have chosen Elizabeth David". Her biographer Artemis Cooper concludes her article in the Oxford Dictionary of National Biography with the words:

“David was the best writer to write about food and drink in this century. When she started writing in the 1950s, the British hardly noticed what they had on their plate, and maybe that was a good thing. Her books and articles convinced the readers that eating is one of the greatest pleasures in life and that cooking shouldn't be a nuisance, but a stimulating and creative art. With her works, she not only inspired entire generations to cook, but also motivated them to think about food in completely new ways. "

- Cooper (2004)

Works

• 1950: A Book of Mediterranean Food , illustrated by John Minton. London: John Lehmann
• 1951: French Country Cooking , illustrated by John Minton. London: John Lehmann
• 1954: Italian Food , illustrated by Renato Guttuso. London: Macdonald
• 1955: Summer Cooking , illustrated by Adrian Daintrey. London: Museum Press
• 1960: French Provincial Cooking , illustrated by Juliet Renny. London: Michael Joseph
  • 2017: French cuisine, translated from English by Margot Fischer, with a foreword by Jill Norman. Vienna: Mandelbaum ISBN 978-3-85476-542-4
• 1970: Spices, Salt and Aromatics in the English Kitchen . Harmondsworth: Penguin ISBN 0-14-046163-9
• 1977: English Bread and Yeast Cookery , illustrated by Wendy Jones. Harmondsworth: Penguin ISBN 0-14-046299-6
• 1984: An Omelette and a Glass of Wine . Jill Norman (ed.) London: Robert Hale ISBN 0-7090-2047-3 (a selection of previously published articles)

Works published posthumously

• 1994: Harvest of the Cold Months: the social history of ice and ices . London: Michael Joseph ISBN 0-7181-3703-5
• 1997: South Wind Through the Kitchen: the best of Elizabeth David . Jill Norman (Ed.) London: Michael Joseph SBN 0-7181-4168-7
• 2000: Is There a Nutmeg in the House? Jill Norman (Ed.) London: Michael Joseph ISBN 0-7181-3703-5
• 2003: Elizabeth David's Christmas . Jill Norman (Ed.) London: Michael Joseph ISBN 0-7181-4670-0
• 2010: At Elizabeth David's Table: her very best everyday recipes . Jill Norman (ed.) With a foreword by Jamie Oliver, Johnny Gray, Rose Gray, Sally Clarke, Simon Hopkinson, Hugh Fearnley-Whittingstall. London: Michael Joseph ISBN 978-0-7181-5475-2

swell

• Chaney, Lisa (1998). Elizabeth David: A Biography. London: Macmillan. ISBN 0-333-65930-9 .
• Cooper, Artemis (2000). Writing at the Kitchen Table - The Authorized Biography of Elizabeth David. London: Michael Joseph . ISBN 0-7181-4224-1 .
• Cooper, Artemis (2004). David, Elizabeth (1913-1992), Oxford Dictionary of National Biography , Oxford University Press
• David, Elizabeth (1979) [first edition 1960]. French Provincial Cooking (4th Edition) Harmondsworth: Penguin . ISBN 0-14-046099-3 .
• David, Elizabeth (1986) [first edition 1984]. An Omelette and a Glass of Wine (2nd edition). Harmondsworth: Penguin. ISBN 0-14-046721-1 .
• David, Elizabeth (1989) [first edition 1954]. Italian Food (6th edition). London: Penguin. ISBN 0-14-046841-2 .
• David, Elizabeth (1999) [first editions 1950, 1951, and 1955]. Elizabeth David Classics - Mediterranean Food; French Country Cooking; Summer Food (2nd edition). London: Grub Street. ISBN 1-902304-27-6 .
• David, Elizabeth (2001) [first edition 2000]. Norman, Jill, eds. Is There a Nutmeg in the House? (2nd edition). London: Penguin. ISBN 0-14-029290-X .
• David, Elizabeth (2017). The french kitchen. Translated from the English by Margot Fischer, with a foreword by Jill Norman. Vienna: almond tree.
• Williams, Roger (1999). Lunch with Elizabeth David. London: Little, Brown. ISBN 0-316-85054-3 .

Individual evidence

1. ↑ John Koski: Elizabeth David: The woman who changed the way we eat. Daily Mail, November 13, 2010.
2. ^ Cooper, Artemis: Writing at the Kitchen Table - The Authorized Biography of Elizabeth David . Michael Joseph, London, ISBN 0-7181-4224-1 , pp. 1, 6 .
3. ^ "Progress of the General Election". The Times, Dec 16, 1910, 7
4. ^ "Two New Ministers". The Times , Mar 16, 1923, 12
5. ^ Cooper, p. 22
6. ↑ David (1979), pp. 26-29
7. ↑ Cooper, pp. 31-32
8. ^ Cooper, p. 36
9. ↑ Cooper, pp. 37-42
10. ^ Cooper, p. 47
11. ^ Cooper, p. 44
12. ↑ Quoted in Cooper, p. 45
13. ^ Cooper, p. 67
14. ^ Cooper, p. 77
15. ↑ Cooper, pp. 78-83
16. ^ Cooper, p. 94
17. ↑ David (2001), p. 5, and David (1986), p. 23
18. ↑ Chaney, page 185 ff.
19. ^ Cooper, p. 112
20. ^ Cooper, p. 120
21. ^ Cooper, p. 124
22. ^ David (1986), p. 21
23. ^ Cooper, p. 134
24. ^ Cooper, p. 137
25. ^ David (1986), p. 21
26. ^ David (1999), vii
27. ^ Cooper, 144
28. ^ Cooper, p. 154
29. ^ Cooper, p. 160
30. ^ Cooper, p. 161
31. ^ David (2001), p. 12
32. ↑ David (1989), page xxii
33. ↑ David (1989), page xxii
34. ^ "Food and drink," The Times Literary Supplement , Oct. 29, 1954, p. 694
35. ↑ Stark, Freya. "Gastronomic Joys," The Observer , Nov. 14, 1954, 9
36. ↑ Grigson, Jane. Preface to David (1999)
37. ↑ David (1999), pages 404 and 406
38. ↑ Cooper (2004)
39. ↑ Cooper (2004)
40. ^ "Cookery," The Times Literary Supplement , Dec. 30, 1960, p. 851
41. ^ "A Revolution Comes to Terms," The Observer , Nov. 27, 1960, p. 34
42. ^ David (1986), p. 10
43. ↑ Cooper (2004)
44. ↑ Cooper (2004)
45. ^ Cooper, pp. 225-234
46. Jump up ↑ Standring, Heather. Cook's Tour , The Observer , Jun 19, 1966, 28
47. ↑ see David (2001), pp. 51-53 and 205
48. ^ David (2001), p. X
49. ↑ David (1986), pp. 53-63, 94-98, 120-124, 162-174 and 175-185
50. ↑ David (1986), pp. 129, 159, 81, 58 and 25
51. ↑ Cooper (2004)
52. ↑ Grigson, Jane. "The life-giving loaf", The Times Literary Supplement , December 2, 1977, p. 404
53. ↑ David, Elizabeth (2001), p. Ix
54. ↑ Cooper (2004)
55. ↑ Coe, Amanda. "She'd have definitely hated any film about her, let alone this one," The Guardian , Jan. 10, 2006
56. ^ "Schlesinger Library," Radcliffe Institute for Advanced Study
57. ^ "The New Elizabethans: the full list," The Daily Telegraph , May 20, 2012
58. ^ "Great Britons Stamp Set," Royal Mail
59. ^ "David, Elizabeth (1913-1992)" English Heritage.

Web links

Commons : Elizabeth David  - Collection of Pictures, Videos and Audio Files