The Guardian reports on the cooking exploits of writers, including Virginia Woolf, by quoting a post published on the
Paper and Salt blog on Woolf’s 131st birthday that provides some detail about her experiences in the kitchen.
Bread, particularly the traditional British double-decker cottage loaf, was her specialty. And even her cook knew it. Cook Louie Mayer is quoted describing how Woolf taught her how to make the dough, knead it, shape it and bake it. Her memories are included in Recollections of Virginia Woolf.
Was Woolf’s baking advice helpful or snobbish? Was Woolf’s interest in cooking and baking a relaxing diversion from writing or a betrayal of her feminism?
The Guardian article gives Angela Carter‘s views on both issues. Post your thoughts in the Comments section below.
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