A study of bygone seafood recipes
Summary
Ruth explores a century of fish consumption by analyzing Good Housekeeping recipes from 1923 to the present. She traces the shift from diverse local species like oysters and whale meat to the "big five" imports driven by supermarket standardization. The discussion highlights how wartime government campaigns and modern global flavors have influenced home cooking, while noting the decline of local fishmongers.
Topics discussed
Introduction: Study on 100 years of fish recipes
Research methodology and the Good Housekeeping source
Discussion on oyster cocktails and vintage recipes
Wartime whale meat curry and government promotion
The decline of oysters and changing availability
Distinguishing magazine trends from actual consumption
Shift to the 'Big Five' fish and supermarket standardization
Global flavors on local fish and future trends
Rise of tinned and frozen fish products
Guest tries fish baked in custard recipe
Future recipe plans and closing remarks
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