When you visit Oxford you are surrounded by history of all types. Some of the colleges were founded in the 13th Century, and their famous alumni are too numerous to count, stretching across all imaginable professions including historians, chemists, writers, explorers, politicians and more. One quite pleasurable way to make a connection with some of [...]
Posts Tagged ‘real ale’
A Toast to Some of Oxford’s Famous Writers
Posted in Food and Fiction, Food History, Oxford Symposium on Food and Cookery 2010, Travel, tagged cask ale, Eagle and Child Pub, J.R.R. Tolkien, old pubs, oxford, Oxford Symposium on Food and Cookery 2010, real ale on July 16, 2010 | Leave a Comment »
Time Travel in a Glass
Posted in Food History, Traditional Foodways, tagged beer, beer history, cask ale, cask conditioned ale, real ale on February 4, 2010 | 6 Comments »
SCENE: rural 19th Century England. You stride into a country pub after an invigorating day of grouse hunting, slap your hand on the ancient wooden bar and say, “Landlord, a pint of your finest ale, if you please.” Oh, pardon me, I was just reading some Sherlock Holmes, which got me daydreaming about tweed, the [...]
The Angel and Greyhound
Posted in Oxford Symposium 2009, Traditional Foodways, Travel, tagged oxford, real ale, Travel on September 11, 2009 | Leave a Comment »
I finally found some open WiFi here in Oxford. You’d think there’d be more in a university town. The term doesn’t start until October so maybe that’s why. I’ve really been enjoying the history and architecture and this afternoon I’m off to the beginning of the Oxford Sympsium with the fund raising picnic based on [...]
Real Ale in London
Posted in Traditional Foodways, Travel, tagged london, real ale, Travel on September 8, 2009 | Leave a Comment »
I’m testing the iPhone WordPress app to see if I can post from the road. Here’s a photo of a half pint of Fuller’s Discovery Blonde. I drank this real ale at the Red Lion in Ealing. The pub stands right across the street from the old Ealing Studios and its walls are covered with [...]
