Marguerite Patten's Century Of British Cooking

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Episodes

SeriesEpisodeTitleFirst
Broadcast
RepeatedComments
02From Champagne To Rationing 1910-191920151128 (BBC7)
20151129 (BBC7)

Oyster soup, braised pheasant and champagne sorbet.

Oyster soup, oyster cremeskies, braised pheasant, champagne sorbet, sweet souffle, scotch woodcock, summer lentil soup and nut rissoles. Food guru Marguerite Patten mingles menu of the 1910s with memories of historic events - the sinking of the Titanic, servants' wages, the Epsom Derby and life in First World War trenches.

Marguerite told us how to make the most of our rations during the Second World War in 'Kitchen Front' on the BBC Home Service. She fronted her first BBC TV cookery show in 1947.

Born in Bath, the home economist was widely considered to be the first celebrity cook, and wrote more than 170 books with worldwide sales of 17 million.

A regular contributor to BBC Radio 4's Woman's Hour programme from 1946, Marguerite's final appearance was in 2011. She was awarded the OBE in 1991 and CBE in 2011.

Born November 4th 1915, Marguerite Patten died just a few months short of her 100th birthday in June 2015.

Producer: Ian Willox.

First broadcast on BBC Radio 4 in 1999.

03Flappers, Puddings And Dumplings 1920-192920151205 (BBC7)
20151206 (BBC7)

Bacon and egg pie, Lancashire hotpot and steamed puddings.

Bacon and egg pie, stewed eels, eel meuniere, chicken and veal pie, Lancashire hotpot, dumplings, quail pudding and steamed pudding.

Food guru Marguerite Patten's classic recipes from the homely post-war years of 20th Century's third decade - in her 10-part history of British cooking.

Marguerite told us how to make the most of our rations during the Second World War in 'Kitchen Front' on the BBC Home Service. She fronted her first BBC TV cookery show in 1947.

Born in Bath, the home economist was widely considered to be the first celebrity cook, and wrote more than 170 books with worldwide sales of 17 million.

A regular contributor to BBC Radio 4's Woman's Hour programme from 1946, Marguerite's final appearance was in 2011. She was awarded the OBE in 1991 and CBE in 2011.

Born November 4th 1915, Marguerite Patten died just a few months short of her 100th birthday in June 2015.

Producer: Ian Willox

First broadcast on BBC Radio 4 in 1999.

04Hard Times And Omelettes, 1930-193920151212 (BBC7)
20151213 (BBC7)

Seasonal salmon and chicken in the pre-tinfoil kitchen days. A history of British cooking.

Seasonal salmon and chicken in the pre-tinfoil kitchen days. The food guru's history of 20th-century British cooking. From May 1999.

05Trench Cookers And Borsch, 1940-194920151219 (BBC7)
20151220 (BBC7)

Corned Beef Loaf, Jugged Hare and Crumble during rationing.

Corned Beef Loaf, Jugged Hare and Crumble during rationing. A history of 20th-century British cooking. From May 1999.

06Post War Pleasures 1950-195920151226 (BBC7)
20151227 (BBC7)

Scampi, Hamburgers, Quiche Lorraine and Lemon Meringue Pie.

Scampi, Cock-a-Leekie Soup, Hamburgers, Tourneos Rossini, Steak Diane, Quiche Lorraine, Lemon Meringue Pie and Crepes Suzette.

Marguerite Patten mingles recipes of the 1950s with memories of the Coronation of Queen Elizabeth, the Festival of Britain and the end of rationing - in her 10-part history of British cooking.

Marguerite told us how to make the most of our rations during the Second World War in 'Kitchen Front' on the BBC Home Service. She fronted her first BBC TV cookery show in 1947.

Born in Bath, the home economist was widely considered to be the first celebrity cook, and wrote more than 170 books with worldwide sales of 17 million.

A regular contributor to BBC Radio 4's Woman's Hour programme from 1946, Marguerite's final appearance was in 2011. She was awarded the OBE in 1991 and CBE in 2011.

Born November 4th 1915, Marguerite Patten died just a few months short of her 100th birthday in June 2015.

Producer: Ian Willox

First broadcast on BBC Radio 4 in 1999.

07Eating Abroad - 1960 To 196920160102 (BBC7)
20160103 (BBC7)

Prawn cocktail, cheese fondue, paella and choux pastry.

Escargot, prawn cocktail, cheese fondue, coq au vin, shish kebab, yam and potato bake, pasta, paella and choux pastry.

Marguerite Patten mingles recipes of the 1960s with memories of the first heart transplant, the first man on the moon, the Beatles, flower power, the rise of the supermarket - and Alfred Hitchcock's macabre sense of humour.

Marguerite told us how to make the most of our rations during the Second World War in 'Kitchen Front' on the BBC Home Service. She fronted her first BBC TV cookery show in 1947.

Born in Bath, the home economist was widely considered to be the first celebrity cook, and wrote more than 170 books with worldwide sales of 17 million.

A regular contributor to BBC Radio 4's Woman's Hour programme from 1946, Marguerite's final appearance was in 2011. She was awarded the OBE in 1991 and CBE in 2011.

Born November 4th 1915, Marguerite Patten died just a few months short of her 100th birthday in June 2015.

Producer: Ian Willox

First broadcast on BBC Radio 4 in 1999.

08Curries And Nut Roasts 1970-197920160109 (BBC7)
20160110 (BBC7)

Vichyssoise, avocados, beef stroganoff and nut roast.

Vichyssoise, avocados, beef stroganoff and nut roast. The food guru's history of 20th-century British cooking. From October 1999.

09From Taramasalata To Tiramisu - 1980 To 198920160116 (BBC7)
20160117 (BBC7)

Moules mariniere, beef wellington, pizza and creme brulee.

Taramasalata, Mayonnaise, Moules Mariniere, Beef Wellington, Venison, Pizza, Tiramisu, Banoffee Pie and Creme Brulee.

Marguerite Patten mingles diverse recipes of the 1980s with memories of the Royal Wedding for Charles and Diana, the Falklands Conflict, the Fall of the Berlin Wall and the Great Storm of 1987.

Marguerite told us how to make the most of our rations during the Second World War in 'Kitchen Front' on the BBC Home Service. She fronted her first BBC TV cookery show in 1947.

Born in Bath, the home economist was widely considered to be the first celebrity cook, and wrote more than 170 books with worldwide sales of 17 million.

A regular contributor to BBC Radio 4's Woman's Hour programme from 1946, Marguerite's final appearance was in 2011. She was awarded the OBE in 1991 and CBE in 2011.

Born November 4th 1915, Marguerite Patten died just a few months short of her 100th birthday in June 2015.

Producer: Ian Willox

First broadcast on BBC Radio 4 in 1999.

10Pesto With Chips - 1990 To 199920160123 (BBC7)
20160124 (BBC7)

Hummus, couscous, tempura, pesto and chips.

Hummus, couscous, tempura, pesto and chips. The food guru concludes her history of 20th-century British cooking. From October 1999.

A01The End Of An Era: 1900-19091999041120151121 (BBC7)
20151122 (BBC7)

Marguerite Patten OBE sums up a lifetime of food writing with a five-part account of the changes in British cookery has seen this century, starting with late Victorian classics. 1: `The End of an Era: 1900-1909'.

Kedgeree, devilled kidneys, peach melba and victoria sponge.

Kedgeree, Devilled Kidneys, Stuffed Mutton, Lamb Cutlets Reform, Peach Melba and Victoria Sponge. Food guru Marguerite Patten demonstrates classic recipes from the first decade of the 20th Century in her 10-part history of British cooking.

Marguerite told us how to make the most of our rations during the Second World War in 'Kitchen Front' on the BBC Home Service. She fronted her first BBC TV cookery show in 1947.

Born in Bath, the home economist was widely considered to be the first celebrity cook, and wrote more than 170 books with worldwide sales of 17 million.

A regular contributor to BBC Radio 4's Woman's Hour programme from 1946, Marguerite's final appearance was in 2011. She was awarded the OBE in 1991 and CBE in 2011.

Born November 4th 1915, Marguerite Patten died just a few months short of her 100th birthday in June 2015.

Producer: Ian Willox.

First broadcast on BBC Radio 4 in 1999.

A02From Champagne To Rationing: 1910-191919990418

Marguerite Patten sums up a lifetime of food writing with a five-part account of the changes that have taken place in British cooking this century.

2: `From Champagne to Rationing: 1910-1919'.

A03Flappers, Puddings And Dumplings: 1920-192919990425

Marguerite Patten sums up a lifetime of food writing with a five-part account of the changes that have taken place in British cooking this century.

3: `Flappers, Puddings and Dumplings: 1920-1929'.

A04Hard Times And Omelettes: 1930-3919990502

Marguerite Patten presents an account of the changes in British cooking this century. 4: `Hard Times and Omelettes: 1930-39'.

A05 LASTTrench Cookers And Borsch: 1940-194919990509

Marguerite Patten presents an account of the changes in British cooking this century. 5: `Trench Cookers and Borsch: 1940-1949'.

B01Post War Pleasures - 1950 To 195919991003

Marguerite Patten continues her account of the changes in British cooking this century. 6: `Post War Pleasures - 1950 to 1959'. A recollection of the end of rationing and the growing taste for foreign foods, including scampi, hamburgers and quiche.

B02Eating Abroad - 1960 To 196919991010

Marguerite Patten continues her account of the changes in British cooking this century. 7: `Eating Abroad - 1960 to 1969'. Britain adopts new tastes with enthusiasm - garlic, olive oil and snails. But yams turn out to be as traditional as Mrs Beeton.

B03Curries And Nut Roasts - 1970 To 197919991017

Marguerite Patten continues her account of the changes in British cooking this century. 3: `Curries and Nut Roasts - 1970 to 1979'. British tastes are now so diverse that it is impossible to describe a typical menu.

B04From Taramasalata To Tiramisu - 1980 To 198919991024

Marguerite Patten continues her account of the changes in British cooking this century.

4: `From Taramasalata to Tiramisu - 1980 to 1989'.

The British balance their passion for foreign food with rediscoveries of old British favourites.

B05 LASTPesto With Chips - 1990 To 199919991031

Marguerite Patten continues her account of the changes in British cooking this century. `Pesto with Chips - 1990 to 1999'. The last programme in the series takes a look at the international eclecticism of the British palate.