Imagine eating white soup with Mr. Darcy, roast pork with Miss Bates, or scones with Mr. Collins! Just thinking of those dishes transports me back into the scenes in Jane Austen’s novels and makes me smile. In Dinner with Mr. Darcy, food historian Pen Vogler examines Austen’s use of food in her writing, researches ancient Georgian recipes, converting them for the modern cook.
Even though Austen is not known for her descriptive writing, food is an important theme in her stories, speaking for her if you know how to listen. Every time we dine with characters, or food is mentioned, it relays an important fact that Austen wants us to note: wealth and station, poverty and charity, and of course comedy. While poor Mr. Woodhouse frets over wedding cake in Emma, Mr. Bingley offers white soup to his guests at Netherfield Park in Pride and Prejudice, and Aunt Norris lifts the supernumerary jellies after the ball in Mansfield Park, we are offered insights into their characters and their social station.
In Austen’s letter, she writes to her sister Cassandra about many domestic matters: clothes, social gatherings, and food. When she mentions orange wine, apple pie and sponge cake we know it is of importance to her. Continue reading