How to Eat Like a King for Christmas

Using antique technology and vintage cookbooks, food historian Ivan Day recreates such Tudor and Victorian specialties as puddings and roast goose

Back in the day, according to Ivan Day, one of England's most esteemed food historians, selection was surprisingly great. (Elaine Glusac)

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“When you start unraveling its function, you understand an object much more,” says Day, dishing ice cream onto plates and urging us to take seconds: “Christmas only comes but once a year.”

Unless you’re Ivan Day, for whom Christmas has been the subject of five lectures, two cooking courses and numerous television and radio appearances. For his own upcoming holiday, he plans a much simpler celebration. “All I want for Christmas,” he laughs, “is a digestive biscuit and a cream of cocoa.”

Elaine Glusac is a writer based in Chicago who specializes in food and travel.

About Elaine Glusac

Chicago-based freelancer Elaine Glusac writes about travel, food and culture for many publications including the New York Times, National Geographic Traveler and

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