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Thanks to Chris Sullivan for sending Blogging Woolf this image of a recipe for Angelica Garnett’s Cherry Tart. It’s from Jans Ondaatje Rolls’  The Bloomsbury Cookbook: Recipes for Life, Love and Art, published this spring.

The book offers more than 180 recipes — some handwritten and never before published — from Frances Partridge, Helen Anrep and David and Angelica Garnett.
Bloomsbury Recipe

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BloomsburyCookbook_title_26523A Bloomsbury cookbook promising a combination of food, life, love and art, will be available in hardcover on April 22.

The Bloomsbury Cookbook: Recipes for Life, Love and Art by Jans Ondaatje Rolls offers more than 180 recipes — some handwritten and never before published — from Frances Partridge, Helen Anrep and David and Angelica Garnett. The recipes, according to publisher Thames & Hudson, promise to “take us into the very heart” the world of the Bloomsbury Group by recreating mealtime atmospheres at locations such as Monk’s House, Charleston Farmhouse and Gordon Square.

The publisher is billing the book as more than a cookbook. Its photographs, letters, journals and paintings will contribute a social history angle as well. It is priced at £24.95.

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Alice Lowe, a regular contributor to Blogging Woolf, blends her life stories, food and Virginia Woolf in her writing.leftovers on lettuce

Read her latest creation, “Leftovers on Lettuce: ABCs of a Life in Food,” an essay published Feb. 24 in Middlebrow Magazine.

Lowe describes the British journal as playing on “Woolf’s snooty but tongue-in-cheek essay in which she castigates ‘middlebrow’ as ‘the bloodless and pernicious pest who comes between’ the highbrow and the lowbrow, ‘the bane of all thinking and living.'”

Lowe writes that “the editors seek to reclaim it as a positive concept, calling Woolf’s own essays middlebrow, so I consider myself in good company on their pages.”

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Photo by Roberta Rubenstein

Virginia Woolf scholar Roberta Rubenstein offers this Woolf sighting and a photo to illustrate it: The London restaurant, Zizzi, 33 Charlotte Street, London, features a 12-foot wall mural of a couple dancing. Below them is this famous Woolf quote:

One cannot think well, sleep well, live well if one has not dined well.

Woolf’s assertion is one of several comments printed on paper napkins at the restaurant, which features excellent Italian food, according to Rubenstein.

The mural is likely a product of the restaurant’s “Fresh Talent” initiative, which commissions artists to produce their art inside the chain’s restaurants.

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Van Gogh is Bipolar is an unlikely name for a restaurant. And Virginia Woolf’s Tears is an unlikely name for a soup.

It’s an organic turkey soup with chopped green apples and thinly sliced purple cabbage that aims to alleviate depression and compulsive behavior.

The Woolf dish, along with others named after famous people, is made with ingredients that restaurant owner Jetro Rafael says affect mood and produce happy hormones. On the list are salmon, honey, cabbage, nuts and tea.

The unconventional restaurant with the unusual theme is located in Quezon City, Philippines. It’s so unconventional that it only serves 12 diners per night, and those 12 diners place their own orders, bus their own tables and pay their bills on the honor system.

If they are lucky enough to find the place open. Right now, the restaurant’s Facebook page has an alarming red banner that reads “Closed for now” over its profile photo.

Perhaps the owner and his chef are busy blissing out on happy hormones.

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Kafka’s SoupThe mouth-watering Boeuf en Daube scene of To the Lighthouse is famous. Bits about tea and dinner parties and lunches and cooking are scattered throughout her Diary and Letters. But clafoutis grandmère?

Yet that is what Mark Crick has Virginia Woolf cooking in his book, Kafka’s Soup: A Complete History of World Literature in 14 Recipes.

Crick, a photographer who started cooking at the age of 11 and learned the fine points of food shopping while trailing behind his mother on sick days home from school,  wrote the book — and illustrated it — as a lark.

In it, he shares a recipe and a companion piece of short fiction for 14 different writers. Each is written in the voice of a famous author — from Homer to Chaucer to Jane Austen to Raymond Chandler.

Virginia Woolf, he says, was the most difficult to capture. He did it using her signature stream of consciousness style.

“She was difficult because her voice is so subtle and not that old-fashioned sounding. You really want people with a voice that is recognisable even if they’re writing about car maintenance,” Crick told The Telegraph.

He portrays Woolf as cooking clafoutis grandmère, a French cherry tart.

“I thought of her making something soft, rising and feminine” he said in an interview with The Telegraph. “The cherries are cradled and protected in batter in the same way that the mother in Woolf’s books protects her children.”

Here’s a quote from his section on Woolf:

Woolf: Clafoutis Grandmère ‘Looking back at the cherries, that would not be pitted, red polka dots on white, so bright and jolly, their little core of hardness invisible, in pity she thought of Mrs Sorley, that poor woman with no husband and so many mouths to feed…’

Just out in Australia, Crick’s book was first published in Britain in 2005 and is now available in 27 countries. The first American edition, published last year, is available through Harcourt.

Check out January Magazine for more.

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