Breakfast. Manly English Breakfast. For Dinner.
Taught by Alexandra Olsen
Alexandra Olsen is a breakfast enthusiast nay, a scholar!
She lived just outside of Liverpool as a teenager and often wondered why everyone qualified English food as “bad.” In her years with the NYU Food Studies program, she studied Mexican breakfast, New Orleans Breakfast, and wrapped up her studies with a research trip to learn more about the cultural implications of the Traditional English Breakfast.
She currently works at Careers through Culinary Arts Program (C-CAP) organizing culinary competitions for culinary high school students to win scholarships to college.
Lately, have you been considering what the Traditional English Breakfast (a.k.a. the Full English or the Fry Up) has to say about masculinity, class, and nationalism in England? I know we have! We ponder it all the time.
What do a fried egg, some bacon, sausage, tomato, mushroom, toast and maybe beans say about a country? And what kind of statement are you making if you fry your toast in bacon grease? Or if you like black pudding? Or if you become emphatic on the subject of baked beans?
In this one-session class, you’ll be able to cook and consume a Full English. As you sizzle and fry, we will talk about how the components on the plate came to be there and what the act of eating breakfast says about the person tucking into it.
