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The Cornish Pasty
Whenever people talk about the traditional dishes of the British Isles, which to be fair probably is not all that often, they mention roast beef and Yorkshire pudding, or fish and chips. As far as I know, no one ever seems to put in a word for the Cornish pasty. Which is strange really, because the Cornish pasty is one of the finest and most pleasureable foods in the world. One of the features of it is the fact that the ingredients are put in raw inside the pastry, and then the whole thing is oven-cooked very slowly. I've done some investigation into this subject, so I can tell you that the only place on Earth where you can obtain a really authentic Cornish pasty is actually in Cornwall itself. I know this is irrational but it is true. The tin miners used to take their pasties underground with them since time out of mind, easily back to Roman times, when Cornwall was at the height of its economic power, exporting tin to the whole of Europe. (I know the next fact is not about pasties, but people who have read my intels before will know that I like to digress, it's just the way I'm made. Anyway there is only so much you can say about a pasty.) An interesting fact is that Cornwall is a Duchy, and as such has always had a semi-autonomous relationship with the rest of Britain. A famous Duchess of Cornwall from the past was the fair Igraine, walking the storm blasted battlements of Tintagel Castle before she was carried off by the High King of the Islands, Uther Pendragon, father of King Arthur. There's a joke about Cornwall that goes like this:
How do you know when it's summer in Cornwall?
The rain gets slightly warmer. Actually at the present moment, that could be applied to the whole of Britain, after the wettest August since records began. |
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May, 2012
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