Food: Food History -from 1972

Article excerpt

An ancient tome detailing recipes of historic importance has been unearthed at Warwick University. Well, sort of.

The book, entitled Simple Scoff dates all the way back to 1972. It was discovered by staff at the university's conferences department, who observed that it had provided an interesting insight into the eating habits of former alumnae.

Sadly, staple student recipes such as fish finger sandwiches, crisp sandwiches and 'anything is OK as long as you can slap it between two slices of bread' are notable by their absence. Instead in amongst its pages are exotica such as goulash, lamb hot pot and borsch, the kind of things most students only see between term time when they're at home with their feet under their parents' table.

Graham Crump, group executive chef at Warwick Conferences, who found the book, said that the change in student eating habits was mainly due to the increased pressures, both financial and academic that were being placed on students.

'Compared to 30 years ago when the book was written, students are now eating more 'on the hoof', partly due to timetable demands, which is why snack foods have become increasingly popular.

'In the past mealtimes would have mainly been enjoyed in the home or in the student's dorm, whereas no eating has become much more of a social event. …