The North East Film Archive, based at Teesside University, save and celebrate the screen heritage of the North East of England. At the heart of their collection are films made by, and for, local people, reflecting and representing the communities, places and distinctive identity of the region. Together with their sister archive in Yorkshire they form the Yorkshire and North East Film Archive, a unique pan-regional resource with over 75,000 moving image artefacts, part of York St John University. They unlock the collections for artists, academics, curators, programmers, researchers, and producers to reveal compelling stories from the vaults. www.yfanefa.com
For a Takeaway (Grundy Goes...)
(Grundy Goes...)
John Grundy examines fish and chip shops.
Grundy discovers that the uniquely British institution began with the fried fish warehouses first mentioned in Charles Dickens's 'Oliver Twist' (1837). Chips began in the 1860s as 'potatoes á la mode' introduced from France. But nobody knows who first teamed the 'golden duo'. Fish and chips spread fastest in the industrial towns of Northern England in the 1870s and 1880s, offering nourishing fast food to a population of working women with too little time to cook and for whom a takeaway was a boon.
Filmed in the chip shops and takeaways of Tyneside, the programme takes John into many a snug chippy with its familiar range, so comforting to lean against as you work your way up the queue, and its warming tray stuffed with nourishing goodies.In a departure from the Grundy characters John meets in the other nine programmes in the series, John interviews a real person in this programme - Richard Colman, owner of a long-established fish restaurant in Ocean Road, South Shields, who describes some of the secrets of frying successful fish and chips. John also looks at the recent success of the American-style takeaway, and he ends the programme with one of the most satisfying takeaways of all - the bacon butty.
If 'we are what we eat', then we're definitely not who we used to be...
The British diet has come a long way since the days when lard, suet and condensed milk were the staple of every kitchen, and when 'takeaway' invariably meant a fish supper. We still love our fish & chips - and our Sunday roasts, full English breakfasts, sausage & mash and neeps and tatties. But today our supermarkets stock food and ingredients from six continents, and our comfort food may just as likely be curry, sushi, risotto, chilli con carne or peri peri chicken.
This selection of cookery shows, news reports, adverts and debates gives a taste of how our appetites and our palates were transformed, as well as highlighting some of the food fads and fears that simmered up along the way. So take a seat, browse the menu, and remember: watch what you eat!
