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A lovespoon is a wooden spoon decoratively carved that was traditionally presented as a gift of romantic intent. The spoon is normally decorated with symbols of love, and was intended to reflect the skill of the carver. Due to the intricate designs, lovespoons are no longer used as functioning spoons and are now decorative craft items.
Although the Welsh lovespoon has its unique qualities, other styles of lovespoons have been made in Scandinavia and Eastern Europe, notably Romania. In Botswana , the wooden spoon is used as a token to share duties, responsibilities and knowledge, the holder contributes to the work a hand, in whatever small way, like a group contributing to a ...
The word "crempog" has its origins in the Welsh language, but is similar to the Breton word krampouezh, which is also a type of pancake. [1] [2] Comparisons are often drawn between the two Celtic languages which share ancestry in the Brittonic language, though the krampouezh is more dainty than the crempog and is today closer to a crêpe than a pancake.
“It is certain that the cakes, generally known today as ‘Welsh Cakes’, have been tea-time favourites in Glamorgan since the latter decades of the last century. At one period they would be eaten regularly in farmhouses and cottages alike, and the miner would also expect to find them in his food-box. Two different methods of baking these ...
Welsh cuisine (Welsh: Ceginiaeth Cymreig) encompasses the cooking styles, traditions and recipes associated with Wales.While there are many dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith and Glamorgan sausage have all been regarded as symbols of Welsh food.
In 1982 Freeman edited and published Enid Roberts' Food of the Bards, the book describes the food encountered by Welsh bards on their visits to the Welsh nobility. Freeman realised a 20-year dream when she edited The First Principles of Good Cookery , by Augusta Hall, Baroness Llanover .
Welsh rarebit is thought to date from the 18th century, although the original term "Welsh rabbit" may have been intended as a slur against the Welsh. [ 161 ] [ 162 ] [ 163 ] Another use of cheese in a traditional Welsh dish is seen in Glamorgan sausage , which is a skinless sausage made of cheese and either leek or spring onion, [ 164 ] which ...
Welsh folk rarely ate rabbit due to the cost and as land owners would not allow rabbit hunting, so the term is more likely a slur on the Welsh. [ 13 ] [ 30 ] [ 31 ] The name evolved from rabbit to rarebit, possibly to remove the slur from Welsh cuisine or due to simple reinterpretation of the word to make menus more pleasant.