The Royal Baking Powder effect

Last night reading Josep Rondissoni’s Classes de cuina for the 1930-1 season I came across an illustration of the packaging of one of the various foreign ingredients he uses, Royal Baking Powder. It’s actually called the Droste effect, of course–or at least in Holland. José Rondissoni was a Swiss cook who taught a blend of French and Spanish styles at the women’s institute here between wars. Culinaria should please you, if the Classes are anything to go by. Vázquez Montalbán’s prologue is here.

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