Monthly Archives: April 2012

Stop Chewing and Roll the Dice. The story of Sandwich.

Stop Chewing and Throw the Dice. The story of Sandwich.

by Chef Lippe

Hero, Reuben, BLT, Club, Lox and Cream, Burger, Sailor, Croque Monseur. All these names make allusion to meals prepared between loaves of  bread, often the humblest item on the menu, the fastes to be served, the fastest to be consumed.

These are the alleged origins of this dish, if we can call it that, and the circumstances in which it was conceived.

Facts point to John Montagu (1718 – 1792). Fourth Earl of the House of Sandwich, Lord of Sandwich, First Admiral of The Crown of The United

John Montagu

John Montagu

Kingdom, Member of the House of Lords and the Royal Society, Superior Administrator of the British Naval Army, Commander General of Expeditions having his name adjudicated to the Sandwich Islands through his subordinate the famous Capitan Cook.

Martha Ray

Plenipotentiary ambassador to Madrid, of demented wife descendant of the House of Windsor, lover of  famous actress Martha Ray, pioneer expeditionary of the North Pole. Member of the Brotherhood of the Monks of Medmenham, the infamous Hellfire Club, dedicated to holding orgies that lasted days on end along with his mother and several concubines. Secret society that counted in its membership high profile figures like Benjamin Franklin and a considerable slice of European nobility of the time. Located in the caverns behind the Abbey of Medmenhan in Merlow, Buckinghamshire, founded by friars of the Cistercian Order

Self proclaimed libertine, started a whole gastronomic genre practiced universally today. The start of which allegedly due to his stern dedication to gambling. In the words of Rodger, his official biographer, a passage in

Medmenhan Abbey

Medmenhan Abbey

Grosley’s Tour of London, a contemporary tourist guide at the time described the following.

“I found by fate or chance and accompanied a Royal Minister for twenty and four consecutive hours, who so engaged in the luck of wedgers did not have larger sustain but a piece of meat in between two morsels of bread and red wine, custom rapidly gaining popularity among London nobility in nights of indulgence””

Once the disease spread, it was hard to control. As Jeremiah Tower remarks in the San Francisco The Examiner in an article published in 2002; Raymond of Le Manor de Quat’Saisons in Oxford used Hog head, har boiled eggs and lobster. The famous Rivierawich by Alain Ducasse, Mediterranean ingredients in a loaf, yet at the Savoy Anton Edelman and his Brie and okra, Ken Horn and his famous mix of ginger hot pepper and basil. The good Lord Sandwich surely would have approved Jose Maria Arzak two hundred years later throwing  a freshly grilled tuna steak between two pieces of bread drenched in Spanish olive oil.

Whatever your fancy, I definitely have advice for you. Next time you bite into a sandwich remember you are being part of gastronomic history.

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Hello world!

Welcome to my world!

By Chef Lippe @

Restauranteur, oyster farmer, charcutier, artisan baker

My love affair with food started at an early age, as a child dwelling in embassy kitchens around the world.

Extensive and continuous travel has given me an insight on the beauty and complexity of regional cuisines, as they reflect the cultural values of the people who make them. From “Shiokara” in Asakusa, “Libamej” in Budapest, “Poulet” in Bourge-en-Bresse and “Moqueca” in Bahia, to the tables of roadside trattorias in Toscana, tascas in Sevilla and Louisiana Cajun shacks.

As a leader of the Slow Food movement in southern Brazil, I organized fishermen into a cooperative to prevent the extinction of the Berbigao clam from the waters of the southern Atlantic. I believe that entertaining should be an experience to be remembered and good food is the best way to this goal.

This blog offers a variety of articles. From cooking tips on the best way to cook an authentic dish from your favorite country to new ways to use an ingredient.  You will find that most of my articles will teach you the health benefits from cooking.  For example black garlic has 10 times the health benefits of regular garlic or that cayenne peppers lower blood pressure.

You can visit my online store for many of my favorite items.

Chef Lippe


Filed under Food, recipes, spices