Vexed question of the geographical origins of the meat-filled pasty
In the running of a pharmacy, particularly when it comes to locum work in an emergency, the taking of snacks and meals may present problems.
The easiest
way out is coffee and sandwiches on the premises. If the situation is prolonged
and such a solution becomes boring, the pasty presents itself as a desirable
variant, with its pastry casing able to enclose various meat, cheese and/or
vegetable fillings — not only in solid form but as semisolids and even
involving some liquid.
Workers in fields and mines have long explored how to produce a varied and nutritious
product that is safely portable and can contain a semiliquid item and in both
fields of working have concentrated on the pasty, in which a semiliquid food
can be carried in a protective shell and managed by hand without the need for
plates, knives and forks.
For some decades there has been fierce argument over the origins of the pasty.
In particular, Devon and Cornwall never tire of the fight, for in both counties,
the miner and the agricultural worker have faced the problem of a transportable
snack.
A Plymouth archivist has now produced documents showing that pasties were produced
there as early as 1510, suggesting that it may have been Devon where meat was
first put into a pastry parcel. The meat concerned, however, was Cornish venison,
from across the Tamar. Top crimping, too, may have been a Cornish practice.
Another commentator has suggested that Cornwall may have used pasties as long
ago as 8000BC. Eve, he says, was tempted not by an apple but by a pasty. In medieval
times. meat was served with a pastry cover that was then thrown to the dogs at
the time of consumption.
There have always been arguments over the accepted contents of a genuine pasty,
and exactly how it should be crimped has aroused violent confrontations.
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