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Food Preparation

Freda Hussey interviewed by Edna d'Lima


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Click here to listen It would have been about 1970s my husband and I were at odds as to whether we would get a microwave. Funnily enough it wasn't what you think; it wasn't that I was in favour of it and he wasn't; he wanted one and I didn't. I wasn't you know- didn't see the point of it, I wasn't persuaded by the advertisement. It was a long time before I finally came to it and of course like a lot of these things when one is against it in the first place you become a devotee afterwards, but there again microwaves were very much over-hyped as to what they could do. We were told that they would revolutionise your cooking - you wouldn't touch the gas cooker again. Instead of which you found that, you had to be very specialised how you used them. They were good for certain things, they were excellent for sauces- the surprise of the present day of course- coming up to more modern times and they are excellent for defrosting and various things like that- I won't go through the list, but there are things they are good for and things that they are just a waste of time for- you might just as well put them on the gas stove.

Microwave

An early microwave model: Image courtesy of The Design Collection at The Arts Institute, Bournemouth
Microwave
A current modern model of a microwave

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Arts Institute, Bournemouth

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