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Traditionally eaten by Cornish Miners and Fishmen, the pasty comes in some rather bizarre forms with some random fillings, textures and colours! Some do not even look like pasties! There is an art to making a proper tiddy oggy!
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kevrenor
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Crowdercref
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I thoroughly enjoy what I take to be a traditional pasty! I recommend Malcolm Barnecutts in Wadebridge and The Chough in Padstow for good pasties.
I'd be interested to know of source material supporting the consumption of pasties by working class folks. Amongst many miners, perhaps the poorer ones, meat every day was out of the question. A pasty, if eaten at all, was often 'tiddy' i.e. potato and swede.
Often miners did not have a pasty. Instead they had 'fuggan', 'hoggan, 'hoggin', (there are various dialect spellings. That is, heavy (hevva) cake, which might have a bit of bacon or fat baked in it.
An alternative was 'niflin', dried cod, popular because it could be locally (and cheaply) caught.
So any source material or references about Cornish working class diet would be vey welcome!
Best Wishes - Mike
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Bagas Porthia
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Went to an interesting talk by chemist and industrial archeaologist Kingsley Rickard at St Ives Old Cornwall Society the other evening - talking about arsenic. Sounds dull but certainly wasn't. With regard to the pasty he said don't believe the line about the crimp being there to hold the pasty and protect miners from ingesting arsenic and other nasties which may be on their hands, it's not true (according to Kingsley) because these minerals are so dilute at this stage to be relatively harmless.
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