In the 1910s, deliveries of London’s finest beers were made by horse and cart. Now, in Hackney Wick, breweries are staging a revival.
The more you consider the crumb, the more you sense the world about you crumbling – while we ourselves are but crumbs scattered on the face of the earth.
A court has ruled that the Snowball is a cake, not a biscuit, and is exempt from tax. It’s not the first snack to wriggle out of extra charges.
Spain has emerged from ossification since Franco’s death, and nowhere more admirably than in its wine industry.
It’s funny how one’s stamina diminishes with age. I once drank Hunter S Thompson pretty much under the table many years ago but these days I find 6am is pretty much my cut-off point.
Nigerian peanut sauces, Japanese pastries and German sausages, Portuguese salt cod and an Amazonian duck dish made with the cyanide-laced juice of the wild cassava root.
The very alliterative character of pulled pork suggested to me something bogus and contrived; after all, what do you do when you’re sold a pig in a poke if not disgustedly pull the cat meat out?
A delicate Soave with an elegant sea bream, a Muscadet with moules marinières, a salad slaked with self-effacing Vinho Verde, or an unoaked Chardonnay to water a risotto primavera.
Disraeli ate at Simpson’s; Gladstone, too; and George Bernard Shaw was a regular habitué until his greasy beard wavered too close to the spirit lamp on the carving trolley.
From Virginia Woolf's boeuf en daube to Bunny Garnett’s “orgy of squid”, the glorious new Bloomsbury Cookbook fleshes out the Group’s relationship with food.
If I make any oath of alliegance to honour my mother's nationality, it's to the American pancake, not the president.
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