Arch enemy: the railway arches of Vauxhall Cross. Photo: Banalities/Flickr
Will Self: Eating “dirty food” in Vauxhall is just a little bit too authentic
By Will Self - 21 October 10:44

I can understand the logic of opening a branch of Dirty Burger in Shoreditch – but Vauxhall? Although the spirit of gentrification is taking up residence here, the fact remains the place is still what is scientifically termed a shithole. 

Water: it's a mixer, you have it with whisky... Photo: Getty
Nina Caplan: It’s not our fault we’re a nation of bad drinkers
By Nina Caplan - 17 October 16:24

Most fizzy drinks are vile, yet some of those still do duty as mixers – the point here being, presumably, to cancel out one horrible taste with another.

A market stall in Bolton selling fruit and vegetables. Photo: Getty
How we get a taste for things and then forget how that happened
By Oliver Farry - 16 October 13:10

You are inclined to think that polenta and gnocchi, blinis and burritos have always been with us. But they are not part of our collective conscience as they would be for the people who grew up eating them.

Lovely grub: are insects the future of food?
By Emily Anthes - 15 October 10:26

Emily Anthes braves locusts, beetles, mealworms and more as she asks whether eating insects is the answer to feeding ever more humans and livestock.

Paradise lost: a fruit juice seller in a Shia area of Baghdad entices customers with a lavish display. Photo: Sebastian Meyer/Corbis
Felicity Cloake: the delicate flavours of the Iraqi-Jewish diaspora
By Felicity Cloake - 09 October 10:00

Less than a century ago Iraq’s ancient Jewish community made up a third of Baghdad’s population but is now estimated at no more than seven individuals.

Illustration by Jackson Rees
Will Self: Whoever came up with Duck and Waffle’s menu is some kind of twisted genius
By Will Self - 26 September 12:28

This is perfect comfort food for those who’re feeling vertiginous as they contemplate the giddy extent of the ever-inflating London property bubble.

The people's choice: inhale and imbibe at the Beer Museum in Bruges. Photo: William Craig Moyes
If Philip the Good, Duke of Burgundy mixed his drinks, so can you
By Nina Caplan - 22 September 11:11

Philip moved his court frequently and I believe his reasons had to do with drink: half of his lands produced wine, the other half beer. 

New lease of life: the Barbers Arms micropub in Wye, Kent. Photo: calflier001/Flickr
Community fixers? The mighty rise of the micropub
By Ben West - 18 September 10:00

In January 2013, there were just 15 micropubs, almost all of them in Kent. A year later, there were more than 40, spread across the country.

Women and children picking blackberries to sell to jam factories in 1943. Photo: Getty
Always mark where you find the juiciest berries
By Felicity Cloake - 18 September 9:55

Blackberries make an excellent fool and a decent autumnal replacement for summer cherries in a clafoutis, as well as a lovely fruity sauce for the first of the season’s game.

Limitless toast: nine out of ten offices don't have toasters. Photo: Getty
I’m lying in bed with a cold – but at least I have access to limitless toast
By Nicholas Lezard - 15 September 10:40

Nicholas Lezard’s Down and Out column.  

Hunting trophies reading for mounting. Photo: Getty
Does the world really need another vegetarian lesbian?
By Eleanor Margolis - 12 September 13:59

A cheerfully-purchased memento mori is forcing Eleanor Margolis to rethink her dietary choices. At least in the bedroom.

Spoilt for choice: browsing the Wine Society’s outlet in France is a pleasant way to bypass British taxes. Photo: Charles Platiau/Reuters
The tax dodge that would make Dr Johnson proud
By Nina Caplan - 04 September 9:42

The oddity is that the French government is very helpful to wine buyers.

Cheesy grits. Photo: Neil Conway on Flickr via Creative Commons
Will Self: Why on earth the Southern states of the US rejoice in grits is beyond me
By Will Self - 04 September 8:57

I don’t know how I got this far without sampling the mush that sustains the Southern states.

Felicity Cloake: Recreating Ernest Hemingway’s favourite burger
By Felicity Cloake - 01 September 11:20

The original calls for garlic, spring onion, piccalilli, capers and wine, plus two American spice blends, parsley, grated apple, Cheddar and carrots, shredded ham, soy sauce and tomato.

A street cafe in Paris, c.1929. Photo: Getty
Wouldn’t be seen dead there: what our choice of café says about us
By Oliver Farry - 28 August 9:04

In a densely populated city, the café or the neighbourhood bar is effectively an extension of home. The ones we choose are the most basic manifestation of our social self-conception.

Decor at US drive-in Sonic is reminiscent of the retro-futurist style of The Jetsons. Photo: Getty
Come to “America’s Drive-In”, y’all – for tater tots and Jetsons decor
By Will Self - 15 August 11:44

At Sonic, the shtick is meant to be that the food arrives “at the speed of sound”; and the novelty in the late 1950s was that punters ordered their burgers and via speakers they could drive right up to.

Stony-faced and sober: in the US in the 1900s the Anti-Saloon League made Prohibition a powerful force
Demon drink: how the hangover of prohibition lingers in Quebec
By Nina Caplan - 14 August 10:00

To this day, you can only buy wine in French Canada via the government-run outlets of the SAQ: the Société des alcools du Québec.

Studies show that animal agriculture causes between 10 and 25 per cent of global greenhouse gases. Photo: Getty
Why I’m a vegetarian – it’s a matter of statistics, not sentiment
By Haf Davies - 01 August 14:14

The traditional reasons, animal welfare and (to lesser extent) a healthier diet, are now joined by concerns for the environment.

Tea at Terminal One: a very civilised sit-in against Heathrow expansion in 2009. Photo: Rex Features
Felicity Cloake: How your picnic hamper can change the world
By Felicity Cloake - 31 July 13:37

A picnic seems an apposite choice for anarchists – a meal exempt from the usual formalities, sweet and savoury mixed in a glorious jumble and eaten supine on the ground.

Having a gander: a goose eats a breadcrumb in a German park. Photo: Getty
Will Self: The humble crumb gets us thinking how one day we’ll all be brown bread
By Will Self - 18 July 11:45

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.

Ice magic: a tribunal has ruled the Snowball is officially a biscuit. Photo: Corbis
Felicity Cloake: Let the Gingerbread Man go naked . . . and save us some tax
By Felicity Cloake - 17 July 16:26

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. 

Earthy delights: cellar at L’Esguard, a “constructionist” restaurant in Sant Andreu de Llavaneres, near Barcelona. Photograph: Ferdinando Scianna/Magnum
No rain on the plain in post-Franco Spain
By Nina Caplan - 10 July 11:10

Spain has emerged from ossification since Franco’s death, and nowhere more admirably than in its wine industry.

Just a small one... Giant bottle of sherry at Australia House in London, 1958. Photo: Getty
Razors comes home and that thimbleful of sherry turns into an all-nighter
By Nick Lezard - 04 July 15:09

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.

World food cup: a stallholder at Sao Paulo’s Mercado Municipal, June 22. Photo: Getty
Felicity Cloake: Brazilian cuisine is the original fusion food
By Felicity Cloake - 04 July 15:03

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.

I sty: a model with pig nose on the Vivienne Westwood S/S 2015 catwalk. Photo: Getty
Will Self: I’m doing my best to ignore pulled pork
By Will Self - 26 June 10:00

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?

Cold comforts: little evokes the season like shellfish slurped with a light, fresh wine. Photo: Corbis
Nina Caplan: light whites to go with British shellfish
By Nina Caplan - 12 June 10:00

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. 

Meat and greet: exterior of Simpsons-in-the-Strand pictured in the 1970s. Photo: Getty
To Simpson’s-in-the-Strand, home of patriarchal beards and imperial food fights
By Will Self - 05 June 10:00

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.

Literary luncheons: The Kitchen by Vanessa Bell, c. 1943
A feast of eccentric detail: Felicity Cloake on what the Bloomsbury set ate
By Felicity Cloake - 29 May 10:00

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.

Pancakes.
My mother and her chicken soup live on in my daily pancake production line
By Will Self - 23 May 15:00

If I make any oath of alliegance to honour my mother's nationality, it's to the American pancake, not the president.

The enthusiasm for soudough is part of a broader middle-class reaction against mass produced food. Photo: Francis Storr on Flickr via Creative Commons
Sourdough start-ups: the politics of the bread world
By Sophie McBain - 23 May 12:59

There are few limits to the passion that sourdough can excite.

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