The Aztec history of your festive dinner
By Felicity Cloake - 08 December 11:41

Dare to challenge the orthodoxy by refusing to incinerate your Christmas turkey.

Knowing one’s station
By Will Self - 05 December 0:00

I meet Francis Kerline for lunch at the Terminus Nord, opposite the Gare du Nord in Paris.

Where the wild food is
By Helen Lewis - 05 December 0:00

Why foodies are getting excited about foraging

Much more than caffeine culture
By Nina Caplan - 28 November 0:00

Nina Caplan explores our enduring fascination with the seductive and addictive taste of the best cof

Fish is a dish best served warm
By Will Self - 16 November 0:00

I've been coming to the small, Devonian port town of Dartmouth for 20 years.

“I had some magical trotters on my wedding night”
By Helen Lewis - 16 November 0:00

The NS Interview: Fergus Henderson, chef at St John

Go with the grain
By Felicity Cloake - 14 November 0:00

Britain is progressing past “bake me a loaf as fast as you can” and rediscovering the pleasures of w

Rich and red and laced with politics
By Nina Caplan - 10 November 15:07

Nina Caplan launches her Drink column for the <em>New Statesman</em> with a tour of that most unlike

Mother Theresa, canteen angel
By Will Self - 07 November 0:00

The sweet pork with savoury rice (or potatoes) at £3.40 doesn't seem so bad to me, especially when it's perfectly tasty and comes piping hot on a damp, autumn day.

Crunch time
By Felicity Cloake - 31 October 0:00

Felicity Cloake mulls the protein benefits of an insect-filled diet.

After the romance à la carte, the prix fixe
By Will Self - 24 October 1:00

Strada is the cool pizza chain: it's the nouveau riche to Pizza Express's liberal bourgeois, the Campari to Domino's Carlsberg and the Fellini to Pizza Hut's Mike Myers.

New Statesman
This isn’t just hospital food
By Will Self - 10 October 1:00

My wife, who has had cause to spend some time in hospital over the past year, observes that if patients were told on admission that they would have to pay for their own food, they would have a fit - with a commensurate drain o

Core values
By Felicity Cloake - 03 October 1:00

Britain is rich in apples, but we eat only the boring ones.

New Statesman
Patois and patties at Twice as Nice
By Will Self - 26 September 1:00

Y'know, me don' see dat David Starkey much down 'ere on me manor, seen, tho' wevver it am because he be chi-chi man or foo-foo racist man me don't know.

The modern speakeasy
By Felicity Cloake - 19 September 1:00

Felicity Cloake celebrates a new and sophisticated golden age of the cocktail

Hustling up to the hatch of happiness
By Will Self - 12 September 1:00

There is a deep, almost primordial satisfaction to be gained from eating at a hatch.

Gondola ride of greed and exploitation
By Will Self - 29 August 1:00

After the unprecedented disorders of early August - a rending of the fabric of civility on a par with the sacking of Rome by the Visigoths - it behoves even this column, concerned as it is with the plebeians' daily bread, to n

Northern exposure
By Felicity Cloake - 29 August 1:00

Felicity Cloake explains why Scandinavian cuisine is giving the French a fright.

Getting stuffed in the Tardis of obesity
By Will Self - 15 August 1:00

"Mac-Dooonald's, Mac-Dooonald's, Kentucky Fried Chicken anna Pizza Hut!

The day I went to scoff amid the highchairs bedizened with peas
By Will Self - 01 August 1:00

Here's a dinner for two with 1970s sophistication but modern-day products and prices: to start, a couple of prawn cocktails at £2.09 each; to follow, a brace of 8oz fillet steaks weighing in at £12.47.

The NS Interview: Ruth Rogers, chef
By Helen Lewis - 01 August 1:00

“None of my staff would work for a chef who bullied and shouted”

Can you stomach the all-you-can-eat buffet?
By Will Self - 21 July 10:50

I was meeting up with someone I worked with, ooh, getting on for 20 years ago and whom I hadn't seen for pushing 15. I was coming from Manchester; she from Soho, London.

Nathan Myhrvold interview: “If music can be art, why can’t food?”
By Helen Lewis - 05 July 8:23

Nathan Myhrvold was Stephen Hawking's researcher and Bill Gates's right-hand man at Microsoft. Now, he aims to reinvent the cookbook. 

Why Captain Birdseye is my slightly fishy culinary hero
By Will Self - 04 July 1:00

Birds Eye sold £7.5m worth of its Traditional Chicken Dinners last accounting year - and as these meals are made in the Republic of Ireland with imported chicken breast, "homestyle" gravy, potatoes and garden vegetables, I can

The NS Interview: Alex James
By Helen Lewis - 30 June 16:52

“Keeping a pig is great but Monster Munch are nice as well”

Fast food, the sustainable way
By Henry Dimbleby - 27 June 1:00

It is thanks to a childhood passion for the Whopper that I came to be interested in the sustainability of food.

Britain need not be nine meals away from anarchy
By Edward Platt - 27 June 1:00

As oil prices peak and we approach the end of the age of cheap food, now is the time for city-dwelle

By Sophie Elmhirst - 27 June 1:00

When did eating become so complicated? I have only to flick through a Sunday supplement to feel the inexorable rise of recipe-induced panic.

Pretty dishes, fit for supper
By Felicity Cloake - 27 June 1:00

How British social history is written through our cookbooks.

Is there a Welsh national cuisine?
By Gilli Davies - 25 June 11:47

From seafood to stews, the country has a distinct culinary identity.