Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.
Although supermarkets like to claim that they only stock what their customers want to buy, in 2013 a survey suggested more than three-quarters of us aren’t too bothered by ugly veg. The problem is finding it.
Forget the stereotype: Ukranian cuisine is about more than just borscht, as a new cookbook shows.
Bee Wilson's First Bite takes us back to childhood to explore how we form our feelings about food.
Norin your wildest dreams: the industry is coming up with dozens of different ways to eat the stuff.
Every Christmas, homeless charity Crisis turns surprise ingredients, volunteer chefs and a lot of enthusiasm into dinner for over 4,000 people.
Even a lovingly crafted present wasn’t good enough for one correspondent, who bemoaned the way that Christmas had morphed into the “great middle-class home-made chutney exchange . . . Even in November, I have jars of it left.”
A feast for the eyes: but the best cookbooks are about more than just beautiful photographs.
It’s a national handicap: a survey a couple of years ago claimed that 38 per cent of us would never complain at a restaurant, however bad our experience.
The slight lip around the edge is no mere bourgeois affectation; it keeps the food contained in its proper place.
Let it rot, and keep your little microbes happy.
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