Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.
Fertility is perhaps the crucial factor in the history of Sicily.
Most food throughout history has been cooked by women - “but if you can’t name them, they get forgotten”.
When it comes to hot cross buns, I love nibbling round the chewy cross on top like an ill-mannered five-year-old.
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.