The changing face of Lent
It has suited our capitalist, secular economy to relinquish the fasting but keep the feasting.
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Pen Vogler
Pen Vogler is the author of Stuffed: A History of Good Food and Hard Times in Britain (Atlantic).
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A digested history of British protein and its strict social hierarchies
The macronutrient has a physiological role as well as a cultural and commercial one.
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Do we still need salt?
The feted mineral’s long and storied history with humans is evolving once more.
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The secret history of strawberries
They are the perfect summer fruit – and the kitchen can’t improve on perfection.
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Breaking sugar’s hold makes culinary pleasures even sweeter
Having reset my relationship with sugary food, I’m no longer led by my sweet tooth.
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The wild, herby comforts of nettle soup
The lip-tingling foraged food is an ancient reminder of our right to live off the land.
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Easter is not the right time to eat lamb
Meat from older animals is more obviously in season. Where did this hasty culinary tradition come from?
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Welsh food is potted social history
Wales has its own proud and unique cuisine – and it’s not just for St David’s Day.
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We eat piles of pancakes come Shrove Tuesday, but eschew the Lenten fast
From Welsh crempog to northern havercakes, pancakes were the last hurrah before an abstinence that was good for the…
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