When I was at university I cooked pasta in a kettle. Today’s students share their carrot and coconut porridge and home-made bread on Instagram.
The food is good, but not at this price.
Imbued with all the rich complexity of the region’s history.
Things have moved on: quinoa and protein shakes have taken the place of pies and puddings.
I thought a meat-free burger with a distinct “meatiness” sounded gross – but this is for fence-sitters not converts.
For him, food – its preparation, and its consumption – was a way to connect to our universal humanity. He will be sorely missed.
Soil, climate, people, all make a difference, along with that intangible something we can neither name nor forego.
Now promotional characters on junk food face a ban, what will they go on to do?
The more adventurous among our French friends are plucking up the courage to give the second-worst cuisine in Europe a try.
This is not your regular, golden brown and crispy chicken wing purchased from your local fast food joint.
Ageless appeal is the privilege of the sex symbol, and sherry’s desirability has endured, and triumphed.