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About Talking of Food
Talking of Food is a magazine website set up by a group of people who love not only food but also the diversity of its culture. It is not bound by ideology or momentary fads but has an open mind towards opposing views. Its contributors are often experts in their field and discuss wide ranging subjects such as antibiotics in the food-chain, the opposing arguments on GM food or the future of food. On a lighter note see how they make noodles in China or follow Elisabeth Luard's classic series on European Peasant Cookery.
Wines and their history within the Middle East and North Africa
Many of us like to explore and sample wines which are not found everyday. We also enjoy the delights of eating the food and savouring the exotic flavours of Middle Eastern and North African countries. Over the next 4 wine reviews, I want to open up a small door for you to go through and explore the rich and varied wines found across the region.
Wine merchants and supermarkets do offer a limited supply. Also, when you do venture into a restaurant specialising in the cuisine from a country within the region, I hope my reviews help you to choose a “Local” wine to enjoy with your food, rather than the safer known European and New World wines. If you are tempted to try some of the wines but cannot find them locally, there are specialist merchants online who will be only to pleased to send their wines to you.
We have the Phoenicians to thank for bringing vines to the region and then cultivating them around the Eastern and Northern edges of the Mediterranean Sea. The consumption and enjoyment of wine became a major part of the culture and daily life within the region. As time evolved and Phoenician culture gave way to other cultures with contrasting views on wine, its importance diminished along with the vineyards. However, some hotspots remained and are thriving in the 21st Century, along with a few heritage vineyards still active in those countries not normally thought of as wine producing.
Part 3: Algeria, Morocco and Tunisia
Featured posts
A Rainbow Palate: How Chemical Dyes Changed the West's Relationship with Food
If you opened a can of baked beans to discover a brown gloopy sauce containing brown haricot beans, rather than the orange-red sauce and beans you were expecting, what thoughts would run through your head?
Dr Carolyn Cobbold’s research interests are science and food in the nineteenth and twentieth centuries. She has recorded two extracts from her book A Rainbow Palate: How Chemical Dyes Changed the West’s Relationship with Food for Talking of Food
Announcement
Talking of Food has moved
Although the site has migrated to the new server, there is still work to be done and some of the content of the site will still be unavailable for a while.
Nicholas Culpeper: The Complete Herbal
Not only do many modern medicines have their origins in herbal medicine, more and more people are turning to herbal preparations—with or without also accepting modern drugs, vaccines and medications—and alternative, traditional treatments are popular. At Talking of Food we have our series on Vitamins, so we have decided to look into one of the most celebrated of herbalists, Nicholas Culpeper.
