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.
Elisabeth Luard
Elisabeth Luard is a much acclaimed food writer with a long list of books, memoirs and journal articles, and a former Trustee Director of the Oxford Symposium on Food and Cookery. In 2016 she was given a Lifetime Achievement Award by the Guild of Food Writers. Elizabeth started life as a natural history artist. Her interest in landscape and its influence on the cuisine of the area led to the writing of her first book, European Peasant Cookery.
Elisabeth Luard visited Talking Of Food recently to record extracts from one of her latest book Squirrel Pie and Other Stories. She also talked to Anne Dolamore, and their conversation ranged from her childhood abroad and her years spent in Andalusia with a young family, to her perception of the current state of cookery in the UK.
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.
