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 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.
The Drinks Aisle
As Paul McCarthy says, the majority of drinks are bought by consumers from supermarkets, to the extent that wine merchants are disappearing from the high street. Keep an eye on The Drinks Aisle to see what new wines and drinks have caught his eye and his impressions of what he has found. In The Drinks Aisle, you will also find articles about wine and drinks by other contributors.
My American Kitchen Notes
Birgitte Kampmann is a classically-trained chef. She spent many years in the U.S.A., later becoming the chef at the American Embassy in Copenhagen. In My American Kitchen Notes, she gives many of the recipes she cooked at the Embassy, along with anecdotes about her experiences and her perceptions of America and American food,
Lockdown Food with Helen Garlick
Helen Garlick started this series during the first Coronovirus lockdown, as we looked at food and assembled meals in a different way, disregarding recipe books and using ingredients that that we may have disparaged in the past. New in: extracts from A Woman in the Polar Night.