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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.
Claudia Roden
“She’s magical … she’s a doyenne … she’s the absolute first and last word on Middle Eastern, and indeed on Mediterranean cookery … and I don’t know any of the top chefs who she hasn’t touched.” So says Allegra McEvedy, herself a top chef, broadcaster and writer. And who is she talking about? Claudia Roden.
In the plethora of available food books one would be hard pressed to differentiate one from the other in content. One towering exception is Claudia Roden who is generally regarded by most people as a great writer on food and few people who take the subject seriously will not have at least one of her books on their shelf.
By her own admission she is neither a chef nor a journalist yet it would be hard to match her erudition. Perhaps she could best be described as a historian who looks at a country's cultural history through its diet. Her books that have specialised on Mediterranean cuisine are seminal, and by resolutely refusing to pander to today's gimmicks, she has become a writer for the ages.
In this unique film Claudia Roden talks of her early years in Egypt, leaving the country of her birth after the revolution in the 1950's, and why she started collecting recipes. Also Allegra McEvedy, Claudia's great friend, assesses Claudia's legacy and tells an anecdote that for her sums up Claudia Roden as a person.
Music by JuliusH from Pixabay and SergeQuadrado from Pixabay
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.
