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.
Tobi, alias Paul Tobias, is our resident food cartoonist. He started drawing cartoons when he was five. By eight he was drawing on the walls and signing them (the first indication of a high I.Q.). We tried to interview Paul's teachers but they wouldn't return our calls. With artistic talent like that there was only one career path ideal for him — he became a solicitor.
There followed 30 odd (very odd) years as a lawyer practising in the High Street (he could never seem to afford an office) but Paul never let his cartooning fade and in his spare time (of which there was precious little given the Law Practice to run and wife and three children to support) continued drawing with commissions to illustrate books, and free lance publication in the National Dailies (even once having a cartoon accepted by The National Enquirer in America).
Paul has retired from full time practice but continues in the Law as an occasional lecturer and consultant - and yes he's still drawing.
Here's what the critics say:
"Paul is fantastic" His Mom
"Paul's drawings are to art what Marmite is to the Space Programme" Barak Obama
"Who?" David Cameron
See his cartoons in the Cartoon Gallery
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.