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.
The Rich Tradition 13: Lent and Easter
In this last episode of the broadcast series, Elisabeth follows the traditions and foods marking the end of Lent and the festivities of Easter in the Palóc village of Hollók in Northern Hungary.
The Good Friday fasting meal in Hollók a meatless soup made from pinto beans with root vegetables stored through the winter, and sweet noodles with poppy seeds are made from the same dough, and then down on the plains, where the soup is made from fish from the river. Although this episode covers the festival in parts of Hungary, many of the foods, such as sweet breads enriched with egg, fish and ham are common right across Eastern Europe and even into Scandinavia. So to are cultural traditions, like decorating eggs. The episode ends with a brief look back at the places Elisabeth visited during the earlier episodes and a reminder of the highlights.
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.