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.
Adam Gopnik and Fergus Henderson
Adam Gopnik, author and writer for The New Yorker magazine, came to London for the UK launch of his new book. He credits Fergus Henderson for unwittingly giving him the title, The Table Comes First, and the two of them met up at St. John Hotel where the conversation ran from subjects as diverse as farting cows and the worrying proliferation of square plates in France...
Adam Gopnik's The Table Comes First is a witty meditation on life and food. It is subtitled Family, France and the Meaning of Food which indeed sums up his conversation with his friend Fergus Henderson. They share their passion for good food peppered with the occasional dry observation on life and its foibles.
Listen to book readings from The Table Comes First read by Jesse Thompson here
The Table Comes First is published in the U.K. by Quercus Publishing.
Featured posts
The plight of small farms in the UK
When we moved to Exeter full time, there was a stall in Exeter farmers market selling delicious, organic vegetables and fruit from their farm. Some four or five years later, we were horrified to learn that they were giving up completely and selling the farm. A couple of years passed and a group of young farmers set up their stall there to sell the organic vegetables they were growing at Down Farm.
The Wasp - Buzz, buzz, buzz… words
“Cultural appropriation” seems to have dropped below the richter scale of crimes, at least within the food-world. It seems that as long as you say your mish-mash is “inspired by” it’s OK, but what about that other buzz word associated with food… “authentic”?
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
