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.

Following our series on Rosh Hashanah comes Yom Kippur. Once again, in Part 1, we have an introduction to this holy day from Rabbi Geoffrey Shisler who explains the meaning and practices of Yom Kippur, the "Day of Atonement". In Part 2, Silvia Nacamulli and Sula Leon discuss the foods they prepare for the festive meal and the different ways in which they break the Yom Kippur fast.

Part 1

Part 2

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Food Acupuncture: the vitamins

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