Latest episode, I talk to Eleanor Barnett's about her book Leftovers, which made me think that wasting food is the default human behaviour. Only shortage can stop us doing it. Her solution is to advocate for a new appreciation of the value of food. Is there time?
A space for mostly short form stuff and responses to things I see elsewhere.
2019-04-15
1 min read
'Debatable' List Of '100 Most Jewish' Foods Leaves Plenty Of Room For Kibbitzing in The Salt is an interesting review. Makes me want to read the book. Also makes me want to promote today's episode about one Jewish food and one arguably Christian food. Coming in a couple of hours.
2019-04-12
1 min read
People in NYC probably already know of this astonishing resource but in case you don't, or are just visiting, you should.
https://www.eatingintranslation.com/2019/04/new-york-area-food-events-april-11-18.html
2018-06-11
1 min read
It's all about power. Where the Dublin Gastronomy Symposium leads, the Oxford Symposium on Food and Cooking and the Agricultural History Society follow.
How to discourage enterprise in the English countryside
1 min read
I have only seen one side of but I have no reason to doubt what I've seen there. To me it seems indisputable that, no matter what politicians like Michael Gove may say, there is no real desire to allow small farmers to reform the farming and food landscape in England.
Probably something to do with food learning
1 min read
it is probably part of the same phenomenon that made my bubba's chicken soup such effective medicine. That is, the exact same food can become very positive or very negative depending on when in the sickness cycle you experience it. Eat a novel food just before you feel ghastly, and you may well be put off it for life. Eat it as you're on the mend -- and the return of appetite is always a good sign -- and you'll probably ascribe magical properties to it, and turn to it whenever you're feelibng a bit better after feeling awful. Constraints on learning and all that.