Food Culture articles explore the nature of British ingredients – how they are produced, their history in our food culture and how and where to obtain the best.
Food Culture Articles
Those of a certain vintage will remember when garlic was most definitely not British. To older generations it epitomised all that was wrong with foreign food. Now its place … Read on
In terms of vegetables, April is a transitional month. The very last of the winter vegetables begin to shoot, a signal to use them up quickly and get the ground … Read on
The sour, lemony flavour of sorrel has been appreciated in Britain at least since Roman times and is the first herb of the year around which I can deliver the “dinner of herbs” promised at the outset of this series. Read on
In Easter Biscuits we can see some of the clearly defined regional preferences that have largely been blurred by commercial food production and countrywide distribution. Read on
A system that has seen milk reduced to a mere commodity will inevitably see it traded as such. A complete change is required to persuade the younger generation to buy dairy. Read onSee all articles