Food Culture Articles
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.
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 on →
Leave a Reply