Eat This Newsletter 043 “Essential” knives and two takes each on fish farms and proxies for food quality. Continue Reading →
Wine and cheese Science and recent thinking agree -- white is a usually a better bet than red A new technique for asking how one taste affects another confirms a recent change of opinion. White wine is often a better choice than red to accompany cheese. Continue Reading →
Eat This Newsletter 042 Unclean eating, faux craft, China in London, east Germany in the World, NYT reviews, Cured of fermentation Continue Reading →
English sausages The glory and gristly details of a much loved food Who knows what evil lurks beneath the wrinkled skin of an “economy” English sausage? And what delights won for the Cumberland and the Newmarket their coveted status of Protected Geographical Indication? Jan Davison, that’s who. She wrote the book on English sausages and is the guest in this latest episode. Continue Reading →
Eat This Newsletter 041 If there’s a theme this time — and there may not be — it’s about going beyond easily available information. Continue Reading →