Archives

April 2021 (1)
- 12: The Great Re-Think: What is agriculture for, really? (16)
March 2021 (3)
- 29: What is the value of functional foods? (7)
- 15: Naomi Duguid: Exploring the World through Food (34)
- 01: The cost is too damn high (13)
February 2021 (2)
- 15: Still ticking (5)
- 01: The quest to conserve rare breeds (26)
January 2021 (1)
- 18: The International Year of Fruits and Vegetables (2)
December 2020 (1)
- 14: Oh, poop (8)
November 2020 (3)
- 30: How the Brits became a nation of tea drinkers (15)
- 16: Where did the chicken cross the road? (20)
- 01: A Blissful Feast (18)
October 2020 (2)
- 19: Whole grain labels sow confusion (17)
- 05: Coffee leaf rust is bad news (13)
September 2020 (3)
- 21: Carême at home in New Zealand (1)
- 17: A Chinese chilli mystery (2)
- 07: How the chilli pepper conquered China (28)
June 2020 (3)
- 29: It’s coffee, but not as we know it (0)
- 15: Alexis Soyer (16)
- 01: Questions of Taste (4)
May 2020 (3)
- 18: Eat This Newsletter 124 (0)
- 11: You are what you drink (18)
- 04: Eat This Newsletter 123 (1)
April 2020 (4)
- 27: Disputations about taste (31)
- 20: Eat This Newsletter 122 (1)
- 13: The Man Who Tried to Feed the World (42)
- 06: Eat This Newsletter 121 (0)
March 2020 (5)
- 30: Russian Food: Old and New (26)
- 23: Eat This Newsletter 120 (1)
- 16: The book of the Book of Tasty and Healthy Food (29)
- 09: Eat This Newsletter 119 (0)
- 02: Orange-fleshed sweet potato to feed hidden hunger (6)
February 2020 (5)
- 24: Eat This Newsletter 118 (2)
- 19: Squandering antibiotic efficacy (0)
- 17: Another cup of coffee culture (24)
- 11: Eat This Newsletter 117 (2)
- 03: Coffee culture in Italy and England (22)
January 2020 (3)
- 30: What to do with unwanted offspring (1)
- 27: Eat This Newsletter 116 (3)
- 20: Why a spurtle makes a superior porridge stirrer (28)
December 2019 (6)
- 30: Eat This Newsletter 115 (1)
- 26: A tale of two coffee stories (0)
- 23: Cow sharing in the European Alps (8)
- 16: Eat This Newsletter 114 (35)
- 09: Pasta Grannies (2)
- 02: Eat This Newsletter 113 (1)
November 2019 (4)
- 29: Turkey hash (0)
- 25: Cashews, the World Bank, and Mozambique (9)
- 18: Eat This Newsletter 112 (0)
- 11: How capuchin monkeys learn about food (4)
October 2019 (4)
- 28: Eat This Newsletter 111: Foodstuffs (0)
- 21: Fifty ways to cook a carrot (3)
- 14: Eat This Newsletter 110: Porridge (and other) news (0)
- 07: Porridge (27)
September 2019 (6)
- 30: Eat This Newsletter 109 (0)
- 23: Radish redux (20)
- 20: Antibiotic resistance in livestock: high and growing (0)
- 16: Eat This Newsletter 108 (0)
- 09: When in Rome (1)
- 02: Eat This Newsletter 107 (5)
August 2019 (6)
- 26: A sweet sour story (15)
- 19: Eat This Newsletter 106 (0)
- 14: A fastidious follow-up (0)
- 12: Chronicle of a Death Foretold, or (11)
- 05: Eat This Newsletter 105 (0)
- 04: Nutrition news (0)
July 2019 (3)
- 24: Others eating alone (0)
- 22: Eat This Newsletter 104 (1)
- 09: Eat This Newsletter 103 (0)
June 2019 (4)
- 27: Three gazillion coins in the fountain (4)
- 24: Eat This Newsletter 102 (0)
- 24: Ultra-processed food: a round-up (2)
- 04: Eat This Newsletter 101 (0)
May 2019 (5)
- 21: Eat This Newsletter 100 (0)
- 13: Housekeeping (0)
- 13: Ram lamb ding-dong (0)
- 07: Help wanted; tomato soup edition (0)
- 06: Eat This Newsletter 099 (3)
April 2019 (9)
- 29: Eating Alone (40)
- 23: Big beer may not be beautiful (0)
- 22: Eat This Newsletter 098 (0)
- 19: A Roman haroset (0)
- 18: Charoses, haroset … what’s the difference? (0)
- 15: Celebrating Passover and Easter (55)
- 12: Kernza crop failure could speed success (0)
- 08: Eat This Newsletter 097 (0)
- 01: A historian of bread on the history of bread (58)
March 2019 (5)
- 25: Eat This Newsletter 096 (0)
- 18: Prehistoric food globalisation (47)
- 11: Eat This Newsletter 095 (0)
- 04: We need to talk about meat (30)
- 01: A tragedy foretold (0)
February 2019 (5)
- 25: Eat This Newsletter 094 (0)
- 21: Ancient Greek food porn (0)
- 18: Better baking through chemistry (2)
- 11: Eat This Newsletter 093 (0)
- 04: Moxie Bread, Louisville, CO (30)
January 2019 (4)
- 28: Eat This Newsletter 092 (1)
- 21: Food and diversity in Laos (21)
- 14: Eat This Newsletter 091 (0)
- 01: New Year in the New World (0)
December 2018 (5)
- 31: Facts about Champagne: Part 2 (16)
- 24: Facts about Champagne: Part 1 (26)
- 18: Eat This Newsletter 090 (2)
- 10: Good things from Nürnberg (21)
- 03: Eat This Newsletter 089 (0)
November 2018 (8)
- 26: Is that a pickle … (7)
- 21: What a bunch of turkeys (0)
- 20: Not so plain vanilla (0)
- 20: What to use when you can’t afford vanilla (0)
- 19: Eat This Newsletter 088 (1)
- 12: Just that which is deserved (3)
- 10: Dead, dead, and never called me mother (0)
- 05: Eat This Newsletter 087 (5)
October 2018 (5)
- 29: A communal oven in Christchurch, New Zealand (0)
- 22: Eat This Newsletter 086 (0)
- 15: Food, power, pubs and politics in Ireland (29)
- 08: Eat This Newsletter 085 (0)
- 01: Making sense of modern recipes (5)
September 2018 (6)
- 24: Eat This Newsletter 084 (0)
- 24: Food to die for (0)
- 17: Food in prison (5)
- 11: Why I don’t like the Chorleywood Bread Process (39)
- 10: Eat This Newsletter 083 (1)
- 03: Heritage cereals anyone? (0)
August 2018 (32)
- 31: Winding Down (36)
- 30: A Perennial Dream (49)
- 29: It’s a Hard Grain (35)
- 28: Anything but Grim (30)
- 27: Bread and Political Circuses (26)
- 26: Wheats and Measures (32)
- 25: Tradition! (30)
- 24: Slow, but Exceedingly Fine (34)
- 23: Brown v. White (22)
- 22: Sourdough by Any Name (39)
- 21: Breaking Bread (31)
- 20: Back to Basics (20)
- 19: The Bread that Ate the World (27)
- 18: Allied forever (27)
- 17: Rollin’ rollin’ rollin’ (8)
- 16: What’s wrong with this picture? (0)
- 16: Water and Power (5)
- 15: Risen (27)
- 14: The daily grind (7)
- 13: Bread from the Dead (5)
- 12: The inside story (9)
- 11: It’s not natural (6)
- 10: Dwarf wheat: On the shoulders of a giant (10)
- 09: Red Fife (11)
- 08: Nikolay Ivanovich Vavilov (9)
- 07: Bake like an Egyptian (9)
- 06: Hulled wheats (17)
- 05: At last: agriculture (9)
- 04: What exactly is wheat? (27)
- 03: Crumbs; the oldest bread (10)
- 02: Boil in the Bag (11)
- 01: The Abundance of Nature (25)
July 2018 (3)
- 26: Our Daily Bread 00 (11)
- 17: Eat This Newsletter 082 (1)
- 02: Eat This Newsletter 081 (0)
June 2018 (4)
- 18: Eat This Newsletter 080 (4)
- 07: Eight Degrees of assimilation (2)
- 05: Stores promote soda on SNAP days (1)
- 04: Eat This Newsletter 079 (2)
May 2018 (6)
- 28: Food as Power (5)
- 27: (0)
- 21: Eat This Newsletter 078 (0)
- 14: Food safety and industry concentration (17)
- 08: Eat This Newsletter 077 (0)
- 01: Beverage skullduggery (0)
April 2018 (8)
- 30: Who owns whom in the food industry (17)
- 27: Farm operators are not farmers (2)
- 26: Farmers as swing voters (0)
- 24: Eat This Newsletter 076 (0)
- 16: Whatever happened to British veal? (17)
- 10: Guinness and the value of statistics (9)
- 09: Eat This Newsletter 075 (0)
- 02: Hoptopia (26)
March 2018 (11)
- 27: Eat This Newsletter 074 (0)
- 23: Crafty beer marketing (6)
- 20: How great Canadian wheat ruined industrial bread (6)
- 20: Safer smoke through chemistry (0)
- 19: A visit to Hummustown (21)
- 12: Eat This Newsletter 073 (0)
- 08: Food insecurity in the US (0)
- 06: A new food standard! Yay? (0)
- 05: Barges and bread (12)
- 02: Genetic engineering is dead (0)
- 01: Eat This Newsletter 072 (0)
February 2018 (5)
- 21: You can’t use what you don’t know about (0)
- 19: The Hamlet Fire (6)
- 16: Follow-up Friday (0)
- 12: Eat This Newsletter 071 (2)
- 05: From little seeds … (12)
January 2018 (5)
- 30: Eat This Newsletter 070 (0)
- 22: Bread as it ought to be (34)
- 16: Eat This Newsletter 069 (0)
- 08: Little bits of 2017: Part IV (7)
- 01: Little bits of 2017: Part III (1)
December 2017 (8)
- 25: Little bits of 2017: Part II (8)
- 23: Two antibiotic surprises (0)
- 18: Little bits of 2017: Part I (0)
- 11: Eat This Newsletter 068 (0)
- 08: Antibiotics in US agriculture going down (0)
- 07: Those farmer suicides … (0)
- 04: Feeding people is easy (11)
- 01: Evidence on agriculture and antibiotics (0)
November 2017 (6)
- 27: Eat This Newsletter 067 (0)
- 20: A cheese place (4)
- 13: Eat This Newsletter 066 (0)
- 09: Cooking is hard. Make it easier. (4)
- 06: Rethinking the folk history of American agriculture (12)
- 03: Organic hydroponic non-shock (0)
October 2017 (7)
- 30: Eat This Newsletter 065 (0)
- 23: Ireland’s apple collection (20)
- 16: Eat This Newsletter 64 (0)
- 13: Resistance is fudgeable (1)
- 09: Antibiotics and agriculture (9)
- 04: Mouldy salt (1)
- 02: Eat This Newsletter 63 (0)
September 2017 (6)
- 26: Crime and nourishment (0)
- 18: Eat This Newsletter 062 (0)
- 15: Millet matters (0)
- 14: Breeding tomorrow’s heirlooms (0)
- 11: 1000 days of noodle soup (18)
- 04: Eat This Newsletter 061 (0)
August 2017 (14)
- 30: Pushing good coffee (16)
- 24: Calvin Lamborn, plant breeder (10)
- 21: Navajo people too know what’s good for them (0)
- 21: Eat This Newsletter 060 (0)
- 20: Insectivore clickbait (0)
- 15: That Chicken From Whole Foods Isn’t So Special Any More (0)
- 14: It’s putrid, it’s paleo, and it’s good for you (12)
- 09: Fact checking the Dead Zone (0)
- 07: Eat This Newsletter 059 (0)
- 04: Michael Thebaker on Twitter (0)
- 03: Backyard Larder on Twitter (0)
- 03: Small people or tall wheat? (11)
- 02: Pig food
- 02: Mayonews (0)
July 2017 (6)
- 31: Back to the future for the wheat of tomorrow (6)
- 24: Eat This Newsletter 058 (0)
- 17: Getting to know the cinta senese on its home turf (15)
- 10: Eat This Newsletter 057 (0)
- 04: More on Greek Pasticcio (0)
- 03: A brief survey of the food of Corfu (10)
May 2017 (6)
- 29: Eat This Newsletter 056 (0)
- 15: Eat This Newsletter 055 (0)
- 11: Citrus breeding is bananas (8)
- 05: Frozen hash browns may contain bits of golf ball (0)
- 02: Potatoes: delicious and nutritious (10)
- 01: Eat This Newsletter 054 (0)
April 2017 (5)
- 27: What’s up with Belgian coffee exports? (3)
- 24: Changing Global Diets: the website (16)
- 17: Eat This Newsletter 053 (2)
- 10: Australia: where healthier diets are cheaper … (4)
- 03: Eat This Newsletter 052 (0)
March 2017 (8)
- 27: Mistaken about mayonnaise — and many other foods (6)
- 21: But there were people starving in China … (0)
- 20: Eat This Newsletter 051 (0)
- 15: Food safety in Vietnam (0)
- 13: A computer learns about ingredients and recipes (0)
- 10: Good industrial food (0)
- 06: Eat This Newsletter 050 (0)
- 06: Fat taxes and thin subsidies (0)
February 2017 (8)
- 27: How much does a nutritious diet cost? (4)
- 20: Eat This Newsletter 049 (0)
- 17: Too hot to handle? (1)
- 13: Food and status (1)
- 08: Let them eat kale (0)
- 06: Eat This Newsletter 048 (0)
- 03: Worst food diagram ever? (0)
- 01: In praise of meat, milk and eggs (4)
January 2017 (3)
- 23: Eat This Newsletter 047 (0)
- 16: India’s bread landscape and my plans here (1)
- 09: Long live the Carolina African Runner (1)
December 2016 (5)
- 31: A deep dive into cucurbit names (1)
- 26: The Great Epping Sausage Scandal (4)
- 19: Eat This Newsletter 046 (0)
- 13: We need to talk about diets (0)
- 05: Eat This Newsletter 045 (0)
November 2016 (6)
- 28: The Culinary Breeding Network (0)
- 24: Reconsider the turkey (0)
- 21: Eat This Newsletter 044 (0)
- 21: More foie gras. Please. (0)
- 14: Foie gras (2)
- 07: Eat This Newsletter 043 (0)
October 2016 (5)
- 31: Wine and cheese (1)
- 25: Eat This Newsletter 042 (0)
- 17: English sausages (0)
- 10: Eat This Newsletter 041 (0)
- 03: Whiskynomics (0)
September 2016 (7)
- 26: Eat This Newsletter 040 (0)
- 23: Pea protein on his face (0)
- 19: A far from dismal scientist (0)
- 12: Culinary appropriation (0)
- 12: Eat This Newsletter 039 (0)
- 11: Can you patent a wart? (0)
- 05: When is a zucchini not a zucchini? (2)
August 2016 (5)
- 29: Eat This Newsletter 038 (0)
- 22: Small-scale spirits (3)
- 15: Eat This Newsletter 037 (0)
- 08: A visit to Elkstone Farm in Colorado (0)
- 01: Eat This Newsletter 036 (0)
July 2016 (5)
- 25: Xylella is here and it could be dangerous (5)
- 18: Eat This Newsletter 035 (0)
- 17: Microgreens (0)
- 11: How the Irish created the great wines of Bordeaux (and elsewhere) (5)
- 04: Eat This Newsletter 034 (0)
June 2016 (4)
- 27: Back to the mountains of Pamir (0)
- 21: Eat This Newsletter 033 (0)
- 13: Sweetness and light (1)
- 06: Eat This Newsletter 032 (0)
May 2016 (7)
- 30: The True Father of the First Green Revolution (6)
- 29: Eat This Newsletter 031 (0)
- 16: A brief history of Irish butter (1)
- 16: A promise kept (0)
- 10: More eggless mayonnaise (0)
- 09: Where’s the latest episode? (4)
- 02: Eat This Newsletter 030 (0)
April 2016 (4)
- 25: Eat This Newsletter 029 (0)
- 18: It is OK to eat quinoa (0)
- 12: Eat This Newsletter 028 (0)
- 04: Welcome to the Wonderbag (0)
March 2016 (6)
- 28: Eat This Newsletter 027 (0)
- 21: The evolution of food culture in Mali (0)
- 16: Nominated. Again (0)
- 15: Eat This Newsletter 026 (0)
- 08: All about that Indonesian cracker (0)
- 07: Crackers about Indonesian food (1)
February 2016 (6)
- 29: Eat This Newsletter 025 (0)
- 22: Chewing the fat about chewing the fat (0)
- 15: Eat This Newsletter 024 (0)
- 08: The haybox through history (0)
- 01: Eat This Newsletter 023 (0)
- 01: An English woman’s take on Italian cooking (0)
January 2016 (6)
- 25: Eat This Newsletter 022 (0)
- 25: Egyptian street food in London (0)
- 18: Eat This Newsletter 021 (0)
- 18: The kit in kitchens (0)
- 05: Just Mayo lives (0)
- 05: Tulip bulb soup (0)
December 2015 (4)
- 28: Eat This Newsletter 020 (0)
- 21: An experiment in sound and taste (7)
- 14: Eat This Newsletter 019 (0)
- 07: Aquae Urbis Romae (3)
November 2015 (7)
- 30: Eat This Newsletter 018 (0)
- 23: How to measure what farms produce (2)
- 16: Eat This Newsletter 017 (0)
- 15: More on emulsifiers (0)
- 10: The Dark Ages were a time of prosperity (0)
- 02: Eat This Newsletter 016 (0)
- 01: Agriculture and nutrition (0)
October 2015 (5)
- 26: Going further than food miles (1)
- 21: Hummus: for better or worse (0)
- 20: Eat This Newsletter 015 (0)
- 12: Fifth quarter: Rachel Roddy’s Rome (0)
- 05: Eat This Newsletter 014 (0)
September 2015 (6)
- 28: Just Mayo and justice (0)
- 28: Artisan is dead (0)
- 21: Eat This Newsletter 013 (0)
- 14: A year of cooking almost everything from scratch (0)
- 07: Eat This Newsletter 012 (0)
- 07: How to lose a Michelin star (0)
August 2015 (7)
- 31: The military-culinary complex (0)
- 24: Eat This Newsletter 011 (0)
- 24: Sensitive gender sushi (0)
- 17: 100% food insecure: poor people in a rich country (0)
- 10: Eat This Newsletter 010 (0)
- 03: Eat This Newsletter 009 (0)
- 02: Other people’s larders (0)
July 2015 (4)
- 27: Eat This Newsletter 008 (0)
- 20: Larder inessentials (0)
- 13: Eat This Newsletter 007 (0)
- 06: Culture and agriculture in the Pamirs (0)
June 2015 (4)
- 30: Eat This Newsletter 006 (0)
- 24: Who to trust? (0)
- 22: How to eat well in Italy (1)
- 08: These aren’t the pests you’re looking for (1)
May 2015 (5)
- 25: Tasty Morsels 004 (0)
- 18: Lead poisoning of hunters and game (0)
- 11: Tasty morsels 003 (1)
- 05: Spam in history (0)
- 04: Enjoying life on a rather restricted regimen (0)
April 2015 (3)
- 20: Grass-fed beef (2)
- 19: While you wait (0)
- 06: A second helping of citrus in Italy (7)
March 2015 (3)
- 25: Nominated (0)
- 23: A visit to Koshari Street (7)
- 09: An Italian wine education (3)
February 2015 (2)
- 23: A little about allotments (3)
- 09: Food, hunger and conflict (1)
January 2015 (4)
- 26: Agricultural foundations (3)
- 20: Future of agriculture (0)
- 12: Pasta laid bare (0)
- 05: Cheese in aspic (0)
December 2014 (6)
- 30: A selection of trifles (0)
- 30: Turkeys and globalisation (0)
- 29: Bread remembered (0)
- 22: Garibaldi and citrus in Italy (0)
- 15: Another helping of turkey (6)
- 01: A partial history of the turkey (8)
November 2014 (5)
- 27: Talking turkey (0)
- 17: The festa dell’uva of the 1930s (4)
- 10: Looking forward to the festa dell’uva (0)
- 06: Taro leaves as you’ve never seen them (0)
- 04: Exploring Kazakhstan’s apple forests (2)
October 2014 (5)
- 27: Bears and apples (1)
- 23: An explanation (0)
- 20: A novel approach to food security (1)
- 20: Ch ch ch changes (0)
- 06: Citrus in Italy (2)
September 2014 (2)
- 22: What’s cooking in Tasmania? (0)
- 08: Garum brought up to date (4)
August 2014 (2)
- 25: Rice from Randall’s Island, New York (0)
- 11: Japanese food through Canadian eyes (1)
July 2014 (2)
- 29: Who invented dried pasta? (0)
- 14: Vermont and the taste of place (0)
June 2014 (2)
- 30: What makes Parmigiano-Reggiano Parmigiano-Reggiano? (5)
- 16: Bones and the Mongol diet (1)
May 2014 (2)
- 26: Edible aroids (1)
- 12: Food tours and cooking classes (0)
April 2014 (2)
- 28: Rambling on my mind (7)
- 14: Food prices and social unrest (3)
March 2014 (3)
- 31: The Global Standard Diet (1)
- 17: Food and finance (0)
- 03: Culture and Cuisine in Russia & Eastern Europe (1)
February 2014 (2)
- 17: Pasta (2)
- 03: Food — and bombs — in Laos (3)
January 2014 (2)
- 20: Baking bread: getting big and getting out (4)
- 13: A tasting menu (0)
December 2013 (2)
- 18: Fermentation revisited
- 02: Hunger and malnutrition (2)
November 2013 (2)
- 18: Jam tomorrow? (2)
- 04: Backpackers and their food (1)
October 2013 (2)
- 21: Pecans and history (1)
- 07: Why save seeds? (6)
September 2013 (2)
- 23: How to bake bread in a microwave oven (10)
- 09: Crispy crunchy mega-munchy (4)
August 2013 (2)
- 26: Backyard vegetable breeding (1)
- 12: Industrial strength craft beer (5)
July 2013 (2)
- 29: Knives: the new bling (2)
- 15: What’s the beef with frozen meat? (5)
June 2013 (3)
- 24: Early agriculture in eastern North America (2)
- 10: Sugar and salt: Industrial is best (11)
- 06: Spam: a special edition (2)
May 2013 (2)
- 27: Seed Law (5)
- 13: Potatoes are (almost) perfect (3)
April 2013 (3)
- 29: Neanderthal Diets (3)
- 15: OZ97a — a great British hop (1)
- 01: Do good chocolate (3)
March 2013 (2)
- 18: Air-cured sausages (2)
- 04: Bog Butter (4)