A Chinese chilli mystery You may be wondering, if you care about these things as I do, why there is a chilli species called Capsicum chinense. Continue Reading →
Eat This Newsletter 124 Indigenous winners On being the right size, and other news, ancient and modern, food and drink. Subscribe to the newsletter for a fuller “analysis”. Continue Reading →
Eat This Newsletter 123 Meat matters No meat shortage, no vegetable left behind, not enough figs, tasty maize, bulky barley, old bottles. Continue Reading →
Eat This Newsletter 122 Ecumenical It’s all connected; pre-Roman Britons, Easter, Passover, cookies. Objects of worship. Continue Reading →
Eat This Newsletter 121 Seafood, smut and sourdough, and a reminder about Soviet food. Continue Reading →