Eat This Podcast: How the Brits became a nation of tea drinkers
Hello When the British East India Company decided to try their hand growing tea in Assam, they came up against one big problem: back home, nobody much liked...
Eat This Newsletter 139: Home work
Hello Excuses? I got ‘em. One aspect of working from home can truly bite you when you least expect it, and that is internet access. All week, ours had been...
Eat This Podcast: Where did the chicken cross the road?
Hello Not so long ago, the only clues we had to animal domestication came from archaeological digs, and the origin stories they told were vague and...
Eat This Newsletter 138: Deceptive
Hello Things aren’t always what they seem. Temporary offers, healthy appearances, artisanal breads, culinary history and edible class signifiers all come...
Eat This Podcast: A Blissful Feast
Hello Teresa Lust teaches Italian at the Rassias Center for World Languages of Dartmouth College in New Hampshire and is an acclaimed translator. A Blissful...
Eat This Newsletter 137: Renewal
Hello Hoard food, harvest olives and handle a 3000 hectare farm, plus price-fixing and molecular gastronomy. You’re welcome. Food hoarding on a global scale...
Eat This Podcast: We know what whole grain means. Whole grain food? Not so much.
Hello This week, the European Parliament will vote whether to ban food labels like “veggie burger“ and “veggie sausage”. Producers of plant-based foods say...
Eat This Newsletter 136: Copious
Hello A bumper haul this time around, with a lot of long, informative reads. To be absolutely honest, I don’t have much to say to put any of them in context,...
Eat This Podcast: Coffee leaf rust is bad news
Hello That picture is of what one scientist called the vampire of the vegetable world: coffee leaf rust. For me, Ceylon — Sri Lanka — is synonymous with tea....
Eat This Newsletter 135: Viva!
Hello Quite a bit of sciencey stuff this time around, and opportunities to point you to previous episodes of the podcast. Let’s get to it. Coffee and terror...
Eat This Podcast: Carême at home in New Zealand
Hello I was pleasantly surprised to get an email recently from an intriguing address: careme.co.nz. Naturally, I had to investigate further, and what I found...
Eat This Newsletter 134: Dated
Hello Newsletter items this week are a bit like fondly-remembered London busses; you wait for ages and three arrive at once. Coffee and wet markets get a...
Eat This Podcast: How the chilli conquered China
Hello And we’re back, with a scorcher. Szechuan food is hot and spicy, chilli-laden, at least for me. Chilli pepper is firmly established as the most widely...
Eat This Newsletter 133: Entirely whole
Hello I’ve enjoyed doing the newsletter every week, and I’m also enjoying arranging and editing forthcoming episodes of the podcast, which will resume next...
Eat This Newsletter 132: Underserved
Hello The main conclusion I draw from this week’s selection of goodies that that when you really think about things, they are seldom as simple as others...
Eat This Newsletter 131: Underserved
Hello No sooner have I got it into my head that a weekly newsletter is a good thing, especially while I am not actively making podcasts, than the well runs a...
Eat This Newsletter 130: Ghosts
Hello Lots of stories today strung together somewhat loosely by the nature of place. The places people are from, the places crop plants are from, the places...
ETN 129: Capital
Hello My plan was to lead this issue with the news that foie gras can now be had legally in California, with a link to the episode about foie gras with...
ETN 128: Global concerns
Hello I hope you enjoyed the previous edition of Eat This Newsletter. Because I was away, I have a bit of a backlog of stuff I’ve collected, and because I am...
Eat This Newsletter 127: Ingenious solutions
Hello Yes, I’ve been away. No, I’m not going to anguish here about all the dead olive trees still littering the landscape of Salento. And though I will...