Eat This Podcast: Jewish Food in Rome
Hello Today is the 80th anniversary of the roundup and deportation to Auschwitz of the Jews of Rome. That much I knew as I was planning this episode. More...
Eat This Newsletter 221: Linked
Hello Every item in today’s issue seems to link up with at least one other thing, which I suppose reflects the reality of the food system. Food Fight Back in...
Eat This Podcast: Small Dairy
Every aspect of large, industrial food creates a niche for people who want a less standardised alternative, and if the stars align you may have producers...
Eat This Newsletter 220: Mischief
Hello Sometimes a big story seems to have been everywhere I look, and I wonder whether it is worth including here. So I ask people not quite as nerdy as me,...
Eat This Podcast: Food Riots in England
In her latest book English Food: A People’s History, Diane Purkiss offers just that, an entrancing survey of what and how the English ate, with due...
Eat This Newsletter 219: Renewal
Hello Back on the usual timetable, alternating podcast episodes with newsletters, and finding that being more selective produces what I hope is a more...
Apologies
Hello Apologies for cluttering your inbox twice in as many days. Apologies too for being an idiot. In yesterday’s email I said that fresh milk was always a...
Eat This Podcast: Milk is not a Superfood
Hello Anne Mendelson's new book Spoiled is subtitled The Myth of Milk as Superfood, and at its core argues that while there's nothing wrong with fresh milk,...
Eat This Newsletter 218: Unravelled
Hello A few stories here that demonstrate how illuminating it can be to pull on a thread until it has little more left to give. Not Sweet, Bitter A couple of...
ETN 217: Melted
Hello We are in the middle of another very hot spell here, but I’ve been keeping cool reading long reports in a darkened room … so you don’t have to. Far-...
ETN 216: Wot Me, Allergic?
Hello Sat up late last night looking for inspiration from the Perseid meteor showers, but local light pollution thwarted that plan. Nothing daunted, here are...
ETN 215: Unadulterated goodies
Hello Is the world ready to pay the true cost of food? Probably not. Too Costly? It is quite obvious that much of the food you buy, especially in a...
Eat This Newsletter 214: Science!
Hello. Delayed delivery today to be able to bring you real science. The Mything Microbiome The study of the human microbiome — the microorganisms that live...
Eat This Newsletter 213: Hot News
Hello. No let-up in sight as we continue to swelter. I hope you are doing better. Black Sea Exports Blocked Again The big news this week has been Russia’s...
Eat This Newsletter 212: Be Cool
Hello. Of course it is just a coincidence that today’s issue number is equal to the boiling point of water in degrees Fahrenheit, but it’s a coincidence that...
Eat This Newsletter 211: Nuts, again
Hello A couple of weeks ago I was blessed with a couple of nutty stories. Now here I am again with pistachios, baklava and hazelnuts, among other treats....
Eat This Newsletter 210: Ur-pizza
Hello For some reason, food from Italy features in this issue. Go figure? Ancient Italian Flat Round Thing It is the purest coincidence, I am sure, that the...
Eat This Newsletter 209: Soup to Nuts
Hello A full banquet for you this week, with thanks to my sister for the soup and reader Tom Robinson for the nuts. Soup If you read nothing else from this...
Eat This Newsletter 208: Cheesy
Hello We are on the weekly schedule now, with probably fewer items but, I hope, my customary high standards for entertainment and information. In that...
Eat This Newsletter: Rose-scented
Hello As the podcast goes briefly dormant for its summer rest, I plan to publish the newsletter every week. That may mean some issues are slimmer than...