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...
Eat This Podcast: Coffee, but not as we know it
Hello I thought I was pretty savvy about coffee taxonomy knowing that there were two kinds, arabica and robusta. Not surprisingly, perhaps, a research paper...
Eat This Newsletter 126: Hop off
Hello Frog legs have never really appealled to me. I can see that they might provide useful protein as well as pest-control services to a rice farmer, but as...
Eat This Podcast: Alexis Soyer: The very model of a modern chef
Hello Long before the current crop of celebrity chefs, Alexis Soyer showed how it should be done. He cooked unimaginably luxurious — and expensive — dinners...
Eat This Newsletter 125: Bad apples
Hello It has been a difficult couple of weeks, even sitting on the sidelines, trying to listen rather than to speak. However, speak I must, if only to...
Eat This Podcast: Questions of Taste
Hello This is the third in a little mini-series on taste. Can we disentangle aspects of gustatory taste that are common to all human beings from those that...
Eat This Newsletter 124: Indigenous
Hello Bit of a mixed bag this time, so let’s start with possibly the most useful news of the past two weeks: New test could guarantee the perfect avocado. No...
Eat This Podcast: You are what you drink
Or maybe you drink what you are. Hello This is the second episode in my little mini-series on taste. Chad Ludington, author of The Politics of Wine in...
Eat This Newsletter 123: Meat matters
Hello Last time I tried hard to find stories that were not about Covid-19. What has emerged clearly, though, is that the disease has suddenly opened people’s...
Eat This Podcast: What is good taste? What tastes good?
Hello Can we say anything sensible about taste? Part of me knows that taste is entirely subjective. But another part of me is quite willing to think about...
Eat This Newsletter 122: a series of smooth segues
Hello It is all but impossible to avoid Covid stories about food, or anything else. I’ve tried, honest. Other diseases are still around Not to make light of...
Eat This Podcast: The Man Who Tried to Feed the World
Hello The Man Who Tried to Feed the World is the title of a new TV documentary about Norman Borlaug, the plant breeder credited with launching the Green...
Eat This Newsletter 121: Ooops. I forgot one of the links.
Hello I hope everyone is bearing up. We certainly are, and if my homemade pizza isn’t as good as the stuff we’re accustomed to, well … too bad. At least it...
