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Two very different approaches to the social baggage of chickpea purée.

“Never apologise, never explain” is all very well, but … I’ve been away, and I wasn’t able to do much finding or sifting the flowers of the internet. So, here you go:

That sink is where Rachel Roddy, an English woman in Rome, prepares meals to share with her partner Vincenzo, their young son Luca, and a horde of appreciative readers of her website and, now, her first book. Five Quarters: Recipes and Notes from a Kitchen in Rome, features the sink on its front cover. That […]

Another round-up of food-flavoured findings, oddly negative for some reason. Heigh-ho.

It’s hard to know what this episode is really about. Government bullying private enterprise? An evil conspiracy to crush a competitor? Confused consumers unable to read a label? All of the above? In a nutshell, on 12 August 2015 the US Food and Drug Administration sent a warning letter to Josh Tetrick, CEO of Hampton […]

I bought a sandwich that proclaimed it was made of “artisan baked bread”. The bread was brown pap which, to be honest, I could see from the start. So, I wrote an obituary for artisan.

Seedlessness explained, beer economised, beef priced, normcore food. Just another despatch from the food front lines.

Megan Kimble — that’s her on the left — is a young journalist in Tucson, Arizona. Back in 2012, she set out to stick it to the processed food man, by eating only unprocessed food for a year. Her book Unprocessed: My City-Dwelling Year of Reclaiming Real Food tells the whole story. It’s odd that […]

Lyrical fermented foods in China, matter-of-fact fermented foods in Japan and “I can’t believe it’s not mayo or that it doesn’t contain eggs!”.

With good grace. Dublin chef Oliver Dunne explains why, come 17 September, he won’t be too upset to lose the Michelin star he worked so hard to win.