We’ll have what they’re having has taken on a whole new meaning In a world in which you can get pizza in Tokyo and sushi in Rome, diets have become truly global in reach. You could argue that this has made them more, not less, diverse. Where once rice dominated …
Sure, you’ve seen Trading Places. But do you know about the history of futures contracts, or why some things are traded on commodities markets and others aren’t? I didn’t, not really. So I spoke to Kara Newman, food writer and author of The Secret Financial Life of Food. One of …
About a month ago I got wind of a conference called Food for Thought: Culture and Cuisine in Russia & Eastern Europe, 1800-present, at the University of Texas at Austin. In some dream world, I would have booked a flight there and then, packed my audio gear, and plunged in. …
There’s supposed to be this whole mystique surrounding “proper” pasta: how to cook it, which shape with what sauce, how to eat it, all that. And if you’re not born to it, you’ll never really understand it. Well, maybe not, but with a little effort you can get a whole …
Karen Coates is a freelance American journalist who writes about food – among other things. She emailed to ask if I would be interested in talking to her about a book that she and her husband, photographer Jerry Redfern, have produced. It’s called Eternal Harvest, but it isn’t about food, …