Book review — food history
The extraordinary simplicity of oeuf mayonnaise
‘Sometimes, in the search for originality, the most obvious dishes are forgotten,’ says Elizabeth David, the doyenne of cookery, in…
Cheese and onion pasties: how to make a Greggs classic at home
‘That’s not a pasty!’ my husband declares loftily, eyeing up what most definitely is a veritable clutch of cheese and…
Trump’s attack on the Fed is a pivotal moment of hubris
The phrase ‘trumped-up charges’ dates from the 18th century, I learn, and derives from the Old French tromper, to deceive.…
The simple flatbread that conquered the world
Luca Cesari describes pizza’s journey from the poor man’s staple of 18th-century Naples to today’s global favourite, worth billions
Carrots — and no stick
Never mind teaching children to cook: they need to be taught to eat. Obvious? Totally, but this is the choosing…
