

The food curriculum - history
"Since Eve ate apples, much depends on dinner.” Lord Byron (1788-1824) History is a vast subject. Every other subject, every tiny...
Mar 13, 2024


Keeping clean whilst eating
"The centuries-old history of the napkin has unfurled from a basic tool to an ornamental accessory." This is Mold Yesterday was a book...
Mar 12, 2024


Butter chicken cheats
Spurred on by that article about Cooking as a game I have decided that this month I shall look at Chicken butter cream, or Butter chicken...
Mar 8, 2024


Do, should teenagers cook?
"I find it amazing that we’ll happily teach our teenagers to drive a car before a lot of them know how to work the oven." Yotam...
Mar 6, 2024


Norway - stewed mutton and cabbage or Grandiosa frozen pizza?
"There remains a clear gap between the blossoming fine dining scene and the everyday food eaten by most Norwegians and visitors to the...
Mar 3, 2024


Chaos Cooking - new words for an old thing
"Any food idea that makes you smile is a food idea to be embraced." Erin Shaw/Food Republic "there is no "wrong." Only "try again...
Feb 25, 2024


Quenelles - a forgotten delicacy
"a delicate triumph of French cooking" Jamie Tracey/The Anti-Chef Last week, as I may have mentioned, we dined at Paris Go in Carlton,...
Feb 24, 2024


Living in a tourist town
"culture feeding tourism feeding culture." Ros Atkins/The Guardian Before I embark on this post just a note to say that there is a...
Feb 23, 2024


Never the same - interpreting recipes
“an epic of desire, of dancing, of experiments in embodiment and transformative encounters with other people,” Rebecca May Johnson In my...
Feb 14, 2024


Rambling around a basil problem
"it's always a race against the clock to use up every leaf before it starts to go south — not to mention a heart-breaker when it does....
Feb 13, 2024


Dragons, money, luck ...
"the more dumplings you eat, the richer you’ll get." Jennifer Wong/The Guardian Chinese New Year began yesterday, but the big Melbourne...
Feb 11, 2024


No date syrup - so ...
"If you can’t find mulberry pekmez, use date syrup instead." Yotam Ottolenghi I put that quote at the top of this post, because it...
Feb 2, 2024


Too many cooks spoil the broth - or - Many hands make light work?
At worst, it is the road to realising you are the sort of person who cares about how others crush garlic." Gwendolyn Smith/The Guardian...
Feb 1, 2024


Cruising the net on a sunny afternoon
"In this age of getting what you want and getting it now, the simple pleasure of browsing is often forgotten." Tom Hodgkinson "watching...
Jan 30, 2024


I have cabbage, carrots and mushrooms. What should I make?
"Frugality, creativity and mindfulness - mindfulness - of perfectly imperfect produce" Tara Wrigley /OTK Shelf Love The heading is a...
Jan 26, 2024


Overripe brie
"Let your eyes and nose be your guide. A pleasant aroma reveals hints of moist earth, fresh mushrooms and raw milk, which can be...
Jan 25, 2024


After dinner temptations
"More research is needed, but if you are going to cut out snacks at any time of day, the late-night ones are probably the place to...
Jan 24, 2024


Pi or pie? - maths in the food curriculum
"If maths were food, what food would it be? MajorLeagueTeacher I'm not being that clever with my title here - many, many people have...
Jan 22, 2024


Hidden secrets = magic
"Whoever wishes to keep a secret must hide the fact that he possesses one." Johann Wolfgang von Goethe Edouard Vuillard is rapidly...
Jan 18, 2024


Today's food challenges - zucchini
"such a dish is always, in my experience, made more scrumptious by the knowledge of unpromising beginnings." Hugh Fearnley-Whittingstall...
Jan 15, 2024

