Five Easy Pieces

five_easy_pieces

 

One of the truly great food scenes in modern cinema. Jack Nicholson somehow manages to be both patient, sarcastic and frightening all at the same time.

GM Foods Debate (Audio Broadcast)

GM Food Debates Audio Broadcast

The GM Foods Debate continues...

In a wide ranging and informative discussion, Michael Summers, an independent consultant specialising in plant breeding and biotechnology with more than 40 years international experience in the sector, talks to John Shrive about plant breeding and genetic modification.

Listen here

Yom Kippur

Yom Kippur

Hot on the heels of our Rosh Hashanah series comes Yom Kippur. Once again, we have an introduction to this holy day from Rabbi Geoffrey Shisler who explains the meaning and practices of Yom Kippur, the Day of Atonement.

In part 2, Silvia Nacamulli and Sula Leon discuss the foods they prepare for the festive meal and the different ways in which they break the Yom Kippur fast.

Geoffrey Shisler Silvia Nacamulli Sula Leon

 

 

 

 

Life Is Meals

Life Is Meals

 

Screenwriter, novelist, award winner, journalist, playwright… just a few of the words that describe the literary careers of James and Kay Salter.  They are also responsible for one of the most delightful musings on food in print, Life Is Meals: A Food Lover's Day Book published by Knopf.

Whether writing about Peanut Butter, The Sandwich, Samuel Johnson's appetite for good eating or The Siege Of Paris this quirky collection is unequalled in its information, erudition and utter originality.

Extracts from the book are read by their son, the actor Theo Salter.  Enjoy!

Kriegie
Kriegie

Geoff Rothwell joined the RAF in 1939 at the age of 19. He miraculously survived 71 operations as a bomber pilot, but in September 1944 his plane crashed on the Dutch island of Texel and he spent the rest of the war in Stalag Luft 1 in Germany.

He talks about the food experiences of the 'kriegies' (prisoners of war) while looking at the illustrated diary kept by his room-mate, Bohdan Arct , later published as Prisoner of war: my secret journal.


Part One - Oberürsel Interrogation Centre 

Part Two - Stalag Luft 1 - Red Cross Parcels

Part Three - "Belt Up" - German Rations

Part Four - Kriegie Recipes and Spam

 

Breakfast at Tiffany's

breakfast_at_tiffanys_spr

 

One of the most beloved of actresses, Audrey Hepburn, in one of the most memorable openings of a film

Bullets over Broadway

bulletsoverbroadway

 

In Woody Allen's wonderful valentine to Broadway Jim Broadbent deservedly won an Oscar for his portrayal of Warner Purcell, an actor who cannot stop eating the moment he's under strain. A gem.

A Year in Chicken Soup

chicken soup right

 2015


A Year in Chicken Soup


A new series by Hattie Garlick

 

I am deep within the annual existential crisis otherwise know as The January Spring Clean. Literally so: I’m up to my knees in books, flung from their roosts on the book shelves in a desperate attempt to Get Rid Of This Infernal Clutter. I lift one at random and blow a film of dust from its decorative cover... (read on)

Orchards in the Oasis

 

Josceline Dimbleby

At the age of seven, tired and bewildered after a long journey from England to Syria via Lebanon, Josceline Dimbleby caught her first sight of Damascus from the mountain road.   In the extract she has chosen to read from her book of recipes, travels and memories, Orchards in the Oasis,  the magic of her first impressions of her new home are vividly recalled;  the deep red mulberry-stained water in the pool, the sun-warmed apricots, the scented pastries that awoke a lifelong passion for food and flavour.

Listen here

   

From the back of the shelf: Cookbook Quote No. 2

Delightful food

Here's one I found lurking at  the back of the shelf in its ragged and foxed dust jacket - Delightful food by Marjorie Salter and Adrianne Allen Whitney, published by Sidgwick and Jackson in 1957 and costing 25s.  English titles stand out amongst the French;  Dry Curry Cavalry Club, Coldstream Eggs and Sauce Tintagel, for example, and some wonderfully evocative footnotes - more of those later.

But the real gem for our Cookbook Quote is the foreword by Noël Coward in which he reveals that he took up cooking in 1956.  And what fun he had with his new hobby - the evening the Oven Blew Up and more. Oliver Messel did some extraordinary illustrations in modern day Arcimboldo mode, one of which is posted under the Coward extract here.

Please send in any suggestions, using the comments or emailing This e-mail address is being protected from spambots. You need JavaScript enabled to view it to add to this embryonic collection.  Come on, you must have something from the back of the shelf!

 

zee, 4th June, 2013