About Talking of Food
Talking of Food is a magazine website set up by a group of people who love not only food but also the diversity of its culture. It is not bound by ideology or momentary fads but has an open mind towards opposing views. Its contributors are often experts in their field and discuss wide ranging subjects such as antibiotics in the food-chain, the opposing arguments on GM food or the future of food. On a lighter note see how they make noodles in China or follow Elisabeth Luard's classic series on European Peasant Cookery.
Featured posts
Cheese in Literature
How does cheese fare in literature? References to people eating cheese abound, but most are without any embellishment. Where are the descriptions of cheese, the celebrations of cheese? Apart from Giles Milton’s Edward Trencom’s Nose, here are some extracts, but if you know of any more, do let us know, so that we can include them.
Charles Martell: making cheese to save the Old Gloucester cow
In 1972, the Old Gloucester cow was very nearly extinct; according to Charles Martell, there were only 68 left in the world. How could the breed be saved?
New in Food in Literature
In Part 16 of Food in Literature, Helen brings together extracts from novels by Georgette Heyer and Bruce Chatwin. You may wonder what can link the novels of two such different authors.
