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.

New in Book Readings

New in our Book Readings collection are readings by Letitia Clarke from her two books Bitter Honey, and La Vita è Dolce.

Mary Quicke: AlpenCheddar

How do you invent a completely new cheese? Mary Quicke of Quicke's in Devon, talks to Talking of Food about AlpenCheddar, a completely new cheese made by an innovative process.