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

Stuart Orme gives a short intoduction and reads extracts from Mrs Cromwell's Cookbook, written in 1664.

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.

Food Acupuncture: the vitamins

Vitamins are organic compounds (micronutrients) required by humans in tiny amounts from their diet. They are essential for life because they play a key role for many major biological reactions to take place in our bodies. They cannot be synthesised by humans. Professor Oya Alpar introduces the series in a video. You can then read about the various vitamins, their functions, their sources in foods and questions of deficiency and toxicity.