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.

We are all aware of the threat to existence of climate change. But how is climate change measured; how do we know that sea levels are rising, when we look out to sea and see the waves rolling in, every time different because of wind and weather, and we see the tide ebbing and flowing because of the effect of the moon. To help us understand this, Vivian Moses talked to Ross Reynolds, Associate Professor in the Department of Meteorology, Reading University.

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RIP Roger Phillips: The Mushroom Man

Talking of Food mourns the passing of Roger Phillips. His interview with Elizabeth Luard is one of our favourites,

Baron Bigod

Baron Bigod is the only Brie de Meaux style cheese made in the UK. Jonny Crickmore of Fen Farm near Bungay in Suffolk told Talking of Food how it came about.

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.