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.
The Future of Food 2: Climate Change
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.
Grace Dent is widely regarded as one of today’s most eminent restaurant and food critics and was 2019 winner of the Guild of Food Writers Award. We have two extracts from her new memoir, Hungry, read by Grace Dent herself.
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 Food in Literature
Helen Garlick finds more food-related scenes from Martin Chuzzlewit by Charles Dickens, so we have gatered all the extracts together as Food in Literature: Part 11.