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.
Julyan Wickham and Matthew Fort
Kensington Place, opened in 1987, was highly influential in the future of restaurant design in Britain.The architect was Julyan Wickham who talks to Matthew Fort about the challenges of restaurant design.
Kensington Place was the first of its kind. It's glass facade brought the city into the restaurant; it was uncompromisingly loud, buzzy and open to the world. The conversation between Julyan and Matthew ranges widely over issues of architecture and the restaurant scene. Riveting stuff.
The Gold Rush
Of all the memorable moments in Charlie Chaplin’s film this may top the list. The Gold Rush is one of Chaplin’s greatest films and his scene of compensating for a lack of food by boiling a boot is one of the reasons.
One More Croissant for the Road
Felicity Cloake is an award-winning journalist and author specialising in food and drink, probably best known for her weekly column in the Guardian, How to make the Perfect… In One More Croissant for the Road, her first book to combine food and travel, Felicity crosses the channel for a culinary adventure.
The Drinks Aisle
New in The Drinks Aisle: Paul McCarthy's series on the wines of the Middle East and North Africa continues with the wines of Israel in Part 4.