Tabled
Julia WatsonFood stories (sometimes indigestible) that might change the way you eat, the history of ingredients, and travel tales about unexpected meals, with recipes.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 301 | Founded | 6 years ago | Last Issue | 5 days ago |
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Bottoms up but a clear head
The languid stretch between early and late summer is one of those times of year - Christmas is the other - when cocktails are called for, to go with hanging around barbecues and beach boardwalks.
Campari Spritz and the distant Acropolis fr...
Old Macdonald Had A Farm, E-I-E-I-- Oh! my giddy aunt!
Photo by Stephen Talas on Unsplash
Despite spending weekends and holidays in the countryside while growing up, I don’t suppose I gave any thought to where the meals my mother put on the table came from. We were surrounded by farm land. But...
Fungal Matters: fungi matter
Photo by Timothy Dykes on Unsplash
“Nature or nurture?” is an intriguing question if you apply it to the foods we dislike. There was a lightbulb moment long after I had left home when my father revealed he didn’t like apples. Good heavens,...
How to cook supergones
Photo by Markus Winkler on Unsplash
Predictive text drives me nuts. Or should that be ‘nuts and bolts’, as it has immediately added? When I type ‘Scots’, WhatsApp jumps in and corrects it to ‘Pants’. Which, with the derogatory meaning the...
Food, glorious food! What next is the question?
Please, sir, can I have some more? follows that song from Oliver Twist
In Substack’s Food & Drink category, one of the most substantial in both readership and overall revenue, the newsletters with numbers of Paid Subscribers so humongous t...
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Authors
The writers behind this newsletter.
I've filed on food globally, published The Bruno Cookbook and Bruno's Garden Cookbook, both winners of Gourmand International’s World's Best French Cookbook, and Bruno's Cookbook, and eaten my way round most of the world.
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