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 | 307 | Founded | 6 years ago | Last Issue | 5 days ago |
| Active | |||||
Read this Newsletter
juliawatson.substack.comLatest Issues
The topsy turvy world we've made
Photo by Matt Howard on Unsplash
While Europe has been in flames this summer, Asia has been drowning. Zeus and Thor and Indra and other gods of weather with a good deal of assistance from human beings have been reversing the Ying and Yang...
Ginger up your summer drinking
Photo by Mitchell Luo on Unsplash
When we were young, my mother slaked the family thirst with home-made ginger beer. Yeast+sugar+ginger powder created a bubbling sludge which like us needed feeding daily, a third child on her roster, as it...
It's not burnt! It's 'blackened'
The original…
Some years before I arrived in the US, a cooking craze exploded, devised in the New Orleans restaurant kitchen of Cajun chef Paul Prudhomme. He called the method “blackening”. My family, uncouth bunch that they are, called it...
Orange you too hot to eat?
Photo by Erol Ahmed on Unsplash
With London a leaden furnace, heat pressing down on the city like an iron on a laundered shirt, what to serve to friends you’d lie in the middle of the road for (if that were any use to anyone) to spark even...
Supermarket stoned fruits are the pits
Photo by Milan Chudoba on Unsplash
Why aren’t we revolting against supermarkets’ revolting trend for selling us ‘home-ripening’ fruits as though they were doing us a favour? Fruit syndicates globally elect to pick them when they are still...
Audience Metrics
Subscribers, engagement, traffic and sponsorship for Tabled.
| Subscribers | Engagement | 76 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
Explore More
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.
Social
Frequently Asked Questions
How can I access the email archive for Tabled?
You can find recent issues that have been published by Tabled on Reletter by scrolling up to where it says Latest Issues. Tap on the link for any of the most recent emails or hit More Issues to see older ones.
How many subscribers does Tabled have?
To see how many people subscribe to Tabled, simply upgrade your Reletter account. We provide readership numbers and lots of other stats for this newsletter so you can decide if it's worth reaching out to.
How can I advertise in Tabled?
Newsletter advertising can be extremely effective when it's done right. Before you pitch Tabled as a potential sponsor or partner, make sure that you've done your research and checked its newsletter stats with Reletter.
Then, personalize one of our winning pitching templates and send it to the right person using the contact info provided.
How much does it cost to sponsor a publication like Tabled?
Newsletter ad rates (or CPM) vary depending on many factors, including industry, number of subscribers, open rate, ad placement and more.
To find out how much an ad will cost, contact Tabled using the contact information provided and ask for a copy of their media kit.
How can I find newsletters related to Tabled?
Scroll up to where it says Related Newsletters to see other publications like Tabled. You can also search our email newsletter directory to discover other newsletters that cover the topics you're interested in.
How do I contact Tabled?
Reletter provides this newsletter's website URL above, where you will often find their contact information. We also provide links to associated social media accounts and pitching templates so you can reach out fast.