Food facts (sometimes indigestible) and food history, with travel tales about unexpected ingredients (Ant Soup, anyone?) and do-able recipes.
Platform | Substack | Pricing | Only free issues | Publishes | Weekly |
---|---|---|---|---|---|
Issues | 206 | Subscribers | Read | juliawatson.substack.com |
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If you were planning a meal in a Greek restaurant, what would you expect to pick off the menu? I’m betting it will be a salad of tomatoes, cucumber, onion, cured black olives if you’re lucky, sliced green peppers if you’re not. With barbecu...
Singapore’s salted egg chips
Photo by Manu Mateo on Unsplash
I know it’s only a few weeks since I wrote about sorbets but I’m back on their case - or more accurately, the case of their slightly uncouth sibling, the granita. You need to get some in before the summer is over, but also as something else...
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The writers behind this newsletter.
I've filed on food for news outlets globally, run my own food website, and twice won Gourmand International’s World's Best French Cookbook award.
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