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 | 313 | Founded | 6 years ago | Last Issue | 4 days ago |
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The week's apocalyptic news about AI and the possible end of the world has me staring at my tiny outside space and wondering whether I should keep the roses for my soul, or dig them up to plant broccoli for my survival.
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Ravishing a tin of sardines
Chios, August 2026
Should you be toying, as often happens the instant summer is over, with the thought of where to holiday in 2027 and the idea of Lisbon appeals, chose days that include June 12 and 13. June is the month when the Portugues...
Don't say cheese, smile and say 'burrata'
The Altiplano of Murge
Some food is pure magic. An intervention of nature, a sleight of hand, a trick of the eye has been employed it its creation. Now you see it, now you don’t. Popcorn, for instance. One minute it’s a kernel that will br...
Food for the purée in heart
A thing of the past: Black forest gateau. Photo by Vasanth Kumar on Unsplash
Why does a particular style of cooking suddenly go out of fashion? Zabaglione hasn’t been on any Italian menu I’ve scanned for decades. Oeufs en cocotte, salmon m...
Life could be a picnic
Nicolas Poussin, 1636
Once upon a time, in the not-so-long-ago days before whole landscapes combusted spontaneously in flames, the English would pack their hampers and baskets with hard-boiled eggs, cucumber sandwiches, cold chicken legs a...
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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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