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Tabled

Julia Watson

Food facts (sometimes indigestible) and food history, with travel tales about unexpected ingredients (Ant Soup, anyone?) and do-able recipes.

Platform
Substack
PricingOnly free issuesPublishesWeekly
Issues206SubscribersRead juliawatson.substack.com

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Latest Issues

Recent posts by this newsletter. Browse the email archive.

'Local' - not just ingredients but recipes

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...

2 months ago
13
6

When packaged snacks hit the spot

Singapore’s salted egg chips

2 months ago
10
14

Mr Mussel, the clean-up mollusc

Photo by Manu Mateo on Unsplash

2 months ago
13
10

In praise of the not-so-humble fork

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...

2 months ago
9
9

Authors

The writers behind this newsletter.

  • Julia Watson

    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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