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 | 262 | Subscribers | Read | juliawatson.substack.com |
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Latest Issues
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The war is on again. The seed oil war
Photo by John Cameron on Unsplash
When a butcher won't give you the bird*
A regular British butcher’s display, game birds in the back row
The private food corp you've never heard of
At a conference in Shanghai some years ago, I sat at the gala dinner opposite an unassuming-looking man who talked with great affection about his pleasure in his cow-and-calf ranch in Montana. Or rather ranches. Because he owned three, in P...
Just peachy! Or just flat?
I realise I must be a bit of a bigot. For years, I’ve looked disparagingly upon what’s apparently called the donut peach. What is their point, I’ve thought. I considered them the fruit equivalent of the Brazilian butt lift. Alright for some...
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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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