Tabled
Julia WatsonFood facts (sometimes indigestible) and food history, with travel tales about unexpected ingredients (Ant Soup, anyone?) and do-able recipes.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 182 | Subscribers | Read | juliawatson.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Industrial farms? So last century
‘Regenerative agriculture’ sounds like an elevator pitch with zero prospects for a Netflix series with a Frankenstein-themed plot, set in a garden centre.
Food waste? A load of tripe!
‘Cucina povera’, the Italian description covering the ingenious use of inexpensive or foraged ingredients to make satisfying food (that in the case of caccio e pepe becomes the hip pasta of the moment and therefore absurdly pricey) doesn’t ...
Honey, this cake is nuts!
There’s a certain common thread among main course dishes eaten across neighbouring swathes of the world. While a slow-roast lamb in France may nestle on a bed of haricot beans and one in Greece on lemony potatoes, both are surrounded by cop...
Not a vegetable to choke on
What Man has elected to eat over the centuries - sustenance such as snails, shrimp, oysters, eel and other odd stuff that has become Instagram-able mainstream to those lucky enough to patronise restaurants - makes you wonder why we create s...
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Authors
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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