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 |
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| Issues | 316 | Founded | 6 years ago | Last Issue | 5 days ago |
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Meating diners’ new desires?
Photo by janilson furtado on Unsplash
Dedicated followers of fashion, we consumers are a fickle bunch. And our providers a vacillating one, in food trends almost more than any other. In the 1970s there was a push to reduce high salt intake...
May the Devil not spit on your brambles
Photo by Vince Veras on Unsplash
Along with geology, architecture, anthropology, Latin, and so much more I wish I’d studied, is the way in which geography affects the words we use. In the north of England, if your job was to lay the fresh...
The magical mould that’s a mushroom
Photo by Kylli Kittus on Unsplash
I’m learning to love a mushroom. So far, it’s primarily on the level of amazement at the species performing remarkable feats underground, in the way of animals and small children doing unexpected and enter...
Singing, ‘Yippy I O, Yippy AI’
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.
You don’t need spac...
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...
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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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