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 | 295 | Founded | 5 years ago | Last Issue | 7 days ago |
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Truly taking the biscuit
Photo by Mila on Unsplash
When exactly it was that Brits were introduced to cantucci I can’t quite remember. But there was a moment when suddenly you wouldn’t be served a mousse or a fool or even a cappuccino in some posh coffee bars witho...
Peas that please
Photo by Michelle Tresemer on Unsplash
There’s one vegetable that’s almost better frozen than fresh: the pea. An early 70s advertising jingle for frozen peas based on that view starred a very young Patsy Kensit - long before she married Li...
Petri-dish chocolate? Coming your way
Photo by CDC on Unsplash
Why can’t my government - and possibly yours, whichever one in the world it is - be more like Mondelēz? I see your eyebrows shoot up. Yes, I do bang on about how we must curb Big Food Biz and all its worst excesses...
New-fangled farming? No, good farming
Cruising down the Rockville Pike from Washington DC into Maryland one spring day in 1996, I spotted a new supermarket. Fresh Fields promised organic, locally-sourced, high quality foods. But unlike the similarly focused Bethesda Co-op, it l...
The pot-bellied berry that's a veg
Greenhouses in Almeria, Spain covering 26,000 hectares
Thanks to the greenhouse and the plastic polytunnel, the season for a particular fruit or vegetable is fluid these days. Still, there is some year-round produce I won’t buy unless it i...
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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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