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Olivia PottsThe Spectator |
For as long as we’ve been serving food, we’ve been unable to resist a bit of culinary deception. Making one thing look like another thing –...
Sometimes, when it comes to culinary history, Britain is its own worst enemy. For a long time, British food has been seen as a joke among other...
I often think of the first time I ate brown bread ice cream. I know how that sounds: it’s the exact sort of pretentious nonsense a food writer...
Pickled fish. Lemon tea. Cucumber. Doner kebab. Stewed beef noodles. Salted egg. Soft shell crab. Coney island mustard. Smoked gouda. Hamburger...
Standing in the biscuit aisle of my local supermarket, I’m overwhelmed by possibilities. This isn’t unusual for me, but normally it’s fuelled by...
The Americans are weird about salad. I’m sorry, but somebody had to say it. Really, their use of the word ‘salad’ needs scare quotes around it....
There are many old dishes in the UK that are hyper-regional, whose reach has never extended beyond geographical boundaries but remain much loved...
Forgive me Father, for I have sinned. It has been… too long since my last confession. Picture the scene. I am in the kitchen, almost literally...
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