Fat-tailed sheep show the fat on their backsides.

On Fat-Tailed Sheep

It’s no secret that our appetites shape the animals around us. Compare the snout of a wild boar, long and slender for the quest for food, its tusks and its…

Ortolan singing on a branch.

In Pursuit of the Inedible

I’ve always had what you might call an adaptable palate – as a child, my family called me the “human dustbin”. So when I travel, I actively seek out not…

Baklava, covered in honey goodness.

Consider Cloves

It’s hard to imagine that an everyday ingredient in the spice rack could once have been worth almost its weight in gold. Yet cloves, just like peppercorns, were more valuable…

Sichuan sour and spicy potato with pickled vegetables

You Say Sichuan, I Say Szechwan…

It’s a truism, but worth repeating, that until you’ve been to China, you haven’t experienced Chinese food. Tender, juicy Beijing duck bears no relationship to the dried out critters served…

Much-loved jar of Marmite XO, the Marmite limited edition spread...

Marmite XO — A Luxury Marmite!

Marmite, like oysters and stinky tofu, is a substance that tends to polarise people, if not actually horrify them. Salty, yeasty and often served on hot, buttered toast, it should…

Green Invaders…

Brussels sprouts are, famously, one of those vegetables folk either love or loathe. And scientists at the Eden Project, in Cornwall, England, are currently exploring the theory that this preference…

Woodcut of Jerry Thomas making his famous Blue Blazer.

Jerry Thomas: The First Bartending Superstar

Long, long before Tom Cruise was shaking up drinks in Cocktail, Jerry Thomas was making theatre behind the bar. With a status equivalent to any of today’s celebrity chefs, his…

Lokum: Pure Delight

In The Lion, The Witch and The Wardrobe, Edmund is tempted to the dark side with the aid of a bowl of Turkish Delight — just the plain ole rose-flavoured,…