Mrs Beeton
Love it or loathe it – the umami flavour of anchovy
The anchovy is everywhere now, lacing salads, pizzas and appetizers. But in the past it was often denigrated in the West as bitter, putrid and ‘a worthless little fish’
You are what you don’t eat
In the past, the ability to preserve food depended largely on people’s means, making Eleanor Barnett’s history of food waste also a history of changing attitudes to poverty
Famous female cooks, a juicy salmon recipe from 1664 — and the only interesting thing about Mrs Beeton
In Cooking People Sophia Waugh describes, with dash and wit, the personalities of five important women cookery writers: two Hannahs…
