Category Archives: Subsidised Food Production

Katie or Kate’s Great Legacy

The world of food and cookery writing lost a hero a few weeks ago. Much saddened as we are to lose a friend, we lost Katie’s writing about a decade earlier when she retired from the mainstream. In what was to … Continue reading

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Posted in Seasoning, Sensory Cooking, Simple Food, Stocks and Stock Making, Subsidised Food Production, Techniques, Terroir, Watercress | Tagged , , , , , , , , , , , , , , , , | 1 Comment

Cane’s Upbeat, the other’s Down Beet

It’s hard to imagine that sugar only came to Europe after the Crusades – discovered by the French who called it ‘honey without the bees’.  Ironic too to think that we are in danger of losing our bees with the … Continue reading

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Posted in Blue Collar Gastronomy, Food Marketeers, French supermarkets, Ingredients, Kitchen Tips, Subsidised Food Production, Sugars, The Food Business | Tagged , , , , , , , , , , , , , , , | Leave a comment