Category Archives: Greek Cooking

The Tale of the Little Red Fish

Do I have a favourite fish? Such a question needs smart footwork because we all have favourites, but then comes after a moment’s reflection  ‘and this, and that, of and then there’s…..’. Sans doute, I have a favourite fish and … Continue reading

Posted in Black Peppercorns, Blue Collar Gastronomy, Deptford, Food of the Ancients, Greek Cooking, London Street Markets, Red Mullet, Spanish Cooking, The Moors | Tagged , , , , , , , , , , | 1 Comment

Tah Rah! Englishman Cites Taralli as ‘Just a Piece o’ Bread’

We are in seeming upward struggle as we despair at Emperor’s New Clothes in the supermarket and enter the Kingdom of the Blind when food is on TV. England still has far to travel before the real can ever overtake the … Continue reading

Posted in Apulia, Archaeology and Food, Blue Collar Gastronomy, Bread, Cauliflowers, Food of the Ancients, Food travel, Greek Cooking, IGP, Puglia, Puglia / Apulia, Pugliese, Real Italy, Terroir, The Food Business, Wild Funghi | Tagged , , , , , , , , , , , , | 2 Comments

Pigeonneau is No Pigeon-You-Know

If an Egg-on-Legs is a country mile from a Poulet Fermier, then let the same be said of the gracious Pigeonneau from its too often mistaken equivalent, the feral wood pigeon. Pigeons have always been message couriers, from the Ark, through sieges … Continue reading

Posted in Alcohol, Alliums, Archaeology and Food, Blue Collar Gastronomy, Food of the Ancients, French Markets, French Regional Foods, French supermarkets, Great Chefs, Greek Cooking, Pigeoneau | Tagged , , , , , , , , , , , , , , , , , , , | 2 Comments