Two pieces commissioned by the New Zealand Food and Drink Council, published at Food Navigator Asia. The first is on the comparative price of milk and sugary sodas (14 October), the second on regulation as a tool to reduce alcohol consumption (21 October). I had complete editorial control of both pieces.
ReadEating out is often theatrical – and now one theatre company is turning their stage into a restaurant, with the audience as diners.
ReadThe chef Richard McGeown has faced bigger culinary challenges in his distinguished career than frying a meat patty in a little sunflower oil and butter. But this time the eyes and cameras of hundreds of journalists in the room were fixed on the 5oz (140g) pink disc sizzling in his pan, one that had been five years and €250,000 in the making. This was the world’s first proper portion of cultured meat, a beef burger created by Mark Post, professor of physiology, and his team at Maastricht University in the Netherlands…
ReadAllotments are a wonderful British institution that should be protected and extended. Demand may have fallen but it is still very high. But let’s not kid ourselves they reduce food miles or increase food security. The case for allotments is spiritual and psychological, not economic or environmental.
ReadSeventy-five years ago, the tinkling of a spoon in a cup signalled the dawn of a new cultural epoch. After seven years of research at a laboratory in Switzerland, the scientist Max Morgenthaler had perfected the technique of spray-drying liquid coffee into a soluble powder. And so on 1 April 1938, the world’s first instant coffee, Nescafé, was launched and from then on instantaneity came to permeate almost every aspect of our lives…
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