Posts by Gillian Riley
All the fun of the furlough
Our resident food historian takes us through the intrepid legionary’s enforced break, during which he keeps himself busy with sidelines in saffron and fish sauce
Read MoreSusanna’s Manners
Our resident food historian on 17th-century childcare, from high chairs ‘built like battleships’ to ‘fearsome’ baby walkers
Read MoreBeanz meanz…
In search of a suitable lockdown subject, our resident food historian hits upon a humble tin of black-eyed beans in her kitchen cupboard
Read MoreFeast for the eyes
Our resident food historian on Tudor banquets, Mantel, and the two Thomases
Read More‘Goodness had nothing to with it’
Our resident food historian on the rise of veganism
Read MoreGoing Ananas
Out with pine needles and in with pineapples as our resident food historian slices into the background of the tropical fruit
Read MoreSouped Up
Our resident food historian boils down the benefits of a hearty chicken broth
Read MoreWinter warmth
Our resident food historian on how to stave off the cold
Read MoreCornbread and other activities
Our resident food historian leads us on a journey through the maize
Read MorePeas and love
Our resident food historian in praise of the ‘delicious, disruptive, ubiquitous, versatile’ chickpea
Read MoreFeast from the East
Our food historian brings us more on the Siberian and Ukrainian delights shown off at June’s Stoke Newington Literary Festival, and says farewell to a local favourite
Read MoreBuffet of books
Our resident food historian picks out her choice cuts from the culinary delights on offer at last month’s Stoke Newington Literary Festival
Read MoreBroc and roll
Our resident food historian on how to rescue your romanesco
Read MoreFrom fast to feast
Our resident food historian on late spring’s bounty
Read MoreSweet spring
Our resident food historian on the flavours of the solstice
Read MorePalm reading: Gillian Riley on coconuts
Our resident food historian on the well-travelled drupe, cocos nucifera
Read MoreNutty by nature
Our resident food historian cracks open the secrets of our seedy snacks
Read MoreTasty Morsels
Digest a few local highlights picked out by our resident food historian
Read MoreLiving Dangerously with Pomegranates
Our resident food historian on the mortal pleasures of this godly fruit
Read MoreWild courses: Gillian Riley explores the cultural traditions of preparing and eating game
Eskimo diets, venison and sixteenth-century Italian butchery are on the menu this month, courtesy of our beloved food historian
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