Posts Tagged ‘food history’
Pawtraiture
Our resident food historian Gillian Riley on Manet, Monet and mousers
Read MoreBeans, pulses, nuts, peas and seeds: it’s the little things
Our resident food historian takes a historical view of the newly ‘rehabilitated’ ingredients. Whether scrubbed, peeled or dried, these versatile morsels are more than meets the eye
Read MoreGuy Fawkes, garlic and and the Great Pyramids: notes on November in food history
In hiding from Halloween, our resident historian Gillian Riley turns her imagination to Bonfire Night and the transgressive thrills and benefits of so-called ‘Papist’ garlic
Read MoreGillian Riley on food: Why pastrami? The answer is blowing in the wind
Ever heard of Iron Age salt beef? Our resident food historian reveals the obscure history of the quintessential deli meats, from pastrami to Turkish basturma, with an eye on Hackney’s thriving bagel scene
Read MoreTravelling on an Oyster: history, biology and some local cooking tips
Our resident food historian Gillian Riley and her trusty Roman legionary are again on the move in the borough, bringing you a fascinating overview of the mighty mollusc
Read MoreBeauty is in the pies of the beholder
Historically, these tasty pastries were not only a receptacle for a mixture of tasty ingredients, but a utilitarian and hygienic way of preserving perishable food
Read More‘Later potater!’ The uncommon history of the common spud
From its origins in South America to the market stalls of Ridley Road, the potato is a much travelled root with a chequered past
Read MoreThe red tide: a tomato tour from Naples to Stoke Newington
Gillian Riley takes a sweeping look at the symbol of Italy that has captivated the rest of the world
Read MoreThe red tide: a tomato tour from Naples to Stoke Newington
Gillian Riley takes a sweeping look at the symbol of Italy that has captivated the rest of the world
Read MoreScoffing offal – an East End history
Once considered a cheap dish fit only for the poor, offal is in fact a delicacy in its own right
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