Posts Tagged ‘Gillian Riley’
Nutty by nature
Our resident food historian cracks open the secrets of our seedy snacks
Read MoreAll in a pickle: Gillian Riley turns her eye to microbes
Our resident food historian on the ‘busy little critters’ found inside our guts
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
Read More‘Deities, not dinner’: Hackney and a plant-based past
Our resident food historian Gillian Riley points out that the vivid, varied vegan food we can now enjoy around the borough is rooted in traditions from hundreds of years ago
Read More‘The Empire was a commonwealth of recipes…Britain was fortunate in having access to many of them’
With Windrush in mind, our resident food historian considers the folly, from a culinary angle and otherwise, of the idea of vital ingredients ‘going back where they came from’…
Read MoreWhere have you bean? Gillian Riley with more on legumes, seeds and all manner of other pulchritudinous pods
Our beloved food historian hits us with an update of last month’s broad (bean) overview, featuring some localised info for Hackney citizens
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 MorePumpkins are for life, not just for Halloween…
…but, as our resident food historian Gillian Riley spells out in this latest piece, every member of the cucurbit family of fruits is worthy of your attention
Read MoreEssence Cuisine, Shoreditch, restaurant review: raw and order
This shiny new Shoreditch hangout is part-takeaway salad joint, part-molecular gastronomy café, and 100 per cent meat, dairy, gluten and refined sugar-free. Rabbit food or raving success?
Read MoreWalking on eggshells: Gillian Riley on eggs, featuring global recipes and some cracking history
Through the eyes of Gillian Riley’s “always hungry” Roman legionary (who this month is picking up some eggs from Stamford Hill for the journey north), take a tour of the world’s unbeatable eggy dishes
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 MoreBring on the artichokes! Gillian Riley on Caravaggio, veg and violence
In her latest column, our resident food and art historian imagines the painter and GBH enthusiast storming through Hackney
Read MoreWhere have all the Grannies gone? Gillian Riley on Latin American food
Mexican food of varying quality is on the march in the borough – our resident food historian breaks down how we can get authentic dishes for our pesos
Read MoreClean eating? Hackney? More like mucky eating
As debate on the potential harm caused by the ‘Clean Eating’ movement rages on, our resident food historian explains why it may not be so new to the borough after all
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 MoreRooting out the history of vegetables
It is hard to imagine a time when root vegetables were not an essential part of the English diet, and in Hackney there are plenty to choose from
Read MoreDo me a flavour – Gillian Riley on umami
Known as the fifth taste, Umami is both a trendy concept and chemical substance – but above all a way of getting deliciousness into our food
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
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