True “Yorkshire tea” is the ultimate in processed food
An exhibition in Ryedale shows just how much skill and graft goes into making a meal.
By
Food & Drink
Latest in
Food & Drink
Alsace’s wines defy its turbulent history
The French region has overcome a legacy of religious and political conflict to compete with its highly regarded neighbours.
By
Fruitcake has long been a part of British celebrations
And it will be at my wedding.
By
Only real ale can rival fine wine
And it’s a lot cheaper too.
By
The New Statesman Wine Club
An old Rioja, a simple Claret,and a Burgundy far too nice to put in risotto
Sampling a selection of bottles available at reduced prices to readers through the recently launched New Statesman Wine Club.
By
Why the once-maligned egg is now ubiquitous
Fears of high cholesterol and salmonella created a culture of distrust that took years to crack.
By
Teetotal Trump and the return of abstemiousness
To turn our backs on the gentle, humane ritual of drinking and sharing wine is to impoverish life.
By
The changing face of Lent
It has suited our capitalist, secular economy to relinquish the fasting but keep the feasting.
By