Food

Take Cover: A review of Sartorelli’s

Being handed a pager fills me with panic; I can’t help feeling a bit of a rush. I'm handed the black chunk of plastic and nudged on. I’ve worked...

Food Esme Thomson -

The definitive ranking of (most) Oxford matcha

Matcha, rich in antioxidants and caffeinated, is my go-to when I don’t want anything espresso. Yet not every store in Oxford sells it – I have been a victim of many bad matcha lattes over the years. Here’s a ranking of the matcha lattes I’ve had in Oxford.

Food Amanda Li -

Three Thousand reasons to slurp

I thought the place was great, especially as a very quick sit down option.

Food Amanda Li -

Good soup: India’s sauciest secret

I associate with soup, the fiery plains of eastern Rajasthan, the smokiness of coal roasted jeera in a Kadai pan, and the creators of a warm, comforting dish full of love, compassion, unity and humility.

Food Aaran Thakore -

Nora Ephron, and Why You Should Never Regret the Potatoes

"I have made a lot of mistakes falling in love, and regretted most of them," says Nora Ephron in her thinly-veiled autobiographical novel, Heartburn,...

Why food festivals matter

Every year on Shrove Tuesday, I put aside the time to make my family pancakes - despite the fact that my parents would much prefer...

Tradition and transformations: reconnecting through food

What is your Christmas smell? Mine is cinnamon. At that time of year, it seems to spill off the table and into every bowl and dried...

‘L’appetito viene mangiando’: why Southern Italian food is the best in the world

To make Italian food is a labour of love, and requires a love of labour

Food waste apps: small difference or meaningful change?

64% of all food waste actually occurs during harvest

Diversity, waste, and travel: what globalisation means for food

For many people, being at home during lockdown means that there is an abundance of time to spend preparing, eating, and thinking about food. Combined with...

The Real Cost of Eating Out

It’s a familiar feeling. You enter a restaurant, sit down, and by the time you open the menu and see the outrageous pricing, it’s...

Food for Comfort

Age 11, my secret banking password was RoastBeef, so, yes, I would call myself a foodie. Age 21, I eat three square meals under lockdown, so...

The Kitchen as a Political Space

Men tend to ‘enter into’ the kitchen whereas women are understood to be already there.

Genetically Modified Foods: Friend or Foe?

The EU has not approved any genetically modified (GM) fruit or vegetables as safe for human consumption and in the UK they are mainly used to...

Domestic, Religious, Uncanny: the Symbolism of Food in Art

The quotidian, comforting presence of food renders the trope ripe for subversion

A bygone age: restaurant reviews

I revel in the hyperbolic criticisms of journalists whose only job is to become eloquently irate about slightly sub-par food.

Hands or Cutlery? Resolving an Immigrant Identity Crisis

You are not merely what you eat, but, equally, how you eat.

Oxford’s Best Chip Van: A Highly Scientific Study

It is high time for someone to put an end to this age-old dispute

Bread Making, Simplified

A new bread recipe that won't leave you with the usual sticky hands...

Rethinking Chocolate

When did you last eat chocolate? If you’re anything like the average Brit, your answer will likely fall within the last 48 hours. But...

The problem with home delivery – and how we solve it

Businesses must adapt, and consumers must play a greater role in their support

Mauritian Prawn Rougaille

Rougaille is at the heart of authentic Mauritian Creole cuisine. It is not only the easiest Mauritian dish to make, but its combination of...

Moving beyond meat: University proposes to halve meat consumption by 2025

These schemes could encourage colleges to follow suit

Mother’s Day: showing you care with food

Nigella’s flourless chocolate cake and custard cream hearts are absolute game-changers, and have never failed to fool people into thinking I understand how to operate in a kitchen.

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