Today, chefs – and some women chefs too – are listened to, admired and respected. But it wasn’t always that way.
Academic rigor, journalistic flair
Articles on French cuisine
Displaying all articles
Charles’s culinary choices might be intended to recognise the multiculturalism of Britain today. But they are also a reminder of the difficult legacy of empire.
Coronation Quiche may be fit for a king. But with a few tweaks, can be made to suit your budget. Hint: store-bought pastry is cheaper.
‘Local, organic, sustainable’ are common buzzwords on US restaurant menus now, but it wasn’t always that way. Alice Waters and her restaurant, Chez Panisse, helped put them there.
The pandemic changed people’s dining-out experience, with takeout becoming more common. But since dining out became fashionable in the 18th century, how and where people go to eat has been evolving.
Britain’s food relationship with Europe goes back centuries – is it unlikely to end post=Brexit.
Canada recently slapped a tariff on US exports of the tomato-based condiment, and the EU plans to do the same, perhaps on the notion that it’s distinctly American. In fact, ketchup’s origins are global, as are its fans.
McDonald’s recently announced it will make its Happy Meal, which accounts of about 15 percent of all sales, healthier. Will it make kids healthier? That’s unclear, but it could lower parents’ guilt.
Top contributors
-
Reader in Modern European History, Leeds Beckett University
-
Professor of History, University of the Pacific
-
Senior Lecturer in History, University of Essex
-
Chester D. Tripp Professor of History, Yale University
-
Lecturer, Southern Cross University
-
Professor of Allied Health Sciences, University of Connecticut
-
Lecturer, Department of History, University of Oregon
-
Professor of Community Health and Wellbeing, The University of Queensland
-
Enseignante-chercheuse, Grenoble École de Management (GEM)
