The £2.50 lunch that’s saving the world
A friend and I had lunch together today. Choosing from the menu, I said “Shall we go for the extravagant option?” But we weren't being outrageous; quite the opposite. In this context, the...
Category: Taste
Saving leftover food: the pros and cons of Too Good To Go app
£23 billion of food goes to landfill in the UK every year, and this presents massive environmental problems. Plus, at a time when many people are struggling to make ends meet, that waste of money is...
“Does not skimp on incredibly tasty toppings”: Forbici restaurants in Sheffield and Manchester
There are an awful lot of pizza restaurants in the world, and differentiating between common offerings can be tricky. But Forbici, with existing premises in Manchester in the north of England and now...
TASTE: Something Special #73 – Provencal food
Every Monday on Global Comment, we share Something Special you don't want to miss. To fit with the six core pillars of the magazine, these will alternate between the themes of watch / listen / read /...
TASTE: Something Special #67 – Food sharing in Indonesia
Every Monday on Global Comment, we share Something Special you don't want to miss. To fit with the six core pillars of the magazine, these will alternate between the themes of watch / listen / read /...
Yorkshire parkin and treacle toffee: traditional foods of Guy Fawkes Night
November is well and truly here, as the dark nights and grey skies relentlessly demonstrate. Tomorrow is Bonfire Night, where we see fireworks, the burning of Guys on top of bonfires, and an...
TASTE: Something Special #61 – Ultra-processed foods
Every Monday on Global Comment, we share Something Special you don't want to miss. To fit with the six core pillars of the magazine, these will alternate between the themes of watch / listen / read /...
Recipes from the middle ages have much in common with how our grandparents used to cook
Diane Purkiss, University of Oxford “You have to keep beating it for longer,” my grandmother instructed me. “It isn’t pale yet. It’s still too yellow.” I didn’t ask how long this would...
TASTE: Something Special #54 – Tammie Teclemariam
Every Monday on Global Comment, we share Something Special you don't want to miss. To fit with the six core pillars of the magazine, these will alternate between the themes of watch / listen / read /...
TASTE: Something Special #47 – Tomato salad
Every Monday on Global Comment, we share Something Special you don't want to miss. To fit with the six core pillars of the magazine, these will alternate between the themes of watch / listen / read /...