That’s amaro

Our resident food historian on how, with a bit of love and care, you can lift up the throwaways of citrus fruit – pips, pith, peel and all – to their fresh and bitter best

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Full of beans

Our resident food historian on all manner of beans, from ‘glorious mush’ to a variety for the dead, and a very talented woman who painted them

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The Joys of Sludge

Our resident food historian on beauty in beige, and why ordinary folks in the Middle Ages had it right with their ‘dreary but delicious’ diet

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All the fun of the furlough

Our resident food historian takes us through the intrepid legionary’s enforced break, during which he keeps himself busy with sidelines in saffron and fish sauce

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Susanna’s Manners

Our resident food historian on 17th-century childcare, from high chairs ‘built like battleships’ to ‘fearsome’ baby walkers

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Going Ananas

Out with pine needles and in with pineapples as our resident food historian slices into the background of the tropical fruit

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Peas and love

Our resident food historian in praise of the ‘delicious, disruptive, ubiquitous, versatile’ chickpea

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Feast from the East

Our food historian brings us more on the Siberian and Ukrainian delights shown off at June’s Stoke Newington Literary Festival, and says farewell to a local favourite

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