Our resident food historian on outdoor get-togethers, and why it is still the grub that ‘makes it all worthwhile’
Our resident food historian transports us to the warm south through colour, Van Gogh and a drop of absinthe
A Dutch master leads our resident food historian deeper into the world of citrus
Our resident food historian delves further into the world of balms and medicaments
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
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
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
Our resident food historian explores the compelling history of a special Tuscan stew, and dispels a fanciful myth about its origins
Our resident food historian on chillies, and why it’s the flavour, not the heat, that is important
Our resident food historian on Italian legends and the joys of pears with cheese
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
Our resident food historian on 17th-century childcare, from high chairs ‘built like battleships’ to ‘fearsome’ baby walkers
