Change and destruction
Last Saturday I went back to Zhenjiang, the old vinegar town on the Yangtze. My friend Gwen and I spent the day exploring the old streets around the former British Consulate, which were as charming...
View ArticleChina’s artisanal foods
Camellia oil, hot off the press There’s an article of mine in the Financial Times Weekend today, about the dilemmas facing China’s artisanal food producers. The picture on the right was taken at the...
View ArticleFood Inc
Last night I went to a press screening of Food Inc, Robert Kenner’s film about the corporate takeover of the American (and global) agricultural and food industries. For anyone who has read Michael...
View ArticleShould China grow GM rice?
There’s an interesting piece in the China Daily today that brings together three contrasting views on China’s decision to allow the cultivation of genetically-modified rice. One of the authors, Wang...
View ArticleScience vs. Gastronomy
A delicious tangle of octopi! I was just looking through one of my notebooks, and found a rather endearing story. It was in Ningbo, at the end of a fabulous dinner that had involved, among other...
View ArticleTurin adventures
I’m just back from a week in Turin for my first Slow Food Salone Del Gusto and Terra Madre. The Salone Del Gusto centres on a vast ‘Slow Food’ trade fair: two enormous halls filled with vendors of...
View ArticleCurbing our greed for meat
Scientists are again urging people in the developed world to eat less meat for environmental reasons. Here’s a quote from a piece on the Guardian website today, which outlined some of the environmental...
View ArticleThe ‘preserved mustard index’榨菜指标
Who would have guessed that a famous Chongqing pickle, the preserved mustard tuber made in the town of Fuling, would be used by the Chinese government to measure labour migration?! According to this...
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