Agua Fresca 22: Why I Think Mexican Tepache is First Cousin to Hard Cider
A slight tingle, a flinty taste, verging on sour. What is this? A moment of confusion. I am taken back to English pubs in the west country before urbanization and…
Read moreMore on Cowslips in Cooking
From Adam Balic I have been at a loss to explain the use of cowslips in pudding and wine. A typical recipe is: 1 peck chopped flowers (16 imperial pints…
Read moreFarmer’s Wives and the Women’s Institute, England 1950s
I originally published this in Word of Mouth in 1995. It was a short-lived newsletter (remember those) written by Johan Mathieson who was one of the sharpest commentators on food…
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