Food: Our Food, Our World

Andalusian Tables: Seville and Cordoba

Departures
London, 1988, 750 words
Copyright

'At the bottom of the menu, between the stuffed peppers and the clams, comes the restaurant's speciality, "estofado de toro de lidia: fighting bull stewed".'

as published + links 

Artful Acidity: Spain's Fine Vinegars

Foods from Spain/Spain Gourmetour
Madrid, 2004, 3,750 words
Copyright

'Stand close to the fermenting barrels in a vinegar bodega and you can breathe in gloriously rich winy aromas.'

as published + links 

Away From It All: Basque Foodways

The Guardian
London,1986, with Dr J. McClancy, 1,000 words
Copyright

'Most distinctive of all are a range of deceptively simple dishes in which sauces are thickened by the rhythmic shuffling of a terracotta cazuela.'

as published + links 

Big Cheese, Little Cheese: Liébana

Spain Gourmetour
Madrid 2003, 4,039 words
Copyright

'"Everything here is good, though small," wrote Spanish novelist Benito Pérez Galdos, describing the food he ate on a trip to Liébana in 1879. Family dairies still turn out Quesucos - literally, "Little Cheeses".

as published + links 

Bringing Home the Jamón

Taste
London, 1988, 1,750 words
Copyright

The highs and lows of Spanish food in London - how the emigré community hunted snails in the Welsh mountains and set up the first London restaurants.

as published + links 

Chocolateros: Spain’s Chocolate Maestros

Spain Gourmetour/Spain Gourmetour Ireland
Madrid, 2003, 6,500 words/1,500 words
Copyright

'"What interests me is designing taste," says ace chocolatier Paco Torreblanca. "Textures, flavours and contrasts, all in a scale. You know…". I explain that I don't know.'

as published + links 

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