Food: Our Food, Our World

Piquillos

Spain Gourmetour/Irish Times Travel, Food & Wine
Madrid/Dublin, 1998/2004, 2,500 words
Copyright

'Handpicked, Slow-Roasted, Sweet-Tasting, Easy-Travelling, Small, Tender and Ready-to-Go. The piquillo, a descendent of the first Spanish sweet pepper planted from seeds brought back by Columbus, emerged in Navarre early in the 20th century.'  

as published + links 

Putting on the Style: Madrid Tapas

Spain Gourmetour
Madrid, 2003, 6,000 words
Copyright

'Aficianados say an acid test of a castizo tapa "meaning one that's pure-blooded or genuinely native to Madrid" is how well it scores for being llamativa, or thirst-raising….' Republished in Spain Gourmetour's Travel, Food & Wine, Madrid, 2004.

as published + links 

Saffron

Herbs - The Journal of the Herb Society
London, 1996, 2,000 words
Copyright

'As you drive across La Mancha during the brief ten-day harvest, you see rows of pickers stripping the landscape of their fleeting violet carpets.' Also published by Spain Gourmetour, Madrid, 1995.

as published + links 

South of Seville: The Rice Farmers

Spain Gourmetour
Madrid, 2006, 1,800 words
Copyright

'A wild duck spreads its wings as it rears up from water broken by spiky green rice plants. Above the photo runs a slogan, in curly green type: "Save the rice and we will save Doñana".'

as published + links 

Spain - Where Lunch Lasts All Day

BBC Good Food magazine
London, 2003, 800 words
Copyright

'Loaves include the chapata (floured crusty loaf), Andalusian pan con aceite (olive-oil bread) and Galician pan de maíz (yellow cornbread). Vegetarians beware: home-made biscuits (dulces caseros) often contain lard.'

as published + links 

Tapas Express - Against the Clock

Spain Gourmetour
Madrid, 1995, 1,500 words
Copyright

"Today's tapas have come a long way from their simple Andalusian origins as a mouthful of ham or sausage." Includes some of my original recipes.

as published + links 

next page