Buffet of books
Our resident food historian picks out her choice cuts from the culinary delights on offer at last month’s Stoke Newington Literary Festival
Meat N16
Wild courses: Gillian Riley explores the cultural traditions of preparing and eating game
Eskimo diets, venison and sixteenth-century Italian butchery are on the menu this month, courtesy of our beloved food historian
Food year resolutions: Gillian Riley on having a spicy start to your New Year
The food historian and writer tips some favourite flavourings, and looks back at some of last year’s food highlights in Hackney
The red tide: a tomato tour from Naples to Stoke Newington
Gillian Riley takes a sweeping look at the symbol of Italy that has captivated the rest of the world
The red tide: a tomato tour from Naples to Stoke Newington
Gillian Riley takes a sweeping look at the symbol of Italy that has captivated the rest of the world
Do your wurst: tucking in to the breakfast of centurions
From Roman warriors’ snacks to the designer links of the modern age, Gillian Riley tracks the many lives of the sausage