The Guardian, G2
By Alex Kapranos
I am eating in Osaka and entrust myself entirely to the perfect taste shown by my Japanese hosts. Akiko and Fukima translate the menu - symbols painted on teak tickets that hang from brass pins on a board. Smelt, sashimi, fugu. Fugu? Isn't that blowfish?
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A selection of stories about food and eating from the British newspapers
About Me
- Pille
- An Estonian food writer & sociologist sharing a delicious life and blog with an equally food-obsessed husband K. and three gorgeous kids.
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2006
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February
(69)
- Nottingham named culinary capital of UK
- The world's most dangerous drinks
- Vietnam: the new fast food nation
- The unknown food critic
- Distillery to recreate 92% malt whisky
- Food: We need it. We love it. So why do 11 million...
- A recipe for success: 'Two fridges and a lot of pa...
- Proof positive for the world's strongest malt
- Take two cooks, blend carefully and enjoy
- Food: We need it. We love it. So why do 11 million...
- So is this the very best of British food?
- Eat it now: Purple sprouting broccoli ...
- French chefs feel the heat as Welsh and Germans be...
- It's the goner kebab
- Food fight erupts after top Paris restaurant loses...
- Why can't I be proud about British food?
- Venue sparkles for chef who shunned stars
- Food running out as ferry strike maroons Greek isl...
- Olympic team's caviar 'broke export ban'
- Cod sold in hundreds of chippies linked to Russian...
- No such thing as a free lunch?
- Glenfiddich award: Restaurant critic competition
- Naked lunch? Make it dinner
- The diet that died
- Eat it now: Indian black salt
- Foodie at large: the big chill
- Please Sir, we want more
- Food detective: Pork pies
- Obituaries: Edna Lewis
- Scientists produce the diet apple
- Soundbites
- Expensive and shameless - how the Chinese take pri...
- Cornish pupils give thumbs down to pasties
- Eat, drink and be slimmer
- Chef who created snail porridge cooks up bangers a...
- Food and drink to die for ... well, nearly
- Nestlé seeks expert help for chocolate
- Families stick to ancient dumplings
- Why don't we use our recipes?
- Cookbooks are leftovers of good intentions
- Food for the gods
- Celebrity chefs fail to spark adventure
- In praise of... dinner ladies
- Skye whisky firm will only employ Gaels
- Forbidden foods ...and with good reason
- Julie & Julia by Julie Powell
- Chefs feel no love for Valentine food
- Eat it now: Lemon myrtle
- Salvation on a plate
- Foodie at large: choc tactics
- Food detective: Cabbage
- Big mistakes
- Sustainable cod due on supermarket shelves
- Is eating too many smoked and cured foods bad for me?
- Obesity crisis prompts leading food firms to add h...
- Let's toast drink laws
- Fruit, vegetables and low-fat diet have 'little im...
- Scientists measure the hidden sounds of food
- Broccoli, cabbage, cauliflower: the vegetables tha...
- Feel good special: Foods to boost your mood
- May contain cynicism
- Prince Charles and mutton dressed as lamb. Discuss
- Critics turn heat on chemical chef
- Eat it now: Food of gods
- Time is ripe for tripe (and mutton prunes, brains...)
- Food detective: Burgers
- Foodie at large: cereal winner
- Slope off for dinner
- Let them eat pies
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February
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