Description

Hello!

Part two of a catalogue of ingredients that ancient Greeks around the Med ate, how they ate it and what can we learn from it today?

Recommendations for this week include:

Ruby Tandoh, in the New Yorker: Inside the World of “The Great British Bake Off”

https://www.newyorker.com/magazine/2025/09/01/inside-the-world-of-the-great-british-bake-off?utm_brand=tny&utm_mailing=TNY_FoodScene_090625&bxid=64ff2d52fff4462db5008e05&cndid=&hasha=a497a3041ea22b49ac020aa705c07fe1&hashb=9070ee59934b5363ceb4666efcad5b0eff3581b1&hashc=fb91fd7a11300ca6d1ccf6b3ca417c8cbe677ee45325b6d1e26ab60759584734&esrc=subscribe-page&mbid=mbid%3DCRMNYR012019

The Food That Made Us Human

A three part story on how biodiversity gave early humans in South Africa the tools to survive extinction.

https://newworlder.substack.com/p/the-food-that-made-us-human?r=tjeew&triedRedirect=true

An immovable feast? How Dalston fishmongers took on the City of London:

https://www.the-londoner.co.uk/an-immovable-feast-how-dalston-fishmongers-took-on-the-city-of-london/

Enjoy!

x

Thom

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