What is ‘Tabled’?
Tabled, published every Wednesday, informs you about what Big Food Biz would prefer you not to know - about how it works our appetites for its own profit and often our poorer health. Tabled also gives you the history of ingredients - did you know butter production is first began 4500 years ago? - with a related recipe. And stories from food adventures across the world: in Laos, eat your ant egg soup before the ants crawl out of the bowl.
We can take food too seriously - and not seriously enough.
Tabled could change how you eat - for the better.
Why read me? I’ve been a Food Writer in the UK and the US for years. I’ve written on chefs, food trends and food policy for the Washington Post, Gourmet, The National Interest, the Observer and the Sunday Times, the Mail on Sunday’s YOU Magazine, and United Press International, and have broadcast on NPR.
I won Gourmand International’s award World’s Best French Cookbook for The Bruno Cookbook and The Bruno Garden Cookbook. Bruno’s Cookbook is published by Penguin Random House and Quercus.
