The ‘preserved mustard index’ 榨èœæŒ‡æ ‡
Who would have guessed that a famous Chongqing pickle, the preserved mustard tuber made in the town of Fuling, would be used by the Chinese government…
Curbing our greed for meat
Scientists are again urging people in the developed world to eat less meat for environmental reasons. Here’s a quote from a piece on the Guardian website…
Turin adventures
I’m just back from a week in Turin for my first Slow Food Salone Del Gusto and Terra Madre. The Salone Del Gusto centres on a…
Science vs. Gastronomy
I was just looking through one of my notebooks, and found a rather endearing story. It was in Ningbo, at the end of a fabulous dinner…
Should China grow GM rice?
There’s an interesting piece in the China Daily today that brings together three contrasting views on China’s decision to allow the cultivation of genetically-modified rice.
Food Inc
Last night I went to a press screening of Food Inc, Robert Kenner’s film about the corporate takeover of the American (and global) agricultural and food…
China’s artisanal foods
There’s an article of mine in the Financial Times Weekend today, about the dilemmas facing China’s artisanal food producers. The picture on the right was taken…
Change and destruction
 Last Saturday I went back to Zhenjiang, the old vinegar town on the Yangtze. My friend Gwen and I spent the day exploring the old…