We should be eating oily fish – but what’s the catch?
Politicians have been trying to get us to consume more of the sea’s bounty since the 1500s.
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Food & Drink
One hundred and one Dalmatian wines
If the grape world has buried treasure, it lies in central and eastern Europe and the Caucasus.
ByJane Austen’s subtle food commentary
The lack of domestic detail in the author’s worlds leaves much to chew on.
By“Minerality” is a wine industry myth
Tasting notes often rely on misleading metaphors – we’re not really drinking soil soup.
ByRosés to share in the sun, CabFranc on the go, and a Malbec not to be wasted on a stag do
Our editorial team offers tasting notes on an array of bottles, all available through the New Statesman Wine Club, and…
ByTrue “Yorkshire tea” is the ultimate in processed food
An exhibition in Ryedale shows just how much skill and graft goes into making a meal.
ByAlsace’s wines defy its turbulent history
The French region has overcome a legacy of religious and political conflict to compete with its highly regarded neighbours.
ByFruitcake has long been a part of British celebrations
And it will be at my wedding.
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