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In New York Times Opinion “When it comes to food, pleasure is what changes the world, because few people make a habit of eating foods they dislike,” says the food writer Bee Wilson. nyti.ms/3Am5Maa

This morning’s reading!

‘these products are so friendly-looking, so familiar and so pervasive’. Chris van Tulleken 🏳️‍🌈 on the craziness of Coca-Cola sponsoring the Olympics, just as tobacco used to. It would be nice to think that this might change before the next Games.

MB14 I make my bread dough in an old Tupperware bowl. Its rigid form & warped lid are pale yellow from countless trips through the dishwasher. Rescued from my family home, it connects me anew to my Dad, who made kefir in it every week, swaddled in towels above the hot water tank.

Great feature by Bee Wilson in New York Times Opinion on how to make US crave the Humble Bean nytimes.com/2024/08/12/opi… 🧆 Reminding us of our panel with Helena Dove of Kew Gardens, Nick Saltmarsh of Hodmedod's, Lisa Didier of ECI, Univ of Oxford & of course #BoldBeanCo cookeryschool.co.uk/food-talks-mag…

Fish and pickles for breakfast? Starting dinner with fruit? Every cuisine has its own ’grammar’ for the structure of meals, writes Bee Wilson. wsj.com/arts-culture/f… via The Wall Street Journal

Bee Wilson's food writing has been crucial for me, and the idea that meals have a "grammar" is one of my favorites - so I read Bee Wilson's "The Grammar of Food" with keen interest: wsj.com/arts-culture/f…

'Every cuisine has its own distinct "grammar", a set of deeply-held rules about how and what to eat'. This was my last-ever Table Talk column for The Wall Street Journal. Thank you so much to anyone who's read it over the past six years & to the brilliant Gary Rosen wsj.com/arts-culture/f…

'My school is in a sea of corn'. This was my all-time favourite letter I got from a reader during my time writing the Table Talk column for The Wall Street Journal. From a fifth-grade high school teacher called Brian Hayes who said he was going to use my column on CORN for teaching 120 students.

Should soup come at the start of the meal or the end? At Pontocho Sushi Ishiya in Kyoto, during a sublime dinner, it came twice: this delicate broth at the start and miso soup at the end. This was what inspired me to write about the grammar of food for ⁦The Wall Street Journal⁩

Fun piece by Bee Wilson at the weekend trying to explain what "overnight" really means in recipes. (I have joined the ranks of dried beans truthers) on.ft.com/3AWlcC2

Bee Wilson The Wall Street Journal Gary Rosen I've always travelled around the world since I was only a few months old, so more than 50 years. And one of the things I love is learning the grammar of food, as you describe it, in each place.

How long is “overnight”? With ingredients, as with humans, it depends.I loved writing about the concept of 'overnight' in recipes for Financial Times and why there are still good reasons for overnight food prep (the sheer calm ritual of it is one). ft.com/content/f8da19… via @ft

“It’s so expensive — who can even afford to eat them?” asked one buyer in Yan’an, Shaanxi Province. The effects of flooding on farmers and consumers in China, where it has ruined crops of beans, eggplants and more. nytimes.com/2024/09/02/wor…

I felt daunted to write my first cookbook after having been a food writer for so long, fearing there was nothing to add. So this means so much. Thank you, David Vaughan-Birch

Thank you, meera sodha, for making me see that I needed a julienne peeler. To make the Thai tomato and courgette salad in her excellent new book DINNER

‘Like all her best songs, “La Foule” functioned as a kind of autobiography, given resonance by the audience’s sense of Edith Piaf’s own suffering.’ On the podcast: a chapter from Bee Wilson’s new LRB audiobook, 𝘊𝘰𝘮𝘱𝘭𝘪𝘤𝘢𝘵𝘦𝘥 𝘞𝘰𝘮𝘦𝘯. Listen: lrb.co.uk/podcasts-and-v…

One of the best books ever written, to my mind.

TastEd (TastEd, the food education charity I co-founded with head-teacher Dr Jason O'Rourke) is five this year! To celebrate, we are having a fundraising dinner at Honey and Smoke Itamar Srulovich with Anna Jones on 1st October. Tickets here. Do share. tickettailor.com/events/tasted/…

Some of the best-ever book launch food at the party tonight for sandy’s Romy Gill’s India Hardie Grant UK at Carousel. Every conversation I had was about how hungry it was making us. And then just ‘mmm’. Dal makhani, butter chicken, samosa chaat. Here’s Romy with ajesh34