Jon McGregor on reworking his first published story from the female perspective, his enduring fascination with Lincolnshire and his new short story collection, This Isn’t The Sort Of Thing That Happens To Someone Like You.
Photograph © Dan Sinclair
‘Indigenous chefs will tell you that their dishes are Indigenous, not Canadian. With the plate, these chefs demonstrate that the food is the land, and that the land is still theirs.’
Zoe Tennant profiles Andrew George, a Wet’suwet’en chef.
‘Each bite exploded temporally, an exquisite blend of past and future that put you firmly in the present moment.’
Barclay Bram on Sichuanese cuisine.
‘This might seem a lot of biographical significance to attribute to a single bad experience with a shepherd's pie.’
John Lanchester on what to eat during winter.
‘The banana is a gentle, sweet, ingenuous child. The plantain is a more complex adult.’
Héctor Abad Faciolince on Colombian food, translated from the Spanish by Anne McLean.
‘The team here makes 3,500 to 4,000 pieces of viennoiserie a week. That’s forty-four kilos of dough a day, one third of which is butter.’
Fatima Bhutto learns to make the perfect croissant.
‘In winter there’s no danger of falling into the sky / Our bodies anchored to the ground by the weight of the light.’
‘He must have taken thousands of services in that time, but this still feels like the holiest thing he’s ever done.‘
‘I’m on the ground, and he is standing over me. Everything is muffled. I’m aware of the sound of running water somewhere.’
‘ISIS’s second conquest of Palmyra astonished everyone, and fed the belief in a Syrian government conspiracy to assist ISIS.’
