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Mike Devlin On Why We Eat What We Eat: How Empire, Migration and Trade Created Modern Menus

October 2025 Issue, Week 4

Mike Devlin On Why We Eat What We Eat: How Empire, Migration and Trade Created Modern Menus

Mike Devlin - 27 Oct, 2025

Ever wondered, as you sit down to eat, what your food is based upon?

Where it came from, how it ended

Organic Food vs Reality: Mike Devlin On Why the Price Tag Is Still Out of Reach

November 2025 Issue, Week 3

Organic Food vs Reality: Mike Devlin On Why the Price Tag Is Still Out of Reach

Mike Devlin - 17 Nov, 2025

Remember when this was all the rage? You couldn’t move for the stuff because everybody was eating it.

Food Fails That Went Too Far: The Wildest Real-Life Kitchen Mishaps in History

November 2025 Issue, Week 4

Food Fails That Went Too Far: The Wildest Real-Life Kitchen Mishaps in History

Mike Devlin - 24 Nov, 2025

Ever had a bad day in the kitchen?

Sure you have. Nothing went right, yes? Things got burned, dropped,

Mike Devlin Asks When Is French Food Not French?

January 2026 Issue, Week 4

Mike Devlin Asks When Is French Food Not French?

Mike Devlin - 26 Jan, 2026

We have had a couple of articles that covered where dishes originated from and not where you thought

Mike Devlin On The History of Pudding: How One Word Divided a Language

February 2026 Issue, Week 3

Mike Devlin On The History of Pudding: How One Word Divided a Language

Mike Devlin - 16 Feb, 2026

Everybody loves pudding, right? But do you know what one actually is? Ask one hundred random people around

Mike Devlin Goes From Scotland to America: The Full Story of Scones and Biscuits

March 2026 Issue, Week 2

Mike Devlin Goes From Scotland to America: The Full Story of Scones and Biscuits

Mike Devlin - 16 Mar, 2026

For the uninitiated, scones began life in Scotland as a sort of farl cake and were made with oats in