'Our culture is in everything': Jared Qwustenuxun Williams is on a crusade for food sovereignty. Without locally harvested Indigenous foods, 'we're not truly highlighting Aboriginal cuisine,' chef says buff.ly/2EjcJc2

'Researchers have visualised what happens when certain smells or aromas are interpreted by the brain as taste, helping to explain why things like flavoured waters are perceived as sweet despite containing no added sugar.' cosmosmagazine.com/health/body-an… #foodscience #taste #aroma

The mythology of mooncakes and the mid-autumn festival - youtu.be/cgwRFb_3Lfo?si…

Got my first article for BBC History Magazine published! Proud moment.

Did anyone else hear the coyotes last night at ~01:15 in #LynnValley? I hadn't heard them in so long that it took me a moment to work out what I was hearing. Even a barred owl got in on the action and hooted along occasionally. #LifeInTheForest #NorthVan #BC #NorthShore

Pemmican - history’s survival food

#CranberryHarvest

Old-school photo retouching. #foodstudies

‘No scones are left in this van overnight.’ Trust is in our name and nature but even we have our limits @NationalTrust

I present to you, the holy trinity of beige British picnic snacks - the sausage roll, the pork pie, the scotch egg - in order of greatness (1 being the greatest). I trust you’ll have no notes.

Can Satellites Stop an Avocado Addiction From Killing Mexican Forests? nytimes.com/2025/10/09/wor… via @NYTimes

'Every gallon of bourbon produces 10 gallons [~38 L]of waste called “whole stillage” traditionally converted into animal feed or spread on farm fields. We need somewhere else to put it.' ambrook.com/offrange/susta… #bouron #sillage #waste #drinkhistory

Did you know the first thanksgiving celebrated by Europeans in North America happened in Canada? Or that the Indigenous celebrated autumn harvests long before Europeans arrived? Why do we celebrate Thanksgiving a month earlier than the United States? This is the story. 🧵1/10

No fake blood, no dressing up. On all Hallows' Eve you may wish to join me for an online celebration of Halloween, food & history. If you dare. No apple bobbing involved :) Details are here. Please retweet: eventbrite.co.uk/e/things-that-…

I am reading this in bed. Yes, it’s that good. And of course I want to eat EVERYTHING in every photo. I love Bronte’s short, nostalgic intros to the recipes. There’s something of Nigel Slater (a compliment) about the writing. Gentle, warm, unfussy. ⁦ScandiKitchen 💙⁩

Easily one of the messiest, tedious and time consuming preserves I have ever made but the end result is worth it! There are no Tudor recipes for #grape #preserves so I had to go with #Rabisha's from 1682. It appears that Tudor grapes were only good enough for making verjuice.

The Black Worcester (warden) pear has been known since the C16. Too hard to eat raw but perfect for making Tudor treats!

Second year of making #membrillo, or #quincepaste. Rather chuffed with the results, too. #foodhistory

The #foodscience of #quinces: 'The clusters of tannins in the fruit are made up of pigments called ‘anthocyanins’. When you heat tannins, anthocyanins are released. Anthocyanin is from the Greek ‘antho’ meaning flower, and ‘cyan’ for blue.' lindsaycameronwilson.substack.com/p/the-science-… #foodhistory