Articles by Alex Renton
The transformation of Parma ham is a study of how modern regulations and marketing can spoil an ancient artisanal delicacy
Chomping on some fried lamb’s sweetbreads the other day at a restaurant in Notting Hill, I suddenly hiccupped. An extraordinary thought had surfaced: I was bored of offal. After ten years of...
I’ve had it with offal! It’s time to move on to a less thrift-driven cuisine. Plus, the best way to help Haiti: rebuild its agriculture
Sierra Leone is the worst place in the world to have a baby. One reason for that is medical fees, which stop women using clinics. But this 20-year-old policy imposed by aid donors on poor countries...
Michelin’s latest awards run the gamut from predictable to innovative. Plus—put down that pail and back away from those chickens!
Expect to hear a lot about food security in 2010—there are lean times ahead. Perhaps some hot buttered rum will help
To cut emissions we have to curb world population. So why isn’t this Copenhagen’s top priority?
There are benefits to organic food that the recent Food Standards Agency report missed. Plus, rediscovering the humble apple