Egon Ronay’s enduring influence on British food
ElBulli’s food is famous for its extravagance, artistry and complicated production. So, asks Adam Gopnik, what can we expect from chef Ferran Adrià’s new cookbook?
The impulse to invest significance in the bodies of the dead has usually been a religious one. Yet even my atheist father cared about the treatment of his remains, says Sarah Murray
Banned by the Tsar and pardoned by Khrushchev, Russian rugby has a long history
Walter Scott’s house is a monument to himself as a writer