Prêt for Prêt
"Aside from being a place to caffeinate, Prêt has become a camouflaged Cupid, an uncharted Tinder."
Flavours of Europe
"There are a series of faux pas which I have witnessed (and on occasion committed) at student dinner parties, and in this short piece I hope to provide inspiration."
Flavours of Europe: making time for good food
"The question is, how can we as talented but time-poor students produce quick meals which satisfy not only our stomachs, but also our souls?"
Oxford’s culinary scene
"As a self-professed ‘foodie’ (and President of Oxford’s very own Culinary Society), I can confidently say that Oxford’s food and drink scene is *chef’s kiss* divine!"
Creation, Not Art: At the Table with Ethaney Lee of @tenderherbs
CW : mention of disordered eating, body dysmorphia
Ethaney Lee welcomes you to @tenderherbs. From her inventive take on the Instagram business byline with “ethnic grocery...
Supermarkets could introduce ‘green labels’ after Oxford research
Plant-based foods faired better than meat alternatives with vegan sausages shown to have an impact 90% lower than that of their pork counterparts.
Conundrums of an ungenerous oversharer
"It’s telling that we call them ‘stories’. The word ‘story’ says it all. Because it’s true, it is a story. No one really knows why you’re telling it, and neither do you, but you tell it anyway."
I Am What I Eat
One aspect of Chinese culture that I will always love and be proud of is our food
Vessel: In conversation with Grace Olusola
TW: fatphobia, eating disorders, self-harm.
Vessel, the new theatrical anthology from Dawn Productions, examines our relationship with the body and food through episodic fragments....
New restaurant cooks up Keralan cuisine in Cowley
What the team at Tribe have managed to create in the space of three months is unique in absolutely every sense. Amongst the countless...
Calorie labelling is not a miracle cure for obesity, it’s proof that the government has failed those with eating disorders
Displaying calorie information on menus is a step towards furthering a culture that believes food is the enemy
South Asian upbringing: Communal munch
“Once upon a dinner time…no that’s cringey, don’t use that. I’ll disown you.”
Tea, dinner, munch, whatever you call it, is better when it’s shared...
The way to a girl’s heart is through her comfort foods
Mashed potato. With heaps of butter and salt and pepper. More specifically , a fork full of mashed potato, with a lump of cold...
Carbon-footprint Culinary: the Future of Menus?
COP26, the United Nations Climate Change Conference currently underway in Glasgow, is providing catering that prioritises locally sourced and seasonal food ‘to minimise mileage...
