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The irresistible rise of the anchovy
ROGER DOMENEGHETTI
DOM GARNETT – ONE MAN DETERMINED TO KEEP THE PLEASURE IN ANGLING
Felipe Fernández-Armesto ponders the real value of food
LEISURE
From chip-shop staple to artisanal ferment… how tangy vinegars have been livening up British mealtimes for generations
Beloved of everyone from prime ministers to Sir John Betjeman, brown sauce–arguably Britain’s favourite piquant condiment–has a wonderfully rich history, writes Harry Pearson
From sardine tins to sequinned prawns, Brighton-based knitting and crochet artist Kate Jenkins takes inspiration from traditional seafood culture