by Nicola | Dec 26, 2015
IMAGE: Katie Holten, Photograph of an excavated Cox’s Pippen tree re-erected in a shed in East Malling (Original photograph (1952) courtesy of David Johnson, East Malling Research, UK), 2005. On Christmas Day, artist Katie Holten posted this stunning image of an... by Nicola | Dec 3, 2015
Gratuitous cute elephant photograph by Brian Snelson. Edible Geography readers have perhaps heard of “pollinator pathways,” an initiative to thread together isolated pockets of green space into nectar-filled corridors, in order to give butterflies and bees easier... by Nicola | May 30, 2015
The concept of terroir will be familiar to most Edible Geography readers; recently, we also explored the idea of “merroir,” or tasting place in sea salt. But what about aeroir—the atmospheric taste of place? IMAGE: A London-style Peasouper Smog Meringue.... by Nicola | May 17, 2015
In the opening episode of the BBC’s new three-part series, “Inside the Factory: How Our Favourite Foods Are Made,” we spend an hour watching a loaf of supermarket sliced white get made. There is a short diversion into the history of bread-making... by Nicola | May 16, 2015
The illicit thrill of carrying vials of expensive white powder around town is just part of the charm of owning your own Improbable Salt. I am no salt expert (yes, there is such a profession: meet salt sommelier Sommai Wooniem) but, astonishingly, the salt from a... by Nicola | May 1, 2015
Salt is essential. Globally, humans eat an average of 10 grams a day and we each contain roughly 250 grams, without which we would die. IMAGE: Photograph courtesy Ryan Dewey. As Mark Kurlansky explains in his book, Salt, the extraction of salt has inspired many of the...