I always love Jordon’s writing. And in todays edition of his newsletter he seeks answer an absolutely huge question: why is some European food so famous and others not?

A Blessing And A Curse
I gave a talk a few weeks ago alongside the presenter Robert Elms. We spoke about a lot of things; culture, people, religion, politics, tourism, money - all in relation to food (unsurprisingly). Robert and I, both Londoners, inevitably arrived at the point of how good the food in our city is, and how lucky we are to have such a variety cuisines as a result of a variety of people. We’re not the first people to have expressed these sentiments. It’s almost impossible to hear or read a description of eating in 21st century London that doesn’t start with the phrase ‘melting pot’. People aren’t here for the jellied eels.
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