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Clarissa Hyman is an award-winning food and travel writer (twice winner of the prestigious Glenfiddich award amongst others). A former television producer, she now contributes to a wide range of publications and has written four books: Cucina Siciliana, The Jewish Kitchen, The Spanish Kitchen and Oranges: A Global History. She is based in Manchester, England and is the vice-president of the UK Guild of Food Writers.

 

 

New on the market in the United Kingdom from Marks & Spencer: White Stilton® with dried sour cherries and a candied orange peel coating, left, and Cornish Cruncher Cheddar with white balsamic vinegar and red bell pepper with a red bell pepper coating. Credit: Clarissa Hyman

There's something inescapably tacky about the thought of Cheddar cheese blended with  pickled onion or smoked ham and mustard, like a Ploughman's lunch without

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Colman's Mustard. Credit: Clarissa Hyman

I treasure a blue ceramic pot, the size of a pigeon's egg, inscribed Colman's. It has survived decades of kitchen clear-outs and is still

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Fish and chips with mushy peas to go from Armstrong's Fish and Chips in Prestwich, Manchester. Credit: Clarissa Hyman

When it comes to national icons, the rest of the world thinks of Britain in terms of the changing of the guard, Shakespeare's birthplace,

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Finnish chef Sami Tallberg is on a mission to make foraging part of the national way of life once more. Credit: Martin Thompson

Finns treasure their solitary excursions into the endless woods and forests that fringe the 187,888 lakes and 179,584 islands of their hauntingly beautiful countryside.

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Salty licorice stand at market in Mikkeli, Finland. Credit: Clarissa Hyman

Whether black as a shiny top hat, or dusted with fine white powder, salty licorice hits you with a blast. Sweet and salty and

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