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From restaurants to daily bread: two food-focused career changes in ArdècheOne left restaurant kitchens to open a bakery and patisserie; the others left research to take over a café, restaurant and grocery shop.
Breakfast: what should you eat, and do you really need to have it every morning?Wholemeal bread, yoghurt, fruit or no meal on waking: recommendations and studies show why the quality of your diet matters more than any one set menu.Kefir, yoghurt, sourdough: what fermentation really changesBacteria, yeasts, kefir grains and live cultures: how these foods are transformed, and why fermented does not necessarily mean probiotic.
What fermentation changes on the plateBread, cheese or fava beans: research into fermentation connects practices, micro-organisms and the properties of food. The findings should be distinguished from the promises.