From the editor

It’s about time

While researching this issue, it became apparent that food hangs on time in many ways, ways which we hope we’ve explored well in this issue.

There’s talk of the present discussions we face when considering the most timely aspects of our food: seasonality; waiting for food to arrive in restaurants; what happens to food when you take your time over it; and what the future kitchen may look like.

Issue 21

Comment

In praise of guilty pleasures

It's what makes us human and puts us up there with top chefs and admired figures. So is it time we stop apologising about our fleeting food indulgences?

Issue 20

Cover Stories

The consumer trap

We foster more purchasing morals than ever before, but in economically tough times, can consumers always vote with their conscience?