A feast for the eyes
Jonathan Levine DVD/Blu-ray (97mins)
You're a hipster in his thirties with a beard and a kid. What are you gonna read? About hipsters in their thirties with beards and kids. That's the thinking behind Kindling Quarterly, a new magazine about fatherhood launched this week in Brooklyn (obvs).
Move by Mark Pedergrast comes in the same week as man tries to sell another variant on eBay for $5m
Celebrity chefs are “exacerbating” the country’s obesity crisis by encouraging people to eat fatty dishes, a new study has claimed.
Model Jourdan Dunn has a new online cooking show. It’s not about her knife skills (which leave a lot to be desired) – this is food TV for the connected generation
'Bread is by far my favourite thing to make. Poor bread is, however, an insult to my humanity'
"It's all right... it's just a bird," Vivien says to her daughter Clare when a large raven clatters out of the fireplace at Lightfields farm. "No it isn't," we think at home. It is a sable-feathered harbinger of dread, and the first crumb in a cascade of the uncanny that is about to fall about your ears. Oh and Clare, when your Mum said, "There were squatters here once, but they got scared off", well, I don't think it was a sternly worded legal letter that had them scrambling for the door. We've got the soundtrack to help us, of course, signalling the moments at which an empty room suddenly becomes pregnant with menace. That and one of those triple-layered time schemes that is now pretty much a guarantee of unquiet history and unlaid ghosts.
Scientists have found evidence that human ancestors used stone-tipped weapons 200,000 years earlier than once thought, findings that may change notions about the capabilities of prehistoric people.
From life in a top-end New York kitchen to dinner parties at the height of the Raj, here are culinary tales to chew over...
New York City health officials find six 'critical' violations of basic hygiene standards
'Grilled lobster with butter and garlic, eaten on the beach, would be my ideal meal'
Birmingham’s famous Balti curry could soon have protected status throughout the EU, meaning anyone wishing to use the “Birmingham Balti” brand would have to follow strict guidelines on the traditional recipe.
Whether you're after a recipe for a spectacular salad or a brilliant barbecue, these have tasty ideas
There is no shortage of food histories and even less of recipe books, but a hybrid of the two is something new. William Sitwell tackles this mammoth project with energy and wit. His 100 recipes, each accompanied by an extended commentary, range from Archestratus's fish baked in fig leaves (the directions sound like a present-day TV chef: "You could not possibly spoil it even if you wanted to") to Heston Blumenthal's fake orange made of chicken-liver parfait, which is very easy to spoil. Even if you happen to possess the skill and requisite kit, the recipe is too abbreviated to follow.