Welcome from the editor: new year, new food
Welcome and happy New Year.
I hope you had a wonderful Christmas and a good start to 2022.
If you enjoyed a glass too many ringing in the new year last night, in this week’s podcast, Professor David Nutt, Director of the Centre for Psychedelic Research in the Division of Brain Science, Imperial College London, explains The science behind hangovers. A listen to be enjoyed under the duvet with a cup of hot chocolate.
Our feature Peasant to posh: how ‘poor’ food has become a delicacy for the wealthy explores how peasant food has made it on the table of refined and exclusive restaurants – with a price to match.
2022 looks promising when it comes to food innovation and we bring you 10 start-ups to look out for this year.
And if you are feeling a little nostalgic, we take you on a tour of Food Matters Live’s biggest headlines and your most read news stories of 2021. One last goodbye to the year gone by.
Wishing you a wonderful 2022,