Why are there no dishes or treats traditionally associated with Valentine’s Day? The answer lies in shifts in farming and changing beliefs about food
What constitutes a delicacy has changed over the centuries, but dining on camel is still a rare luxury
The festive bird has often been served up by artists and writers including J.M.W. Turner and Charles Dickens
Poster art has become a crucial part of the experience provided by more creative eateries
Pastries topped with taxidermy and lavish decoration were the inspiration for elaborate tureen dishes, masterpieces of the goldsmith’s craft
An old-fashioned way of bringing in cakes and custards is beginning to feel rather modern again
The vintage trucks in London’s parks provide soft serve with an outsize dollop of nostalgia – and do it in style
The restaurateur and writer won over both the smart set and the middle classes – and was a hero to Elizabeth David
The painter’s atmospheric restaurant interiors and precise still lifes put him at the top table
Marco Ferreri’s ode to eating may be one of the most disgusting films about food ever made
The arts centre’s new restaurant is not exactly a feast for the eyes, but the food more than makes up for it
The Low Countries may not grow oranges and lemons, but the artists of the region certainly had a zest for them
In the 17th century, tips for carving could often be gleaned at the card table
A new book turns the staple into a star and unscrambles its significance beyond the kitchen
A menu designed to accompany the gallery’s survey of the artist pays homage to the flavours of Provence, but doesn’t quite live up to the works on show
Shokuhin sampuru (food models) may serve the promotional function of luring diners into restaurants but the creation of each replica is a delicate craft
Auguste Escoffier’s childhood home in a tiny French village is now a museum that tells the tale of a playful dining visionary
The first gastronomic map of France may have been created to serve the appetites of greedy Parisians, but it also opened up new ways of eating
Twenty-five years after it was first published, ‘The Book of Jewish Food’ remains an invaluable record of the Jewish diaspora and its manifold culinary traditions
The gallery’s gloomy dining room is now a thing of the past. The restaurant has an elegant new look and menu to match
Suspicious of photography's ability to illustrate her colourful accounts of culinary history, food writer Elizabeth David looked to the Old Masters instead
Cagnaccio di San Pietro grew up in a Venetian fishing village – so it’s no surprise seafood stars in his still lifes
An East Anglian museum is turning its attention from the field to the table with provocative results
Rocks that resemble food may not be appetising exactly, but they can certainly be a feast for the eyes
