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Digital Subscriptions > delicious. Magazine > Nov-17 > What’s so great about fresh food anyway?

What’s so great about fresh food anyway?

In European kitchens, late autumn traditionally marks the turning point when just-plucked-from-soil-or-tree ingredients give way to preserved food, from tinned, salted and dried to fermented and bottled… So is our obsession with fresh food misplaced? Julian Baggini has stored up a convincing argument


food for thought.

I always smile when I see signs boasting about ‘freshly cut sandwiches’. Never mind how old the bread or filling is, it’s only just been sliced so that’s the selling point. The phrase is testimony to the power of ‘fresh’ to make any food sound more appealing.

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About delicious. Magazine

Have you ever wanted to make your own Christmas pudding or cake for the big feast? Now you can with the new issue of delicious. It’s got the best recipes for Stir-up Sunday (26 November). Plus you can start planning for the festivities with our freeze-ahead casseroles, food lovers’ gift guide and cook book roundup. If that’s not enough to gladden the heart, Nigel Slater’s autumn classics, Paul Hollywood’s best bakes and a foolproof molten chocolate pud will definitely bring plenty of comfort and joy. Buy your copy today!