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Pocketmags Digital Magazines
Pocketmags Digital Magazines

Matters of taste

The universal language of food

This spring I was in Beirut for several weeks and one Saturday morning I went to the farmers’ market. It was the season of artichokes, fresh almonds and those hard unripe plums that are so good stewed with lamb. But for some reason I was taken by a bouquet of long-stemmed, leafy broccoli. It made me think of an Italian pasta dish called orchiette di crema di rapa, which calls for the brassica to be wilted down in a pot with fresh salsicce. I had my bitter green and it was not hard to find pasta shells which would work as well as orchiette, but I could not find Italian sausage. I stared at the chilled meat cabinet in one of the swankier supermarkets: American bacon, ground beef, a nasty pink lump of processed ham; none quite right. Then I noticed a tray of sujuk, fiery Armenian sausages made with fenugreek, cumin, sumac and red pepper. Sujuk, it occured to me, might just be the right sort of heat and funk to accompany the broccoli.

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In Prospect’s August issue: Rachel Sylvester argues that the EU referendum has started a re-alignment of British politics while Roger Scruton and Jay Elwes say that it has thrown Britain into a bout of self-examination with the fundamental question of who we are as a nation at its centre. In addition, Peter Mandelson says without reform the EU could fall victim to a populist uprising. Also in this issue: Philip Ball explores quantum entanglement, George Magnus looks at the political situation in Brazil ahead of the Olympics and Adam Mars-Jones unpicks the work of Steven Spielberg. James Cusick looks at the impact of the Chilcot report and Kathy Lette explains what the world would be like if she was in charge.