Is there such a thing as Italian cuisine Mietta asks. In a country, unified in the 1860s and whose peopleare more loyal to their region than their country, how could there be a national cuisine?
Quality chickens will cost money - are we prepared to pay the extra asks Barbara Santich.
Global cuisine. Barbara Santich examines Jean-Francois Revel's remark that, 'there are no national cuisines; there is international cuisine, which must remain extremely flexible, and there is regional cuisine'.
The times dictate our dining style, argue Mietta O'Donnell and Tony Knox.