{"title":"Flavour Week","description":"\u003cp\u003e\u003cstrong\u003eSaturday 14 February – Sunday 22 February\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFlavour Week 2026 will explore the power of flavour!\u003c\/p\u003e\n\u003cp\u003eFind products relating to all things flavour! \u003c\/p\u003e","products":[{"product_id":"ayla-a-feast-of-nepali-dishes-from-terai-hills-and-the-himalayas-santosh-shah","title":"Ayla: a Feast of Nepali Dishes from Terai, Hills and the Himalayas - Santosh Shah","description":"\u003cp class=\"MsoNormal\"\u003eCelebrate the vibrant flavours of Nepali and Himalayan cuisine in your own kitchen. Santosh Shah presents recipes inspired by the produce of Nepal’s rivers, hills and mountains. From festival dishes and popular street food, to fragrant spice mixes and zingy chutneys, Santosh will take you on a journey to Nepal as he shares his culinary wisdom and plenty of inspiring recipes to fill your plate and satisfy your soul.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eReviews: \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e'Nepali food is all about emotion and occasions of multi-ethnic and multicultural ingenuity. \u003cem\u003eSantosh\u003c\/em\u003e \u003cem\u003eShah \u003c\/em\u003eis the ambassador for gastronomic tourism in Nepal' \u003cem\u003eKarna Sakaya\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e'A roller-coaster journey of flavours, textures, sensations and stories not experienced before. 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If you would like to concoct your own fruit brandies or make a drop of traditional full-strength Pimms then this is the book for you.\u003c\/p\u003e\n\u003cp\u003eReviews:\u003c\/p\u003e\n\u003cp\u003e'Delightful' - \u003cem\u003eThe Bloomsbury Review\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003ePublishers: The History Press\u003c\/p\u003e\n\u003cp\u003eISBN: 9780750985918\u003c\/p\u003e\n\u003cp\u003eNumber of pages: 192\u003c\/p\u003e\n\u003cp\u003eWeight: 220g\u003c\/p\u003e\n\u003cp\u003eDimensions: 198 x 129 x 12 mm\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Food Museum Online Shop","offers":[{"title":"Default Title","offer_id":50616710824269,"sku":"","price":9.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1728\/7501\/files\/71tRtYU6SFL._SL1500.jpg?v=1732891908"},{"product_id":"the-asian-pantry-quick-easy-everyday-dishes-using-big-asian-flavours-dominique-woolf","title":"The Asian Pantry: Quick \u0026 Easy Everyday Dishes Using Big Asian Flavours - Dominique Woolf","description":"\u003cp\u003eYour pantry - whether it's a cupboard or just a collection of bottles and jars on your kitchen surface - is your greatest utensil. By using a simple collection of supermarket essentials, you can create flavour-packed, Asian-inspired dishes to die for all week long. \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSticky Orange Beef Noodles\u003c\/li\u003e\n\u003cli\u003eThai Green Curry Fried Rice\u003c\/li\u003e\n\u003cli\u003eKorean Chicken \u0026amp; Kimchi Rice Traybake\u003c\/li\u003e\n\u003cli\u003eAromatic Coconut Salmon Curry\u003c\/li\u003e\n\u003cli\u003ePrawn \u0026amp; Chorizo Sweet Soy Noodles\u003c\/li\u003e\n\u003cli\u003eSoy Sauce Chocolate Pots\u003c\/li\u003e\n\u003cli\u003eTamarind Toffee Apple Pudding\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith over 80 recipes based around accessible ingredients that have big flavour at their very heart, \u003cem\u003eThe Asian Pantry\u003c\/em\u003e is the ultimate tool to create easy and delicious Asian dishes from scratch at home.\u003c\/p\u003e\n\u003cp\u003ePublishers: Penguin Books Ltd\u003c\/p\u003e\n\u003cp\u003eISBN: 9781405957922\u003c\/p\u003e\n\u003cp\u003ePages: 223\u003c\/p\u003e\n\u003cp\u003eWeight: 849g\u003c\/p\u003e\n\u003cp\u003eDimensions: 237 x 196 x 20 mm\u003c\/p\u003e","brand":"Food Museum Online Shop","offers":[{"title":"Default Title","offer_id":50660957618509,"sku":"","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1728\/7501\/files\/9781405957922.webp?v=1733664364"},{"product_id":"in-search-of-the-perfect-peach-why-flavour-holds-the-answer-to-fixing-our-food-system-franco-fubini","title":"In Search of the Perfect Peach: Why Flavour Holds the Answer to Fixing Our Food System - Franco Fubini","description":"\u003cp\u003eLet flavour guide our food choices - and lead us to a better food future. \u003cem\u003eIn Search of the Perfect Peach \u003c\/em\u003eshows us how this simple desire can bring about a healthier, tastier and brighter future for our food, the people who produce it and the soil it grows in.\u003c\/p\u003e\n\u003cp\u003eThat first bite of a perfectly ripe peach can be truly transformative - a joyful moment that will stay with you forever. For Franco Fubini, founder and CEO of Natoora, this encounter also leads him to realise that flavour is not simply a fleeting, visceral experience but a window into the farmer, a connection to our natural environment and a taste test for our food system.\u003c\/p\u003e\n\u003cp\u003eWhat makes a great-tasting tomato? Why is scarring on a greengage a good sign? Does 'eating local' narrow our priorities to the exclusion of others? \u003cem\u003eIn Search of the Perfect Peach \u003c\/em\u003efollows Franco as he navigates the food system in pursuit of this exclusive element. As he takes us from Sicily's citrus groves to the streets of Mexico City, he shows how we have allowed the wider industry to compromise on more than just flavour.\u003c\/p\u003e\n\u003cp\u003eFranco's search for the Greta peach culminates in his own clarity and conviction: by looking to flavour, we can unpick the industrialisation of our food production, restore nutrition and seasonal diversity to our plates and the craft of growing back to our landscapes. And, above all, we can find that perfect peach every summer.\u003c\/p\u003e\n\u003cp\u003eReviews:\u003c\/p\u003e\n\u003cp\u003e'What eating for flavour means for our plates and the planet' - Anna Jones, cook and bestselling author of \u003cem\u003eEasy Wins\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e'By valuing and reclaiming flavour, Franco argues that we \u003cem\u003ecan \u003c\/em\u003etransform the system and also enrich our relationship with food. Essential reading' - Dan Saladino, journalist, broadcaster and author of \u003cem\u003eEating to Extinction\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e'This exciting and important book now brings Natoora and all its ingredients not just o restaurants like ours but... to everyone's home' - Ruth Rogers, chef and co-founder of The River Cafe\u003c\/p\u003e\n\u003cp\u003e'An incredible read for those who love food and care about its future. \u003cem\u003eIn Search of the Perfect Peach \u003c\/em\u003eis both a love story and technical guide' - Kyle Connaughton, chef and owner of SingleThread Farm, Restaurant and Inn \u003c\/p\u003e\n\u003cp\u003ePublisher: Chelsea Green Publishing UK\u003c\/p\u003e\n\u003cp\u003eISBN: 9781915294296\u003c\/p\u003e\n\u003cp\u003ePages: 205\u003c\/p\u003e\n\u003cp\u003eWeight: 567g\u003c\/p\u003e\n\u003cp\u003eDimensions: 229 x 153 x 26 mm\u003c\/p\u003e","brand":"Food Museum Online Shop","offers":[{"title":"Default Title","offer_id":50737465327949,"sku":"","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1728\/7501\/files\/9781915294296.jpg?v=1734690911"},{"product_id":"how-the-world-eats-a-global-food-philosophy-julian-baggini","title":"How the World Eats: A Global Food Philosophy - Julian Baggini","description":"\u003cp\u003eHow we live is shaped by how we eat. You can see this in the vastly different approaches to growing, preparing and eating food in the world, such as the hunter-gatherer Hadza in Tanzania whose sustainable lifestyle is under threat in a crowded planet, or Western societies whose food is farmed or bred in vast intensive enterprises. And most of us now rely on a complex global food web of production, distribution, consumption and disposal, which is contending with unprecedented challenges. \u003c\/p\u003e\n\u003cp\u003eThe need for a better understanding of how we feed ourselves has never been more urgent. In this wide-ranging and definitive book, philosopher Julian Baggini expertly delves into the best and worst food practices in a huge array of different societies, past and present. His exploration takes him from farming methods, cultured meat, GM and astronaut food, to the ethics and health of ultra-processed food and aquaculture, as he takes a forensic look at the effectiveness of our food governance, the difficulties of food wastage and the effects of commodification.\u003c\/p\u003e\n\u003cp\u003eExtracting essential principles to guide how we eat in the future, \u003cem\u003eHow the World Eats \u003c\/em\u003eadvocates for a pluralistic, humane, resourceful and equitable global food philosophy, so we can build a food system fit for the twenty-first century and beyond. \u003c\/p\u003e\n\u003cp\u003eReveiws:\u003c\/p\u003e\n\u003cp\u003e'Baggini balances insightful, rational analysis of our disastrous food system with inspiring examples of people who are working to make it better. \u003cem\u003eHow the World Eats\u003c\/em\u003e brings a cool compress to our feverish world, and leaves us hopeful for a cure' - Pen Vogler, author of \u003cem\u003eStuffed\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e'\u003c\/em\u003e A refreshingly balanced and nuanced survey of the complexities and realities of food today. Baggini explores the global reach of what we eat and weighs up competing voices to give clarity of thinking amongst the clamour and crises' - Hattie Ellis, author of \u003cem\u003eWhat to Eat\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e'Julian expertly takes the reader on a wonderful journey and exploration through philosophy, culture and gastronomy across the globe. A must-read for anyone passionate about food, culture and connections' - Dr Rupy Aujla, author of \u003cem\u003eThe Doctor's Kitchen\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e'A profound and important book about our broken food system and how we might fix it. Baggini treats a thorny and complex issue with balance, clarity and a leavening wit' - Ned Palmer, author of \u003cem\u003eA Cheesemonger's History of the British Isles\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e'Drawing on his wide range of knowledge on political economy, food science, and climate science, [Baggini] provides us with a global food philosophy that immensely helps us negotiate this difficult terrain. This is a very informative and highly enjoyable book' - Ha-Joon Chang, author of \u003cem\u003eEdible Economics\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003ePublisher: Granta Books\u003c\/p\u003e\n\u003cp\u003eISBN: 9781783788569\u003c\/p\u003e\n\u003cp\u003ePages: 464\u003c\/p\u003e\n\u003cp\u003eWeight: 690g\u003c\/p\u003e\n\u003cp\u003eDimensions: 156 x 23 x 233 mm\u003c\/p\u003e","brand":"Food Museum Online Shop","offers":[{"title":"Default Title","offer_id":52177401741645,"sku":null,"price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1728\/7501\/files\/HowtheWorldEats.jpg?v=1754059608"}],"url":"https:\/\/foodmuseumshop.org.uk\/collections\/flavour-week.oembed","provider":"Food Museum Online Shop","version":"1.0","type":"link"}