What does James Bond like to spread on his toast in the morning, put onto his eggs and bacon, or splash onto his grilled sole? If you said Little Scarlet strawberry jam, a sprinkling of fines herbes, or a meuniere sauce, you'd be a bit behind the times.
I was a guest contributor to David Lowbridge-Ellis's excellent website, Licence to Queer, which provides queer readings of the James Bond books and films.
I was alerted to an interesting paper published by the National Bureau of Economic Research: "Licence to Dine: 007 and the Real Exchange Rate" by Lee A. Craig, Julianne Treme & Thomas J. Weiss.
Like many people at this time of year, I've been wondering what to do with all the left-over Christmas turkey and ham. I decided to cook up a dish of turkey with couscous, having been inspired by a meal consumed in Raymond Benson's James Bond novel, Doubleshot,
Merry Christmas to all my fellow Bond fans and foodies! A huge thank you for your support over the year. I really appreciate your visits and comments.
Following last year's Spectre-themed pumpkin, this year I decided to carve another pumpkin inspired by James Bond.
I was fortunate to attend the premiere of No Time To Die, but for me preparations began with a suitably Bondian lunch.
Entering Orléans during his pursuit of Goldfinger through France in Ian Fleming’s 1959 novel, James Bond reflects that in other circumstances he would have spent a night at the Auberge de la Montespan, situated on the north bank of the Loire.
As you may know (and even have heard), the other week I appeared on The Food Programme on BBC Radio 4. I had a great time recording the programme and talking about the food of James Bond, and I even cooked two recipes - oyster stew (as mentioned in '007 in New York') and Bond's … Continue reading James Bond food on air
One of the oddest things that James Bond eats in Ian Fleming's novels is the half avocado with French dressing in Casino Royale. It's not so much what he eats, but when he eats it.