Rooting through my kitchen cupboards the other day, I found a long-lost packet of oyster crackers. Liberated from the Grand Central Oyster Bar, the crackers have a literary connection.
In On Her Majesty's Secret Service, James Bond consumes mounds of Weisswurst, washed down with four steins of beer, at the Franziskaner Keller in Munich in the company of a taxi-driver who has driven Bond around the city for a wedding ring.
It's a trivial point to consider, but is the bread that Bond has in Macon in Goldfinger a baguette?
Readers may be interesting to learn that on my other Bond-themed website, James Bond memes, I’ve posted a short article about Ian Fleming, the unlikely conservationist.
Judging by events in The Living Daylights, Russian defectors have it pretty good when they come over to Britain. Take General Georgi Koskov. He's put up in a large country house, and he is given - by James Bond himself - a hamper full of goodies from Harrods.
In John Gardner’s Role of Honour, James Bond enjoys what is described as almost a banquet: a Lombardy soup, salmon mousse, venison cooked with berries, wine, ham and lemon, and, to finish, a soufflé.
In November, I was invited to talk about my James Bond cookbook, Licence to Cook, on 'The Intrepid 007 Podcast'
I was privilaged to be invited to talk about James Bond's food recently on a special 'mission debrief' edition of the legendary James Bond & Friends podcast, hosted by the good folk at MI6-hq.com.
A letter from Ann Fleming written on 30th December 1960 reveals that the Flemings spent Christmas that year in St Moritz, Switzerland. Reading the letter now, one is struck by similarities with certain passages in On Her Majesty's Secret Service.
Something's not quite right about the quiche de cabinet that James Bond (Roger Moore) cooks in Stacey Sutton's kitchen in A View to a Kill.