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Julia Watson on Muck Rack

Julia Watson

As seen in: The Washington Post, SFGate, Substack, Book Riot, France Today, Yes! Weekly, Scientific Inquirer
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Articles

That's balsamic vinegar? You've been conned

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By Julia Watson
| Substack
Effusive reviews of divine holiday destinations or seductive restaurants bring out the mean in me. I’m definitely not going to reveal to which paradise I’m headed in August because I really don’t want to see you and yours on the beach towel next to mine. So I would prefer you not to know what a wonderful off-the-beaten track Italian town is Modena, almost untouched by tourists who aren’t themselves Italian.
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'Local' - not just ingredients but recipes

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By Julia Watson
| Substack
If you were planning a meal in a Greek restaurant, what would you expect to pick off the menu? I’m betting it will be a salad of tomatoes, cucumber, onion, cured black olives if you’re lucky, sliced green peppers if you’re not. With barbecued pork or lamb on skewers. Or some lemon-roasted chicken on a bed of squidgy lemon-flavoured potatoes, all garlicky and delicious. Or perhaps tonight’s the night for a pile of deep-fried little fishes, or one or two fried red mullet.
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World's most wanted: what's your essential?

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By Julia Watson
| Substack
Could the supermarket products people elected to hoard during COVID reveal national character? What tumbled off British shelves were flour and loo rolls. The nation had taken to baking, and an excess of cakes and cookies, low in fibre, can lead to blockages of the kind a Brit finds mortifying. They also stocked up on canned beans, meats and soups - and Asian ingredients. The French used their escape outdoors to line up for baguettes - and, je ne vous kid pas, chicken sausages.
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