Some times the old ways are the best to add flavour. Photo: Unsplash Some times the old ways are the best to add flavour. Photo: Unsplash
Some times the old ways are the best to add flavour. Photo: Unsplash

A lot of rot? Bread rising from 4,500-year-old Egyptian yeast, Thai beef soup stock simmering for 45 years and a 3-century-old French stew – do they come with an expiry date?

There is the slow food movement, but how about old food? Fermentation and ageing may add flavour, others say it’s a lot of rot, but Seamus Blackley, known as the father of the X-Box, reckons there is dough in it

Topic |   Origins series
Some times the old ways are the best to add flavour. Photo: Unsplash Some times the old ways are the best to add flavour. Photo: Unsplash
Some times the old ways are the best to add flavour. Photo: Unsplash
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