<p>This week, Elizabeth David directs her invective against soup, Annie Smithers mounts a soup-positive defence, and we settle for Gratin Dauphinois, because cream smothered potatoes is something everyone can get behind.</p>

This week, Elizabeth David directs her invective against soup, Annie Smithers mounts a soup-positive defence, and we settle for Gratin Dauphinois, because cream smothered potatoes is something everyone can get behind.

Annie Smithers Kitchen Rudimental — cooks Elizabeth David – Gratin Dauphinois

Exploring culture through food. Each week Jonathan Green serves up a new dish or ingredient, uncovering the rich layer of stories, traditions, and innovations behind it. From the origins and cultural significance to the science and economics of food, we explore how what we eat shapes and is shaped by our world. From humble street food to gourmet delicacies, discover the fascinating narratives that make every bite a story worth telling.

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Annie Smithers Kitchen Rudimental — cooks Elizabeth David – Gratin Dauphinois

Annie Smithers Kitchen Rudimental — cooks Elizabeth David – Gratin Dauphinois

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