
Olivia Potts
Writer at Freelance
Writer and chef 📖 🏆 Fortnum & Mason Debut Food Book of the Year 🖊 🏆 Guild of Food Writers’ Food Writer of the Year
Articles
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2 weeks ago |
spectator.com.au | Olivia Potts
Chopping Onions on My Heart: On Losing and Preserving Culture Chatto, pp.288, 16.99 Be under no illusions: this is not a food memoir. Chopping Onions on My Heart is a linguistic exploration of belonging; a history of the Jewish community in Iraq; and an urgent endeavour to save an endangered language. Above all, it is a reckoning with generational trauma.
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2 weeks ago |
spectator.com.au | Olivia Potts
‘Sausages,’ my son says to me, leaning forward from the back of the car, with the authority and confidence only a three-year-old can truly muster. ‘Sausages?’ I reply distractedly, while navigating a particularly awkward roundabout. We’ve been talking about my job, but I assume his train of thought has taken a lunchier direction.
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2 weeks ago |
spectator.co.uk | Olivia Potts
‘Sausages,’ my son says to me, leaning forward from the back of the car, with the authority and confidence only a three-year-old can truly muster. ‘Sausages?’ I reply distractedly, while navigating a particularly awkward roundabout. We’ve been talking about my job, but I assume his train of thought has taken a lunchier direction. ‘Yes, sausages. You write about sausages.
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2 weeks ago |
spectator.co.uk | Olivia Potts
Be under no illusions: this is not a food memoir. Chopping Onions on My Heart is a linguistic exploration of belonging; a history of the Jewish community in Iraq; and an urgent endeavour to save an endangered language. Above all, it is a reckoning with generational trauma. The subjects of Samantha Ellis’s previous books include the life of Anne Brontë, heroines of classic literature, feminism and romantic comedy.
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4 weeks ago |
thespectator.com | Olivia Potts
“Nothing will surely ever taste so hateful as nursery tapioca,” wrote Elizabeth David. She’s not alone in her hatred of the stuff: tapioca pudding has become a shorthand for those childhood dishes we look back on with horror. It’s exactly those dishes that I’m trying to restore to their former glory – if such a glory ever existed. In fact, the first recipe I wrote in these pages was about blancmange, an attempt to persuade readers that that school dinner staple was worth a revisit.
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