Oat cuisine
IT IS surprising that gourmet West Africans should be so angered by Jamie Oliver’s new recipe for Jollof, one of their traditional recipes. (your report, 31 October).
We Scots are equally proud of our porridge, which has a similar status in Britain, but is interpreted in many different ways regarding its ingredients and even methods of eating.
Surely imitation is the sincerest form of flattery in any culture.
Edinburgh decisions in the public interest, and we must defend their ability to do so without fear of being hit for billions of pounds by a firm that doesn’t like the decision.
In little more than two weeks, three quarters of a million people across Europe have signed a petition calling on the EU to scrap this wildly unpopular trade deal.