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Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter.
Cooking for someone is the most immediate transfer of emotions that I can think of. When you listen to a piece of music or look at a painting, it may touch you on different levels, but the immediacy with which it happens with food is unmatched. I believe it’s impossible to smell a pot of bolognese bubbling on the stovetop and feel absolutely nothing. The emotions…