Articles about 'Lesley Steinitz'

While the carbon footprint of the meat industry may be clear, the proposition of eating less beef and lamb is fuelling heated debate. If widespread change would be such a good thing, why can't - or won't - many people stop eating it?

The makers of the beef extract called Bovril were pioneers in the dark arts of marketing.  Speaking tomorrow at the Oxford Symposium on Food & Cookery, Cambridge University historian Lesley Steinitz will show how that famous black gloop won a cherished place in the heart of the nation.