A look at one of the most loved and iconic shapes of all time and one of our favourite shapes to eat. From the history of the heart shape and its links to plants both sacred and extinct. To how it has become so entwined with the anatomy, metaphor and symbolism of the human heart, emotions of love. Points of discussion include Aristotle's History of Animals, Pierre Vinken's The Shape of the Heart, the Ficus religiosa, Le roman de la poire, The Master of the View of Saint Gudula, loads of heart-shaped foods, Yard Sale Pizza's Valentine's Day heart-shaped pizza, Neufchâtel, Sachertorte and the absolute legend that is Ralph Wiggum.

This week is the first in a series of episodes about foods, ingredients, different things that I couldn’t do without a series I’m calling: Smy Fundamentals. I will look at things that I use everyday, things I swear by, things that I’m constantly suggesting to people or…things that I share with people when they ask me, “what’s your secret for x, y or z?” First up!…is something I am so particular about, it’s the first thing I think about when I open my eyes and I have been drinking it for years, decades even!…this episode is all about….green tea! From some of the health benefits, history, Yamamotoyama and shortages. A look at tea ceremonies, origins and the folklore of Shennong. Plus some ceramics and Japanese block prints by Nishimura Shigenaga, Torii Kiyohiro, Suzuki Harunobu and Utagawa Kuniyoshi plus a 21st century depiction of a tea ceremony by Emiko Aida.

I'm back after quite the hiatus to share with you a bit about why I've been absent and the epiphany that led to my making a Galette des Rois and what makes this Twelfth Night/King Cake so special...and so tasty. I'll share my experience making one, a bit of the history behind it and the surprising treat buried within it. There's a look at my culinary bible Larousse Gastronomique and memories of the cousin to the Galette des Rois, the New Orleans Mardi Gras King Cake.