Blog: When is mash crush?

Catherine Sleep | 4 October 2005

I shared the long, pre-dawn drive to work this morning with one of my colleagues who recently moved down my way. She shall remain nameless but let’s just say she edits a website about the textiles industry. Our rumbling stomachs led us inevitably to talk about food, and the conservation took an amusing turn, although admittedly at that hour it doesn’t take much to prompt mild hysteria.

We were talking about who cooks the meals in our households, and what we eat, and she mentioned that she’d had sausages last night, with crushed potatoes. “Ah, bangers and mash,” said I. “No, not mash!” she responded with surprising indignation, “crushed potatoes, with olive oil and spring onion.”

“Posh mash, then?”

But the lady wasn’t for turning. Her crushed potatoes were clearly far too refined to be called mash. What’s in a name? Quite a lot, evidently.


BLOG

US food agency hints at direction of travel with "policy roadmap"

It's light on specific details but a new "strategic policy roadmap" for 2018 from the US Food and Drug Administration should give manufacturers a sense of where the agency could be looking to act this...

BLOG

Vegan tourist tales

I sampled some of the products launched in the UK in the New Year, aimed at those seeking to eat more healthily or cut down on their meat consumption....

BLOG

"We're evolving" - flagship US lobby group insists change coming as more members quit

Hershey and Cargill are the latest US-based food majors to have decided to leave The Grocery Manufacturers Association - and the lobby group says it is looking to change to meet the "disruption" in th...



Forgot your password?