Cooking the booksBMJ 2009; 338 doi: http://dx.doi.org/10.1136/bmj.b2647 (Published 30 June 2009) Cite this as: BMJ 2009;338:b2647
- Des Spence, general practitioner, Glasgow
Dad read out the menu: “Prawn cocktail, melon, Brussels pâté, gammon with pineapple rings, cheese vol-au-vents, and puddings.” We salivated (not in a pre-emetic way), for this was living, our first meal out in a posh restaurant. The dinner suited waiter with a Brummie-French accent recommended a Liebfraumilch to my father. We were allowed to taste its warm vinegary sweetness and felt it loosen our dental fillings. But times change. Now we have new fresh food, new ideas, and antipodean waiters in jeans. The medical menu has changed too. Tuberculosis …
Log in using your username and password
Log in through your institution
Register for a free trial to thebmj.com to receive unlimited access to all content on thebmj.com for 14 days.
Sign up for a free trial