After university I joined Penguin Books as an editor. I created the food and wine list for Penguin in the 1960s and 70s. I had long had an interest in the origins and uses of spices around the world.

My Fellowship enabled me to travel to the Andes and research the crops of the Columbian exchange, particularly chillies. It was invaluable – I returned with first-hand knowledge of the significance of these foods to the local people as well as their use in Europe and elsewhere. Since then I have done as much as possible to learn about foods in their regions of origin. I have written books on herbs and spices and other aspects of food and cooking. I have spoken about these subjects at food festivals and symposia around the world. I have taught a course at The British Library on food history, and recorded my life story for the National Life Story Collection.