cuisine

From street-food to fine dining, traditional Italian to Asian-Fusion, being well-versed in global cuisine is the first step to culinary mastery.

Hong Kong's 'greasy spoon' cafes
With a fifth wave of the Covid-19 pandemic washing over Hong Kong, all restaurants in the city have been ordered to pull down their shutters by 18:00. Daytime business in the city's cha chaan tengs has mostly remained brisk, however. The quirky, no-nonsense cafes have long served up affordable staples to busy people needing to get in, chow down and get out in a hurry.
By Sweet Holdeman4 years ago in Feast
Japan's humble birthplace of soy sauce
Carefully climbing the steep stairs, I followed Tsunenori Kano into the loft of the fermentation room of his family's 180-year-old soy sauce brewery, Kadocho. The dark space was eerily silent except for the creaking of my steps on the old wooden boards laid between the vats of soy sauce. The soy sauce was now dormant, it being late winter, but it still filled the air with a savoury aroma. Around me, a thick, fungus-laden crust covered the ceiling, hung from the beams and grew up the walls.
By Gay4 years ago in Feast
The return of France's lost lemon
If you want to know just how attached the people of the coastal town of Menton are to their beloved lemon, look no further than the legend that credits its arrival on the French Riviera to Eve.
By Gay4 years ago in Feast
Owamni: A (r)evolution of indigenous foods
On the back patio at Owamni – the Minneapolis, Minnesota, restaurant owned by Sean Sherman and Dana Thompson – the late-evening sun cast my dessert in a natural spotlight. Marigold-coloured agave squash caramel cascaded slowly down the sides of a sunflower-seed cake the colour of sandstone, and a deep red berry sauce shimmered atop a maple chaga cake so earthy in tone, it felt as though it were plucked from the forest floor.
By Sonny4 years ago in Feast
The Greatest Indian Takeaway
Taking away chow To Go, food bought ready to eat and take home, extends across delights sourced from many countries, not least of those is India. So, what do you reckon? Is Tandoori the greatest Indian takeaway? Or Biryani? Let’s stop this trivia; the zenith of Indian takeaways is more important than a bowl of chuck. Although forming a tiny item within meals, it’s one additive we digest every mealtime. I speak of pepper, which I will prove changed our world. Shriveled husks that became used as currency in Ancient Greece and the Roman Empire. These still serve as a means of payment, but their value has reduced. Anglophile legal systems employ the term peppercorn rent if the landlord doesn’t require a cash reward, like it’s for nothing! Believe me, the Indian takeaway of pepper was definitely NOT for nothing.
By Ensenada4 years ago in Feast
How much money can you make in a year selling vegetables? What kind of people are the ones who can keep selling vegetables?
My sister-in-law used to sell vegetables and I would go to her stall to help out whenever I could. After 6 years of selling vegetables, they bought a house for over 1 million dollars and a new car for 160,000 dollars. In their words, they had no problem making $150,000 to $200,000 a year selling vegetables. But when they got a house and a car, they transferred their vegetable stall to another business. What is the reason for transferring a stall that you know is profitable? Let me go to the market every day to buy vegetables to tell you the answer, but also to let people who intend to do this business have a reference.
By madeleine river4 years ago in Feast
Greedy little snack, crispy on the outside, tender inside and popping, a few steps to get
The recent explosion of the circle of friends a few Netflix snacks, so that I am the most gluttonous or bite on the popping of the yogurt big twist, soft Q cheese baked milk, sweet and soft brown sugar patties, look at it can not help drooling ~.
By Alessandro Algardi4 years ago in Feast
Pkhali: Georgia's versatile vegan appetiser
"I express emotion through colour," chef Davit Narimanishvili said, as my fork hovered over a trio of perfectly spherical amber, green and purple appetisers, almost too exquisite to eat.
By Gay4 years ago in Feast
Maamoul: A sweet celebration for Christians and Muslims
This spring, along the ancient streets of the holy cities of Jerusalem and Bethlehem, a sweet smell wafts through the air. Inside, people's homes are hives of activity as extended family members and neighbours come together to make a biscuit-like treat that's very special to both Muslims and Christians.
By Gay4 years ago in Feast
Ajvar: The vegan 'caviar' of the Balkans
Just a decade ago, Melisa Hasanspahić from the eastern Bosnian town of Goražde could not have imagined that today she would be running a food production business based on a recipe she inherited from her mother. However, her life changed when she started selling jars of her homemade ajvar, a widely popular vegetable delicacy, which she had previously only gifted to her loved ones.
By Gay4 years ago in Feast
The return of Bali's lost 'superfood'
"Look at how fine those leaves are," said Dika Nanta, pointing up to the waving branches of a spindly tree. "They're so wispy that at first glance it's hard to imagine why Balinese people sometimes call this tree 'the broomstick of the gods'."
By Gay4 years ago in Feast
The surprising landscape of Indian Jewish food
East of the Hooghly River in the Indian city of Kolkata sits Barabazar, a wholesale market whose history goes back to the 18th Century. Everything – from spices, clothes and electronics to salvaged doors and second-hand furniture – is traded here. Amidst this bustling grid of roads, at the corner of Brabourne Road and Canning Street, sits the imposing Magen David Synagogue. Adjacent to it is the city's oldest existing synagogue, Neveh Shalom Synagogue.
By Seamons Mahall4 years ago in Feast