Around the world, one dish at a time.
There are surprisingly few places in the world where you can’t find some bastardised take on Mexican food. Beirut has had Tex-Mex since the 80s. Yes, during a sectarian civil war, and the Israeli invasion, they were importing Tequila, and, for all I know, packet …
Back in the glory days of Lebanon, the 1960s and the 1970s, before civil war made the place a wasteland for decades, Byblos, an ancient city on the Mediterranean coast was the Middle East’s answer to Saint Tropez. And, looking at its pretty harbour — …
It’s no secret that our appetites shape the animals around us. Compare the snout of a wild boar, long and slender for the quest for food, its tusks and its lean, well-muscled frame with the porkers bred for fat, their snouts a mere stub, their …
It’s a truism, but worth repeating, that until you’ve been to China, you haven’t experienced Chinese food. Tender, juicy Beijing duck bears no relationship to the dried out critters served in the West; chopped pineapple and weird battery things do not feature ANYWHERE; and there’s …
Brussels sprouts are, famously, one of those vegetables folk either love or loathe. And scientists at the Eden Project, in Cornwall, England, are currently exploring the theory that this preference is, quite literally, encoded into your DNA. According to the scientists involved, sprouts contain a …
In The Lion, The Witch and The Wardrobe, Edmund is tempted to the dark side with the aid of a bowl of Turkish Delight — just the plain ole rose-flavoured, sugar-coated variant. In Bulgaria, part of the Turkish Ottoman Empire for over five centuries, they …