Around the world, one dish at a time.
European thirst for tea shaped history in bizarre ways. That’s because, for centuries, all the tea that came to Europe was made in China, where tea has been cultivated for thousands of years. During the nineteenth century, tea caused two wars: the Opium Wars. At …
I have been meaning to get around to eating dog for some time now. I’m fascinated by foods that break cultural taboos, and, as a Briton, eating dog is about as taboo as it gets, but, perhaps because of that, I’ve never quite got around …
Asian noodle soups are one of the great joys of travelling South-East Asia – and, for that matter, Asia as a whole. Cultures as far afield as Tibet and Japan have their own unique noodle soups, and in many parts of Asia, the noodle soup …
Babi guling is one of the great joys of any trip to Bali and quite possibly the ultimate breakfast dish. At least for any fan of Vitamin P. This succulent, spicy, endlessly mouthwatering take on the classic sucking (not suckling!) pig is one of the …
It’s hard to imagine that an everyday ingredient in the spice rack could once have been worth almost its weight in gold. Yet cloves, just like peppercorns, were more valuable than silver back in their day. And these little dried flower buds, native to the …