Culture

Curry
Curry

Why Curry Doesn’t Really Exist

"My parents taught me that cooking was about self-sufficiency, and not some sort of mystical connection to your roots."
Naben Ruthnum
9.4.17
POP CULTURE
POP CULTURE

This Instagram Account Documents the Food Porn of 'The Simpsons'

"It allows Simpsons fans to have small nostalgia trips whilst gazing at Springfield’s finest dishes."
Nick Rose
6.16.17
Indian Food
Indian Food

A Brief History of Biryani in Britain

A restaurateur, food writer, and historian chart the history of the marinated meat dish—from the courts of the Mughal Empire to your local Indian takeaway.
Daisy Meager
5.23.17
Culture
Culture

Why Turkish Food Is So Much More Than Kebabs and Baklava

London-based chef and researcher Irem Aksu wants to champion the hidden Greek, Armenian, and Kurdish food cultures of Istanbul.
Irem Aksu
5.3.17
Chinese food
Chinese food

The Struggles of Writing About Chinese Food as a Chinese Person

Growing up, I was the weird kid who adored boiled pig intestines and fermented tofu. So imagine my surprise when the 2000s hit and the food of my people was suddenly cool.
Clarissa Wei
4.24.17
Science
Science

This Food Scientist Can Hack Your Dinner

Experimental psychology professor Charles Spence’s new book, Gastrophysics: The New Science of Eating, explores how music, plateware, and theatrics influence the taste of food.
Daisy Meager
4.21.17
Easter
Easter

Pagans, Lost Sailors, and Grieving Widows: The Weird History of Hot Cross Buns

The fruity, butter-smothered buns are as essential to Easter eating as Creme Eggs and overcooked lamb, but their origins span way beyond the religious festival.
Harry Sword
4.15.17
Easter
Easter

Why Greeks Celebrate Easter Stuffing Blood-Red Eggs into Sweet Bread

London Greek chef Theodore Kyriakou tells us about tsoureki, a brioche-like bread decorated with dyed hard-boiled eggs. (To represent the blood of Christ, obvs.)
Theodore Kyriakou
4.14.17
Jewish cuisine
Jewish cuisine

Sephardic Passover Food: Not Your Bubbe’s Matzo Ball Soup

Brisket and gefilte fish feature at many Ashkenazic Passover seders in the US, but the foods of Sephardi Jews are inspired by their roots in the Mediterranean.
Phylisa Wisdom
4.11.17
Books
Books

This ‘Anti-Cookbook’ Celebrates Stealing Recipes

Jonathan Meades, former restaurant critic and author of The Plagiarist in the Kitchen, says that anyone who claims to have invented a dish is delusional. But does anyone actually do that?
Daisy Meager
4.5.17
immigrants
immigrants

Nation of Immigrants: How a Lebanese Restaurant Chain Was Born in Kansas

Alex Harb, the owner of Meddys in Wichita, has his eyes set on rolling out fast-casual Lebanese cuisine across the nation.
Dave Simpson
4.3.17
london
london

How Crossrail 2 Could Destroy One of London’s Oldest Indoor Markets

As proposals for the new rail network threaten bulldoze Tooting Market, we speak to its longstanding food traders and business owners about what the future holds.
Daisy Meager
3.30.17