Culture

ICELAND

What Eating Shark and Whale in Iceland Taught Me About Ethics

Can eating shark and whale meat between scenic geysers and volcanoes bring us back to a pure, earthly paradise and simpler time?
Carlotta Girola
1.9.18
Pub food

Reviewing the New Wetherspoons Menu with the Guy Who Writes the Wetherspoons Magazine

PSA: Spoons now does smashed avocado.
Nell Frizzell
10.18.17
italy

We Asked 7 Expats What Shocked Them Most About Food in Italy

A waiter who refused to take an order for pizza with bananas, and Tuscan bread that just isn't as good as French bread.
Leon Benz
9.27.17
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

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

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

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

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

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

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

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

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