When I first saw the call for papers on H-Turk, a list-serve of a history-focused group of academics, I said to myself, “That’s for me!” The title was “From Kebab to Ćevabčići: Eating Practices in Ottoman Europe.”
Every time I look at the face of Foody, I find myself embarrassingly staring at its bulbous nose.
A spot just northwest of Milan has to be the epicenter of the most exciting plates on earth these days
Passion is the key word. This can be the single word to explain the success of the Roca brothers, Catalonia’s formidable trio behind the legendary El Celler de Can Roca, which was recently selected as the top restaurant in the world in the prestigious San Pellegrino list of the World’s 50 Best Restaurants
Deep purple is its color. It is often likened to dark velvet. Not that it is fuzzy.
Barbed bulbs of taste, they are… Spiny, spiky, threatening outside; succulent honey-like flesh inside…
The fig has to be the first fruit ever. Don’t say that it was the apple, referring to the incontestable Adam and Eve story, and even if the seductive fruit was the apple, it was fig leaves the couple used to clad the crucial areas of their bodies
Time to admit, I have a fondness for gin and tonic, or maybe just gin with a dash of vermouth.
Leros is quiet and tranquil. The little seaside cafes are not crowded; there is a fresh breeze
