The Aula of Amsterdam University is packed full with scholars, students, researchers, historians, food writers, journalists; all to attend the one-day-only first “Amsterdam Symposium on the History of Food.”
If a single pomegranate or a dozen grapes seem too weak of an attempt to secure a year of plenty, then one has to go for numbers, and try to eat thousands of lentils, beans or wheat berries. Eating lentils is the ultimate superstition in Italy, no table can be without
Many Christian celebrations have their Pagan roots in Anatolia, later adopted to religious holidays. Santa Claus is one of them, the hometown of St. Nicholas is just on the Mediterranean coast, on the skirts of the Taurus mountains. This week's recipes is from that region
“Hamdım, Piştim, Yandım”. A life-long spritual journey was summarized in these three words only.
“Empanadas stuffed with Turkish Delight” seems like a daring innovation by an experimental chef
What do tomatoes and the French have in common? French cookery is certainly not bathed in garish red sauces like the Italian kitchen
The taste of fall is in full swing. Having just spent two days in Gaziantep, I had the chance to savor all fall tastes in an exquisite way.
Here I’m in Venice after almost 20 years of absence. My big step is to my past, to my city, to my beloved friends in Venice
Fish lovers were in heaven. Silver and golden smoked herring, fermented trout “rakørret”, smoked salmon, smoked and “gravet” freshwater fishes
