World in a dish
Our column on culinary adventures will take you on a flavourful journey into global cuisines, food cultures, and drinks
Culture
How the martini became the world’s most iconic cocktail
It has a glamorous history and can be endlessly personalised
Culture
The döner kebab has a meaty role in German society
It is a diplomatic tool as well as a tasty, cheap meal
Culture
How the chilli pepper has set fire to the internet in China
Thanks to Mao, the once-derided pepper quietly revolutionised Chinese palates
Culture
“Perpetual stew”, an ancient way of cooking, has won Gen Z fans
It is collaborative, unco-ordinated—and tasty
Culture
How moussaka made it into the pantheon of Greek gastronomy
Patriotism revolutionised a classic dish
Culture
For a Christmas drink, eggnog does not have a heartwarming history
The creamy tipple inspired a riot in the 19th century
Culture
Lebkuchen, a Christmas biscuit, is a window on German history
Nuremberg, the home of these festive delights, also hosted Nazi rallies
Culture
Dave Portnoy, an internet personality, has become pizza’s kingmaker
His controversial ratings have brought attention to what makes a good slice
Culture
Chinese food is more diverse than Western eaters might think
In “Invitation to a Banquet” Fuchsia Dunlop celebrates the cuisine’s spread and savour
Culture
How Provençal rosé became the summer tipple par excellence
When temperatures rise, wine-drinkers think pink
Culture
Confronting the dangers of ultra-processed food
A cocktail of additives and preservatives poses a risk to people’s health
Culture
When it comes to ice cream, the instinct to innovate is misguided
Forget flavours like ketchup, pickle and blood. It’s best to keep it vanilla
Culture
The curious, anaesthetising charm of Sichuan peppers
Like some other adventurous foods, they expand your sense of what eating can do to you
Culture
A potato can have no finer fate than ending up as an Irish crisp
There is a joy in saving foods, however quotidian, for particular times and places