From The Screen To Your Table, How Cinema Impacts What We Eat
From the making of the restaurant-rescuing timpano in 1996’s Big Night to the egg yolk that gets passed between a yakuza gangster and his lover during a very open-mouthed make-out in 1985’s Tampopo, to the intricate and rhythmic opening cooking scene in 1994’s Eat Drink Man Woman, some of cine
Exploring Emerging Wine Regions Around the World, From Uruguay to China
When shopping for wine, casual drinkers or even connoisseurs may gravitate towards brands from regions widely recognized for their spirits: Bordeaux, France; Napa Valley, California; or Tuscany, Italy. But venturing into lesser-known territory might yield unexpected and delectable experiences—some
Beyond the Dubai Chocolate Bar: Why Middle Eastern Confectioners Are Making The Buzziest Sweets
When my new neighbours moved in from Saudi Arabia, they brought sweets with them. During their first Ramadan in their new home, their young sons showed up on my doorstep with trays of cookies and desserts that surprised and delighted me: salty cheese drenched in syrup, pastries coated with rose and
Plant-Based Meals Are No Longer Just Necessity or Tradition, but a Choice
With the rise of mammoth brands like Impossible Foods and Beyond Meat, plant-based proteins have become a multi-billion-dollar industry. While brands have moved beyond veggie patties to “burgers that bleed” in an attempt to imitate animal protein, not all brands are focused on one-to-one replace
Why Is Yuzu Having a Moment?
Thanks to its distinct fragrance and tangy flavour profile, yuzu has become an increasingly common ingredient in the West, popping up on menus, cocktail lists and even in pastries. But as many citrus enthusiasts already know, the fruit has long been a staple in Japanese cuisine (and beyond). So why
These Fine Dining Establishments Are Putting South Asian Cuisine on the Map
Despite the region being home to a quarter of the world’s population, cuisine from South Asia has long been underrepresented in the world of fine dining. Much of this has been due to preconceived notions and stereotypes about the cuisine. “I’ve been hearing stuff since I was a little kid [
Why Artisanal Cheese Is The Latest Industry To Innovate
Whether they’re in Italy, France or the Middle East, the world’s many cheese-makers have a reputation for being traditionalists. Preferred dairy sources, handcrafting techniques and aging processes have held strong through generations—but even this history-bound industry is changing. In fact,
Here’s What Reminds Chef Masaki Saito of Home
After I graduated high school in 2006, I went to Tokyo to study and learn about sushi. Every student needs to buy a good knife. This was the first knife that I purchased after graduating the first level, and I’ve continued using it as my primary knife for over 15 years. It was made by […]
The Rise of Non-Alcoholic Bars and the Shift Toward Mindful Drinking
I’ve been sober-curious for half a decade, on and off. As a chronic migraine sufferer, I realized alcohol—first white wine, then beer and, finally, even my beloved bourbon—triggered debilitating pain. When I first stopped drinking, the options were depressingly limited: a Diet Coke or a Shirle
How The World’s Best Koreatowns Came To Be
In early 1905, a Korean immigrant named Ahn Chang Ho who had been exiled from his home country by the occupying Japanese military, founded what is believed to be the very first Koreatown in the U.S. if not the world. Sometimes known as Pachappa Camp or Dosan’s Republic (in reference to Chang
