Sunday, March 24, 2019

Maggots, licorice and cobra hearts at Sweden’s ‘Disgusting Food Museum’

 Cheese teeming with squirming maggots, sheep's eye juice and mouse wine: the "Disgusting Food Museum" explores why a dish seems delicious to some, but...

Cheesy music: Swiss experiment with sound to make cheese tastier

When searching a fromagerie for the perfect chunk of cheddar or parmesan, cheese aficionados have probably never grilled vendors over what kind of music...

Tsukiji: It’s not all about the fish, says Michelin chef

When two-starred Michelin chef Lionel Beccat reminisces about Tsukiji, the world's biggest fish market in Tokyo, it is not the ocean's bounty that stirs...

South African villagers tap into trend for ‘superfood’ baobab

From before dawn, 54-year-old grandmother Annah Muvhali weaves between baobab trees that loom over her rural South African home, collecting fruit that enthusiasts worldwide...

Knights of the tripe: French food cults defend local fare

On a Saturday morning in September in the Normandy countryside a group of men and women gather for an ancient French initiation ceremony. The...

Meghan launches Grenfell cookbook

LONDON: In her first solo charity project, Meghan, the newly-wed wife of Britain's Prince Harry, launches a cookbook this week in support of families...

Celebrity chef Anthony Bourdain wins posthumous Emmys for ‘Parts Unknown’

US celebrity chef Anthony Bourdain, who committed suicide in June at age 61, posthumously earned a pair of Emmy Awards on Sunday for his...

Cambodian reptile café slithers into people’s hearts

For anyone terrified of an albino python, an orange corn snake or a scaly, bearded iguana, Chea Raty says getting up close and personal...

Hong Kong dim sum favorite faces uncertain future

Impatient diners crowd around carts of steaming dim sum steered by fierce "trolley aunties" at Hong Kong's Lin Heung Tea House, one of the...

Sushi, sake and soy: Robuchon’s love affair with Japan

  Foie gras paired with wasabi, Japanese-style open kitchens and a fierce work ethic: Joel Robuchon, hailed as "chef of the century" on his death...

Chip labor: Robots replace waiters in China restaurant

The little robotic waiter wheels up to the table, raises its glass lid to reveal a steaming plate of local Shanghai-style crayfish and announces...

‘Superfood’ craze makes big business of Africa’s baobab

Taerou Dieuhiou has been shinning barefoot up baobab trees in Senegal's southern Casamance region to collect the oblong fruit since he was 15. Business...

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