The Culture of Food and Drink


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Corned beef and cabbage. Irish stew. Soda bread. These are the foods Americans associate with Irish cooking, especially on St Patrick's Day. But while

Majdi Al Khdraa, 25, brings a plate of falafel balls out of the Alshami restaurant kitchen to a family of five seated at one

Cassava, to me, is the Sleeping Beauty of the African kitchen. The first time I ate cassava, I was on a leaky porch in Paraguay

Part of what makes eating together so pleasurable, in any language or culture, is the conversation. But when London-based photographer Chris Terry was in

"Great food" and "highway rest stop" are not phrases I would normally utter in the same breath. But that was before I experienced the

Jamaica, spelled like the Caribbean island but pronounced ha-MY-ka, a flower in the hibiscus family, makes one of Mexico's most beloved and refreshing drinks,