The Culture of Food and Drink


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Soju tents once dotted the Korean landscape like craters on Mars. Usually made of red or orange tarpaulin, they filled every empty lot, squatted

South Korea is proud of its spicy food. It is one of very few cold weather countries to embrace the chili pepper. Foreigners are

With popiah skin, the trick is to control the dough, says Michael Ker, a third-generation popiah maker in Singapore. He has a grapefruit-sized ball

If shakshuka is not yet on your food radar, then it soon will be. And be prepared to fall head over heels for this

I've lived in Italy off and on since the 1970s, eating my way up and down the peninsula, shopping the markets, raising the vegetables

There is prosciutto and then there is culatello. Proscuitto is ubiquitous. It's draped over melon or paired with figs or mozzarella in restaurants everywhere. You