A story on how the pandemic has changed Barcelona’s gastronomic landscape How some chefs are dealing with the situation in a creative way, creating new opportunities, and exploring new roads....
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At what point does fusion food become an insult to the cuisine of a country? The delicate (or not so delicate) line between being a fusion food or a national...
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The hashtag #stayhome is trendy on twitter and Instagram, and for reasons of great importance. Until a few weeks ago the #streetfood hashtag was trendy for other reasons. Traveling, strolling,...
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This is what I learned when I attended a workshop on medieval sauces with Laura de Castellet who is a medievalist historian and publicist. She transported us to the best...
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“Algerian cuisine is a mixture of Mediterranean gastronomy based on Berber”. Farid Zadi (Chef) Oran is an ancient city full of curious vestiges and has a promising future. Its seafront...
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Just as hot milk becomes ice cream rather than cold milk The story of the African Erasto Mpemba is a story of scientific revolution and a struggle to demonstrate the...
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The most precious commodity in the world <My treasure!> If we're going to talk about food, we're going to have to talk about water. Thinking about quality gastronomy, which respects...
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