A Trip Through the Pink, Fragrant Rose Fields of Oman
The damask variety, valued for its sweet scent, is responsible for the country’s renowned rose water.
Posted inAztecs Cooking and Cookbooks Diet and Nutrition Flowers and Plants Food Incas Peru twintertravel24
Amaranths Were Nearly Wiped Out by Colonization. Now, They’re Making a Return.
Once a mainstay of Indigenous diets, the South American crop is having a resurgence in popularity, in part because of its health benefits.
Posted inBalogun, Ayo (Chef) Chishuru (London Restaurant) Cooking and Cookbooks Dept of Culture (Brooklyn, NY, Restaurant) Dogon (Washington, DC, Restaurant) Europe Fatou Ouattara High on the Hog: How African American Cuisine Transformed America (TV Program) Mory Sacko MoSuke (Paris Restaurant) Onwuachi, Kwame Restaurants Tatiana by Kwame Onwuachi (Manhattan, NY, Restaurant) Teranga (Manhattan, NY, Restaurant) twintertravel24 United States West Africa
The New Era of West African Fine Dining
Across the diaspora, chefs are sharing knowledge about long-overlooked cuisines — and creating some of the most exciting dishes you’ll find in Europe and America today.
Posted inCooking and Cookbooks Katrina Blair Noma (Copenhagen, Restaurant) Sustainable Living twintertravel24 Weeds Wong, Tama Matsuoka
Weeds Are Everywhere. Why Aren’t We Eating Them More?
Fast-growing and prolific, these plants are the next frontier in foraging.