‘Britain conquered half the world for spices and decided it didn’t like any of them’ is a caption usually accompanied by a photo of a mound of anonymous boiled stodge. The internet is littered with this sort of thing, it’s a joke which recurs with reliable regularity. Though this epithet of the United Kingdom’s cooking is little more than a harmless quip, I did find it interesting how far removed the great joke of British gastronomy is from reality.
Read MoreLouis tells the story of one of the pillars of Germany’s fast food scene - from its disputed origins to its power to overcome divisions in its home country.
Read MoreIn an exclusive interview for EATE, Louis talks to beloved chef and television personality Gennaro Contaldo about his deep rooted love for Parmigiano Reggiano, the famous hard cheese that is one of the most iconic flavours of Italian cuisine. Gennaro reminisces about his time growing up on the Amalfi Coast, and shares with us his tips for creating unusual yet delicious flavour pairings to compliment Parmigiano Reggiano.
Read MoreThe imposing Cattedrale di San Lorenzo, its black and white banded medieval façade cast in a most brilliant light by the July sun, isn’t the most normal of dining locations - but there are few places better to sample the street food most synonymous with Genoa.
Read MoreLouis takes look back at the career of the late TV chef and culinary personality, and explores how his bombastic broadcasting style paved the way for a new crop of on-screen cooks.
Read MoreIn spite of the glamour surrounding Italian cooking, which has propelled it to the status of perhaps the world’s most beloved gastronomic genre, not every classic from the Apennine Peninsula has the gleam of international appeal, and few ingredients embody this more than tripe. In the spirit of cucina povera, that is to say the cooking of the poor, every last scrap of the animal has the potential to become a meal – indeed, the times of hardship in Italy’s past have created a national fondness for offal.
Read MoreA mere fortnight was hardly enough time to sample all of the delights of Jordan, but the small taste I got left a profound impression. The culinary experiences I had were as diverse as they were unforgettable - though many of the techniques rooted in antiquity, the ‘national menu’ is ever evolving, especially in the century since the country came into being.
Read More
