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July 15, 2019

CB on the Road: A Holy Lunch Feast in the Azores

By Paul Ames
Lisbon -- As women in pink polo shirts conveyed steaming tureens, pungent earthenware crocks and freshly-baked sweet loaves, it was clear that the Azores’ celebration of the heavenly spirit had a strong component of earthy sustenance. We were at a função (function), a communal meal built around bread, wine and traditional meat dishes that forms a central part of the archipelago’s unique Holy Ghost festivities, which take place in villages around the islands over the 50 days after Easter. Read more
Lisbon -- As women in pink polo shirts conveyed steaming tureens, pungent earthenware crocks and freshly-baked sweet loaves, it was clear that the Azores’ celebration of the heavenly spirit had a strong component of earthy sustenance. We were at a função (function), a communal meal built around bread, wine and traditional meat dishes that forms a central part of the archipelago’s unique Holy Ghost festivities, which take place in villages around the islands over the 50 days after Easter.

“This is one of the island’s most deeply respected traditions and it’s taken very seriously,” explains José Álamo Meneses, mayor of Angra do Heroísmo, a jaw-droppingly beautiful UNESCO World Heritage city on the island of Terceira. “Only around 10 percent here go to mass regularly, but they fill the churches on the day of the Holy Spirit,” he adds, before joining 250 fellow citizens for lunch in a hall hung with patchwork blankets in the hillside neighborhood of Bicas de Cabo Verde.Read more
July 13, 2019

Kiwi Vegan Café: Carnivores Welcome

By
Tbilisi -- We had heard about Kiwi Vegan Café even before a dozen thuggish carnivores raided the little vegan restaurant back in 2016, munching grilled meat, smoking cigarettes, throwing sausages and fish at customers and starting a brawl that spilled out onto the street. Read more
July 12, 2019

Hacı Beşir Usta: The Raw and the Hooked

By Culinary Backstreets
Istanbul --

Back at Culinary Backstreets Istanbul headquarters in 2012, every once in a while a conversation would arise about how çiğ köfte had emerged as a sort of fast-food franchising opportunity, with young entrepreneurial types starting up these meat-free meatball joints in all sorts of Istanbul neighborhoods.

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