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Athens

When childhood friends Yioula Svyrinaki and Michalis Psomadakis were planning last year to open up To Laini, a spot that would serve the kind of […]

Auspicious Eating

There’s a joy in staying in China’s big cities over the upcoming Lunar New Year (春节, chūnjié). As people start the “great migration” back to their […]

Põe na Quentinha

When it first began five years ago, Põe na Quentinha was an informal get-together for people who were equally passionate about food, beer and samba; […]

Something Brewing

“Tea,” our friend Lasha indicated with a head nod, driving past fields with rows and rows of overgrown, chest-high, bushes of green leaves. It was […]

Barcelona

In 1977, just two years after the death of Franco, the great Catalan gourmet Manuel Vázquez Montalbán published a book titled L’art de menjar en […]

February 9, 2018

Carnival of Sweets: Sanguinaccio, Chiacchiere and Savoiardi

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Holiday Eats -- Sweets can stir up feelings and evoke memories of particular times of the year in a way that other foods can’t. This is particularly true in Naples, where there is a dessert for every holiday: struffoli (small fried dough balls doused in honey) and cassata (sponge cake with ricotta and candied fruit) call to mind lively and colorful Christmas celebrations, while the pastiera (a cake filled with ricotta cheese, eggs and custard) reminds us of the exuberance of Easter.
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February 5, 2018

Barcelona: State of the Stomach 2018

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State of the Stomach -- In 1977, just two years after the death of Franco, the great Catalan gourmet Manuel Vázquez Montalbán published a book titled L’art de menjar en Catalunya (The Art of Eating in Catalonia). The book, as well as the prologue written by Montalbán’s mentor Néstor Luján, rang the alarm bells, claiming that authentic Catalan cuisine was in grave danger and on the brink of disappearance.
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January 22, 2018

Lisbon: State of the Stomach 2018

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State of the Stomach -- Editor’s note: Traditionally we have published State of the Stomach pieces when beginning coverage of a new city, to provide an introduction to its food culture and how it shapes daily life. But as we dive deeper into the cities we work in, we’re taking stock of what’s changed, particularly as internal and external factors reshape both the culinary and urban landscape. So we thought it was worthwhile to, over the coming weeks, reexamine how some of these cities are eating, which will inform our coverage in the new year. Next up is our look at Lisbon.
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