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Food & Drink

Some trips are too short for bad meals!⁠ From a Ceviche recipe for exciting summer nights that leave you no time to cook to a romantic roasted pig's head dinner for the non faint-at-heart couples to a dish that feeds the desire for the smell of salt on your skin even when the sea is far away - 11 chefs from iconic restaurants let you into their secrets, each sharing one recipe so you can travel without leaving home. For what better way to teleport to a place than through smells and tastes. Buy...

The fact that our future doesn't look that bright when we keep business as usual is frankly nothing new. Ollie Hunter's sustainable cook book 30 Easy Ways to Join the Food Revolution may doesn't have the one and only solution but it is a beginning to change the way we produce, buy, utilise and eat organic and (!) affordable food. This book gives an insightful understanding of sustainable approaches with a zero waste policy shifting the perspective on growing veggies by your own, avoiding plastic and how to get the finest seasonal ingredients within 30 miles around you. Buy...

Kimchi is a millennia-old, preserved food of Korea, and kimjang, the making and sharing of kimchi to be eaten over winter months, was designated as a UNESCO Intangible Cultural Heritage of Humanity in 2013. Napa cabbages and Korean radishes are salted, coated in red pepper powder, garlic, and other savory ingredients, and then left to ferment. As each family developed their own recipe, kimchi became more diverse with each passing generation. Kimchidok crocks kept in the ground have been replaced by refrigerators in the home specifically for kimchi storage—evincing the everlasting symbolism of kimchi on the Korean table. Today, fermentation is a major trend in gastronomy culture, and this naturally fermented, probiotic-rich food is revered worldwide.⁠ Buy...

Simple physics dictates that when you stir your tea in a cup, centrifugal forces should make any tea leaf residue move outwards towards the wall of the tea cup. Why is it then, that the opposite happens and they gather in the center? Don't worry if you do not know the answer. Nobel Prize laureate Erwin Schrödinger (the one with the cat) could not find an explanation either. He brought the question to Albert Einstein, who came up with a theory, which he used to then also explain why riverbeds have a meandering shape. Which shows that a simple cup of tea makes even the brightest of us a bit smarter.⁠ And so does Journal du Thé issue 3, with wonderful little anecdotes like this, an Indian tea diary, the most beautiful tea cups and pots from ceramic and copper, tii-time in Zimbabwe, and stories about Wagashi - the most delightful Japanese sugary treats. Buy...

Strudel, Noodles and Dumplings is a long-awaited revival of the underrated German cuisine, proving that there is more to it than Bratwurst and Black Forest gateau.⁠ Anja Dunk’s German food is gently spiced, smoky and deeply savoury. From recipes such as whole-wheat buttermilk waffles to caraway roast pork and red cabbage, quince and apple slaw, her way of cooking is vibrant, honest, quick and deeply intertwined with the seasons and the weather. Featuring over 200 recipes for the everyday family table, as well as for snacks and special occasions.⁠ Buy...

Every day feels like groundhog day? Well, let’s make it a Friday then! In line with this, we like to recommend you the latest issue of Noble Rot, which name, ‘The Difficult Second Album’, speaks volumes for these nerve-racking times. With an extended interview between Dan Keeling (one of the two wine and food enthusiasts behind this fantastic magazine) and hard-partying bad boy of the 80’s, American novelist and wine writer Jan McInerney aka the ‘hedonist in the cellar’, a flashback of how Henry Harris remembers meeting and falling instantly under the spell of chef and food critic Simon Hopkinson, as well as a detour through Catalonia’s most interesting new wines, Noble Rot provides the exact amount of liquid self care we need right now. Buy...

If there is one thing that could bring world peace then probably Hummus. People may not agree on politics or faith. They might have different opinions and views. But they can all agree on a bowl of Hummus.⁠ With this thought in mind a Palestinian, a Lebanese, and an Israeli who met in Paris set out to a joint utopian journey. On the Hummus Route runs across the streets and alleyways of nine Middle Eastern hummus hubs, from Cairo all the way to Damascus. It is a salute to the humble chickpea and the many ways it is eaten from, of course, hummus to falafel, crackers, soups, casseroles, salads, sauces, and pies, but it is also about humanity and the things that connect us because the love for Hummus transcends place, time, and borders.⁠ Buy...

This cookbook began in 1969 as a notebook that Dorothy Iannone took with her to the many places she and her lover Dieter Roth went, so that she could always cook the food he loved for him. Personal sentences are interspersed between the lists of ingredients, revealing the joys and turbulence of her life and her passionate relationship. So this cookbook is no ordinary cookbook, but a colourful scribble of collected recipes, mixed with notes and drawings. Between the lines of the recipes it tells the story of life and love. It is a perfect example of how Iannone mixes daily life, creativity and thought, culminating in her vision of cooking as an outlet for eroticism and introspection.⁠ Buy...

The Japanese masterstroke in almost everything is even more pleasurable when it comes to one of the most pleasurable things in life - food. And so we did not want to hide from you this true source of delight.⁠ Tokyo Stories is filled with pallet indulgences and even little life hacks such as how to keep Japanese rice soft in the fridge. All wrapped in colourful graphics and intriguing photographs of the Japanese cuisine, country and its people.⁠ Buy...

Mysterious forces are said to the miniature version of the cucumber. Whether as substantive indicator for pregnancy, as unbeatable hangover cure or as ultimate super power source for athletes the inconspicuous pickle is much more than a nutrition booster. In it's latest issue the annual Club Sandwich Magazine has looked deeper in the jar - and came across some rather kooky, unconventional facets and facts about the cornichon. From Austrian artist Erwin Wurm who preferably portraits himself as gherkin in all shapes and sizes, to legendary Henry J. Heinz who became the king of ketchup on behalf of the pickle and the hashtag #touchthepickle as symbol of the women's liberation in India - just to recall some facts of the extraordinary cultural and historical implication which slumber within this immortal vegetable. Thus, Club Sandwich easily joins our magazine shelf of curiosities right by the side of Macguffin, Science of the Secondary and F Food. Culture - to name only a few of our favourite monothematic feasts. Buy...