The Philosophy of Curry

Linda interviews author Howie Southworth about his new book, Hemingway’s Spanish Table. Part travelogue, part cookbook, this compelling culinary journey traces Hemingway’s travels through the provinces of Spain he visited and the foods he ate. Howie Southworth presents the allure ...  Show more

Today, macaroni and cheese is the ultimate comfort food, a staple of weeknight dinners, family gatherings, and Soul Food restaurants. Humble though the dish may seem, culinary historian Karima Moyer-Nocchi traces its history to Ancient Romans, Renaissance cardinals and popes and ...  Show more

Cheese nan, curry, tandoori… Quand on parle de cuisine indienne en France, c’est souvent à ces plats que l’on pense. Ces mots-valises sont à mille lieux de traduire toute la diversité du monde culinaire sud-asiatique et font référence à des déclinaisons gastro ...

From the beginning of the Raj, British tastes began to turn away from Indian cuisine towards a European palate. The colonial classes sneered at Indian food, instead seeing French food as the height of sophistication. Meanwhile, people in Britain – including Queen Victoria – sough ...  Show more

Writer and broadcaster Lindsay Johns explores the food of South Africa.South African cuisine is as varied as South Africa itself, and in this set of Essays, Lindsay will delve into the foods of the Rainbow Nation for five personal and lyrical ruminations on what these foods evoke ...  Show more

Since the American Civil War to the present day, fried chicken has been used to create negative stereotypes of black people. These stereotypes and this history has seeped into today’s consciousness which has established a complicated relationship between chef and author Melissa T ...  Show more