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Welcome from the editor: cultural flavours

woman smiling
2 min read
AUTHOR: Stef Bottinelli
restaurants of Old Souk Byblos Jbeil in Lebanon

Welcome and thank you for joining me this weekend.

Little is more enriching than discovering new places and cultures in my opinion. Learning about different customs and traditions opens our minds, broadens our horizons and allows us to questions our own set of values.
Different cuisines are an adventure in themselves. Cultural flavours, aromas, colours, ingredients and textures tell us a great deal about their origins, their people and their terroir.

In this week’s feature Traditional Emirati cuisine: from people’s homes to restaurant tables, we discover authentic Middle Eastern dishes. Emirati cuisine might not be as internationally well known as many others, but it’s only a matter of time before it becomes popular.

The podcast The dark history of sugar delves into the past of the common sweetener, shedding light on its fascinating and at times harrowing journey from New Guinea to the kitchen table.

With the need to offset greenhouse gas emissions and water pollution, plant-based food is becoming a veritable cultural and gastronomical revolution. But can seafood alternatives really be as tasty as the real thing? We look into it in Everything you need to know about vegan fish.

Whilst some parts of the world can enjoy an abundance of diverse types of food, there are still 811 million people around the globe who don’t have access to sufficient amounts of it. This week’s news Developed countries must help mitigate effects of global food crisis, says World Bank head, brings to the fore the importance of food security not just for some, but for all.

Wishing you a wonderful weekend,