Nigerians and Ghanaians have all claimed authorship of Jollof rice. But a new book points out that the “Senegality” of this dish is established by the reference to “Jolof”.
Food
When ‘Rahul’ Woke Up To The Plight Of Food Delivery Workers, Courtesy An AI Bot
What happens when an AI bot imagines the plight of delivery workers?
Noma to Close: Why It’s So Hard To Run a Sustainable Innovation-Focused Restaurant
Continually innovating disrupts processes that make it difficult for restaurants that champion it to be consistent and efficient.
Italy’s Pasta Row: A Scientist on How To Cook Spaghetti Properly and Save Money
Many Italians would disagree but there are ways of cooking pasta and saving energy.
Why Some Like It Hot: The Science of Spiciness
Human attraction to spicy food makes us an anomaly amongst mammals. Chilli is one of the most popular spices in our cuisines, but how the affinity for chilli appeared is …
My Mother’s Kitchen Bustles with Secrets, Tadkas and Solidarity
An essay about women like my mother, who have spent about half of their lives in kitchens because they had to.