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How mass migration shaped Sichuan cuisine

I wrote this a while ago for a possible project. It’s some 1,700 words – a rather long read but you may be surprised. If you were asked to describe Sichuan cuisine, what would you say? Searingly spicy? Tongue numbing? Intense with pungent aromatics? Delicious and addictive? For most people, their last Sichuanese meal inevitably…

Island eating in Grenada: the restaurants

Lambie (conch), BBs Crabback, Grenada

(This is the second part of the Island eating in Grenada post. The first was on the island’s raw ingredients.) Being in Grenada for the Grenada Chocolate Festival meant that there were a lot of chocolate related meals but I also had an opportunity to explore some of the local fare. Rhodes Restaurant at Calabash…

Island eating in Grenada: the raw ingredients

Spice stall at St George's market

In the UK, Caribbean food pretty much consists of plantains, jerk chicken, rice and peas and curried goat. That is, if you manage to track down a Caribbean restaurant. Out on the islands however, every nation has its own culinary identity. I went to Grenada, nicknamed Greens amongst the Caribbean islands, for the Grenada Chocolate…

A world of chocolate in Grenada

Cocoa pods in window

I travelled to the island of Grenada recently for the second Grenada Chocolate Festival. It’s not the first time I’ve been to the Caribbean, or to a chocolate plantation, but Grenada had something different to offer – Grenada was the first cocoa producing country to do the whole cocoa bean to chocolate bar process. (You can…

Eating out in Liguria

Olives and focaccia, Niasca Portofino

I know I extol the virtues of fine dining a lot and, when I travel independently, I always try to squeeze in as many of “those types” of restaurants as I can. But there are times when really good food isn’t found on top of starched white linen tables or presented as part of a…

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