The story of sushi is the story of Japan, of globalisation and of soft power. So how did this unassuming dish conquer the world?
Reaching the unreachable
From cranes to camels, the World Food Programme explains how they use innovative methods to provide some of the most inhospitable areas on earth with life-saving supplies
Eating with our eyes
The digital era has reinforced the reign of food visuals. But is there hope beyond rainbow bagels?
On the trail of cheese rolls
Gooey inside, crunchy out, and with a dash of zesty onion: cheese rolls from Southland, New Zealand might be the world’s tastiest snack food. But there’s far more to “southern sushi” than meets the eye – just like the communities at the bottom of the world it binds together
Smashed avocado, prawn tartare
Does Australia have a national cuisine? Sofia Levin talks to roasters, writers and chefs in an attempt to define the country best known for its barbecue
Can food bring about real, inedible good?
Down on Norway’s southernmost tip is a restaurant like no other in Europe. Partially submerged beneath the North Sea off the coast of Lindesnes, ‘Under’ will soon become the continent’s first subaquatic dining space. From a distance it looks as though a concrete monolith has toppled from the shore into the ocean. But by the time Under opens in April next year, tourists and intrepid epicures alike will be able to dine while observing the marine environment from its giant panoramic window onto the seabed. The design team behind Under, Snøhetta, call it a ‘sunken periscope’...
Can Russia become a fine dining haven?
After the collapse of the Soviet Union in 1991, tourists slowly started to return to Russia, but guidebooks from that era were suspiciously quiet about restaurant recommendations. And for good reason.
How To Eat Like A Sicilian
To experience life in Sicily, head to the iconic Ballaro Market