“But this isn't standard Japanese picnic fare: not a grain of rice or a pickled plum in sight. Instead, they fill the varnished wooden tables with thick slices of crusty bread, wedges of weeping cheese, batons of hard salamis, and… — Matt Goulding Copy Share Image
“With each new course, he offers up little bites of the ethos that drives his cooking, the tastes and the words playing off each… — Matt Goulding Copy Share Image
“Down every aisle a single thought follows me like a shadow: Brand Italy is strong. When it comes to cultural currency, there is no… — Matt Goulding Copy Share Image
“Renzo from Roddino leaves us on the doorstep of Osteria da Gemma, a Langhe culinary landmark in a village scarcely large enough to fill… — Matt Goulding Copy Share Image
“But this isn't standard Japanese picnic fare: not a grain of rice or a pickled plum in sight. Instead, they fill the varnished wooden… — Matt Goulding Copy Share Image
“As Japan recovered from the post-war depression, okonomiyaki became the cornerstone of Hiroshima's nascent restaurant culture. And with new variables- noodles, protein, fishy powders-… — Matt Goulding Copy Share Image
“Fukuoka, more than any other city in Japan, is responsible for ramen's rocket-ship trajectory, and the ensuing shift in Japan's cultural identity abroad. Between… — Matt Goulding Copy Share Image
