UNESCO’s recognition highlights how migration, exchange, and diversity shaped Italian food, and why that legacy still matters today.
Tag: food
“Every French person should be able to find a McDonald’s within 20 minutes of their home.” This was the fast-food giant’s goal by early 2025. In Tessancourt-sur-Aubette, a town under 1,000 inhabitants northwest of Paris, the rural area is now under American influence. Most locals are happy.
Frustrated by rising prices and inconsistent quality, consumers are turning away from traditional restaurants. From fast food to delivery, delis, and meal kits, alternative dining options have become a staple in their daily lives.
For both its children and adults, Guatemala is facing an obesity crisis. The problem is exacerbated by the food industry’s use of “fortification” with vitamins as a marketing strategy to make harmful products appear healthy.
It’s 122° F at the kebab grill. My mother has been standing there for 35 years, and I’ve been joining her there every day now, even though I’m still at university. Because that’s our form of resistance.
Once trapped in bulimia and anorexia, our author sees the return of fragile bodies, Ozempic glamour, and weight-loss slogans: it’s threatening teenagers all over again.
China’s current food waste challenge is more of a production than a consumption problem.
If you love soups in the winter, you can feel like you’re missing out in the summer. But don’t fear! Here’s a roundup of the best soups from around the world for warm weather.
The devastating effects of rising temperatures include denying to people across the world their favorite staple sweet. While 2050 is the date cited for the risk of chocolate disappearing, there are efforts to reverse the effects of climate change on the production of cocoa.
Frozen pizza, coca-cola, chips. Delicious. And dangerous? German weekly Die Zeit asked doctors, neuroscientists, and food chemists if that’s true — and what they themselves keep on and off their plates.
In Western Sahara, a small green revolution is being led by women in the harshest of conditions. Their goal: to build a network of gardens in the desert.
People who eat at the right times lose weight more easily, sleep better and live longer — according to chrononutrition influencers. But what does science really say? Intermittent fasters, listen up!
Known for its historic architecture, booming nightlife and intellectual life, Poland’s second-largest city has much to offer in terms of local (and international) cuisine. Much like the city itself, Krakow’s food scene can be best described as a blend of old and new, combining Poland’s traditions with newer-wave experimentation.
At universities and startups around the globe, researchers are searching for microbes, bacteria, fungi and algae that could serve as a substitute for ingredients like eggs, milk, meat, and flour.
Banning flour and carbs from our diet is unfair considering our history with the grains that helped our ancestors survive. The key is to reduce refined flours — and our guilt.
Also: a look inside the slippery world of stand-up comedy in China and Ukraine’s clandestine online school network.
In Colombia, the possibility of integrating insects to our diets is gaining traction, with a little help from former FARC members. Some of the critters have a higher protein percentage than beef and cost less to produce. Not to mention that their consumption could help mitigate the environmental impact of eating conventional animal protein.
Chilean winemakers are promoting their celebrated wines in several key markets for consumer spending power: the United States and China are already saturated with every kind of wine. But now India must be a focus despite crushing tariffs.
Crop science may lead to a revolution in potato farming, creating new varieties resistant to disease and drought.
A milk-free vegan version of the famous Nutella spread hits the shelves this week in three European countries. With this move, the Italian company Ferrero that makes it intends to triple sales of its chocolate plant-based category within a year, across all brands.
Following the horrific death of Satnam Singh, an Indian citizen working in Italian fields under slavery-like conditions, Carlo Petrini, founder of the International Slow Food Movement, reflects on how food sovereignty, a term dear to Giorgia Meloni and her far right government, exposes migrant workers to numerous perils, which can cost human lives.
Just along the Rhine in northwest Germany is a 2,000-year-old city, known for its gothic Cathedral, carnival, and love of soccer — but also worth visiting for its vibrant food culture. Marzipanstriezel and Kolsch beer, anyone?
The story of food is a story of coexistence with nature and of memory. A publishing trend focuses on how the food we eat impacts the planet, and how we can find new recipes and ways of consuming food that are more climate conscious.
Visit Scotland’s capital for a few days of good food and even better drinking.
Mama Shelter, pioneer of the lifestyle wave in Europe’s hotel industry, is celebrating its 15th anniversary. For Serge Trigano, the former Club Med President who co-founded it after years of hard work, the chain’s success is a form of revenge.
Shish kebab is the heart of Turkish cuisine. Similar ways of cooking meat exist throughout the world, with differing methods in the East and the West, but Turkey’s classic recipe is what makes culinary expert Oğul Türkkan remember his childhood.
The Israeli blockade of food, water, fuel, and essential medicines and supplies is inflicting immense suffering on Palestinians. Women in the Gaza strip are forced to sell their jewelry to feed their children amid lack of humanitarian aid and soaring prices, reports independent Arab media Daraj.
Faced with the challenges of population growth and climate change, the development of new technologies such as precision fermentation or cultured meat are paving the way to an era of new food.
This year’s Ramadan has seen a significant decrease in food donations in Egypt, where more and more families depend on them amid exceptional inflation rates.
The industrial revolution, which was also agricultural, allowed humanity to escape the “nutritional trap.” Now, agriculture is facing new challenges: income and ecological traps.
From Brad Pitt to Céline Dion and Michelin-starred chefs, the high-end cooking ranges manufactured by La Cornue have seduced celebrities around the world. Despite despite its extra high prices, the French company’s sales have jumped 125% in the past five years.
Ukrainian journalist and soldier Pavlo Kazarin reflects on what he has learned about dealing with time, taking control of circumstances, and living in this historic era since enlisting in the army.
Milk shortages are not new in Cuba, where the state pays producers less for their milk than what they can make by selling it on the black market.
The humble jambon-beurre, the classic ham and butter sandwiches, has long been eaten standing-up at a bistro counter. But now the so-called “neo-sandwich” has arrived on Parisians’ plates — not only in coffee shops and fast food joints but also in restaurants. Garnished with seasonal produce and a chef’s touch, the sandwich is now a dish in its own right.
Chicken soup and vitamins are all fine and dandy, but there’s a world of uncommon ways to fight the common cold out there!
Burkina Faso’s production of local chicken, nicknamed “bicycle chicken,” has been declining in recent years, with the traditional delicacy being slowly replaced by a cheaper imported version.
Overweight, permanently exhausted and only able to work two hours a day: a few years after founding the German Empire, Otto von Bismarck was facing burnout. Then a young doctor came onto the scene. The diet he prescribed worked wonders, and may be worth reactivating for our busy modern lives.
For a combination of spiritual and political reasons, Rastas developed a diet based on healthy, local ingredients that was a precursor, it turns out, to some current food trends.
As Christmas revelers around the world are busy buying the ingredients necessary to cook up a feast for their loved ones, we take you on a global tour of the yummiest and yuckiest this time of the year brings to the table.
From South African lunch culture to the Mexican instant noodle market, a look into how people from around the globe are adapting to rising food prices and the cultural shifts occurring throughout the culinary world.