Recent crises such as the pandemic and Russia’s invasion of Ukraine have thrown the vulnerability of supply chains, and with them, food supplies, into sharp focus. But as the FT’s Camilla Hodgson reports, a landmark UN report says climate-related shocks such as extreme weather events will become more common and severe and could further upend food supply chains. But what can we do about it?
Tag Archives: Food
Food Culture: Germany’s Love Of White Asparagus
Even the ancient Greeks, wealthy Romans and Emperor August were big asparagus fans. Presumably, the Romans with their expansionist campaigns were behind its quick spread in Europe, including in Germany.
Today, Germany is one of the leading producers of asparagus in Europe. But why are Germans so crazy about the “white gold”? Our reporter Brant Dennis visits an asparagus farm during harvest, to see what exactly makes this funny-looking vegetable so popular.
Views: Ancient Food In Merzouga, Morocco
Ancient food in the Merzouga Region of Morocco. Merzouga is a small Moroccan town in the Sahara Desert, near the Algerian border. It’s known as a gateway to Erg Chebbi, a huge expanse of sand dunes north of town. West of Merzouga, Dayet Srji is a seasonal salt lake that’s often dry in summer. When full, it attracts a wide range of migratory and desert birds, including desert warblers, Egyptian nightjars and, occasionally, flamingos.
Restaurants: Dar Aytma Restaurant and Dar Gnaoua Bambara.
Nutrigenomics: How Diet Can Reprogram Our DNA
The burgeoning field of “nutrigenomics” claims that the food we eat can alter our genetics. Dietitians, scientists and lifestyle companies have all hopped on the bandwagon.
Nutrigenomics (also known as nutritional genomics) is broadly defined as the relationship between nutrients, diet, and gene expression. The launch of the Human Genome Project in the 1990s and the subsequent mapping of human DNA sequencing ushered in the ‘era of big science’, jump-starting the field of nutrigenomics that we know today.
Food: Sourcing Local Fish In Southwest England
The war in Ukraine has hit the supply of grains and vegetable oils, while around 70% of the world’s cod and haddock comes from Russian boats. Global food prices are soaring and some restaurateurs fear a plate of cod and chips could rise to £20. The FT’s Daniel Garrahan and food writer and restaurateur Tim Hayward travel to England’s south west coast to see how two restaurants which source local, sustainable fish are coping with inflationary pressures.
Filmed by Petros Gioumpasis and Richard Topping. Edited by Richard Topping. Produced by Daniel Garrahan and Tim Hayward.
Culinary Arts: Michelin-Starred Chef Stefano Secchi Of Rezdôra NYC
Follow chef/owner Stefano Secchi through an entire day at his rustic Italian restaurant Rezdôra, from organizing a kitchen of line cooks and rolling fresh pasta through serving dinner each night in the heart of Manhattan. Take a first hand look behind the scenes to see what really goes into serving high-quality cuisine day in, day out.
Africa Views: The Cassava Flour Boom In Cameroon
As the Russian invasion of Ukraine continues to impact crucial food exports, wheat prices are soaring. Many African countries rely on Ukrainian and Russian grain exports and could face a severe food crisis. But in Cameroon, entrepreneurs are coming up with alternatives to wheat, which is used to make flour. Production of bread and cakes made from local cassava and sweet potato flour is now booming. These tubers are abundant in the country but are normally used unprocessed in traditional dishes. Our correspondents report.
Restaurants: Steak Served At Maris Piper, Amsterdam
A 500g Ribeye Steak of a Dutch dairy cow together with a Chocolate Mousse dessert served at Maris Piper, a Michelin Guide restaurant in Amsterdam, the Netherlands.
Italy Previews: Bellissimo Magazine – Spring 2022
This issue’s features include:
- An in-depth look at the region’s Etruscan history and best archaeological sites
- New Florence hotels that artfully blend heritage and modernity
- Why your next al fresco meal in Tuscany should be at a vineyard
- The regional dish Tuscany’s top food writers can’t live without
Plus learn how to make the ultimate Tuscan comfort food, pappa al pomodoro, visit smaller towns for charm without the crowds, wade into the region’s best thermal spas, and more!
Greece Views: Extra-Virgin Olive Oil, Made In Messinia
The Messinia in the Peloponnese, Greece, produces what is considered the finest olive oil in the world. It’s made from the Koroneiki olive, a small but rich and aromatic olive. Together with a cold extraction and a slow fermentation process, Koroneiki olive oil tastes like no other — a true nectar of the gods. We follow olive-oil taster Dimitra Mathiopoulou at her family’s olive groves and mill to find out how Koroneiki olive oil is harvested and extracted.
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