Andrew Gaul lands in Zanzibar and is introduced to a seafood feast that takes up an entire city block. His meal is curated by a "buyer" who appears with delicious delights from red snapper to skewers of octopus and calamari.
Tahnya recalls what she ate while studying in Switzerland in 1989. On the menu was les moules marinières, paper thin pizza with prosciutto and chilli oil, pain au chocolat, chicken salad and steak tartare.
The Chinese cooking wok is an artistic instrument. You heat it up, put ingredients, bit by bit, swirl it around, toss the contents and the result is a dish with a distinct flavour referred to as wok hei (or "breath of the wok").
Unlike previous events, where we cook the food right out of the pages of fiction and non-fiction books, this #eatmywords presented a bit of a twist. The book we were exploring was Sustainable Impact: How Women Are Key to Ending Poverty, a primer in sustainable enterprise and its ability to empower women who are in need.
In anticipation of this week’s #eatmywords event in Singapore in support of Angels of Impact, we learn more about what poverty looks like, and what Angels of Impact are doing to help women improve their economic status.
Over the Christmas holidays, my family and I went on an intimate 14-day cruise. It made me think about how others could make the most of the dining aspect of their travels by sea. We were very fortunate that the food onboard the cruise was good and there was sufficient variety to keep the whole entourage satisfied over two weeks.