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6 articles
Ghana's Food Movement (GFM) is a youth-led initiative promoting indigenous, climate-resilient ingredients and dishes as a counter to Western culinary dominance and import reliance. Co-founded by chef Abiro Wisdom and co-director Aimee Wallin, the group works with chefs, farmers, and schools to rebuild national pride and self-sufficiency in food.
Nara, Japan's ancient capital where stone craftsmanship flourished for 1,600 years, is now a hotspot for competitive shaved ice shops. A blend of history and modern culinary innovation is making Nara a must-visit for dessert enthusiasts.
New data shows South Koreans are eating less kimchi than ever, even as the dish gains global fame. Changing tastes among younger generations and a wider variety of international foods are cited as key reasons.
Kamome Maruyono's manga 'Dokagui Daisuki! Mochizuki-san' is getting an anime adaptation, with studio Passione producing. The author celebrated the news with a special illustration and a bonus chapter, teasing the series' signature food-filled humor.
Once a niche idea in Utah, 'dirty soda'—sodas blended with syrups, cream, and fruit—has become a nationwide trend. The concept took off after founder Nicole Tanner launched Swig in 2010, betting that personalization would make fizzy drinks a destination experience.
Renowned chef Dong Zhenxiang is opening the first DaDong restaurant in New York, focusing on the distinctive flavor and texture of his signature duck. The Manhattan restaurant will bring the brand's traditional roast duck to American diners, with the chef promising to preserve the original recipe.
