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London: Empire on the Plate
Tracing how tea, curry spices and peppers arrived through trade and colonial rule in London's Chinatown, Brick Lane and beyond and how migrants adapted those ingredients into everyday food.
Paris: By Way of Vietnam
From pho and coffee to banh mi and pastry, exploring how Vietnamese cooking took root in France through colonial history and continued resettlement, and how Vietnamese flavors reshaped Parisian taste.
Paris: By Way of Vietnam
From pho and coffee to banh mi and pastry, exploring how Vietnamese cooking took root in France through colonial history and continued resettlement, and how Vietnamese flavors reshaped Parisian taste.
Paris: By Way of Vietnam
From pho and coffee to banh mi and pastry, exploring how Vietnamese cooking took root in France through colonial history and continued resettlement, and how Vietnamese flavors reshaped Parisian taste.
Paris: By Way of Vietnam
From pho and coffee to banh mi and pastry, exploring how Vietnamese cooking took root in France through colonial history and continued resettlement, and how Vietnamese flavors reshaped Parisian taste.
Paris: By Way of Vietnam
From pho and coffee to banh mi and pastry, exploring how Vietnamese cooking took root in France through colonial history and continued resettlement, and how Vietnamese flavors reshaped Parisian taste.
Copenhagen: Scandiasian
Chinese, Korean, Indonesian and Japanese techniques shape Nordic ingredients, regenerative farms and Baltic seafood, resulting in cooking that is contemporary yet deeply tied to place.
Feeding the Spirit
Chinese wellness; the power of whole flower teas; the benefits of a yogic diet; a 100-acre nature preserve combines food, spirituality and health.
Copenhagen: Scandiasian
Chinese, Korean, Indonesian and Japanese techniques shape Nordic ingredients, regenerative farms and Baltic seafood, resulting in cooking that is contemporary yet deeply tied to place.
Copenhagen: Scandiasian
Chinese, Korean, Indonesian and Japanese techniques shape Nordic ingredients, regenerative farms and Baltic seafood, resulting in cooking that is contemporary yet deeply tied to place.
Copenhagen: Scandiasian
Chinese, Korean, Indonesian and Japanese techniques shape Nordic ingredients, regenerative farms and Baltic seafood, resulting in cooking that is contemporary yet deeply tied to place.
Copenhagen: Scandiasian
Chinese, Korean, Indonesian and Japanese techniques shape Nordic ingredients, regenerative farms and Baltic seafood, resulting in cooking that is contemporary yet deeply tied to place.
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