Sudan’s capital Khartoum is the gift of not one but two Niles—the White and the Blue—at whose meeting point arose a three-part metropolis.
“If you imagine French cuisine as a tree,” says food historian Emmanuel Perrodin, “the leaves are in Paris, but the roots reside in Marseille”—fed by 2,600 years of migrations from the Mediterranean and beyond.
He wrote the first book in English by an author of Indian origin and opened London’s first Indian restaurant, but he is remembered most along England’s south coast for his therapeutic steam baths.
For more than 1,000 years, falconry—hunting with birds of prey—symbolized power for the emperor and, later, the elite samurai. The most highly trained keepers of the tradition were based in the mountains west of Tokyo, where late last year the 18th generational head of what is today called the Suwa Falconry Preservation Society received her title, prepared to teach a new generation devoted to Japan’s place in global falconry culture.
From an eggy morning menemen to an afternoon tantuni wrap to a late-night handful of roasted kestane and more than a dozen delectables all in between, a search for the very best proves why Istanbul claims title as the street food capital of the world.
Subscribe to our newsletter to receive the latest features, events, reviews, teaching aids and digital-only content.
We respect your privacy. We do not share your information.