ChiliCult

Strong Aromas, Better Life

Misunderstanding Chilli: The Case of Jamie Oliver’s Jerk

Cultural appropriation, once again, finds itself in the discussion thanks to Jamie Oliver’s (ready-made, apparently) “Jerk Rice”. R.E.S.P.E.C.T. In England,…

Cooking with ChiliCult: Chinese Tomato-Egg (Drop) Soup (Xihongshi Jidan Tang)

Learning something from China about tomatoes seems a strange proposition, but xihongshi jidan tang, the Chinese tomato-egg(drop) soup offers an…

Purple Raspberry-Charapita-Sauce

Preserving fruits, certainly in Austria, tends to mean making marmalade. If you don’t want to eat sweet breads, hardly ever…

Cooking with ChiliCult: Hong Shao Rou, Mao-Style

Hong Shao Rou, Red-Braised Pork. It is often presented as a Shanghai dish. For someone from Hunan, however, it is…

Growing Season 2018, Update 4: Early Summer

June/July, high time for an update. A pretty long one, now that everything’s growing. Well, okay, not everything. I had…

Japan Aromas: Malebranche Chocolates

A brand called Malebranche? In Kyoto, Japan? What is that even supposed to mean?

Two Views of Tsukiji Market 2: The Outer Market

You hear of Tsukiji, you hear of the fish market and the tuna auction there. Famous as these are, it…

Bourdain, Bhutan, and the Hidden World of “Peppers”

In what has become the last finished episode of the CNN series Parts Unknown with Anthony Bourdain, he joined up…

Lessons in Matcha 9: Marukyu Koyamaen Haru Kasumi

Spring, nature’s awakening, rising temperatures – and in Japan, the spring mist in the mountains for which Haru Kasumi matcha…

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