Erisvaldo Correia dos Santos dreamed of being a star. He saw himself as a humorist, a singer maybe, and most certainly an artist. But the scrabbling northeastern immigrant came in 2005 to Rio, the Brazilian city of dreams, with just 20 reais – about $9 – in his pocket and a family to feed. Continue »
Tag Results for 'sweets'
While Americans celebrate Halloween this week with M&Ms and Milk Duds, in Catalonia this time of the year is marked with a different, more sophisticated, kind of sweet. The small, round marzipan cookies called panellets are, along with roasted chestnuts and sweet wine, the traditional fare of All Saints’ Day, or Tots Sants in Catalan. Continue »
The first thing we noticed about Lukumas, a well-loved Greek doughnut shop in Gràcia, was its creative graphic identity. That should come as no surprise given that Petros Paschalidis, who opened the place in 2010, is in fact a graphic designer. He designed its stylish interior as well as Lukumas’s logo, a rendering of a paunchy, mustachioed vendor peddling lukumas, traditional Greek round sugar doughnuts. Continue »
Be it kvass in Russia or boza in Turkey, every nation seems to have one of their own, a locally loved drink that to most outsiders comes off as a particularly strange brew. In Spain, that drink is horchata, a unique and deliciously refreshing concoction made from chufas (tigernuts), water and sugar. Served chilled, horchata is beloved all over the peninsula. Continue »
Editor’s note: This feature from Barcelona is the third installment in our series this week devoted to the top street foods in each of the Culinary Backstreets cities.
In Barcelona, a great deal of eating is done in the streets. Sidewalk cafés line the plazas and paseos, often to the point that it’s difficult to tell which tables belong to which establishment. Continue »
Editor’s note: This post wraps up “Spring (Food) Break 2013,” our weeklong look at the favorite foods of the spring season in each city Culinary Backstreets covers.
In Spain, preserving the rituals of Lent – historically a period of 40 days of prayer, penance and pious abstinence from eating meat that leads up to Easter – was up until the second half of the 20th century mostly the responsibility of priests. Nowadays, however, it is more often the country’s chefs who are shaping the observance of Lent, by both maintaining and updating its delicious culinary traditions, which are still very much a part of Spain’s contemporary food culture. Continue »
Editor’s note: This guest feature was written by Nicolas Nicolaides, an Istanbul-born Greek who moved to Athens in 1988. Nicolaides is a Ph.D. student in history at the University of Athens whose research focuses on the Karamanlılar (Greeks from Central Anatolia).
Once a resort town on the outskirts of the Greek capital, Phaleron – only a few miles from downtown Athens – is now well incorporated into the city’s urban fabric. Continue »
Just up the Golden Horn from the Egyptian Spice Bazaar is Küçük Pazarı, a rarely explored warren of market streets and Ottoman-era caravanserais that are home to scissors sharpeners, saddle shops, vendors selling axle grease (by the vat) and purveyors of axes. From this potpourri of run-down yet extremely photogenic shops, one storefront, decorated with candy canes and Turkish delight, beckons from a distance like a foodie mirage. Welcome to Altan Şekerleme – or, better yet, Candyland. Continue »
Typically eaten at Christmastime in Spain, turrón (a type of nougat) originated centuries ago. Some historians believe it was a sweet paste with nuts eaten by athletes in ancient Rome, while others trace its origins to a more elaborate medieval Arab delicacy that combined various toasted nuts with spices and honey. First documented in Spanish by an Arab physician writing in 11th- century Andalusia, “turun” may have been introduced to the Iberian Peninsula by Arabs or Jews from North Africa during the period of al-Andalus. Continue »
Certain global phenomena, like sushi, the mojito and the sitcom Golden Girls, might have arrived a bit late in Turkey, but as the world scrambles to go local, eat seasonally and connect with traditional culinary roots, Turkey is way ahead of the pack. Gram, chef Didem Şenol’s carefully curated locavore deli in Şişhane, feels perfectly in step with the stripped- down style that chefs from New York to New Zealand are favoring today. Continue »