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Articles on gastronomy

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This pandemic year has prompted a lot of reinvention and food favourites are no exception, including the traditional tourtière. (The Conversation Canada)

Poutine in a pie: Would you eat a ‘tourtine’ this holiday season?

Culinary invention is a reinterpretation of heritage. The success of the tourtine in this pandemic year suggests that we feel the need to rethink the traditional dishes of the holiday season.
Peruvian ceviche doesn’t just taste good — it can be a force for social change. Enrique Castro-Mendivil/Reuters

5 food trends that are changing Latin America

Pioneering chefs from Bolivia to Brazil are stepping out of the kitchen and into public service. The ‘social gastronomy’ movement uses food to create jobs, prevent violence and boost economies.

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