W Journal
In Tempura, a Portal to History
The influence of Portuguese colonizers is evident in cuisines around the world. Today, we look at Japanese food.
‘Ukraine Is a Bread Country’
For Bogdan Krasnoperov, preserving baking traditions was imperative before the war; now, it’s also a way to communicate with the world.
In Asturias, Cider Is ‘Not Just a Beverage in a Bottle’
Sidra represents family tradition, agricultural history and convivial gatherings in this Spanish region.
A Dispatch from Ukraine
As war ravages the country, ‘the whole world should get the true information with what’s going on here.’
Stamppot Snijbonen with Opa
For one writer, eating and learning about a traditional Dutch New Year’s meal is a way to keep her grandfather present.
A Lesson in Food Origins from an Italian Prawn
Sicilian fishers work to balance sustainability concerns and the draw of traditional foods.
French Cuisine’s Changing Grammar
From elaborate spreads, to coursed meals, to ‘bistronomy,’ what’s considered quintessential continues to evolve.
Poland’s Daily Bread
After Communism, packaged supermarket breads represented a new era. Now, thanks to a handful of bakers, traditional loaves are on the rise again.