Issue 185

A Brief (Political) History of the Fork

A Brief (Political) History of the Fork

By ALLIE WIST
chicken prawn curry

Chicken and Shrimp Curry

By SAVEUR EDITORS
durban

Eating Bunny Chow in Durban

By SARAH KHAN
mutton chow

Indian Lamb Curry in a Bread Bowl (Bunny Chow)

By SAVEUR EDITORS
The Rise (and Potential Fall) of Soy Sauce

The Rise (and Potential Fall) of Soy Sauce

By FUCHSIA DUNLOP
Pork Belly

Chinese Red-Braised Pork Belly with Eggs

By FUCHSIA DUNLOP
The World’s Best Food-Based Creation Myths

The World’s Best Food-Based Creation Myths

By ALEX TESTERE
The remote archipelago of the Lofoten Islands, Norway

The Shipwrecked Sailors & the Wandering Cod

By LESLIE PARISEAU
Everyone in the World Loves Dried Cod

Everyone in the World Loves Dried Cod

By LESLIE PARISEAU
The Insider’s Guide to Norway’s Quite Possibly Actually Magical Lofoten Islands

The Insider’s Guide to Norway’s Quite Possibly Actually Magical Lofoten Islands

By LESLIE PARISEAU
cod potatoes

Cod with Potatoes and Sundried Tomato Pesto

By LESLIE PARISEAU
fish soup

Norwegian Fish Soup

By LESLIE PARISEAU
The Progenitor of Prosecco is Ready for a Comeback

The Progenitor of Prosecco is Ready for a Comeback

By ZACHARY SUSSMAN
The Future of Bread is All About the Past

The Future of Bread is All About the Past

By SARAH DIGREGORIO
Honeycomb-Einkorn Scones with Hazelnuts and Rosemary

Honeycomb-Einkorn Scones with Hazelnuts and Rosemary

By SAVEUR EDITORS
The Secret History of Leftovers

The Secret History of Leftovers

By SAVEUR EDITORS
The World’s First Winery

The World’s First Winery

By ADAM LEITH GOLLNER
What to Do in Armenian Wine Country

What to Do in Armenian Wine Country

By ADAM LEITH GOLLNER
cabbage dolmas

Armenian Stuffed Cabbage (Dolmas)

By SAVEUR EDITORS
The Sioux Chef Spreading the Gospel of America’s First Food

The Sioux Chef Spreading the Gospel of America’s First Food

By DAVID TREUER

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