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Taste enthusiast? Life explorer? You’ve come to the right place. Let’s travel together through the culture of flavors and conviviality. Discover curiosities, learn about the most peculiar recipes and ingredients as well as the quintessentials. Be inspired by experiences of the finest taste experts.

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Taste Guides

 

A journey through local flavors

  • Haipai: The Shanghai Spirit

    Shanghai is a cultural jumble. A hundred years ago there was the ‘Chinese city’, surrounded by walls and filled with narrow alleys. Outside the walls, tens of thousands of British, American, French, German and other colonialists had carved out a series of concessions and built a replica Europe. But the borders were porous and the cultures all mixed to create a style of art, food, life and thinking known as “Haipai”: the “Shanghai school”. Originally a term of derision used by the stuffy traditionalists in Beijing, Shanghai embraced it as a description of its international spirit, informed by both Chinese and modern western culture, but beholden to neither. The fingerprints of this east-west spirit, first named in the 1920s, can still be found in its residential lanes (a blend of European row houses and Chinese courtyard homes), the Shanghainese dialect and especially in its food. Grandmothers still whip up the Shanghainese version of borscht at home, brought over by the Russians, though the lack of beets makes it more like a tomato soup, or cook a pork schnitzel (from the Austrians) for dinner. In the last few years, this spirit has started to re-emerge in modern restaurants, from Chinese chefs and the city’s international residents alike.

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2017-05-19
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2017-05-19

CN

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2017-04-21
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2017-04-21

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2017-03-24
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2017-03-24

US

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2017-02-24
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2017-02-24

DK

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2017-02-10

ES

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2017-01-13
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2017-01-13

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2016-12-16
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2016-12-16

CH

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2016-11-18
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2016-11-18

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2016-09-13

AU

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2016-09-13

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Taste Inspirations

Secrets of taste

 

A stroll through the history of the most beloved ingredients

Each autumn, the restaurants of Shanghai are overrun by large hairy crustaceans. Market stalls pop-up all over the place packed with the creatures, their legs and pincers bound up in string, and everyone goes crab crazy.

 

In 1857, or so the story goes, a young butcher by the name of Sepp Moser was making sausages at the Zum ewigen Licht restaurant in the Bavarian city of Munich. In the dining room was a table of hungry customers who were becoming gradually more impatient for their food. Then disaster struck: Moser ran out of the thick sausage skin he needed to complete the order.

 

“Tell me what you eat, and I will tell you who you are,” wrote the legendary French gastronome Jean Anthelme Brillat-Savarin in the early nineteenth century. And the leap between what you eat and national character is indeed easily made – many countries or regions are closely associated with a particular food: usually by way of insult.

Like a meaty metaphor for the American Dream, this East Coast delicacy is a food forged from travel, adversity and collaboration between some of the world’s most diverse cultures.  Being a country built by a hotchpotch of different nationalities, it is no secret that many of America’s most famous foods began life on the other side of the Atlantic.

Taste Origins

Tales from Taste Lovers

Once upon a Bite

How Boris ‘Boom-Boom’ Becker inspired the banana bunch

For two weeks each summer, the annual Lawn Tennis Association championship in Wimbledon, southwest London, becomes the scene of some intense, almost competitive, fruit eating.

How Boris ‘Boom-Boom’ Becker inspired the banana bunch

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