Secrets of taste
A stroll through the history of the most beloved ingredients
Few fruits have the cultural resonance or play such a central role in literature and religious iconography as the pomegranate.
From the bible to the Qur’an, Arabian Nights to the Greek myth of Persephone, the pomegranate, with its unusual structure and fleshy, blood-red seeds and juice have captured the imagination over centuries and become an integral ingredient in Middle Eastern cuisine.
Think of South American cuisine and razor clams are not likely to be the first thing that will spring to mind – especially when the continent’s litany of colourful street food, grilled meats, stews, salads and soups are so well-‐known. But the region’s seafood and, in particular, its razor clams –“navajas” or “navajuelas” in Spanish-‐speaking countries – are one of continent’s best-‐kept secrets.
“The Distillers have found out a way to hit the palate of the Poor, by their new fashion'd compound Waters called ‘Geneva’, so that the common People seem not to value the French brandy as usual, and even not to desire it.” So wrote Robinson Crusoe author Daniel Defoe in 1726.