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Ioana Negulescu

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Ioana Negulescu

No guts, no glory: stories about offal and other organ meats, for the mindful carnivore

Seven years ago, I moved to Scotland. Any foreigner who ever moved there knows that, on top of the copious amounts of whisky, wind and…

12 min readFeb 25, 2021

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No guts, no glory: stories about offal and other organ meats, for the mindful carnivore

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Ioana Negulescu

An elegy to gastronomy in the times of corona

I am chaotically waltzing through my thoughts, my anger, my sadness, my disappointment and a broken heart that keeps breaking more and…

2 min readJan 27, 2021

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An elegy to gastronomy in the times of corona

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Ioana Negulescu

Take the tomato — what is local and traditional food after all?

Imagine biting into a sweet, ripe tomato, with its juices bursting out as your teeth pierce its flesh, with its smell and aroma providing…

4 min readJun 29, 2020

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Take the tomato — what is local and traditional food after all?

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Ioana Negulescu

Food in the time of Corona: The Rise of the New-Normal Cuisine

Two years ago, a week after I moved to Vienna, I went for my religious weekend market stroll. I stopped, fascinated, to admire the first…

5 min readMay 26, 2020

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Food in the time of Corona: The Rise of the New-Normal Cuisine

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Ioana Negulescu

Funky, cloudy & low intervention: 8 essential definitions to help you become a natural wine…

Natural wines have become incredibly trendy over the past couple of years. Their distinctive, funky aromas and cloudy looks have sparked…

5 min readJan 17, 2020

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Funky, cloudy & low intervention: 8 essential definitions to help you become a natural wine…

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Ioana Negulescu

35 incredible food facts that will make you a food history genius

Eating great food is one of the best pleasures in life! But taste isn’t everything, and… we all know that knowledge is power. Delve into…

9 min readJan 17, 2020

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35 incredible food facts that will make you a food history genius

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Ioana Negulescu

The science and history of chilli peppers: an introduction for amateur chilli heads

From the bell pepper in your salad, to pepperoncini flakes on pizza, smoked paprika in paella or a pinch of chilli powder in a curry, the…

6 min readJan 17, 2020

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The science and history of chilli peppers: an introduction for amateur chilli heads

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Ioana Negulescu

35 fascinating science-backed food facts

Have you ever wondered why we feel a sensation of high when we eat spicy food? Or why fat makes everything taste better? Why food tastes…

9 min readJan 17, 2020

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35 fascinating science-backed food facts

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Ioana Negulescu

How to plate dishes worthy of a fine dining restaurant — the complete guide

Food is becoming an art form more than ever before and presentation is almost as important as taste: we eat with our eyes first, don’t we…

15 min readJan 17, 2020

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How to plate dishes worthy of a fine dining restaurant — the complete guide

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Ioana Negulescu

Trend Spotting: What is Georgian food and why you should try it

René Redzepi recently said that Georgian is the most underrated cuisine and I couldn’t agree more. Travelling through Georgia recently…

10 min readJan 17, 2020

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Trend Spotting: What is Georgian food and why you should try it

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Ioana Negulescu

Ioana Negulescu

Multilingual millennial multipotentialite. Food writer and chief epicure officer at berriesandspice.com. Head of Studio. MSc in Business. Creative pragmatist.

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