PinnedIoana NegulescuNo guts, no glory: stories about offal and other organ meats, for the mindful carnivoreSeven years ago, I moved to Scotland. Any foreigner who ever moved there knows that, on top of the copious amounts of whisky, wind and…Feb 25, 2021Feb 25, 2021
Ioana NegulescuAn elegy to gastronomy in the times of coronaI am chaotically waltzing through my thoughts, my anger, my sadness, my disappointment and a broken heart that keeps breaking more and…Jan 27, 2021Jan 27, 2021
Ioana NegulescuTake 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…Jun 29, 2020Jun 29, 2020
Ioana NegulescuFood in the time of Corona: The Rise of the New-Normal CuisineTwo years ago, a week after I moved to Vienna, I went for my religious weekend market stroll. I stopped, fascinated, to admire the first…May 26, 2020May 26, 2020
Ioana NegulescuFunky, 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…Jan 17, 2020Jan 17, 2020
Ioana Negulescu35 incredible food facts that will make you a food history geniusEating 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…Jan 17, 2020Jan 17, 2020
Ioana NegulescuThe science and history of chilli peppers: an introduction for amateur chilli headsFrom 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…Jan 17, 2020Jan 17, 2020
Ioana Negulescu35 fascinating science-backed food factsHave 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…Jan 17, 2020Jan 17, 2020
Ioana NegulescuHow to plate dishes worthy of a fine dining restaurant — the complete guideFood 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…Jan 17, 2020Jan 17, 2020
Ioana NegulescuTrend Spotting: What is Georgian food and why you should try itRené Redzepi recently said that Georgian is the most underrated cuisine and I couldn’t agree more. Travelling through Georgia recently…Jan 17, 2020Jan 17, 2020