Ioana Negulescu – Medium

Ioana Negulescu

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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…

Feb 25, 2021

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

Feb 25, 2021

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…

Jan 27, 2021

An elegy to gastronomy in the times of corona

Jan 27, 2021

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…

Jun 29, 2020

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

Jun 29, 2020

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…

May 26, 2020

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

May 26, 2020

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…

Jan 17, 2020

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

Jan 17, 2020

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…

Jan 17, 2020

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

Jan 17, 2020

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…

Jan 17, 2020

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

Jan 17, 2020

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…

Jan 17, 2020

35 fascinating science-backed food facts

Jan 17, 2020

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…

Jan 17, 2020

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

Jan 17, 2020

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…

Jan 17, 2020

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

Jan 17, 2020

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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