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 rain, Scotland also greets you with the question: ‘so, do you like haggis?’. As a philistine, I equipped myself with a categorical ‘no’, until I tried the Scottish delicacy once, twice, three times and, by now, more times than I can even count. I learned that it is made by finely chopping lamb’s offal (heart, lungs, kidneys, liver) and incorporating that with oatmeal and spices, then steaming the mixture inside a sheeps’ stomach. Could that…


I am chaotically waltzing through my thoughts, my anger, my sadness, my disappointment and a broken heart that keeps breaking more and more, and that I would like to patch up with gold like old Japanese pottery. Yet, I believe most artisans of kintsugi, just like the entire gastronomy sector, are closed, bankrupt, covered in a mountain of debt, or in the middle of yet another turnaroud strategy, doing whatever it takes to keep their business afloat.

Free tests. Expensive tests. Tests sent by mail. Not enough tests. Vaccines. Maybe next year. More vaccines. Not enough vaccines. New lockdown. End…


Imagine biting into a sweet, ripe tomato, with its juices bursting out as your teeth pierce its flesh, with its smell and aroma providing your gustatory system with a great deal of pleasure. I am among the lucky ones to be able to recreate this feeling just by thinking about it. It must be rooted in my grandpa’s skill to only choose the best tomatoes at the local farmers’ market. As I sip my wine to the tunes of Tom Waits, my mind lingers on the thought of that floral sweetness of a tomato I don’t even currently have in…


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 morels my eyes had ever laid on. As my curious nose approached the mushroom in all its regal beauty, I was stopped by a loud and unintelligible outcry from the stall-keeper. ‘You’re contaminating them!’ is what my then-boyfriend translated from the old man’s strong Viennese slang. Needless to say, I did not have a cold. And this was pre-coronavirus, too.

As I sit on my couch waiting for this pandemic to end, these lingering thoughts…


Natural wines have become incredibly trendy over the past couple of years. Their distinctive, funky aromas and cloudy looks have sparked quite a lot of debate in the winemaking world. I, for one, have been asked if ‘natural’ is the ‘craft beer’ of wine. Well, sort of, I’d say that natural wine is the new craft beer. My boss’ WSET sommelier described natural wine like ‘pineapple on pizza’… Some love it, some hate it. Yet, one thing is clear. Natural wine is becoming more popular and accessible day by day. …


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 the wonders of food history, sociology and economics. Discover 35 incredible food facts that will feed your curiosity and wow your friends!

Spaghetti, noodles or pizza?

1. Pasta is not Italian. Marco Polo brought it to Venice from China. As a matter of fact, the oldest type of pasta (well… noodle, really) is four thousand years old and used to be made out of millet.

2. Pasta was a common side dish during the Middle Ages and Renaissance, even…


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 chilli pepper, be it spicy or not, is a staple of day to day cooking. How did chillies spread around the world? And, what’s the difference between a bell pepper and a habanero? What makes some chillies spicier than others, and why, when eating spicy do we feel euphoric, and not just in pain?


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 bland on planes, or why tomato juice is so popular? This article will provide you with 35 absolutely fascinating science-backed food facts. Are you ready?

It’s not you, it’s your brain

1. We often say that ‘the best memories are made around the table’. The reason for this is that eating together leads to the release of endorphins which are responsible for social bonding and general well being. 1

2. Are you a lover of potato crisps and other crispy…


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? This complete guide will provide you with everything you need to know to plate dishes worthy of a fine dining restaurant. You will find tips on how to bring the right elements together, choose the right plates and find your tone of voice and style of plating.

The elements on your plate: the 10 commandments of plating

I am a firm believer of the effectiveness of lists and rules. …


René Redzepi recently said that Georgian is the most underrated cuisine and I couldn’t agree more. Travelling through Georgia recently made me fall in love with its cuisine and discover its enormous untapped potential. So, what is Georgian food exactly? In this article, you’ll find out about the culture and history of Georgian cuisine, a mini-dictionary of the most popular Georgian dishes, as well as why you should embrace Georgian food in your kitchen.

Ioana Negulescu

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

Get the Medium app

A button that says 'Download on the App Store', and if clicked it will lead you to the iOS App store
A button that says 'Get it on, Google Play', and if clicked it will lead you to the Google Play store