Just about everything is over-researched in this digital age. The #fomo is real, and out of control
When was the last time you went to a restaurant without having first looked it up? Booked a hotel without spending an hour on the likes of TripAdvisor? Or travelled to a city like Tokyo without researching on the best places to eat, drink and party?
Some of us will not enter a cafe without first looking up Instagram location posts—the inner snob in us needs to know if the coffee has proper microfoam. Hawker stalls are tough to research, but we usually try our luck anyway.
It’s a love/hate situation, this tendency to over-research, and many of us are guilty of it. For special occasion meals, cars, cameras, holidays and indeed, just about any big ticket item, it’s easy to slip down the rabbit hole and cross-reference review sites and social media platforms for days on end.
هذه القصة مأخوذة من طبعة March/April 2018 من WINE&DINE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة March/April 2018 من WINE&DINE.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.
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The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
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From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
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Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
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