What makes Parmigiano-Reggiano Parmigiano-Reggiano? Rules risk fossilising a cheese that has seen a lot of evolution Great wheels of parmesan cheese, stamped all about with codes and official-looking markings, loudly shout that they are the real thing: Parmigiano-Reggiano DOP.
Bones and the Mongol diet Did conquering a continent change what they ate? The growing popularity of “Mongolian” restaurants owes less to Mongolian food and more to, er, how shall we say, marketing. Continue Reading →