Who needs cutlery when you can pierce your favourite foods with bamboo, sugarcane, bay leaf sticks or literal swords as you enjoy them on the run? Humans have been perfecting the art of grab-and-go dishes for centuries: archaeological research suggests ancient Greeks were skewering meat nearly four thousand years ago. Since then, different styles of charring food on sticks have emerged across the world, marked by trails of smoke, sizzling soundtracks and multicultural influences. Satay, for instance, can be found across Southeast Asia and was
