National Geographic Traveller Food

Editorial Director: Maria Pieri Editor: Glen Mutel Deputy Editor: Nicola Trup Assistant Editor: Farida Zeynalova Contributing Editors: Pat Riddell, Zane Henry, Sarah Barrell Operations Manager: Seamus McDermott Online Editor: Josephine Price (materni

While I’m a Los Angeles native, I’ve always had a strong connection to Taiwan, the island where my ancestors come from. I now live in the capital city, Taipei and am enjoying the ample access to fresh bamboo, ferns and tropical fruits. This island is

Once you become interested in cheese, it’s so easy to completely lose yourself to it. And things can move quickly — one minute you’re breaking offbits of cheddar from the block in the fridge, the next, you’re buying aged comté and gruyère just for th

THE NUMBER OF TAIWANESE TEAHOUSES CLAIMING TO HAVE INVENTED BUBBLE TEA. HANLIN TEA ROOM, IN TAINAN, AND CHUN SHUI TANG, IN TAICHUNG, ARE LOCKED IN DISPUTE OVER WHO CAME UP WITH THE IDEA. The century in which tea was first introduced to Europe. The Du

One of the first wines to capture my imagination was cahors, from southwest France, where it’s known as ‘black wine’ because of the intensity of its colour. It seems a shame, therefore, that there’s now a tendency for producers from the region to put

When creating a cheeseboard, it’s best to have a mixture of styles. So says Hero Hirsh, head of retail at Paxton & Whitfield, the 223-year-old cheesemonger that has shops in London, Bath and Stratford-upon-Avon. Hero believes it’s best to choose a va

1694 The first written recipe for a steak and kidney pie contains lamb, spices and currants 1836 Beefsteak and kidney pie makes its debut in Charles Dickens’ The Pickwick Papers 1851 A recipe for steak and kidney pie as we know it is published, conta

What sparked your interest in Central Asia? I worked in London as a bookseller, and to earn some extra money I got a job with a travel company based in Hong Kong, which was publishing lots of guidebooks on Central Asia. I worked on one focused on Taj

In the primrose-speckled meadows of France’s Jura Mountains, comté has been lovingly made for more than 1,000 years. A true product of the region, it brings together farmers, producers and sellers, each of whom plays their part in producing a versati

What made you start a food blog? When I went on parental leave to raise my three daughters, I gave cooking lessons to Japanese clients and was impressed by how eager they were to learn about French cuisine. A few years later, I started my blog to sha