The post discusses the discovery of jujube fruit, or ‘giuggiole’ in Italy, which has a tough apple-like texture and a central stone. It compares fresh Italian jujubes with dried Shandong jujubes, detailing their differences. The post also highlights jujube’s historical significance, culinary uses, and health benefits over centuries.
A ‘witty and gloriously eccentric culinary compendium’
A sprig of elderflower
My gigantic rhubarb whose stalk’s circumference is over 20cms
I had so much fun researching this topic and not because it is intrinsically funny, but more because […]
Why should I be surprised to find out that Kimchi, Korean Kimchi, was not an unproblematic post I […]
I think one of the first tastes I vividly remember is the taste of National Health Service orange […]
The holiday season is upon us and I am reminded of the year I was besotted by Pithivier, […]
The best thing about being a citizen of two countries is not, I think, the gift of having […]
One across (New York Times Mini Crossword) said, ‘Food that can be ordered de asada or al pastor’. […]
Curious Foodies 