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.
Category Archive: Culture & Society
A ‘witty and gloriously eccentric culinary compendium’
A sprig of elderflower
Why should I be surprised to find out that Kimchi, Korean Kimchi, was not an unproblematic post I […]
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’. […]
A rose by any other name would smell as sweet – but not taste half as good!
Happy New Year to everyone. May 2021 be safe, healthy and joyful for all. (Image from: Cilantro and Citronella)
Spiced shortbread
The Bialy, the better cousin to the bagel.
Curious Foodies 