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The history of another high-cost spice!
César Langius
Part 1 of 2
Stefan Schwartze
This weekend your dearest Foodistory writers have been incredibly busy. When Cesar is not in the kitchen in Bar Berta. You can find him preparing a 44 person multi course catering for his sister’s birthday and I am his companion. On Friday I am on mise-en-place duty and on…
Stefan Schwartze
The German tradition of liquor and hiking
César Langius

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delicious, succulent and expensive
Stefan Schwartze
The historical testament of Spain
César Langius
From the sweet taste of a classic Louisiana-style gumbo, to succulent Maine lobster rolls and savory Texas BBQ brisket - American cuisine is a…
Stefan Schwartze
The origins of the trustworthy pub
César Langius
Hi all! Unfortunately, I must carry some bad news for this week’s Edit. Due to unforeseen technical difficulties, the Edit for tomorrow will be…
César Langius
and
Stefan Schwartze
From mother sauces to
Stefan Schwartze
The chefs favorite chef
César Langius
Recently my girlfriend had friends over from Honduras. They were doing a trip through Europe and just passed through Brussels to spend a day in…
Stefan Schwartze
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Foodistory is a bi-weekly newsletter where we cover the history of recipes and foods. One story at a time, delivered once every 2 weeks in your inbox.
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