All Posts

The Physiology of Taste is a philosophical and witty 1825 reflection on gastronomy by Jean Anthelme Brillat-Savarin. It argues that food is central to human existence, profoundly shaping society, culture, happiness, and morality, not just providing nourishment. The work positions the art of eating as a universal language and a powerful tool for social cohesion and personal joy. Its themes on the destiny of nations and the significance of taste remain highly relevant today.

In 2025, the ‘organic’ label is a pivotal point in a complex conversation, spanning the UK and the wider European Union (EU). For decades, the standard meant a clear commitment: no artificial inputs, high animal welfare, and respect for natural cycles. The EU Organic Regulation , along with the retained UK standard, legally guarantee a verified production system and traceable supply chains. Yet, consumer perception often defaults to the vague idea of 'natural' and ‘healthier

As part of my ongoing journey with Movimento Metropolitano, I recently ventured into the alpine region of South Tyrol, a land where...

On a recent whirlwind trip to Spain, Andrea shares vivid accounts of his culinary experiences. As he recounts his journey, the question...

A major change to UK food regulation is underway. It aims to remove specific labelling and strict oversight from a new generation of...

Matcha has moved from Japanese tradition to a ubiquitous global wellness staple. But what happens when intense popularity stretches this niche product too thin? When demand exceeds a supply, the quality breaks. So can the powder’s nutritional substance withstand the marketing feeding frenzy? The unique case for matcha is pragmatic and scientific—unlike steeped tea, you consume the entire shaded leaf. This key difference naturally concentrates the essential compounds. Expert

We all know the four basic tastes: sweet, salty, sour, and bitter. For centuries, these have been the pillars of our culinary understanding. But there’s a fifth, and deeper flavour that brings a sense of rich, savoury satisfaction. That taste is umami . Umami was first identified over a century ago by a Japanese chemist named Kikunae Ikeda. He discovered that the unique, savoury flavour he found in traditional kombu (kelp) broth was due to a compound called glutamate. He name

Forgetting the common misconceptions about vegan dining in Japan, we find a truly extraordinary food culture that has blossomed for centuries. Shojin ryori is a testament to the harmony between nature and human creativity. Shojin ryori is a food philosophy, a deeply spiritual practice that brings us closer to the ingredients themselves. Crafted from vegetables, beans, seaweed, and grains, this cuisine contains no animal products whatsoever. As a tradition of Zen Buddhist mon

Drawing inspiration from ancient Zen temples, Shojin ryori is the art of Japanese vegan cuisine. This culinary philosophy focuses on...