Travel stories should always make some mention of local food. Food, as we all know by now, says something of the culture and environment of the place. Ibn Batutah
It has been entertaining to listen to how friends abroad managed to cook Filipino food during the lockdown. Ingredients are no longer difficult to get, but cooking is another matter.
Let me recommend “Cooked” on Netflix. After having seen all four episodes, it would seem that Michael Pollan, host and author of “Cooked: A Natural History of Transformation,” on
My cook used to come to the house once a week to do the weekly menu. The prepared dishes, which were frozen, would be heated in the microwave oven.
Enderun Colleges held an online conference to tackle the future of tourism, the travel and hospitality industries. I caught up with the panel discussion on “Rebooting in the New
Some of us can take this lockdown as “a time to smell the flowers.” For me, it’s a time to look at the weeds that grow in the cracks of
Have you ever found yourself looking in your refrigerator, hoping to be inspired enough to make something out of its contents? Sometimes you see only leftovers. And the best thing
We asked several restaurant owners what steps they took following the imposition of the “enhanced community quarantine” and the order to close down establishments. Many of them, such as
Being quarantined is not new to me. After having caught an autoimmune disease, my usual trips to research and cover events were canceled. For weeks, the TV kept me
Every once in a while, Olive Puentespina, the Davao-based cheese maker whose products are branded as Malagos, visits Metro Manila. She was at Cheese Club events, for instance, where
The latest in global fashion, beauty, and culture through a contemporary Filipino perspective.
COPYRIGHT © LIFESTYLE INQUIRER 2022
