I recently learned about the Nordic Food Lab, and I have never heard of anything like it before! The mission of the Nordic Food Lab is as follows:
Nordic Food Lab is a self-governing organization run on a not-for-profit basis. Established in 2008, we work to investigate the idea of deliciousness and its interconnected systems. We explore the raw materials of our region, the flavours that say something about us and imbue the foods we eat with a connection to this place and this time.
The Nordic Food Lab via Facebook
The lab is the brainchild of René Redzepi, the owner and founder of Noma, considered one of the best restaurants in the world. It is not a lab in the strict sense of the word, but rather a place to experiment with the latest intersections of taste, chemistry, flavor and even the idea of dining itself. Chefs, scientists and anthropologists alike all collaborate on lab projects. It also appears to be right on the water, which really appeals to us!
Waxing Plums at the Nordic Food Lab
The ideas coming out of the food lab are extremely avant-garde, and by just poking around on the blog you’ll get an idea of what the mad scientists are up to. For example, learn about the flavor science of vinegar, or using wax to ferment plums. The lab even received 3.6 million Danish Kroner ( Over $600K US) to conduct research on edible insects. There is definitely something to be said for the Nordic countries being on the cutting edge of cuisine. We are curious to see what the Food Lab will come up with next.
A recent episode of one of our favorite podcasts, 
Boxing Day
We have talked before about one of our favorite Brazilian treats: 
Diwali, the Hindu “festival of lights” is upon us, and that means a vast supply of excellent food. We talked a little bit about the 
We are most familiar with Latin American traditions for Dia de Los Muertos / All Saints’ Day, but the holiday is also celebrated in Europe (with some similarities and differences). All Saints’ Day is a
So as any fair-weather reader of this blog knows, we love ice cream, whether in hot or cold weather. This attitude is shared, perhaps unsurprisingly, by Russians, who enjoy ice cream year round. A recent Culture article on 
Pingmag has a fascinating article about 
Today is the last day of the 3-day Korean harvest holiday, 
It may be September, but the thermometer in Chicago is still peaking in the 90s. One of our favorite remedies for a blisteringly hot day in any month is a nice batch of 
One half of the ETW team is crazy about coffee. However, we were both surprised to learn about the corner of the world where coffee reigns supreme: Scandinavia. Honestly, when we first think of coffee, our mind goes to Italy (
Though in the United States BBQ may seem as American apple pie, it has a special place in the national consciousness of many countries, none more so than in South Africa. 
M arrived at the Mercado de San Miguel with a single goal: eat jamón ibérico de bellota. “Iberian Acorn Ham” is the name given to the finest quality Spanish jamón, a fiercely protected product produced through a painstaking process. Black Iberian pigs, living in southern and southwest Spain close to the Portuguese border, freely roam oak groves consuming little besides acorns. Their hams are left to dry for weeks, and cured for another twelve months or more. The result is what is universally considered the finest jamón on the peninsula, if not the planet. The price definitely matches the quality – but it is worth it.
