Scroll through the centuries.
Long-form interactive scroll-stories on the deep history of the dishes we cook. Each one is a slow read: six or seven scenes, one dish, sixteen centuries of travel from where it started to where it eats today.
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Cádiz → Madrid Fusión → the bottom of the food chainThe Sea Garden, Ángel León
In 2017 a Spanish chef discovered a grain humans had never eaten — growing under the sea. We're not at the end of cooking. We are at the beginning of a new chapter.
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Egypt → Alexandria → Damascus → Beirut → the worldThe Falafel, 1700 Years
The dish was a Coptic monk fast-day fritter in 4th-century Alexandria. Sixteen centuries later it sells on every corner of every city on the Mediterranean. The story, scene by scene.
- The pantry · POC · interactive prep
Open a Bottle
A first interactive cut at the prep section. Pick a fat from the shelf and the bottle turns to show you its prep — ingredients floating in orbit around the cookpot, the way they float in Breath of the Wild.
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Next instalments
- The hummus — Levant, contested origins
- The risotto — Po Valley, rice on the wrong continent
- The cassoulet — three home cities, four centuries of argument
- The pasta — Marco Polo's most enduring myth