WINELIFE COLUMN

Illustrations for Winelife magazine | 2013 – 2014

Monthly column about food trends and their background.

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About pretzels, herring, wine and butter and how every civilization worked them.

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How seemingly native dishes are actually fusion food.

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Story about exotic (anteater stew) and less exotic (broad beans) food the writer ate in her life.

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Hotel bars are the new black. What makes a good hotel bar?

78_wine7About the sugar, clove and cinnamon the VOC brought you.

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Tea and wine are much more alike then you would think.

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Counties love to steal other countries dishes and make their own, hip version of them.