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So far in Beijing, the exploration of culinary culture has mainly moved on the boundaries of regional ethnic food. Spicy Sichuan delicacies—which used to have a strong grasp on the capital’s food scene in the past decade—passed the torch to the natural flavors of Yunnanese cuisine and other healthy Southern alternatives, like Cantonese soups and nutritious congees. Moreover, in an endless storm of food scandals …
by Jennifer Miller Imagine eating dinner inside a house made almost entirely of glass. The walls are eight meters high and one can see vibrant gardens, nesting storks and rows upon rows of tall climbing vines, strung with leaves and laden with tomatoes and melons. You also can see right into the kitchen. This is De Kas, one of Amsterdam’s most unique restaurants, where agriculture …
