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.gelicon--mail, .gelicon--location, .gelicon--load, .gelicon--settings, .gelicon--embed, .gelicon--external, .gelicon--traffic, .gelicon--refresh, .gelicon--link, .gelicon--point, .gelicon--upload, .gelicon--download, .gelicon--finder, .gelicon--stations, .gelicon--untitled, .gelicon--untitled-2, .gelicon--quote, .gelicon--calendar-30, .gelicon--download-desktop, .gelicon--map, .gelicon--previous-alternative, .gelicon--next-alternative, .gelicon--arrow-down { font-family: 'gelicons-core' !important; } /* Begin Icons */ .gelicon--iplayer::before { content: '\e000'; } .gelicon--iplayer-radio::before { content: '\e001'; } .gelicon--previous::before { content: '\e002'; } .gelicon--up::before { content: '\e003'; } .gelicon--down::before { content: '\e004'; } .gelicon--next::before { content: '\e005'; } .gelicon--tobottom::before { content: '\e006'; } .gelicon--totop::before { content: '\e007'; } .gelicon--zoomin::before { content: '\e008'; } .gelicon--zoomout::before { content: '\e00a'; } .gelicon--search::before { content: '\e009'; } .gelicon--print::before { content: '\e00b'; } .gelicon--print-invert::before { content: '\e00c'; } .gelicon--yes::before { content: '\e00d'; } .gelicon--no::before { content: '\e00e'; } .gelicon--add::before { content: '\e00f'; } .gelicon--help::before { content: '\e010'; } .gelicon--info::before { content: '\e011'; } .gelicon--alert::before { content: '\e012'; } .gelicon--expires::before { content: '\e013'; } .gelicon--duration::before { content: '\e014'; } .gelicon--alarm::before { content: '\e015'; } .gelicon--countdown::before { content: '\e016'; } .gelicon--grid::before { content: '\e017'; } .gelicon--chapters::before { content: '\e018'; } .gelicon--list::before { content: '\e019'; } .gelicon--listthumb::before { content: '\e01a'; } .gelicon--lock::before { content: '\e01b'; } .gelicon--unlock::before { content: '\e01c'; } .gelicon--home::before { content: '\e01d'; } .gelicon--new::before { content: '\e01e'; } .gelicon--vocab::before { content: '\e01f'; } .gelicon--degraded::before { content: '\e020'; } .gelicon--calendar-mini::before { content: '\e021'; } .gelicon--calendar::before { content: '\e022'; } .gelicon--mail::before { content: '\e023'; } .gelicon--location::before { content: '\e024'; } .gelicon--load::before { content: '\e025'; } .gelicon--settings::before { content: '\e026'; } .gelicon--embed::before { content: '\e027'; } .gelicon--external::before { content: '\e028'; } .gelicon--traffic::before { content: '\e029'; } .gelicon--refresh::before { content: '\e02a'; } .gelicon--link::before { content: '\e02b'; } .gelicon--point::before { content: '\e02c'; } .gelicon--upload::before { content: '\e02d'; } .gelicon--download::before { content: '\e02e'; } .gelicon--finder::before { content: '\e02f'; } .gelicon--stations::before { content: '\e030'; } .gelicon--untitled::before { content: '\42'; } .gelicon--untitled-2::before { content: '\43'; } .gelicon--quote::before { content: '\22'; } .gelicon--playlister-add::before { content: '\e031'; } .gelicon--calendar-30::before { content: '\e032'; } .gelicon--download-desktop::before { content: '\e033'; } .gelicon--map::before { content: '\e034'; } .gelicon--previous-alternative::before { content: '\e035'; } .gelicon--next-alternative::before { content: '\e036'; } .gelicon--arrow-down::before { content: '\e038'; } /* Media icons */ .gelicon--menu, .gelicon--live, .gelicon--subtitles, .gelicon--ws, .gelicon--sd, .gelicon--hd, .gelicon--bsl, .gelicon--ad, .gelicon--3d, .gelicon--tv, .gelicon--radio, .gelicon--mobile, .gelicon--desktop, .gelicon--game, .gelicon--tablet, .gelicon--quiz, .gelicon--guidance, .gelicon--record, .gelicon--listen, .gelicon--play, .gelicon--pause, .gelicon--rewind, .gelicon--forward, .gelicon--restart, .gelicon--image, .gelicon--document, .gelicon--slideshow, .gelicon--activity, .gelicon--360, .gelicon--podcast, .gelicon--newsletter, .gelicon--rss, .gelicon--fullscreen, .gelicon--expand, .gelicon--popout, .gelicon--mute, .gelicon--music-on, .gelicon--music-off, .gelicon--windows, .gelicon--apple, .gelicon--interactive { font-family: 'gelicons-media' !important; } /* Begin Icons */ .gelicon--menu::before { content: '\e900'; } .gelicon--live::before { content: '\e100'; } .gelicon--subtitles::before { content: '\e101'; } .gelicon--ws::before { content: '\e102'; } .gelicon--sd::before { content: '\e103'; } .gelicon--hd::before { content: '\e104'; } .gelicon--bsl::before { content: '\e105'; } .gelicon--ad::before { content: '\e106'; } .gelicon--3d::before { content: '\e107'; } .gelicon--tv::before { content: '\e108'; } .gelicon--radio::before { content: '\e109'; } .gelicon--mobile::before { content: '\e10a'; } .gelicon--desktop::before { content: '\e10b'; } .gelicon--game::before { content: '\e10c'; } .gelicon--tablet::before { content: '\e10d'; } .gelicon--quiz::before { content: '\e10e'; } .gelicon--guidance::before { content: '\e10f'; } .gelicon--record::before { content: '\e110'; } .gelicon--listen::before { content: '\e111'; } .gelicon--play::before { content: '\e112'; } .gelicon--pause::before { content: '\e113'; } .gelicon--rewind::before { content: '\e114'; } .gelicon--forward::before { content: '\e115'; } .gelicon--restart::before { content: '\e116'; } .gelicon--image::before { content: '\e117'; } .gelicon--document::before { content: '\e118'; } .gelicon--slideshow::before { content: '\e119'; } .gelicon--activity::before { content: '\e11a'; } .gelicon--360::before { content: '\e11b'; } .gelicon--podcast::before { content: '\e11c'; } .gelicon--newsletter::before { content: '\e11d'; } .gelicon--rss::before { content: '\e11e'; } .gelicon--fullscreen::before { content: '\e11f'; } .gelicon--expand::before { content: '\e120'; } .gelicon--popout::before { content: '\e121'; } .gelicon--mute::before { content: '\e122'; } .gelicon--music-on::before { content: '\e123'; } .gelicon--music-off::before { content: '\e124'; } .gelicon--windows::before { content: '\e125'; } .gelicon--apple::before { content: '\e126'; } .gelicon--interactive::before { content: '\e900'; } /* Social Icons */ .gelicon--share, .gelicon--recommend, .gelicon--comments, .gelicon--blog, .gelicon--smiley, .gelicon--love, .gelicon--twitter, .gelicon--facebook, .gelicon--google-plus, .gelicon--google, .gelicon--spotify, .gelicon--pinterest, .gelicon--tumblr, .gelicon--stumbleupon, .gelicon--linkedin, .gelicon--reddit, .gelicon--digg, .gelicon--instagram, .gelicon--whatsapp { font-family: 'gelicons-social' !important; } /* GEL */ .gelicon--share::before { content: '\e200'; } .gelicon--recommend::before { content: '\e201'; } .gelicon--comments::before { content: '\e202'; } .gelicon--blog::before { content: '\e203'; } .gelicon--smiley::before { content: '\e204'; } .gelicon--love::before { content: '\e205'; } /* THIRD PARTY */ .gelicon--twitter::before { content: '\e300'; } .gelicon--facebook::before { content: '\e301'; } .gelicon--google-plus::before { content: '\e700'; } .gelicon--google::before { content: '\e701'; } .gelicon--spotify::before { content: '\e304'; } .gelicon--pinterest::before { content: '\e305'; } .gelicon--tumblr::before { content: '\e306'; } .gelicon--stumbleupon::before { content: '\e307'; } .gelicon--linkedin::before { content: '\e308'; } .gelicon--reddit::before { content: '\e309'; } .gelicon--digg::before { content: '\e30a'; } .gelicon--instagram::before { content: '\e30b'; } .gelicon--whatsapp::before { content: '\e600'; } .mapboxgl-map { font: 12px/20px Helvetica Neue,Arial,Helvetica,sans-serif; overflow: hidden; position: relative; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); } .mapboxgl-canvas { position: absolute; left: 0; top: 0; } .mapboxgl-map:-webkit-full-screen { width: 100%; height: 100%; } .mapboxgl-canary { background-color: salmon; } .mapboxgl-canvas-container.mapboxgl-interactive, .mapboxgl-ctrl-group button.mapboxgl-ctrl-compass { cursor: -webkit-grab; cursor: grab; -moz-user-select: none; -webkit-user-select: none; -ms-user-select: none; user-select: none; } .mapboxgl-canvas-container.mapboxgl-interactive.mapboxgl-track-pointer { cursor: pointer; } .mapboxgl-canvas-container.mapboxgl-interactive:active, .mapboxgl-ctrl-group button.mapboxgl-ctrl-compass:active { cursor: -webkit-grabbing; cursor: grabbing; } .mapboxgl-canvas-container.mapboxgl-touch-zoom-rotate, .mapboxgl-canvas-container.mapboxgl-touch-zoom-rotate .mapboxgl-canvas { -ms-touch-action: pan-x pan-y; touch-action: pan-x pan-y; } .mapboxgl-canvas-container.mapboxgl-touch-drag-pan, .mapboxgl-canvas-container.mapboxgl-touch-drag-pan .mapboxgl-canvas { -ms-touch-action: pinch-zoom; touch-action: pinch-zoom; } .mapboxgl-canvas-container.mapboxgl-touch-zoom-rotate.mapboxgl-touch-drag-pan, .mapboxgl-canvas-container.mapboxgl-touch-zoom-rotate.mapboxgl-touch-drag-pan .mapboxgl-canvas { -ms-touch-action: none; touch-action: none; } .mapboxgl-ctrl-bottom-left, .mapboxgl-ctrl-bottom-right, .mapboxgl-ctrl-top-left, .mapboxgl-ctrl-top-right { position: absolute; pointer-events: none; z-index: 2; } .mapboxgl-ctrl-top-left { top: 0; left: 0; } .mapboxgl-ctrl-top-right { top: 0; right: 0; } .mapboxgl-ctrl-bottom-left { bottom: 0; left: 0; } .mapboxgl-ctrl-bottom-right { right: 0; bottom: 0; } .mapboxgl-ctrl { clear: both; pointer-events: auto; -webkit-transform: translate(0); transform: translate(0); } .mapboxgl-ctrl-top-left .mapboxgl-ctrl { margin: 10px 0 0 10px; float: left; } .mapboxgl-ctrl-top-right .mapboxgl-ctrl { margin: 10px 10px 0 0; float: right; } .mapboxgl-ctrl-bottom-left .mapboxgl-ctrl { margin: 0 0 10px 10px; float: left; } .mapboxgl-ctrl-bottom-right .mapboxgl-ctrl { margin: 0 10px 10px 0; float: right; } .mapboxgl-ctrl-group { border-radius: 4px; background: #fff; } .mapboxgl-ctrl-group:not(:empty) { -webkit-box-shadow: 0 0 2px rgba(0, 0, 0, 0.1); box-shadow: 0 0 0 2px rgba(0, 0, 0, 0.1); } @media (-ms-high-contrast: active) { .mapboxgl-ctrl-group:not(:empty) { -webkit-box-shadow: 0 0 0 2px ButtonText; box-shadow: 0 0 0 2px ButtonText; } } .mapboxgl-ctrl-group button { width: 29px; height: 29px; display: block; padding: 0; outline: none; border: 0; -webkit-box-sizing: border-box; box-sizing: border-box; background-color: transparent; cursor: pointer; } .mapboxgl-ctrl-group button + button { border-top: 1px solid #ddd; } .mapboxgl-ctrl button .mapboxgl-ctrl-icon { display: block; width: 100%; height: 100%; background-repeat: no-repeat; background-position: 50%; } @media (-ms-high-contrast: active) { .mapboxgl-ctrl-icon { background-color: transparent; } .mapboxgl-ctrl-group button + button { border-top: 1px solid ButtonText; } } .mapboxgl-ctrl button::-moz-focus-inner { border: 0; padding: 0; } .mapboxgl-ctrl-group button:focus { -webkit-box-shadow: 0 0 2px 2px #0096ff; box-shadow: 0 0 2px 2px #0096ff; } .mapboxgl-ctrl button:disabled { cursor: not-allowed; } .mapboxgl-ctrl button:disabled .mapboxgl-ctrl-icon { opacity: .25; } .mapboxgl-ctrl button:not(:disabled):hover { background-color: rgba(0, 0, 0, 0.05); } .mapboxgl-ctrl-group button:focus:focus-visible { -webkit-box-shadow: 0 0 2px 2px #0096ff; box-shadow: 0 0 2px 2px #0096ff; } .mapboxgl-ctrl-group button:focus:not(:focus-visible) { -webkit-box-shadow: none; box-shadow: none; } .mapboxgl-ctrl-group button:focus:first-child { border-radius: 4px 4px 0 0; } .mapboxgl-ctrl-group button:focus:last-child { border-radius: 0 0 4px 4px; } .mapboxgl-ctrl-group button:focus:only-child { border-radius: inherit; } .mapboxgl-ctrl button.mapboxgl-ctrl-zoom-out .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 29 29' xmlns='http://www.w3.org/2000/svg' fill='%23333'%3E%3Cpath d='M10 13c-.75 0-1.5.75-1.5 1.5S9.25 16 10 16h9c.75 0 1.5-.75 1.5-1.5S19.75 13 19 13h-9z'/%3E%3C/svg%3E"); } .mapboxgl-ctrl button.mapboxgl-ctrl-zoom-in .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 29 29' xmlns='http://www.w3.org/2000/svg' fill='%23333'%3E%3Cpath d='M14.5 8.5c-.75 0-1.5.75-1.5 1.5v3h-3c-.75 0-1.5.75-1.5 1.5S9.25 16 10 16h3v3c0 .75.75 1.5 1.5 1.5S16 19.75 16 19v-3h3c.75 0 1.5-.75 1.5-1.5S19.75 13 19 13h-3v-3c0-.75-.75-1.5-1.5-1.5z'/%3E%3C/svg%3E"); } @media (-ms-high-contrast: active) { .mapboxgl-ctrl button.mapboxgl-ctrl-zoom-out .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 29 29' xmlns='http://www.w3.org/2000/svg' fill='%23fff'%3E%3Cpath d='M10 13c-.75 0-1.5.75-1.5 1.5S9.25 16 10 16h9c.75 0 1.5-.75 1.5-1.5S19.75 13 19 13h-9z'/%3E%3C/svg%3E"); } .mapboxgl-ctrl button.mapboxgl-ctrl-zoom-in .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 29 29' xmlns='http://www.w3.org/2000/svg' fill='%23fff'%3E%3Cpath d='M14.5 8.5c-.75 0-1.5.75-1.5 1.5v3h-3c-.75 0-1.5.75-1.5 1.5S9.25 16 10 16h3v3c0 .75.75 1.5 1.5 1.5S16 19.75 16 19v-3h3c.75 0 1.5-.75 1.5-1.5S19.75 13 19 13h-3v-3c0-.75-.75-1.5-1.5-1.5z'/%3E%3C/svg%3E"); } } @media (-ms-high-contrast: black-on-white) { .mapboxgl-ctrl button.mapboxgl-ctrl-zoom-out .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 29 29' xmlns='http://www.w3.org/2000/svg'%3E%3Cpath d='M10 13c-.75 0-1.5.75-1.5 1.5S9.25 16 10 16h9c.75 0 1.5-.75 1.5-1.5S19.75 13 19 13h-9z'/%3E%3C/svg%3E"); } .mapboxgl-ctrl button.mapboxgl-ctrl-zoom-in .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 29 29' xmlns='http://www.w3.org/2000/svg'%3E%3Cpath d='M14.5 8.5c-.75 0-1.5.75-1.5 1.5v3h-3c-.75 0-1.5.75-1.5 1.5S9.25 16 10 16h3v3c0 .75.75 1.5 1.5 1.5S16 19.75 16 19v-3h3c.75 0 1.5-.75 1.5-1.5S19.75 13 19 13h-3v-3c0-.75-.75-1.5-1.5-1.5z'/%3E%3C/svg%3E"); } } .mapboxgl-ctrl button.mapboxgl-ctrl-fullscreen .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 29 29' xmlns='http://www.w3.org/2000/svg' fill='%23333'%3E%3Cpath d='M24 16v5.5c0 1.75-.75 2.5-2.5 2.5H16v-1l3-1.5-4-5.5 1-1 5.5 4 1.5-3h1zM6 16l1.5 3 5.5-4 1 1-4 5.5 3 1.5v1H7.5C5.75 24 5 23.25 5 21.5V16h1zm7-11v1l-3 1.5 4 5.5-1 1-5.5-4L6 13H5V7.5C5 5.75 5.75 5 7.5 5H13zm11 2.5c0-1.75-.75-2.5-2.5-2.5H16v1l3 1.5-4 5.5 1 1 5.5-4 1.5 3h1V7.5z'/%3E%3C/svg%3E"); } .mapboxgl-ctrl button.mapboxgl-ctrl-shrink .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 29 29' xmlns='http://www.w3.org/2000/svg'%3E%3Cpath d='M18.5 16c-1.75 0-2.5.75-2.5 2.5V24h1l1.5-3 5.5 4 1-1-4-5.5 3-1.5v-1h-5.5zM13 18.5c0-1.75-.75-2.5-2.5-2.5H5v1l3 1.5L4 24l1 1 5.5-4 1.5 3h1v-5.5zm3-8c0 1.75.75 2.5 2.5 2.5H24v-1l-3-1.5L25 5l-1-1-5.5 4L17 5h-1v5.5zM10.5 13c1.75 0 2.5-.75 2.5-2.5V5h-1l-1.5 3L5 4 4 5l4 5.5L5 12v1h5.5z'/%3E%3C/svg%3E"); } @media (-ms-high-contrast: active) { .mapboxgl-ctrl button.mapboxgl-ctrl-fullscreen .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 29 29' xmlns='http://www.w3.org/2000/svg' fill='%23fff'%3E%3Cpath d='M24 16v5.5c0 1.75-.75 2.5-2.5 2.5H16v-1l3-1.5-4-5.5 1-1 5.5 4 1.5-3h1zM6 16l1.5 3 5.5-4 1 1-4 5.5 3 1.5v1H7.5C5.75 24 5 23.25 5 21.5V16h1zm7-11v1l-3 1.5 4 5.5-1 1-5.5-4L6 13H5V7.5C5 5.75 5.75 5 7.5 5H13zm11 2.5c0-1.75-.75-2.5-2.5-2.5H16v1l3 1.5-4 5.5 1 1 5.5-4 1.5 3h1V7.5z'/%3E%3C/svg%3E"); } .mapboxgl-ctrl button.mapboxgl-ctrl-shrink .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 29 29' xmlns='http://www.w3.org/2000/svg' fill='%23fff'%3E%3Cpath d='M18.5 16c-1.75 0-2.5.75-2.5 2.5V24h1l1.5-3 5.5 4 1-1-4-5.5 3-1.5v-1h-5.5zM13 18.5c0-1.75-.75-2.5-2.5-2.5H5v1l3 1.5L4 24l1 1 5.5-4 1.5 3h1v-5.5zm3-8c0 1.75.75 2.5 2.5 2.5H24v-1l-3-1.5L25 5l-1-1-5.5 4L17 5h-1v5.5zM10.5 13c1.75 0 2.5-.75 2.5-2.5V5h-1l-1.5 3L5 4 4 5l4 5.5L5 12v1h5.5z'/%3E%3C/svg%3E"); } } @media (-ms-high-contrast: black-on-white) { .mapboxgl-ctrl button.mapboxgl-ctrl-fullscreen .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 29 29' xmlns='http://www.w3.org/2000/svg'%3E%3Cpath d='M24 16v5.5c0 1.75-.75 2.5-2.5 2.5H16v-1l3-1.5-4-5.5 1-1 5.5 4 1.5-3h1zM6 16l1.5 3 5.5-4 1 1-4 5.5 3 1.5v1H7.5C5.75 24 5 23.25 5 21.5V16h1zm7-11v1l-3 1.5 4 5.5-1 1-5.5-4L6 13H5V7.5C5 5.75 5.75 5 7.5 5H13zm11 2.5c0-1.75-.75-2.5-2.5-2.5H16v1l3 1.5-4 5.5 1 1 5.5-4 1.5 3h1V7.5z'/%3E%3C/svg%3E"); } .mapboxgl-ctrl button.mapboxgl-ctrl-shrink .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 29 29' xmlns='http://www.w3.org/2000/svg'%3E%3Cpath d='M18.5 16c-1.75 0-2.5.75-2.5 2.5V24h1l1.5-3 5.5 4 1-1-4-5.5 3-1.5v-1h-5.5zM13 18.5c0-1.75-.75-2.5-2.5-2.5H5v1l3 1.5L4 24l1 1 5.5-4 1.5 3h1v-5.5zm3-8c0 1.75.75 2.5 2.5 2.5H24v-1l-3-1.5L25 5l-1-1-5.5 4L17 5h-1v5.5zM10.5 13c1.75 0 2.5-.75 2.5-2.5V5h-1l-1.5 3L5 4 4 5l4 5.5L5 12v1h5.5z'/%3E%3C/svg%3E"); } } .mapboxgl-ctrl button.mapboxgl-ctrl-compass .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 29 29' xmlns='http://www.w3.org/2000/svg' fill='%23333'%3E%3Cpath d='M10.5 14l4-8 4 8h-8z'/%3E%3Cpath d='M10.5 16l4 8 4-8h-8z' fill='%23ccc'/%3E%3C/svg%3E"); } @media (-ms-high-contrast: active) { .mapboxgl-ctrl button.mapboxgl-ctrl-compass .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 29 29' xmlns='http://www.w3.org/2000/svg' fill='%23fff'%3E%3Cpath d='M10.5 14l4-8 4 8h-8z'/%3E%3Cpath d='M10.5 16l4 8 4-8h-8z' fill='%23999'/%3E%3C/svg%3E"); } } @media (-ms-high-contrast: black-on-white) { .mapboxgl-ctrl button.mapboxgl-ctrl-compass .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 29 29' xmlns='http://www.w3.org/2000/svg'%3E%3Cpath d='M10.5 14l4-8 4 8h-8z'/%3E%3Cpath d='M10.5 16l4 8 4-8h-8z' fill='%23ccc'/%3E%3C/svg%3E"); } } .mapboxgl-ctrl button.mapboxgl-ctrl-geolocate .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 20 20' xmlns='http://www.w3.org/2000/svg' fill='%23333'%3E%3Cpath d='M10 4C9 4 9 5 9 5v.1A5 5 0 005.1 9H5s-1 0-1 1 1 1 1 1h.1A5 5 0 009 14.9v.1s0 1 1 1 1-1 1-1v-.1a5 5 0 003.9-3.9h.1s1 0 1-1-1-1-1-1h-.1A5 5 0 0011 5.1V5s0-1-1-1zm0 2.5a3.5 3.5 0 110 7 3.5 3.5 0 110-7z'/%3E%3Ccircle cx='10' cy='10' r='2'/%3E%3C/svg%3E"); } .mapboxgl-ctrl button.mapboxgl-ctrl-geolocate:disabled .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 20 20' xmlns='http://www.w3.org/2000/svg' fill='%23aaa'%3E%3Cpath d='M10 4C9 4 9 5 9 5v.1A5 5 0 005.1 9H5s-1 0-1 1 1 1 1 1h.1A5 5 0 009 14.9v.1s0 1 1 1 1-1 1-1v-.1a5 5 0 003.9-3.9h.1s1 0 1-1-1-1-1-1h-.1A5 5 0 0011 5.1V5s0-1-1-1zm0 2.5a3.5 3.5 0 110 7 3.5 3.5 0 110-7z'/%3E%3Ccircle cx='10' cy='10' r='2'/%3E%3Cpath d='M14 5l1 1-9 9-1-1 9-9z' fill='red'/%3E%3C/svg%3E"); } .mapboxgl-ctrl button.mapboxgl-ctrl-geolocate.mapboxgl-ctrl-geolocate-active .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 20 20' xmlns='http://www.w3.org/2000/svg' fill='%2333b5e5'%3E%3Cpath d='M10 4C9 4 9 5 9 5v.1A5 5 0 005.1 9H5s-1 0-1 1 1 1 1 1h.1A5 5 0 009 14.9v.1s0 1 1 1 1-1 1-1v-.1a5 5 0 003.9-3.9h.1s1 0 1-1-1-1-1-1h-.1A5 5 0 0011 5.1V5s0-1-1-1zm0 2.5a3.5 3.5 0 110 7 3.5 3.5 0 110-7z'/%3E%3Ccircle cx='10' cy='10' r='2'/%3E%3C/svg%3E"); } .mapboxgl-ctrl button.mapboxgl-ctrl-geolocate.mapboxgl-ctrl-geolocate-active-error .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 20 20' xmlns='http://www.w3.org/2000/svg' fill='%23e58978'%3E%3Cpath d='M10 4C9 4 9 5 9 5v.1A5 5 0 005.1 9H5s-1 0-1 1 1 1 1 1h.1A5 5 0 009 14.9v.1s0 1 1 1 1-1 1-1v-.1a5 5 0 003.9-3.9h.1s1 0 1-1-1-1-1-1h-.1A5 5 0 0011 5.1V5s0-1-1-1zm0 2.5a3.5 3.5 0 110 7 3.5 3.5 0 110-7z'/%3E%3Ccircle cx='10' cy='10' r='2'/%3E%3C/svg%3E"); } .mapboxgl-ctrl button.mapboxgl-ctrl-geolocate.mapboxgl-ctrl-geolocate-background .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 20 20' xmlns='http://www.w3.org/2000/svg' fill='%2333b5e5'%3E%3Cpath d='M10 4C9 4 9 5 9 5v.1A5 5 0 005.1 9H5s-1 0-1 1 1 1 1 1h.1A5 5 0 009 14.9v.1s0 1 1 1 1-1 1-1v-.1a5 5 0 003.9-3.9h.1s1 0 1-1-1-1-1-1h-.1A5 5 0 0011 5.1V5s0-1-1-1zm0 2.5a3.5 3.5 0 110 7 3.5 3.5 0 110-7z'/%3E%3C/svg%3E"); } .mapboxgl-ctrl button.mapboxgl-ctrl-geolocate.mapboxgl-ctrl-geolocate-background-error .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 20 20' xmlns='http://www.w3.org/2000/svg' fill='%23e54e33'%3E%3Cpath d='M10 4C9 4 9 5 9 5v.1A5 5 0 005.1 9H5s-1 0-1 1 1 1 1 1h.1A5 5 0 009 14.9v.1s0 1 1 1 1-1 1-1v-.1a5 5 0 003.9-3.9h.1s1 0 1-1-1-1-1-1h-.1A5 5 0 0011 5.1V5s0-1-1-1zm0 2.5a3.5 3.5 0 110 7 3.5 3.5 0 110-7z'/%3E%3C/svg%3E"); } .mapboxgl-ctrl button.mapboxgl-ctrl-geolocate.mapboxgl-ctrl-geolocate-waiting .mapboxgl-ctrl-icon { -webkit-animation: mapboxgl-spin 2s linear infinite; animation: mapboxgl-spin 2s linear infinite; } @media (-ms-high-contrast: active) { .mapboxgl-ctrl button.mapboxgl-ctrl-geolocate .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 20 20' xmlns='http://www.w3.org/2000/svg' fill='%23fff'%3E%3Cpath d='M10 4C9 4 9 5 9 5v.1A5 5 0 005.1 9H5s-1 0-1 1 1 1 1 1h.1A5 5 0 009 14.9v.1s0 1 1 1 1-1 1-1v-.1a5 5 0 003.9-3.9h.1s1 0 1-1-1-1-1-1h-.1A5 5 0 0011 5.1V5s0-1-1-1zm0 2.5a3.5 3.5 0 110 7 3.5 3.5 0 110-7z'/%3E%3Ccircle cx='10' cy='10' r='2'/%3E%3C/svg%3E"); } .mapboxgl-ctrl button.mapboxgl-ctrl-geolocate:disabled .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 20 20' xmlns='http://www.w3.org/2000/svg' fill='%23999'%3E%3Cpath d='M10 4C9 4 9 5 9 5v.1A5 5 0 005.1 9H5s-1 0-1 1 1 1 1 1h.1A5 5 0 009 14.9v.1s0 1 1 1 1-1 1-1v-.1a5 5 0 003.9-3.9h.1s1 0 1-1-1-1-1-1h-.1A5 5 0 0011 5.1V5s0-1-1-1zm0 2.5a3.5 3.5 0 110 7 3.5 3.5 0 110-7z'/%3E%3Ccircle cx='10' cy='10' r='2'/%3E%3Cpath d='M14 5l1 1-9 9-1-1 9-9z' fill='red'/%3E%3C/svg%3E"); } .mapboxgl-ctrl button.mapboxgl-ctrl-geolocate.mapboxgl-ctrl-geolocate-active .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 20 20' xmlns='http://www.w3.org/2000/svg' fill='%2333b5e5'%3E%3Cpath d='M10 4C9 4 9 5 9 5v.1A5 5 0 005.1 9H5s-1 0-1 1 1 1 1 1h.1A5 5 0 009 14.9v.1s0 1 1 1 1-1 1-1v-.1a5 5 0 003.9-3.9h.1s1 0 1-1-1-1-1-1h-.1A5 5 0 0011 5.1V5s0-1-1-1zm0 2.5a3.5 3.5 0 110 7 3.5 3.5 0 110-7z'/%3E%3Ccircle cx='10' cy='10' r='2'/%3E%3C/svg%3E"); } .mapboxgl-ctrl button.mapboxgl-ctrl-geolocate.mapboxgl-ctrl-geolocate-active-error .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 20 20' xmlns='http://www.w3.org/2000/svg' fill='%23e58978'%3E%3Cpath d='M10 4C9 4 9 5 9 5v.1A5 5 0 005.1 9H5s-1 0-1 1 1 1 1 1h.1A5 5 0 009 14.9v.1s0 1 1 1 1-1 1-1v-.1a5 5 0 003.9-3.9h.1s1 0 1-1-1-1-1-1h-.1A5 5 0 0011 5.1V5s0-1-1-1zm0 2.5a3.5 3.5 0 110 7 3.5 3.5 0 110-7z'/%3E%3Ccircle cx='10' cy='10' r='2'/%3E%3C/svg%3E"); } .mapboxgl-ctrl button.mapboxgl-ctrl-geolocate.mapboxgl-ctrl-geolocate-background .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 20 20' xmlns='http://www.w3.org/2000/svg' fill='%2333b5e5'%3E%3Cpath d='M10 4C9 4 9 5 9 5v.1A5 5 0 005.1 9H5s-1 0-1 1 1 1 1 1h.1A5 5 0 009 14.9v.1s0 1 1 1 1-1 1-1v-.1a5 5 0 003.9-3.9h.1s1 0 1-1-1-1-1-1h-.1A5 5 0 0011 5.1V5s0-1-1-1zm0 2.5a3.5 3.5 0 110 7 3.5 3.5 0 110-7z'/%3E%3C/svg%3E"); } .mapboxgl-ctrl button.mapboxgl-ctrl-geolocate.mapboxgl-ctrl-geolocate-background-error .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 20 20' xmlns='http://www.w3.org/2000/svg' fill='%23e54e33'%3E%3Cpath d='M10 4C9 4 9 5 9 5v.1A5 5 0 005.1 9H5s-1 0-1 1 1 1 1 1h.1A5 5 0 009 14.9v.1s0 1 1 1 1-1 1-1v-.1a5 5 0 003.9-3.9h.1s1 0 1-1-1-1-1-1h-.1A5 5 0 0011 5.1V5s0-1-1-1zm0 2.5a3.5 3.5 0 110 7 3.5 3.5 0 110-7z'/%3E%3C/svg%3E"); } } @media (-ms-high-contrast: black-on-white) { .mapboxgl-ctrl button.mapboxgl-ctrl-geolocate .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 20 20' xmlns='http://www.w3.org/2000/svg'%3E%3Cpath d='M10 4C9 4 9 5 9 5v.1A5 5 0 005.1 9H5s-1 0-1 1 1 1 1 1h.1A5 5 0 009 14.9v.1s0 1 1 1 1-1 1-1v-.1a5 5 0 003.9-3.9h.1s1 0 1-1-1-1-1-1h-.1A5 5 0 0011 5.1V5s0-1-1-1zm0 2.5a3.5 3.5 0 110 7 3.5 3.5 0 110-7z'/%3E%3Ccircle cx='10' cy='10' r='2'/%3E%3C/svg%3E"); } .mapboxgl-ctrl button.mapboxgl-ctrl-geolocate:disabled .mapboxgl-ctrl-icon { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='29' height='29' viewBox='0 0 20 20' xmlns='http://www.w3.org/2000/svg' fill='%23666'%3E%3Cpath d='M10 4C9 4 9 5 9 5v.1A5 5 0 005.1 9H5s-1 0-1 1 1 1 1 1h.1A5 5 0 009 14.9v.1s0 1 1 1 1-1 1-1v-.1a5 5 0 003.9-3.9h.1s1 0 1-1-1-1-1-1h-.1A5 5 0 0011 5.1V5s0-1-1-1zm0 2.5a3.5 3.5 0 110 7 3.5 3.5 0 110-7z'/%3E%3Ccircle cx='10' cy='10' r='2'/%3E%3Cpath d='M14 5l1 1-9 9-1-1 9-9z' fill='red'/%3E%3C/svg%3E"); } } @-webkit-keyframes mapboxgl-spin { 0% { -webkit-transform: rotate(0deg); } to { -webkit-transform: rotate(1turn); } } @keyframes mapboxgl-spin { 0% { -webkit-transform: rotate(0deg); transform: rotate(0deg); } to { -webkit-transform: rotate(1turn); transform: rotate(1turn); } } a.mapboxgl-ctrl-logo { width: 88px; height: 23px; margin: 0 0 -4px -4px; display: block; background-repeat: no-repeat; cursor: pointer; overflow: hidden; background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='88' height='23' viewBox='0 0 88 23' xmlns='http://www.w3.org/2000/svg' xmlns:xlink='http://www.w3.org/1999/xlink' fill-rule='evenodd'%3E%3Cdefs%3E%3Cpath id='a' d='M11.5 2.25c5.105 0 9.25 4.145 9.25 9.25s-4.145 9.25-9.25 9.25-9.25-4.145-9.25-9.25 4.145-9.25 9.25-9.25zM6.997 15.983c-.051-.338-.828-5.802 2.233-8.873a4.395 4.395 0 013.13-1.28c1.27 0 2.49.51 3.39 1.42.91.9 1.42 2.12 1.42 3.39 0 1.18-.449 2.301-1.28 3.13C12.72 16.93 7 16 7 16l-.003-.017zM15.3 10.5l-2 .8-.8 2-.8-2-2-.8 2-.8.8-2 .8 2 2 .8z'/%3E%3Cpath id='b' d='M50.63 8c.13 0 .23.1.23.23V9c.7-.76 1.7-1.18 2.73-1.18 2.17 0 3.95 1.85 3.95 4.17s-1.77 4.19-3.94 4.19c-1.04 0-2.03-.43-2.74-1.18v3.77c0 .13-.1.23-.23.23h-1.4c-.13 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height='100%25' fill='%23fff'/%3E%3Cuse xlink:href='%23a'/%3E%3Cuse xlink:href='%23b'/%3E%3C/mask%3E%3Cg opacity='.3' stroke='%23000' stroke-width='3'%3E%3Ccircle mask='url(%23c)' cx='11.5' cy='11.5' r='9.25'/%3E%3Cuse xlink:href='%23b' mask='url(/web/20220311132053im_/https://www.bbc.com/travel/columns/%23c)'/%3E%3C/g%3E%3Cg opacity='.9' fill='%23fff'%3E%3Cuse xlink:href='%23a'/%3E%3Cuse xlink:href='%23b'/%3E%3C/g%3E%3C/svg%3E"); } a.mapboxgl-ctrl-logo.mapboxgl-compact { width: 23px; } @media (-ms-high-contrast: active) { a.mapboxgl-ctrl-logo { background-color: transparent; background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='88' height='23' viewBox='0 0 88 23' xmlns='http://www.w3.org/2000/svg' xmlns:xlink='http://www.w3.org/1999/xlink' fill-rule='evenodd'%3E%3Cdefs%3E%3Cpath id='a' d='M11.5 2.25c5.105 0 9.25 4.145 9.25 9.25s-4.145 9.25-9.25 9.25-9.25-4.145-9.25-9.25 4.145-9.25 9.25-9.25zM6.997 15.983c-.051-.338-.828-5.802 2.233-8.873a4.395 4.395 0 013.13-1.28c1.27 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xmlns='http://www.w3.org/2000/svg' xmlns:xlink='http://www.w3.org/1999/xlink' fill-rule='evenodd'%3E%3Cdefs%3E%3Cpath id='a' d='M11.5 2.25c5.105 0 9.25 4.145 9.25 9.25s-4.145 9.25-9.25 9.25-9.25-4.145-9.25-9.25 4.145-9.25 9.25-9.25zM6.997 15.983c-.051-.338-.828-5.802 2.233-8.873a4.395 4.395 0 013.13-1.28c1.27 0 2.49.51 3.39 1.42.91.9 1.42 2.12 1.42 3.39 0 1.18-.449 2.301-1.28 3.13C12.72 16.93 7 16 7 16l-.003-.017zM15.3 10.5l-2 .8-.8 2-.8-2-2-.8 2-.8.8-2 .8 2 2 .8z'/%3E%3Cpath id='b' d='M50.63 8c.13 0 .23.1.23.23V9c.7-.76 1.7-1.18 2.73-1.18 2.17 0 3.95 1.85 3.95 4.17s-1.77 4.19-3.94 4.19c-1.04 0-2.03-.43-2.74-1.18v3.77c0 .13-.1.23-.23.23h-1.4c-.13 0-.23-.1-.23-.23V8.23c0-.12.1-.23.23-.23h1.4zm-3.86.01c.01 0 .01 0 .01-.01.13 0 .22.1.22.22v7.55c0 .12-.1.23-.23.23h-1.4c-.13 0-.23-.1-.23-.23V15c-.7.76-1.69 1.19-2.73 1.19-2.17 0-3.94-1.87-3.94-4.19 0-2.32 1.77-4.19 3.94-4.19 1.03 0 2.02.43 2.73 1.18v-.75c0-.12.1-.23.23-.23h1.4zm26.375-.19a4.24 4.24 0 00-4.16 3.29c-.13.59-.13 1.19 0 1.77a4.233 4.233 0 004.17 3.3c2.35 0 4.26-1.87 4.26-4.19 0-2.32-1.9-4.17-4.27-4.17zM60.63 5c.13 0 .23.1.23.23v3.76c.7-.76 1.7-1.18 2.73-1.18 1.88 0 3.45 1.4 3.84 3.28.13.59.13 1.2 0 1.8-.39 1.88-1.96 3.29-3.84 3.29-1.03 0-2.02-.43-2.73-1.18v.77c0 .12-.1.23-.23.23h-1.4c-.13 0-.23-.1-.23-.23V5.23c0-.12.1-.23.23-.23h1.4zm-34 11h-1.4c-.13 0-.23-.11-.23-.23V8.22c.01-.13.1-.22.23-.22h1.4c.13 0 .22.11.23.22v.68c.5-.68 1.3-1.09 2.16-1.1h.03c1.09 0 2.09.6 2.6 1.55.45-.95 1.4-1.55 2.44-1.56 1.62 0 2.93 1.25 2.9 2.78l.03 5.2c0 .13-.1.23-.23.23h-1.41c-.13 0-.23-.11-.23-.23v-4.59c0-.98-.74-1.71-1.62-1.71-.8 0-1.46.7-1.59 1.62l.01 4.68c0 .13-.11.23-.23.23h-1.41c-.13 0-.23-.11-.23-.23v-4.59c0-.98-.74-1.71-1.62-1.71-.85 0-1.54.79-1.6 1.8v4.5c0 .13-.1.23-.23.23zm53.615 0h-1.61c-.04 0-.08-.01-.12-.03-.09-.06-.13-.19-.06-.28l2.43-3.71-2.39-3.65a.213.213 0 01-.03-.12c0-.12.09-.21.21-.21h1.61c.13 0 .24.06.3.17l1.41 2.37 1.4-2.37a.34.34 0 01.3-.17h1.6c.04 0 .08.01.12.03.09.06.13.19.06.28l-2.37 3.65 2.43 3.7c0 .05.01.09.01.13 0 .12-.09.21-.21.21h-1.61c-.13 0-.24-.06-.3-.17l-1.44-2.42-1.44 2.42a.34.34 0 01-.3.17zm-7.12-1.49c-1.33 0-2.42-1.12-2.42-2.51 0-1.39 1.08-2.52 2.42-2.52 1.33 0 2.42 1.12 2.42 2.51 0 1.39-1.08 2.51-2.42 2.52zm-19.865 0c-1.32 0-2.39-1.11-2.42-2.48v-.07c.02-1.38 1.09-2.49 2.4-2.49 1.32 0 2.41 1.12 2.41 2.51 0 1.39-1.07 2.52-2.39 2.53zm-8.11-2.48c-.01 1.37-1.09 2.47-2.41 2.47s-2.42-1.12-2.42-2.51c0-1.39 1.08-2.52 2.4-2.52 1.33 0 2.39 1.11 2.41 2.48l.02.08zm18.12 2.47c-1.32 0-2.39-1.11-2.41-2.48v-.06c.02-1.38 1.09-2.48 2.41-2.48s2.42 1.12 2.42 2.51c0 1.39-1.09 2.51-2.42 2.51z'/%3E%3C/defs%3E%3Cmask id='c'%3E%3Crect width='100%25' height='100%25' fill='%23fff'/%3E%3Cuse xlink:href='%23a'/%3E%3Cuse xlink:href='%23b'/%3E%3C/mask%3E%3Cg stroke='%23fff' stroke-width='3' fill='%23fff'%3E%3Ccircle mask='url(%23c)' cx='11.5' cy='11.5' r='9.25'/%3E%3Cuse xlink:href='%23b' mask='url(/web/20220311132053im_/https://www.bbc.com/travel/columns/%23c)'/%3E%3C/g%3E%3Cuse xlink:href='%23a'/%3E%3Cuse xlink:href='%23b'/%3E%3C/svg%3E"); } } .mapboxgl-ctrl.mapboxgl-ctrl-attrib { padding: 0 5px; background-color: rgba(255, 255, 255, 0.5); margin: 0; } @media screen { .mapboxgl-ctrl-attrib.mapboxgl-compact { min-height: 20px; padding: 0; margin: 10px; position: relative; background-color: #fff; border-radius: 3px 12px 12px 3px; } .mapboxgl-ctrl-attrib.mapboxgl-compact:hover { padding: 2px 24px 2px 4px; visibility: visible; margin-top: 6px; } .mapboxgl-ctrl-bottom-left > .mapboxgl-ctrl-attrib.mapboxgl-compact:hover, .mapboxgl-ctrl-top-left > .mapboxgl-ctrl-attrib.mapboxgl-compact:hover { padding: 2px 4px 2px 24px; border-radius: 12px 3px 3px 12px; } .mapboxgl-ctrl-attrib.mapboxgl-compact .mapboxgl-ctrl-attrib-inner { display: none; } .mapboxgl-ctrl-attrib.mapboxgl-compact:hover .mapboxgl-ctrl-attrib-inner { display: block; } .mapboxgl-ctrl-attrib.mapboxgl-compact:after { content: ""; cursor: pointer; position: absolute; background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='24' height='24' viewBox='0 0 20 20' xmlns='http://www.w3.org/2000/svg' fill-rule='evenodd'%3E%3Cpath d='M4 10a6 6 0 1012 0 6 6 0 10-12 0m5-3a1 1 0 102 0 1 1 0 10-2 0m0 3a1 1 0 112 0v3a1 1 0 11-2 0'/%3E%3C/svg%3E"); background-color: rgba(255, 255, 255, 0.5); width: 24px; height: 24px; -webkit-box-sizing: border-box; box-sizing: border-box; border-radius: 12px; } .mapboxgl-ctrl-bottom-right > .mapboxgl-ctrl-attrib.mapboxgl-compact:after { bottom: 0; right: 0; } .mapboxgl-ctrl-top-right > .mapboxgl-ctrl-attrib.mapboxgl-compact:after { top: 0; right: 0; } .mapboxgl-ctrl-top-left > .mapboxgl-ctrl-attrib.mapboxgl-compact:after { top: 0; left: 0; } .mapboxgl-ctrl-bottom-left > .mapboxgl-ctrl-attrib.mapboxgl-compact:after { bottom: 0; left: 0; } } @media screen and (-ms-high-contrast: active) { .mapboxgl-ctrl-attrib.mapboxgl-compact:after { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='24' height='24' viewBox='0 0 20 20' xmlns='http://www.w3.org/2000/svg' fill-rule='evenodd' fill='%23fff'%3E%3Cpath d='M4 10a6 6 0 1012 0 6 6 0 10-12 0m5-3a1 1 0 102 0 1 1 0 10-2 0m0 3a1 1 0 112 0v3a1 1 0 11-2 0'/%3E%3C/svg%3E"); } } @media screen and (-ms-high-contrast: black-on-white) { .mapboxgl-ctrl-attrib.mapboxgl-compact:after { background-image: url("data:image/svg+xml;charset=utf-8,%3Csvg width='24' height='24' viewBox='0 0 20 20' xmlns='http://www.w3.org/2000/svg' fill-rule='evenodd'%3E%3Cpath d='M4 10a6 6 0 1012 0 6 6 0 10-12 0m5-3a1 1 0 102 0 1 1 0 10-2 0m0 3a1 1 0 112 0v3a1 1 0 11-2 0'/%3E%3C/svg%3E"); } } .mapboxgl-ctrl-attrib a { color: rgba(0, 0, 0, 0.75); text-decoration: none; } .mapboxgl-ctrl-attrib a:hover { color: inherit; text-decoration: underline; } .mapboxgl-ctrl-attrib .mapbox-improve-map { font-weight: 700; margin-left: 2px; } .mapboxgl-attrib-empty { display: none; } .mapboxgl-ctrl-scale { background-color: rgba(255, 255, 255, 0.75); font-size: 10px; border: 2px solid #333; border-top: #333; padding: 0 5px; color: #333; -webkit-box-sizing: border-box; box-sizing: border-box; } .mapboxgl-popup { position: absolute; top: 0; left: 0; display: -ms-flexbox; display: flex; will-change: transform; pointer-events: none; } .mapboxgl-popup-anchor-top, .mapboxgl-popup-anchor-top-left, .mapboxgl-popup-anchor-top-right { -ms-flex-direction: column; flex-direction: column; } .mapboxgl-popup-anchor-bottom, .mapboxgl-popup-anchor-bottom-left, .mapboxgl-popup-anchor-bottom-right { -ms-flex-direction: column-reverse; flex-direction: column-reverse; } .mapboxgl-popup-anchor-left { -ms-flex-direction: row; flex-direction: row; } .mapboxgl-popup-anchor-right { -ms-flex-direction: row-reverse; flex-direction: row-reverse; } .mapboxgl-popup-tip { width: 0; height: 0; border: 10px solid transparent; z-index: 1; } .mapboxgl-popup-anchor-top .mapboxgl-popup-tip { -ms-flex-item-align: center; -ms-grid-row-align: center; align-self: center; border-top: none; border-bottom-color: #fff; } .mapboxgl-popup-anchor-top-left .mapboxgl-popup-tip { -ms-flex-item-align: start; align-self: flex-start; border-top: none; border-left: none; border-bottom-color: #fff; } .mapboxgl-popup-anchor-top-right .mapboxgl-popup-tip { -ms-flex-item-align: end; align-self: flex-end; border-top: none; border-right: none; border-bottom-color: #fff; } .mapboxgl-popup-anchor-bottom .mapboxgl-popup-tip { -ms-flex-item-align: center; -ms-grid-row-align: center; align-self: center; border-bottom: none; border-top-color: #fff; } .mapboxgl-popup-anchor-bottom-left .mapboxgl-popup-tip { -ms-flex-item-align: start; align-self: flex-start; border-bottom: none; border-left: none; border-top-color: #fff; } .mapboxgl-popup-anchor-bottom-right .mapboxgl-popup-tip { -ms-flex-item-align: end; align-self: flex-end; border-bottom: none; border-right: none; border-top-color: #fff; } .mapboxgl-popup-anchor-left .mapboxgl-popup-tip { -ms-flex-item-align: center; -ms-grid-row-align: center; align-self: center; border-left: none; border-right-color: #fff; } .mapboxgl-popup-anchor-right .mapboxgl-popup-tip { -ms-flex-item-align: center; -ms-grid-row-align: center; align-self: center; border-right: none; border-left-color: #fff; } .mapboxgl-popup-close-button { position: absolute; right: 0; top: 0; border: 0; border-radius: 0 3px 0 0; cursor: pointer; background-color: transparent; } .mapboxgl-popup-close-button:hover { background-color: rgba(0, 0, 0, 0.05); } .mapboxgl-popup-content { position: relative; background: #fff; border-radius: 3px; -webkit-box-shadow: 0 1px 2px rgba(0, 0, 0, 0.1); box-shadow: 0 1px 2px rgba(0, 0, 0, 0.1); padding: 10px 10px 15px; pointer-events: auto; } .mapboxgl-popup-anchor-top-left .mapboxgl-popup-content { border-top-left-radius: 0; } .mapboxgl-popup-anchor-top-right .mapboxgl-popup-content { border-top-right-radius: 0; } .mapboxgl-popup-anchor-bottom-left .mapboxgl-popup-content { border-bottom-left-radius: 0; } .mapboxgl-popup-anchor-bottom-right .mapboxgl-popup-content { border-bottom-right-radius: 0; } .mapboxgl-popup-track-pointer { display: none; } .mapboxgl-popup-track-pointer * { pointer-events: none; -webkit-user-select: none; -moz-user-select: none; -ms-user-select: none; user-select: none; } .mapboxgl-map:hover .mapboxgl-popup-track-pointer { display: -ms-flexbox; display: flex; } .mapboxgl-map:active .mapboxgl-popup-track-pointer { display: none; } .mapboxgl-marker { position: absolute; top: 0; left: 0; will-change: transform; } .mapboxgl-user-location-dot, .mapboxgl-user-location-dot:before { background-color: #1da1f2; width: 15px; height: 15px; border-radius: 50%; } .mapboxgl-user-location-dot:before { content: ""; position: absolute; -webkit-animation: mapboxgl-user-location-dot-pulse 2s infinite; animation: mapboxgl-user-location-dot-pulse 2s infinite; } .mapboxgl-user-location-dot:after { border-radius: 50%; border: 2px solid #fff; content: ""; height: 19px; left: -2px; position: absolute; top: -2px; width: 19px; -webkit-box-sizing: border-box; box-sizing: border-box; -webkit-box-shadow: 0 0 3px rgba(0, 0, 0, 0.35); box-shadow: 0 0 3px rgba(0, 0, 0, 0.35); } @-webkit-keyframes mapboxgl-user-location-dot-pulse { 0% { -webkit-transform: scale(1); opacity: 1; } 70% { -webkit-transform: scale(3); opacity: 0; } to { -webkit-transform: scale(1); opacity: 0; } } @keyframes mapboxgl-user-location-dot-pulse { 0% { -webkit-transform: scale(1); transform: scale(1); opacity: 1; } 70% { -webkit-transform: scale(3); transform: scale(3); opacity: 0; } to { -webkit-transform: scale(1); transform: scale(1); opacity: 0; } } .mapboxgl-user-location-dot-stale { background-color: #aaa; } .mapboxgl-user-location-dot-stale:after { display: none; } .mapboxgl-user-location-accuracy-circle { background-color: rgba(29, 161, 242, 0.2); width: 1px; height: 1px; border-radius: 100%; } .mapboxgl-crosshair, .mapboxgl-crosshair .mapboxgl-interactive, .mapboxgl-crosshair .mapboxgl-interactive:active { cursor: crosshair; } .mapboxgl-boxzoom { position: absolute; top: 0; left: 0; width: 0; height: 0; background: #fff; border: 2px dotted #202020; opacity: .5; } @media print { .mapbox-improve-map { display: none; } } /* stylelint-disable property-no-unknown */ .partner-module { border-bottom: 1px solid #472479; border-top: 0; } .partner-module__link, .partner-module__link:visited { -ms-flex-align: center; align-items: center; color: #444; display: -ms-flexbox; display: flex; -ms-flex-pack: justify; justify-content: space-between; padding: 0; text-decoration: none; } .partner-module__link:hover { background-color: #f5f5f5; } .partner-module__heading { display: inline-block; font-size: 16px; line-height: 22px; margin: 16px 0; } .partner-module__partner-name { font-weight: bold; } .partner-module__partner-logo { display: block; height: 31px; margin: 12px 0; margin-left: 17px; width: 88px; } /* stylelint-disable property-no-unknown */ .author-unit { display: -ms-flexbox; display: flex; -ms-flex-direction: column; flex-direction: column; font-size: 14px; letter-spacing: -0.1px; line-height: 35px; } .author-unit--small-mobile { line-height: 30px; } .author-unit .author-unit__container { color: #4a4a4a; margin: 0 auto; } .author-unit .author-unit__container--desktop { margin: 0; } .author-unit__container { -ms-flex-align: baseline; align-items: baseline; display: -ms-flexbox; display: flex; padding: 10px 0; } .author-unit__text { font-style: italic; font-weight: 600; padding-right: 10px; text-decoration: none; } .author-unit__icon { color: #6a6a6a; padding-right: 14px; position: relative; text-decoration: none; top: 1px; } .author-unit__icon:hover { color: #00bbf2; } /* stylelint-disable property-no-unknown */ .uppercase-label { color: #8f8d8d; font-size: 12px; font-style: condensed; font-weight: bold; letter-spacing: 1px; line-height: 16px; margin: 0; padding: 0; text-transform: uppercase; -webkit-transition: color 0.4s; transition: color 0.4s; } .uppercase-label--small { font-size: 11px; font-weight: 400; line-height: 14px; margin: 0; } .uppercase-label--medium { font-size: 14px; line-height: 18px; } .uppercase-label--reith-condensed { font-weight: 400; } .uppercase-label--white { color: #ebebeb; } .uppercase-label--light-grey { color: #999; } .uppercase-label--dark-grey { color: #444; } .uppercase-label--large { font-size: 16px; line-height: 18px; } .uppercase-label--true-white { color: #fff; text-shadow: 0 1px 1px #193e6d; } .uppercase-label--arial { font-family: Arial; } .label-with-line { -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; } .label-with-line__label { margin: 0 16px 0 0; } .body-text-card-inline-video { margin: 24px 0; position: relative; } /* stylelint-disable property-no-unknown */ @-webkit-keyframes spin { 0% { -webkit-transform: rotate(0deg); transform: rotate(0deg); } 100% { -webkit-transform: rotate(360deg); transform: rotate(360deg); } } @keyframes spin { 0% { -webkit-transform: rotate(0deg); transform: rotate(0deg); } 100% { -webkit-transform: rotate(360deg); transform: rotate(360deg); } } .spinner { fill: #444; } .spinner__image { -webkit-animation: spin 1s linear infinite; animation: spin 1s linear infinite; } .spinner--worklife { fill: #8beed9; } .spinner--future { fill: #ffc857; } .spinner--culture { fill: #472479; } .spinner--travel { fill: #002856; } .spinner--earth { fill: #002856; } .spinner--white { fill: #fff; } .spinner--audio { height: 32px; width: 32px; } /* stylelint-disable property-no-unknown */ /* stylelint-disable property-no-unknown */ .inline-video { height: 100%; } .inline-video__container { position: relative; } .inline-video__border-line { padding: 0 10px; } .inline-video .play-button__inline-video { bottom: 0; left: 0; position: absolute; z-index: 1000; } .inline-video__smp { background-color: #000; padding-bottom: 56.25%; } .inline-video__smp--loaded { background-color: unset; padding-bottom: unset; } .inline-video__description { border-bottom: 1px solid rgba(106, 106, 106, 0.43); color: #737373; font-size: 16px; font-style: italic; line-height: 24px; margin: 0 10px 0 3%; padding: 20px 0 12px; } .inline-video__description--desktop { border-bottom: 1px solid rgba(106, 106, 106, 0.43); margin: 0 18px; padding: 28px 0 18px; } /* stylelint-disable property-no-unknown */ .inline-image__description { border-bottom: 1px solid rgba(106, 106, 106, 0.43); font-style: italic; margin: 0 10px; padding: 20px 0 12px; } .inline-image__description--desktop { border-bottom: 1px solid rgba(106, 106, 106, 0.43); margin: 0 18px; padding: 20px 0 18px; } .inline-image img { border-radius: 0; } /* stylelint-disable property-no-unknown */ .inline-quote { border-left: 3px solid #575757; color: #575757; font-style: italic; letter-spacing: -1.69px; line-height: 32px; margin: 0; padding-left: 22px; } .inline-quote--worklife { border-left: 3px solid #8beed9; } .inline-quote--future { border-left: 3px solid #ffc857; } .inline-quote--culture { border-left: 3px solid #472479; } .inline-quote--earth { border-left: 3px solid #002856; } .inline-quote h2 { font-weight: 300; } /* stylelint-disable property-no-unknown */ .inline-audio-player { background: none; } .inline-audio-player__smp-container { display: inline-block; width: 100%; } .inline-audio-player__smp-container > div { /* CreateSMPAudio */ display: inline-block; width: 100%; } .inline-audio-player__smp-container > div > div { height: 50px; position: relative; /* stylelint-disable-next-line selector-max-compound-selectors */ } .inline-audio-player__smp-container > div > div > div { padding: 0 !important; } .inline-audio-player__container { display: -ms-flexbox; display: flex; } .inline-audio-player__cta-holder { -ms-flex-align: center; align-items: center; background-color: #ededed; display: -ms-flexbox; display: flex; padding-right: 8px; } .inline-audio-player__cta-container { -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; } .inline-audio-player__cta-container.initialising * { cursor: initial; pointer-events: none; -webkit-user-select: none; -moz-user-select: none; -ms-user-select: none; user-select: none; } .inline-audio-player__cta-container.initialising button { opacity: 0.6; } .inline-audio-player__text { background: none; border: 0; color: #222; cursor: pointer; font-size: 18px; height: 25px; letter-spacing: -0.1px; line-height: 25px; margin-left: 12px; outline: inherit; padding: 0; } .inline-audio-player__text--offline { cursor: default; pointer-events: none; } .inline-audio-player__disclaimer { background-color: #e6711b; color: #fff; cursor: pointer; height: 25px; left: -110px; line-height: 12px; margin-left: 0; padding: 0 7px; position: relative; top: 25px; width: 66px; } .inline-audio-player__disclaimer:hover .inline-audio-player__arrow { -webkit-transform: rotate(45deg); transform: rotate(45deg); } .inline-audio-player__inner-arrow { color: #4d4d49; font-size: 10px; } .inline-audio-player__arrow-button { background-color: transparent; border: 0; margin-left: auto; outline: none; -webkit-transition: all 0.5s ease; transition: all 0.5s ease; } .inline-audio-player__arrow-button__open { -webkit-transform: rotate(180deg); transform: rotate(180deg); } .inline-audio-player__disclaimer-copy { color: #444; display: block; font-size: 12px; letter-spacing: 0; line-height: 17px; margin-top: 16px; } .inline-audio-player__arrow { border: solid #fff; border-width: 0 2px 2px 0; display: inline-block; padding: 3px; position: relative; top: -1px; -webkit-transform: rotate(-45deg); transform: rotate(-45deg); -webkit-transition: 0.4s; transition: 0.4s; } .inline-audio-player__hidden { display: none; } .inline-audio-player .collapsible-container { background-color: #ededed; color: #444; font-size: 16px; line-height: 24px; padding: 1rem; } .inline-audio-player .collapsible-container__hide { display: none; } .inline-audio-player .previous-button__inline-audio { margin-right: 1px; } .inline-audio-player__line { margin-top: 16px; } .inline-audio-player .previous-media-button { height: 50px; margin-right: 1px; width: 50px; } .inline-audio-player .previous-button__inline-audio { margin-right: 1px; } .copyright__text { color: #737373; font-size: 16px; font-style: italic; line-height: 24px; margin-bottom: 10px; text-align: center; } @media (max-width: 767px) { .copyright__text { margin-top: 12px; } } .content-embed { width: 100%; } .infographic-embed__frame { width: 100%; } /* stylelint-disable property-no-unknown */ .article-video { height: 100%; position: relative; } .article-video img { bottom: -100%; display: block; height: 100%; left: -100%; margin: auto; min-height: 100%; min-width: 100%; object-fit: cover; position: absolute; right: -100%; top: -100%; width: 100%; } .article-video__overlay { display: -ms-flexbox; display: flex; height: 100%; -ms-flex-pack: center; justify-content: center; top: 0; width: 100%; } .article-video__play-button { -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; -ms-flex-direction: column; flex-direction: column; left: 50%; padding: 0; position: absolute; top: 50%; -webkit-transform: translate(-50%, -50%); transform: translate(-50%, -50%); z-index: 1500; } .article-video__label { margin-bottom: 16px; } .article-video__image { bottom: 0; height: 100%; position: absolute; top: 0; width: 100%; } .article-video__image--hide { opacity: 0; } .article-video__playercore { display: block; } .article-video__playercore--mobile { display: none; position: absolute; top: 0; width: 100%; } .article-video__playercore--show { display: block; } .article-video--bordered { border-radius: 4px; overflow: hidden; } /* stylelint-disable property-no-unknown */ .hero-video { -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; height: 180px; -ms-flex-pack: center; justify-content: center; position: relative; z-index: 1; } .hero-video__video { -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; height: 80%; -ms-flex-pack: center; justify-content: center; position: relative; width: 80%; z-index: 2; } .hero-video__video--desktop { left: 0; top: 65px; width: 71.5% !important; } .hero-video__video--mobile { height: 100%; width: 100%; } .hero-video__video--small-desktop { height: 70%; left: 0; top: 78px; width: 67%; } .hero-video--small-desktop, .hero-video--desktop { display: block; height: 720px; } .hero-video img { bottom: -100%; display: block; height: 100%; left: -100%; margin: auto; min-height: 100%; min-width: 100%; object-fit: cover; position: absolute; right: -100%; top: -100%; width: 100%; -webkit-filter: brightness(40%); filter: brightness(40%); } @media all and (-ms-high-contrast: none), (-ms-high-contrast: active) { .hero-video img { opacity: 0.5; } } .hero-video--mobile { height: 280px; } .hero-video--medium-mobile { height: 430px; } .hero-video--tablet { height: 574px; } .hero-video--tablet .hero-video__video { margin-bottom: 10px; } .hero-video__play-button { position: absolute; z-index: 100; } .hero-video__video div div { position: inherit !important; position: unset !important; } .share-tools-popout { -ms-flex-align: center; align-items: center; background-color: #fff; border: 1px solid #979797; display: -ms-flexbox; display: flex; -ms-flex-direction: column; flex-direction: column; padding: 30px 0 20px; position: relative; width: 300px; } .share-tools-popout__text { color: #444; font-size: 12px; font-weight: bold; letter-spacing: 3px; margin: 0 18px 18px; text-align: center; text-transform: uppercase; } .share-tools-popout__url-container { padding: 0 18px; width: 100%; } .share-tools-popout__articleurl { border: 1px solid #979797; -webkit-box-sizing: border-box; box-sizing: border-box; color: #a39f9f; font-size: 12px; letter-spacing: -0.5px; margin-bottom: 8px; margin-top: 0; padding: 12px 10px; text-align: center; width: 262px; } .share-tools-popout__close { -ms-flex-align: center; align-items: center; background-color: unset; border: unset; cursor: pointer; display: -ms-flexbox; display: flex; position: absolute; right: 8px; top: 20px; } .share-tools-popout__close:hover .share-tools-popout__close-icon { color: #888; -webkit-transform: rotate(90deg); transform: rotate(90deg); } .share-tools-popout__close-icon { color: #000; font-size: 16px; -webkit-transition: 0.4s; transition: 0.4s; } .share-tools-popout__border-arrow { background-color: #fff; border: 1px solid #979797; border-bottom: 0; border-right: 0; height: 12px; left: 40px; position: absolute; top: -7px; -webkit-transform: rotate(45deg); transform: rotate(45deg); width: 12px; } .share-tools-popout__tools { margin-bottom: 13px; } .share-tools-popout__details { -ms-flex-item-align: normal; -ms-grid-row-align: normal; align-self: normal; color: #444; font-size: 12px; letter-spacing: 0; line-height: 16px; margin: 0; max-width: 180px; padding-left: 14px; } .share-tools-popout__copied, .share-tools-popout__copy { background-color: #000; border: unset; color: #fff; cursor: pointer; font-size: 12px; font-weight: bold; letter-spacing: 3px; margin-bottom: 18px; padding: 12px 6px; text-transform: uppercase; -webkit-transition: 0.4s; transition: 0.4s; width: 110px; } .share-tools-popout__copy:hover { background-color: #555; } .share-tools-popout__copied .gelicon--yes { color: #ff9700; margin-left: 8px; } .share-button-with-popout { position: relative; z-index: 9999; } .share-button-with-popout__popout { max-width: 330px; padding-right: 8px; position: absolute; top: 53px; width: 100%; } .share-button-with-popout__popout--desktop { width: auto; } .article-end__line--long { margin-bottom: 24px; } .article-end__share-tools { margin-bottom: 0; } .article-end--tablet .article-end__line--long { margin-bottom: 36px; } .article-end--desktop .article-end__line--long { margin-bottom: 44px; } .article-end--desktop .article-end__share-tools { display: -ms-flexbox; display: flex; margin-bottom: 50px; } .article-end--desktop .article-end__share { margin-top: 0; } .article-end__share { margin-top: 5px; } /* stylelint-disable property-no-unknown */ .article-share-tools { display: -ms-flexbox; display: flex; } .article-share-tools a, .article-share-tools button { background-color: transparent; border: 1px solid #e4e4e4; border-radius: 0; -webkit-box-sizing: border-box; box-sizing: border-box; color: #979797; display: -ms-flexbox; display: flex; height: 52px; margin-right: 2px; width: 52px; } .article-share-tools--dark a, .article-share-tools--dark button { color: #444; height: 54px; width: 54px; } .article-share-tools--dark a svg, .article-share-tools--dark button svg { stroke: #444; } .article-share-tools a:hover, .article-share-tools button:hover { background-color: #fff; } .article-share-tools .facebook-icon:hover { color: #3b5898; } .article-share-tools .email-icon:hover { color: #615f5d; } .article-share-tools .twitter-icon:hover { color: #47c7fa; } .article-share-tools .linkedin-icon:hover { color: #0077b5; } .article-share-tools .whatsapp-icon:hover { color: #25d366; } .article-share-tools .facebook-messenger { color: #0184ff; } .article-share-tools .ticked-icon { background-color: transparent; border: 1px solid #e4e4e4; border-radius: 0; -webkit-box-shadow: none; box-shadow: none; font-size: 11px; margin-right: 2px; padding: 3px; } .article-share-tools--popout > *, .article-share-tools--popout a { color: #020203; margin-bottom: 3px; -webkit-transition: 0.4s; transition: 0.4s; } .domestic-disclaimer { background-color: #333; position: relative; } .domestic-disclaimer__content { display: -ms-flexbox; display: flex; -ms-flex-pack: justify; justify-content: space-between; margin: auto; max-width: 990px; } .domestic-disclaimer__content--desktop-small { max-width: 976px; } .domestic-disclaimer__content--desktop { max-width: 1248px; } .domestic-disclaimer__text { color: #d8d8d8; font-size: 13px; line-height: 14px; margin: auto; padding: 8px 16px; } .domestic-disclaimer__text--tablet { font-size: 14px; line-height: 19px; padding: 16px 54px 16px 16px; } .domestic-disclaimer__text--desktop { font-size: 14px; line-height: 19px; margin-left: 0; max-width: 890px; padding: 14px 16px; } .domestic-disclaimer__close-button { -ms-flex-align: center; align-items: center; background-color: unset; border: unset; cursor: pointer; display: -ms-flexbox; display: flex; padding: 0 16px 0 0; position: relative; } .domestic-disclaimer__close-button--desktop { padding: 0 16px 0 0; } .domestic-disclaimer__close-icon { color: #d8d8d8; font-size: 16px; } .domestic-disclaimer__close-icon--desktop { font-size: 22px; } /* stylelint-disable property-no-unknown */ .section-header-text__text { background-color: #fff; border-radius: 4px; -webkit-box-shadow: 0 0 20px 0 rgba(153, 153, 153, 0.5), 0 2px 5px 0 rgba(153, 153, 153, 0.5); box-shadow: 0 0 20px 0 rgba(153, 153, 153, 0.5), 0 2px 5px 0 rgba(153, 153, 153, 0.5); margin: 0 8px; opacity: 0.95; padding: 16px; position: relative; z-index: 3; } .section-header-text__text--no-margin { margin: 0; } .section-header-text__ad { display: -ms-flexbox; display: flex; -ms-flex-pack: end; justify-content: flex-end; margin: 0 8px 8px; position: relative; top: unset; } .section-header-text__ad--desktop { margin: 0 0 8px; } .section-header-text__title { display: inline-block; } .section-header-text__title--large-margin { margin: 0 40px 16px 0; } .section-header-text__title--premium { border: 1.78px solid; padding: 8px; } .section-header-text__title-content { color: #444; font-size: 22px; font-weight: bold; margin: unset; } .section-header-text__title-content--tablet { font-size: 24px; } .section-header-text__title-content--desktop { font-size: 28px; } .section-header-text__description { color: #555; font-size: 14px; line-height: 20px; margin: 0; } .section-header-text__description--large { font-size: 16px; line-height: 24px; } /* stylelint-disable property-no-unknown */ .section-header-unit { max-width: 1280px; position: relative; } .section-header-unit--tablet { height: 320px; } .section-header-unit--desktop { border-radius: 4px; height: 320px; overflow: hidden; } .section-header-unit__image { height: 320px; max-height: 320px; overflow: hidden; position: relative; } .section-header-unit__image img { left: 50%; position: relative; top: 50%; -webkit-transform: translate(-50%, -50%); transform: translate(-50%, -50%); } .section-header-unit__image--right img { left: unset; min-width: 100%; right: 0; width: unset; } .section-header-unit__image--left img { left: unset; min-width: 100%; right: unset; width: unset; } .section-header-unit__content { position: relative; -webkit-transform: translateY(-50%); transform: translateY(-50%); } .section-header-unit__content--desktop { bottom: 0; display: -ms-flexbox; display: flex; -ms-flex-direction: column; flex-direction: column; -ms-flex-pack: center; justify-content: center; max-width: 420px; position: absolute; right: 32px; top: 0; -webkit-transform: none; transform: none; } .section-header-unit__content--advert { -webkit-transform: translateY(calc(-50% - 28px)); transform: translateY(calc(-50% - 28px)); /* - half the height of the advert so the text is still centered. */ } /* stylelint-disable property-no-unknown */ .label-list { display: -ms-flexbox; display: flex; -ms-flex-direction: row; flex-direction: row; position: relative; } .label-list__line { width: 100%; } .label-list__content { margin: 30px 0 0 16px; width: 100%; } .label-list__content--tablet { margin: 34px 0 0 38px; } .label-list__content--desktop { margin: 42px 0 0 32px; } .label-list__list-item { margin: 0; padding: 0; } .label-list__link { color: #444; font-size: 18px; line-height: 24px; text-decoration: none; } .label-list__link:hover { color: #adadad; } .label-list__link--large { font-size: 22px; line-height: 29px; } .label-list__link:not(:first-of-type) { margin-top: 8px; } .label-list__link--large:not(:first-of-type) { margin-top: 12px; } .label-list__list-items { display: -ms-flexbox; display: flex; -ms-flex-direction: column; flex-direction: column; margin-top: 36px; } .label-list__list-items--tablet { margin-top: 52px; } .label-list__list-items--desktop { margin-top: 46px; } /* stylelint-disable property-no-unknown */ .offline-reading { font-family: 'CuriousSansBold'; -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; -ms-flex-direction: column; flex-direction: column; } .offline-reading__header { font-size: 14px; line-height: 20px; margin: 0 0 16px; max-width: 220px; text-align: center; } .offline-reading__header--desktop { font-size: 18px; max-width: 460px; } .offline-reading__buttons { -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; -ms-flex-direction: column; flex-direction: column; text-align: center; } .offline-reading__buttons--desktop { -ms-flex-align: center; align-items: center; -ms-flex-direction: row; flex-direction: row; } .offline-reading__top-stories { margin-bottom: 24px; } .offline-reading__top-stories--desktop { margin: 0 16px 0 0; } .offline-reading__icon { display: block; height: auto; margin-bottom: 24px; width: 120px; } /* stylelint-disable property-no-unknown */ .rectangle-image { background-size: cover; height: 74px; max-width: 100%; overflow: hidden; position: relative; width: 132px; } .rectangle-image img { height: 100%; left: 50%; position: absolute; top: 50%; -webkit-transform: translate(-50%, -50%); transform: translate(-50%, -50%); width: auto; } .rectangle-image--small { -webkit-box-sizing: border-box; box-sizing: border-box; height: 32px; width: 56px; } .rectangle-image--large { -webkit-box-sizing: border-box; box-sizing: border-box; height: 162px; width: 288px; } .rectangle-image--medium { -webkit-box-sizing: border-box; box-sizing: border-box; height: 126px; width: 222px; } .rectangle-image--full-screen { padding-top: 56.25%; width: 100%; } .rectangle-image img { -webkit-transition: all 0.4s ease; transition: all 0.4s ease; } .rectangle-image__overlay { background-color: rgba(0, 0, 0, 0.6); bottom: 0; height: 100%; left: 0; opacity: 0; pointer-events: none; position: absolute; right: 0; top: 0; width: 100%; } .rectangle-image__overlay--culture { background-color: rgba(72, 41, 120, 0.6); } .rectangle-image:hover .rectangle-image__overlay { opacity: 1; } .rectangle-image:hover img { height: 108%; } /* stylelint-disable property-no-unknown */ .rectangle-story-item { display: -ms-flexbox; display: flex; -ms-flex-direction: column; flex-direction: column; height: 100%; -ms-flex-pack: justify; justify-content: space-between; margin: auto; max-width: 100%; width: 288px; } .rectangle-story-item__image-container:hover .rectangle-image__overlay { opacity: 1; } .rectangle-story-item__image-container:hover .rectangle-story-item__icon { background-color: #000; } .rectangle-story-item__image-container--culture:hover .rectangle-story-item__icon { background-color: #482978; } .rectangle-story-item__image-container:hover .rectangle-image img { height: 108%; } .rectangle-story-item__image-container { position: relative; width: 100%; } .rectangle-story-item--tablet { width: 222px; } .rectangle-story-item__container { display: -ms-flexbox; display: flex; -ms-flex: 1 1 auto; flex: 1 1 auto; -ms-flex-direction: column; flex-direction: column; -ms-flex-pack: justify; justify-content: space-between; margin-top: 3px; width: 100%; } .rectangle-story-item__label { color: #4a4a4a; display: block; font-size: 12px; font-weight: bold; letter-spacing: 3px; line-height: 16px; margin-right: auto; margin-top: 20px; padding-bottom: 3px; text-decoration: none; text-transform: uppercase; } .rectangle-story-item__label--worklife:hover, .rectangle-story-item__label--future:hover, .rectangle-story-item__label__travel:hover { background-image: none; } .rectangle-story-item__label--worklife > span:hover, .rectangle-story-item__label--future > span:hover, .rectangle-story-item__label__travel > span:hover { border-bottom: 1px solid #4a4a4a; } .rectangle-story-item__label--culture:hover { background-image: none; } .rectangle-story-item__label--culture > span:hover { border-bottom: 1px solid #482978; } .rectangle-story-item__line { display: block; margin: 16px 0; } .rectangle-story-item__author { color: #4a4a4a; display: block; font-size: 14px; font-style: italic; letter-spacing: 0.1px; line-height: 35px; text-decoration: none; } .rectangle-story-item__title { color: rgba(46, 46, 46, 0.85); display: block; font-size: 18px; letter-spacing: -0.21px; line-height: 30px; text-decoration: none; } .rectangle-story-item__icon { background-color: #000; bottom: 0; color: #fff; font-size: 14px; height: 44px; line-height: 44px; position: absolute; text-align: center; -webkit-transition: 0.4s ease; transition: 0.4s ease; width: 44px; } .rectangle-story-item__title--white, .rectangle-story-item__author--white, .rectangle-story-item__label--white { color: #fff; } .rectangle-story-item__label--white:hover { border-bottom: 0; } .rectangle-story-item__label--white > span:hover { border-bottom: 1px solid #fff; } .rectangle-article-group { display: -ms-flexbox; display: flex; -ms-flex: 1 1; flex: 1 1; -ms-flex-direction: column; flex-direction: column; -ms-flex-wrap: wrap; flex-wrap: wrap; -ms-flex-pack: center; justify-content: center; position: relative; } .rectangle-article-group--tablet, .rectangle-article-group--desktop { -ms-flex-direction: row; flex-direction: row; } .rectangle-article-group__article { display: inline-block; padding-top: 12px; } .rectangle-article-group__article--tablet { padding: 0 16px 0 0; } .rectangle-article-group__article--desktop { padding: 0 24px 0 0; } .fake-ad { -ms-flex-line-pack: center; align-content: center; -ms-flex-align: center; align-items: center; background: #f6f6f6; display: -ms-flexbox; display: flex; -ms-flex-direction: column; flex-direction: column; -ms-flex-pack: center; justify-content: center; padding: 8px; } .fake-ad__body { -ms-flex-align: center; align-items: center; background: #5ae9cb; color: #fff; display: -ms-flexbox; display: flex; -ms-flex: 0 0 auto; flex: 0 0 auto; font-family: Arial, sans-serif; -ms-flex-pack: center; justify-content: center; } .fake-ad__text { -ms-flex-item-align: center; -ms-grid-row-align: center; align-self: center; color: #444; font-family: Arial, sans-serif; font-size: 12px; font-weight: bold; line-height: 1.5; text-align: right; text-transform: uppercase; } .fake-ad--mpu .fake-ad__body { height: 320px; width: 320px; } .fake-ad--mpu .fake-ad__text { width: 320px; } .fake-ad--mobile-leaderboard .fake-ad__body { height: 50px; width: 300px; } .fake-ad--mobile-leaderboard .fake-ad__text { width: 300px; } .fake-ad--leaderboard .fake-ad__body { height: 90px; width: 728px; } .fake-ad--leaderboard .fake-ad__text { width: 728px; } .body-text-card-inline-image { margin: 24px 0; position: relative; } /* stylelint-disable property-no-unknown */ .body-text-card { color: #444; display: block; font-size: 16px; line-height: 1.5; } .body-text-card__image, .body-text-card__video { margin: 24px 0; } .body-text-card__text { display: block; } .body-text-card__advert { margin: 20px 0; } .body-text-card__text div a { cursor: pointer; font-weight: bold; text-decoration: none; } .body-text-card__text a:hover { text-decoration: underline; } .body-text-card__text > div > p { margin: 0 20px 16px; } .body-text-card__text > div > p:last-child { margin-bottom: 0; padding-bottom: 0; } .body-text-card__drop-capped { float: left; margin: 0 8px 0 20px; padding-top: 6px; } .body-text-card__text--drop-capped p:first-of-type::first-letter { color: transparent; font-size: 0; } .body-text-card__text--flush-text > div > p { margin-left: 0; margin-right: 0; } .body-text-card__text--future div a:visited { color: #666; } .body-text-card__text--future div a { color: #002856; -webkit-text-decoration-color: #002856; text-decoration-color: #002856; } .body-text-card__text--travel div a { color: #589e50; -webkit-text-decoration-color: #589e50; text-decoration-color: #589e50; } .body-text-card__text--worklife div a { color: #0052a1; -webkit-text-decoration-color: #0052a1; text-decoration-color: #0052a1; } .body-text-card__text--earth div a { color: #0fbb56; -webkit-text-decoration-color: #0fbb56; text-decoration-color: #0fbb56; } .body-text-card__text--culture div a { color: #472479; -webkit-text-decoration-color: #472479; text-decoration-color: #472479; } /* stylelint-disable property-no-unknown */ .branding { -webkit-box-sizing: content-box !important; box-sizing: content-box !important; display: inline-block; height: 24px; padding: 12px 16px; width: 100%; } .branding__icon { display: inline-block; height: 24px; width: 100%; } .branding__icon g { fill: #fff; } .branding--medium { padding: 16px; } .branding--large { padding: 16px 24px; } .branding--worklife { background-color: #0052a1; } .branding--future { background-color: #002856; } .branding--culture { background-color: #472479; } .branding--earth { background-color: #0fbb56; } .branding--travel { background-color: #589e50; } .branding--travel svg, .branding--earth svg, .branding--culture svg, .branding--future svg, .branding--worklife svg { height: 24px; } .branding--small, .branding--small svg { height: 17px; } .branding__icon--medium, .branding--medium, .branding--medium svg { height: 22px; } .branding__icon--large, .branding--large, .branding--large svg { height: 24px; } .branding__icon--largest, .branding--largest, .branding--largest svg { height: 32px; } .branding__icon--small, .branding--travel .branding__icon--small svg, .branding--earth .branding__icon--small svg, .branding--culture .branding__icon--small svg, .branding--future .branding__icon--small svg, .branding--worklife .branding__icon--small svg { height: 17px; } /* stylelint-disable property-no-unknown */ .swimlane-inner { background-position: center; background-repeat: no-repeat; background-size: auto 100%; display: block; padding: 24px 16px; } .swimlane-inner--small { padding: 24px 8px; } .swimlane-inner--tablet { padding: 28px 16px 42px; } .swimlane-inner--small-desktop { padding: 30px 16px 42px; } .swimlane-inner--desktop { padding: 38px 16px 42px; } .swimlane { overflow: hidden; position: relative; z-index: 0; } .swimlane__black { background-color: #0e0e0e; } .swimlane__background-image { height: 500px; position: absolute; right: 0; top: 0; width: 915px; z-index: -1; } .swimlane__background-image--mobile { height: 181px; width: 320px; } .swimlane__background-image--tablet { height: 421px; width: 752px; } .swimlane__background-image--desktop { height: 500px; width: 915px; } .swimlane__background-image--atb { background-color: rgba(51, 51, 51, 0.8); background-size: cover; height: 100%; width: 100%; } .swimlane__item { margin: 0 0 25px; width: 100%; } .swimlane__item--desktop { margin: 0; } .swimlane__item--tablet { margin: 0 16px 25px 0; width: calc((100% - 48px) / 3); } .swimlane__item--tablet:nth-of-type(3n + 3) { margin-right: 0; } .swimlane__item--two-columns { margin-right: 0 !important; max-width: 572px; width: 50%; } .swimlane__item--four-columns { -webkit-box-sizing: border-box; box-sizing: border-box; margin-bottom: 25px; margin-right: 16px; width: calc((100% - 48px) / 4); } .swimlane__item--four-columns:nth-of-type(4n + 4) { margin-right: 0; } .swimlane__items { display: -ms-flexbox; display: flex; -ms-flex-direction: column; flex-direction: column; margin-top: 24px; text-align: left; } .swimlane__items--desktop { -ms-flex-direction: row; flex-direction: row; -ms-flex-wrap: wrap; flex-wrap: wrap; -ms-flex-pack: center; justify-content: center; margin-top: 42px; } .swimlane__items--small-desktop { -ms-flex-direction: row; flex-direction: row; -ms-flex-wrap: wrap; flex-wrap: wrap; margin-top: 30px; } .swimlane__items--tablet { -ms-flex-direction: row; flex-direction: row; -ms-flex-wrap: wrap; flex-wrap: wrap; -ms-flex-pack: justify; justify-content: space-between; margin-top: 30px; } .swimlane__items--no-title { margin-top: 0; } .swimlane__content { margin: auto; max-width: 942px; text-align: center; } .swimlane__content--desktop { max-width: 1216px; } .swimlane__title { color: #fff; font-size: 14px; font-weight: bold; letter-spacing: 2.92px; line-height: 19px; text-transform: uppercase; } .swimlane__title--black { color: #010101; font-weight: 400; } .see-more-button-container-alt { color: #0e0e0e; } .follow-us-on { -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; -ms-flex-direction: column; flex-direction: column; position: relative; } .follow-us-on__text { color: #fff; font-size: 16px; font-style: condensed; line-height: 20px; margin: 0 0 20px; padding: 0; text-transform: uppercase; } .follow-us-on__links { display: -ms-flexbox; display: flex; -ms-flex-direction: row; flex-direction: row; } .follow-us-on__link:first-child { margin-right: 16px; } /* stylelint-disable property-no-unknown */ .nav-bar { background-color: #fff; } .nav-bar__hidden-menu { display: none; } .nav-bar__visible-menu { display: block; } .nav-bar__no-scroll { max-height: 100vh; overflow: hidden; } /* stylelint-disable property-no-unknown */ .dot-with-label { -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; } .dot-with-label__text { padding-left: 8px; } .dot-with-label__text a { text-decoration: none; } .dot-with-label__text:hover h2 { color: #adadad; } .sponsor-section { display: -ms-flexbox; display: flex; -ms-flex-direction: column; flex-direction: column; height: 100%; max-width: 530px; } .sponsor-section--menu { padding: 20px 0 16px 24px; } .sponsor-section__container { display: -ms-flexbox; display: flex; -ms-flex-direction: column; flex-direction: column; height: 100%; } .sponsor-section__container--desktop { -ms-flex-align: center; align-items: center; -ms-flex-direction: row; flex-direction: row; -ms-flex-pack: justify; justify-content: space-between; } .sponsor-section__sponsor { color: #fff; padding-right: 16px; } .sponsor-section__sponsor-name { font-family: 'CuriousSansBold'; color: #4e4e4e; font-size: 26px; margin: 0; white-space: nowrap; } .sponsor-section__sponsor-name--mobile { padding-bottom: 16px; } .sponsor-section__sponsor-name--desktop { font-size: 22px; } .sponsor-section__sponsor-name--menu { color: #fff; } .sponsor-section__sponsor-name--menu-desktop { font-size: 32px; } .sponsor-section__summary { color: #ebebeb; font-size: 16px; line-height: 24px; padding-top: 16px; } .sponsor-section__advert { display: inline-block; } .icon-with-label { -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; } .icon-with-label__icon { padding-right: 10px; } .full-width-image-article { width: 100%; } .full-width-image-article__container { min-height: 325px; overflow: hidden; position: relative; } .full-width-image-article__container--desktop { min-height: 400px; } .full-width-image-article__image { height: 100%; overflow: hidden; position: absolute; width: 100%; } .full-width-image-article__image img { bottom: -100%; display: block; height: 100%; left: -100%; margin: auto; min-height: 100%; min-width: 100%; object-fit: cover; position: absolute; right: -100%; top: -100%; width: 100%; } .full-width-image-article__text { -ms-flex-align: center; align-items: center; color: #fff; left: 50%; max-width: 488px; padding: 0 20px; position: absolute; text-align: center; top: 50%; -webkit-transform: translate(-50%, -50%); transform: translate(-50%, -50%); width: 100%; } .full-width-image-article__text a { color: #fff; text-decoration: none; } .full-width-image-article__text .full-width-image-article-text__label { display: inline-block; font-size: 14.4px; font-weight: bold; letter-spacing: 3.6px; line-height: 19px; margin-bottom: 11px; text-transform: uppercase; } .full-width-image-article__text .full-width-image-article-text__header { font-size: 24px; letter-spacing: -0.25px; line-height: 42px; margin: 0; padding: 0; } .full-width-image-article__text .full-width-image-article-text__header--desktop { font-size: 33.6px; } .full-width-image-article__text .full-width-image-article-text__author { font-size: 16.6px; font-style: italic; letter-spacing: -0.13px; line-height: 42px; margin-bottom: 0; margin-top: 28px; } .full-width-image-article__text .full-width-image-article-text__author--desktop { margin-top: 32px; } .full-width-image-article__background { background-image: radial-gradient(50% 49%, rgba(5, 36, 53, 0.37) 50%, rgba(0, 0, 0, 0) 83%); height: 100%; pointer-events: none; position: absolute; top: 0; width: 100%; } .full-width-image-article__link { color: #fff; text-decoration: none; } .more-articles { background-position: center; background-repeat: no-repeat; background-size: cover; -o-object-fit: cover; object-fit: cover; overflow: hidden; position: relative; -webkit-transition: background-image 0.4s; transition: background-image 0.4s; } .more-articles__heading { display: inline-block; margin: auto; max-width: 1272px; padding: 20px 0 0 16px; position: relative; z-index: 5; } .more-articles__stories { margin: 10px 16px 42px; max-width: 1232px; padding: 8px; position: relative; z-index: 4; } .more-articles__stories--small { padding: 0; } .more-articles__stories--tablet { margin: 24px 16px 72px; max-width: 1216px; } .more-articles__stories--desktop { margin: 56px 48px 92px; max-width: 1152px; } .more-articles__story-container:not(:first-of-type) { padding-top: 16px; } .more-articles__line { opacity: 0.3; padding-top: 16px; z-index: 5; } .more-articles__image-overlay { background-color: rgba(25, 62, 109, 0.3); bottom: -100%; display: block; height: 100%; left: -100%; margin: auto; min-height: 100%; min-width: 100%; -o-object-fit: cover; object-fit: cover; pointer-events: none; position: absolute; right: -100%; top: -100%; width: 100%; z-index: 1; } .more-articles__image { opacity: 0; -webkit-transition: 0.6s; transition: 0.6s; } .more-articles__image img { bottom: -100%; display: block; height: 100%; left: -100%; margin: auto; min-height: 100%; min-width: 100%; object-fit: cover; position: absolute; right: -100%; top: -100%; width: 100%; } .more-articles__image--right img { left: unset; min-width: 100%; right: 0; width: unset; } .more-articles__image--left img { left: unset; min-width: 100%; right: unset; width: unset; } .more-articles__image--visible { opacity: 1; } .more-articles__story--two-columns, .more-articles__story--three-columns { padding-right: 16px; width: 310px; } .more-articles__story-container:nth-child(even) .more-articles__story--two-columns { padding-right: 0; } .more-articles__story-container:nth-child(3n + 3) .more-articles__story--three-columns { padding-right: 0; } .more-articles__stories--two-columns, .more-articles__stories--three-columns { -ms-flex-align: end; align-items: flex-end; display: -ms-flexbox; display: flex; -ms-flex-wrap: wrap; flex-wrap: wrap; padding: 16px; } .more-articles__stories--two-columns .more-articles-item__link, .more-articles__stories--three-columns .more-articles-item__link { pointer-events: all; } .more-articles__story-container--two-columns { display: -ms-flexbox; display: flex; -ms-flex-pack: center; justify-content: center; width: 50%; } .more-articles__story-container--two-columns:nth-child(2) { padding-top: 0; } .more-articles__story-container--three-columns { display: -ms-flexbox; display: flex; -ms-flex-pack: center; justify-content: center; width: 33%; } .more-articles__story-container--three-columns:nth-child(-n + 3) { padding-top: 0; } .more-articles__heading--small { padding: 20px 0 0 8px; } .more-articles__heading--desktop { max-width: 1264px; padding: 38px 0 0 16px; } .more-articles__heading--tablet { max-width: 1264px; padding: 24px 0 0 16px; } /* stylelint-disable property-no-unknown */ .more-articles-item { display: -ms-flexbox; display: flex; -ms-flex-direction: column; flex-direction: column; position: relative; z-index: 5; } .more-articles-item__link { text-decoration: none; } .more-articles-item__container { display: -ms-flexbox; display: flex; width: 100%; } .more-articles-item__label { display: -ms-flexbox; display: flex; -ms-flex-wrap: wrap; flex-wrap: wrap; margin-top: 8px; } .more-articles-item__type { margin-right: 16px; position: relative; } .more-articles-item__icon { color: #fff; font-size: 12px; margin-right: 8px; } .more-articles-item__text { color: #fff; font-size: 20px; font-weight: bold; line-height: 24px; padding: 0; position: relative; text-shadow: 0 1px 2px rgba(25, 62, 109, 0.7); -webkit-transition: color 0.4s; transition: color 0.4s; } .more-articles-item__text--medium { font-size: 22px; line-height: 28px; } .more-articles-item__text--large { color: #ebebeb; font-size: 30px; line-height: 37px; } .more-articles-item__container--column { -ms-flex-direction: column; flex-direction: column; } .more-articles-item__image-container { position: relative; } .more-articles-item--two-columns { margin-right: 16px; } .more-articles-item__label--desktop { margin-top: 16px; } .more-articles-item__label--tablet { margin-top: 16px; } .more-articles-item__link:hover .more-articles-item__text { color: #adadad; } .most-popular { background-color: #f9f9f9; } .most-popular__inner { margin: 0 auto; max-width: 894px; padding: 45px 24px 21px; } .most-popular__inner--desktop { padding: 47px 0 86px; } .most-popular__header { color: #010101; font-size: 14px; letter-spacing: 2.92px; line-height: 19px; margin: 0; text-align: center; text-transform: uppercase; } .most-popular__items { display: block; } .most-popular__items--desktop { display: -ms-flexbox; display: flex; -ms-flex-wrap: wrap; flex-wrap: wrap; margin-top: 57px; } .most-popular-item { box-sizing: border-box; padding-top: 33px; } .most-popular-item:last-of-type { margin-bottom: 42px; } .most-popular-item--desktop { padding: 0 20px; width: calc(33.333%); } .most-popular-item--desktop:nth-child(3n + 2) { -ms-flex-order: 2; order: 2; padding: 38px 20px; } .most-popular-item--desktop:nth-child(3n + 3) { -ms-flex-order: 3; order: 3; } .most-popular-item--desktop:nth-child(n+4) { border-left: 1px solid #dadada; } .most-popular-item--desktop:last-of-type { margin-bottom: 0; } .most-popular-item a { text-decoration: none; } .most-popular-item__content { -ms-flex-align: end; align-items: flex-end; display: -ms-flexbox; display: flex; margin-top: 5px; } .most-popular-item__number { color: #cbcbcb; font-size: 40px; font-style: italic; font-weight: bold; line-height: 32px; margin: 0 20px 0 0; width: 25px; } .most-popular-item__label { color: #4a4a4a; font-size: 12px; font-weight: bold; letter-spacing: 3px; margin: 0 0 0 45px; text-transform: uppercase; } .most-popular-item__title { color: #2e2e2ecc; font-size: 14px; letter-spacing: -0.17px; line-height: 22px; margin-bottom: 0; margin-top: 0; } .most-popular-item__title--desktop { font-size: 16px; } .StickyElementContent { -webkit-transition: -webkit-transform 0.5s; transition: -webkit-transform 0.5s; transition: transform 0.5s; transition: transform 0.5s, -webkit-transform 0.5s; } .StickyElementContent--is-undocked { left: 0; position: fixed; top: 0; width: 100%; } .StickyElementContent--is-hidden { -webkit-transform: translateY(-100%); transform: translateY(-100%); } /* stylelint-disable property-no-unknown */ .error-page-header { position: relative; } .error-page-header__headers { margin-bottom: 16px; position: relative; z-index: 1; } .error-page-header__headers--tablet-plus { margin-bottom: 32px; } .error-page-header__description { color: #444; font-size: 16px; line-height: 20px; } .error-page-header__play-icon { margin-right: 16px; } .error-page-header__play-icon button { color: #adadad; } .error-page-header__dot-label { display: -ms-flexbox; display: flex; } /* stylelint-disable property-no-unknown */ .styled-list { list-style: none; margin: 0; padding: 0; } .styled-list__item { display: -ms-flexbox; display: flex; -ms-flex-direction: row; flex-direction: row; } .styled-list__item:not(:first-of-type) { padding-top: 8px; } .styled-list__item a { font-weight: bold; text-decoration: none; } .styled-list__item--worklife a { color: #8beed9; } .styled-list__item--future a { color: #ffc857; } .styled-list__item--culture a { color: #472479; } .styled-list__item--earth a { color: #002856; } .styled-list__item--travel a { color: #002856; } .styled-list__text { color: #444; font-size: 16px; line-height: 24px; padding-left: 20px; } .styled-list__dot { display: -ms-flexbox; display: flex; margin-top: 8px; } /* stylelint-disable property-no-unknown */ .image-gallery-item { margin: 26px 0; } .image-gallery-item img { height: 100%; -o-object-fit: cover; object-fit: cover; width: 100%; } .image-gallery-item__image--landscape { margin: 20px 0 20px -3%; width: 106%; } @media (max-width: 1000px) and (min-width: 767px) { .image-gallery-item__image--landscape { margin: 20px 0 20px -16%; width: 116%; } } @media (max-width: 1180px) and (min-width: 1024px) { .image-gallery-item__image--landscape { margin: 20px 0 20px -8%; width: 108%; } } @media (max-width: 1365px) and (min-width: 1280px) { .image-gallery-item__image--landscape { margin: 20px 0 20px -42%; width: 142%; } } @media (min-width: 1366px) { .image-gallery-item__image--landscape { margin: 20px 0 20px -55%; width: 155%; } } .image-gallery-item__image--portrait { margin: 20px 0; width: 100%; } @media (max-width: 599px) { .image-gallery-item__image--portrait { margin-left: -3%; width: 106%; } } .image-gallery-item__image--portrait, .image-gallery-item__image--portrait img { max-height: 507px; min-height: 463px; } @media (max-width: 1279px) and (min-width: 768px) { .image-gallery-item__image--portrait, .image-gallery-item__image--portrait img { min-height: 818px; } } .error-page { position: relative; } .error-page__container { margin-bottom: 16px; } .error-page__container--tablet-plus { margin-bottom: 32px; } .error-page__title { margin-bottom: 12px; } .error-page__title--desktop { margin-bottom: 24px; } /* stylelint-disable property-no-unknown */ .article-labels { font-size: 12px; line-height: 16px; text-transform: uppercase; } .article-labels a { color: #fff; letter-spacing: 1px; text-decoration: none; } .article-labels__text:first-child { font-weight: bold; } /* stylelint-disable property-no-unknown */ .rectangle-story-group { display: -ms-flexbox; display: flex; -ms-flex-direction: column; flex-direction: column; margin: auto; position: relative; } .rectangle-story-group__articles { display: -ms-flexbox; display: flex; -ms-flex: 1 1; flex: 1 1; -ms-flex-wrap: wrap; flex-wrap: wrap; -ms-flex-pack: center; justify-content: center; position: relative; } .rectangle-story-group__articles--small-tablet { -ms-flex-pack: unset; justify-content: unset; } .rectangle-story-group__articles--full-screen { display: block; } .rectangle-story-group__article { display: inline-block; padding-left: 18px; padding-top: 16px; } .rectangle-story-group__article--tablet { padding-left: 20px; padding-top: 22px; } .rectangle-story-group__article--desktop { padding-left: 22px; padding-top: 24px; } .rectangle-story-group__article--desktop:first-of-type { padding-left: 8px; } .rectangle-story-group__article--small-tablet { -webkit-box-sizing: border-box; box-sizing: border-box; width: 50%; } .rectangle-story-group__article--full-screen { display: block; padding: 16px; } .rectangle-story-group__article--full-screen:first-of-type { padding-top: 0; } .rectangle-story-group__article--small-desktop { padding-left: 10px; } .rectangle-story-group__article--small-desktop:last-of-type { padding-right: 8px; } .rectangle-story-group__articles-container { margin: auto; max-width: 950px; overflow: hidden; width: 100%; } .rectangle-story-group__advert-mpu { display: -ms-flexbox; display: flex; -ms-flex-pack: center; justify-content: center; margin-left: auto; margin-right: auto; padding: 16px 16px 24px; } .rectangle-story-group__advert-mpu--desktop { border-left: 1px solid #dadada; display: block; padding: 0 0 0 16px; padding-top: 0; } .rectangle-story-group__advert-mpu--small-desktop { display: block; padding: 0 0 0 8px; } .rectangle-story-group__hero--desktop { display: -ms-flexbox; display: flex; } .rectangle-story-group__article-hero--tablet { display: -ms-flexbox; display: flex; } .article-title-card-rectangle { width: 100%; } .article-title-card-rectangle__image:hover .article-title-card-rectangle__overlay { opacity: 1; } .article-title-card-rectangle__overlay { background-color: rgba(0, 0, 0, 0.6); bottom: 0; height: 100%; left: 0; opacity: 0; pointer-events: none; position: absolute; right: 0; top: 0; -webkit-transition: -webkit-transform 0.5s ease; transition: -webkit-transform 0.5s ease; transition: transform 0.5s ease; transition: transform 0.5s ease, -webkit-transform 0.5s ease; width: 100%; will-change: transform; } .article-title-card-rectangle__overlay--culture { background-color: rgba(72, 41, 120, 0.6); } .article-title-card-rectangle__image { margin-right: 40px; max-height: 390px; max-width: 620px; overflow: hidden; position: relative; width: auto; } .article-title-card-rectangle__image img { display: block; min-height: 194px; min-width: 344px; width: 100%; } .article-title-card-rectangle__image--tablet, .article-title-card-rectangle__image--desktop { margin-right: 0; width: 100%; } .article-title-card-rectangle__image--tablet img, .article-title-card-rectangle__image--desktop img { width: 110%; } .article-title-card-rectangle__image--preview-article { margin-right: 0; } .article-title-card-rectangle__image--index { margin-right: 0; max-width: 100%; } .article-title-card-rectangle__container { display: -ms-flexbox; display: flex; -ms-flex-direction: column; flex-direction: column; position: relative; } .article-title-card-rectangle__container--tablet, .article-title-card-rectangle__container--desktop { -ms-flex-align: center; align-items: center; -ms-flex-direction: row; flex-direction: row; } .article-title-card-rectangle__container--preview-article { margin-right: 8px; } .article-title-card-rectangle__container--index { -ms-flex-align: initial; align-items: initial; -ms-flex-direction: column; flex-direction: column; } .article-title-card-rectangle__text-box { background-color: #fff; margin-left: 40px; padding: 16px 22px 0; position: relative; top: -22px; } .article-title-card-rectangle__text-box__label { color: #4a4a4a; font-size: 12px; font-weight: bold; letter-spacing: 3px; line-height: 20px; margin: 0; text-transform: uppercase; width: -webkit-fit-content; width: -moz-fit-content; width: fit-content; } .article-title-card-rectangle__text-box__label--worklife:hover, .article-title-card-rectangle__text-box__label--future:hover { border-bottom: 1px solid #4a4a4a; } .article-title-card-rectangle__text-box__label--culture:hover { border-bottom: 1px solid #482978; } .article-title-card-rectangle__text-box__label--index { color: #000; font-size: 20px; font-weight: 300; letter-spacing: -0.53px; line-height: 30px; } .article-title-card-rectangle__text-box__label--index--tablet { font-size: 28px; letter-spacing: -0.74px; line-height: 44px; } .article-title-card-rectangle__text-box__label--index--desktop { font-size: 32px; letter-spacing: -0.84px; line-height: 44px; } .article-title-card-rectangle__text-box__header { color: #2e2e2e; font-size: 18px; letter-spacing: -0.21px; line-height: 30px; margin-bottom: 30px; margin-top: 12px; } .article-title-card-rectangle__text-box__header--desktop { font-size: 28px; } .article-title-card-rectangle__text-box__header--tablet { font-size: 26px; } .article-title-card-rectangle__text-box__header--index { color: #3d3d3d; font-family: Helvetica; font-size: 16px; letter-spacing: -0.12px; line-height: 31px; margin-top: 4px; } .article-title-card-rectangle__text-box__author { color: #4a4a4a; font-size: 14px; font-style: italic; letter-spacing: -0.1px; line-height: 35px; margin: 8px 0 0; } .article-title-card-rectangle__text-box__author--tablet { margin: 14px 0 0; } .article-title-card-rectangle__text-box--tablet, .article-title-card-rectangle__text-box--desktop { left: -40px; margin: 0; padding: 40px; top: 0; -webkit-transform: none; transform: none; } .article-title-card-rectangle__text-box--desktop { display: -ms-flexbox; display: flex; -ms-flex-direction: column; flex-direction: column; -ms-flex-pack: center; justify-content: center; } .article-title-card-rectangle__text-box--tablet { padding: 35px 22px 22px; } .article-title-card-rectangle__text-box--index { left: 0; margin-right: 40px; } .article-title-card-rectangle__text-box--index--tablet { margin-left: 50px; margin-right: 50px; padding: 30px 36px 0; top: -80px; } .article-title-card-rectangle__text-box--index--desktop { margin-left: 50px; max-width: 560px; top: -88px; width: 100%; } .article-title-card-rectangle__link { color: #000; text-decoration: none; } .article-title-card-rectangle__text-container { display: block; max-width: 252px; } .article-title-card-rectangle__text-container--tablet, .article-title-card-rectangle__text-container--desktop { max-width: 320px; } .article-title-card-rectangle__preview-container { color: #4d4d4d; text-decoration: none; } .article-title-card-rectangle__preview-text { display: block; font-size: 16px; line-height: 24px; margin-top: 27px; max-width: 396px; } .article-title-card-rectangle__read-more { display: inline-block; font-size: 15px; letter-spacing: 4px; margin: 25px 16px 0 0; text-transform: uppercase; } .article-title-card-rectangle__arrow { color: #bababa; display: inline-block; -webkit-transform: rotate(-90deg); transform: rotate(-90deg); } .article-headline { -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; -ms-flex-direction: column; flex-direction: column; padding: 43px 0; } .article-headline .article-labels { text-align: center; } .article-headline__line--short { margin-bottom: 40px; } .article-headline--largeTablet .article-headline__text { font-size: 32px; text-align: center; } .article-headline--tablet { padding: 31px 0; } .article-headline--tablet .article-headline__collection { margin-bottom: 24px; } .article-headline--tablet .article-headline__text { font-size: 32px; letter-spacing: -0.84px; margin: 0 15px 23px; text-align: center; } .article-headline--mobile { padding: 20px 0; } .article-headline--mobile .article-headline__text { font-size: 24px; letter-spacing: -0.63px; margin: 0 15px 15px; text-align: center; } .article-headline--mobile .article-headline__collection { margin-bottom: 15px; } .article-headline__collection { margin-bottom: 40px; } .article-headline__collection a { color: #242424; } .article-headline__text { font-size: 45px; letter-spacing: -1.26px; line-height: 30px; margin-bottom: 44px; } /* stylelint-disable property-no-unknown */ .loading-spinner { margin: 0 auto; text-align: center; } .loading-spinner__message { color: #002756; display: block; font-size: 1.2rem; font-weight: bold; margin: 12px 0; text-align: center; text-transform: uppercase; } .loading-spinner__image { display: block; margin: 0 auto; width: 48px; } @media only screen and (min-width: 1600px) { .hero-image { height: 900px; position: relative; } .hero-image img { bottom: -100%; display: block; height: 100%; left: -100%; margin: auto; min-height: 100%; min-width: 100%; object-fit: cover; position: absolute; right: -100%; top: -100%; width: 100%; } } @media only screen and (max-width: 1600px) { .hero-image { height: 0; overflow: hidden; padding-top: 56.25%; position: relative; } .hero-image img { height: 100%; left: 0; position: absolute; top: 0; width: 100%; } } /* stylelint-disable property-no-unknown */ .article-hero { height: 672px; margin: 0; overflow: hidden; position: relative; width: 100%; } .article-hero--small-mobile { height: 373px; } .article-hero--mobile { height: 486px; } .article-hero--small-tablet { height: 433px; } .article-hero--tablet { height: 433px; } .article-hero--tablet .article-hero__content { padding: 60px 15px 0; } .article-hero__content { margin: auto; max-width: 1004px; pointer-events: none; position: relative; z-index: 1; } .article-hero--desktop { height: 573px; } .article-hero--desktop .article-hero__content { padding: 50px 30px 0; } .article-hero--large-desktop .article-hero__content { max-width: 1276px; } .article-hero--small-tablet .article-hero__content, .article-hero--mobile .article-hero__content, .article-hero--small-mobile .article-hero__content { padding: 60px 10px 0; } .article-hero--small-tablet .article-hero__content-title, .article-hero--mobile .article-hero__content-title, .article-hero--small-mobile .article-hero__content-title { font-size: 24px; line-height: 30px; max-width: 220px; } .article-hero--small-tablet .article-hero__content-line, .article-hero--mobile .article-hero__content-line, .article-hero--small-mobile .article-hero__content-line { margin-bottom: 16px; margin-top: 16px; } .article-hero--small-tablet .article-hero__content-labels, .article-hero--mobile .article-hero__content-labels, .article-hero--small-mobile .article-hero__content-labels { margin-bottom: 15px; } .article-hero--small-tablet .article-hero__content-cta, .article-hero--mobile .article-hero__content-cta, .article-hero--small-mobile .article-hero__content-cta { line-height: 22px; } .article-hero--small-tablet .article-hero__content-cta a, .article-hero--mobile .article-hero__content-cta a, .article-hero--small-mobile .article-hero__content-cta a { letter-spacing: 3px; } .article-hero__ambient-hidden { display: none; } .article-hero__background-ambient { bottom: 0; left: 0; position: absolute; right: 0; top: 0; z-index: -1; } .article-hero__background::after { background-image: linear-gradient(-63deg, rgba(0, 0, 0, 0) 0%, rgba(0, 0, 0, 0.06) 24%, rgba(0, 0, 0, 0.2) 51%, rgba(0, 0, 0, 0.32) 67%, rgba(0, 0, 0, 0.51) 100%); content: ''; height: 100%; left: 0; pointer-events: none; position: absolute; top: 0; width: 100%; } .article-hero__background img { bottom: -100%; display: block; height: 100%; left: -100%; margin: auto; min-height: 100%; min-width: 100%; object-fit: cover; position: absolute; right: -100%; top: -100%; width: 100%; } .article-hero__background--parallax img { -webkit-transform: scale(1.1); transform: scale(1.1); } .article-hero a { color: #fff; letter-spacing: 3px; text-decoration: none; } .article-hero__content-cta { clear: both; font-size: 16px; font-weight: 400; letter-spacing: 4px; line-height: 20px; max-width: 170px; pointer-events: all; text-shadow: 0 2px 4px rgba(0, 0, 0, 0.5); text-transform: uppercase; } .article-hero__content-cta a { display: -ms-flexbox; display: flex; letter-spacing: 4px; } .article-hero__content-labels { font-size: 12px; letter-spacing: 1px; line-height: 16px; margin-bottom: 20px; pointer-events: all; } .article-hero__content-line { background-color: #fff; border: 0; display: block; float: left; height: 1px; margin-bottom: 18px; margin-right: 300px; margin-top: 25px; width: 120px; } .article-hero__content-right-arrow { position: relative; } .article-hero__content-right-arrow::before { background: #fff; content: ''; height: 2px; left: 5px; margin-top: -1px; opacity: 0.4; position: absolute; top: 50%; -webkit-transition: all 0.3s ease; transition: all 0.3s ease; width: 20px; } .article-hero__content-right-arrow::after { border-right: 2px solid #fff; border-top: 2px solid #fff; content: ''; display: inline-block; height: 10px; left: 16px; margin-top: 5px; opacity: 0.4; position: absolute; -webkit-transform: rotate(45deg); transform: rotate(45deg); width: 10px; } .article-hero__content-right-arrow--small::before { opacity: 1; } .article-hero__content-right-arrow--small::after { margin-top: 6px; opacity: 1; } .article-hero__content-right-arrow img { height: 11px; margin-left: 10px; width: 19px; } .article-hero__content-title { color: #fff; font-size: 50px; line-height: 54px; margin-top: 0; max-width: 450px; pointer-events: all; text-shadow: 0 1px 2px rgba(51, 51, 51, 0.7); } .article-hero__content-title a { letter-spacing: -1.32px; } .article-hero__title-text { display: inline; } .article-hero__content-title > a:hover > div, .article-hero__content-subtitle > a:hover { background-image: -webkit-gradient(linear, left top, right top, color-stop(100%, currentColor), color-stop(0%, transparent)); background-image: linear-gradient(to right, currentColor 100%, transparent 0%); background-position: 0 1.15em; background-repeat: repeat-x; background-size: 100% 2px; } .article-hero__content-subtitle { clear: both; color: #fff; font-size: 23px; font-weight: 500; line-height: 32px; margin-bottom: 16px; margin-top: 0; max-width: 440px; pointer-events: all; text-shadow: 0 1px 2px rgba(51, 51, 51, 0.5); } .article-hero__content-subtitle a { letter-spacing: -1px; } .article-hero__content-title--small { font-size: 30px; line-height: 35px; } .article-hero__content-title--tablet { clear: both; font-size: 32px; letter-spacing: -0.84px; line-height: 42px; max-width: 264px; } .article-hero__content-title--small a { letter-spacing: -0.63px; } .article-hero__down-arrow { background-color: transparent; border: 0; bottom: 0; color: #fff; cursor: pointer; display: inline-block; left: calc(50% - 29px); margin: 0; margin-bottom: 15px; padding: 0; position: absolute; -webkit-transform: scale(0.5); transform: scale(0.5); } .see-more-button-container { color: #fff; } /* stylelint-disable */ @media screen and (min-width: 1000px) { .similar-articles-story { max-width: 900px; } } @media screen and (min-width: 601px) and (max-width: 999px) { .similar-articles-story { max-width: 600px; } } @media screen and (max-width: 600px) { .similar-articles-story { max-width: 300px; } } .related-articles { position: relative; } .related-articles__header { text-align: center; background-color: #000; color: #fff; font-size: 14px; font-weight: normal; letter-spacing: 3px; margin: 0 0 20px; padding: 8px; text-transform: uppercase; } .related-articles__header--bright { margin: 20px 0 1.15ex; font-size: 13px; background-color: #d8d8d8; color: rgba(0, 0, 0, 0.7); letter-spacing: 2px; line-height: 3; } .related-articles__list { list-style: none; padding: 0 0 1.5ex 0; margin: 0; display: -ms-flexbox; display: flex; -ms-flex-flow: row wrap; flex-flow: row wrap; /* .with-numbers */ } .related-articles__list li { -ms-flex-preferred-size: 100%; flex-basis: 100%; display: -ms-flexbox; display: flex; -ms-flex-flow: row nowrap; flex-flow: row nowrap; -ms-flex-pack: start; justify-content: flex-start; -ms-flex-align: stretch; align-items: stretch; -ms-flex-line-pack: stretch; align-content: stretch; } .related-articles__list li > div { -ms-flex: 1 1; flex: 1 1; } .related-articles__list.with-numbers { counter-reset: related-numbers; list-style-image: url(data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7); margin: 0 35px; } .related-articles__list.with-numbers li::before { counter-increment: related-numbers; content: counter(related-numbers); font-weight: bold; font-size: 40px; -ms-flex-item-align: end; align-self: flex-end; line-height: 1.85; font-style: italic; letter-spacing: 0; color: rgba(0, 0, 0, 0.18); -ms-flex: 0.1 0.1; flex: 0.1 0.1; -ms-flex-preferred-size: 1ex; flex-basis: 1ex; padding-right: 1ex; text-align: center; display: block; } .related-articles__list.with-numbers li { margin-bottom: 10px; } .related-articles--wide-layout { background-color: initial; margin-top: 20px; } ul.related-articles__list:not(.list-wide) li { max-width: 100%; } ul.related-articles__list:not(.list-wide).with-borders li:not(:last-of-type) { border-bottom: 1px solid rgba(0, 0, 0, 0.1); } ul.related-articles__list.list-wide li { max-width: 49.8%; } ul.related-articles__list.list-wide.with-borders li { border-bottom: 1px solid rgba(0, 0, 0, 0.1); } .related-article { -ms-flex-align: stretch; align-items: stretch; display: -ms-flexbox; display: flex; -ms-flex-flow: row nowrap; flex-flow: row nowrap; -webkit-box-sizing: border-box; box-sizing: border-box; font-size: 16px; min-height: 90px; } .related-article__image { width: calc(90px + 0.5ex); -ms-flex: 0.3 0.3; flex: 0.3 0.3; min-width: 90px; max-width: calc(90px + 0.5ex); margin: 0; display: block; line-height: 0; -ms-flex-order: -1; order: -1; } .related-article__image img { width: 100%; border: 0; margin: 0 12px 0 0; } .related-article__text { display: -ms-flexbox; display: flex; -ms-flex-flow: column nowrap; flex-flow: column nowrap; width: 100%; -ms-flex-pack: start; justify-content: flex-start; -ms-flex-line-pack: start; align-content: flex-start; position: relative; padding: 12px 6px 12px 0; line-height: 1.5; } .related-article__text a { width: 100%; padding-left: 12px; display: -ms-flexbox; display: flex; text-decoration: none; } .related-article__text a + a { margin-top: 1ex; } .related-article__text br { display: none; } .related-article__title { color: rgba(46, 46, 46, 0.85); letter-spacing: -0.01em; -ms-flex: 1 1; flex: 1 1; } .related-article__title:hover { color: #2e2e2e; } .related-article__collection { display: block; color: #4a4a4a; font-size: 12px; font-weight: bold; letter-spacing: 2.5px; line-height: 1.2; text-decoration: none; text-transform: uppercase; } .related-article__collection span { display: none; } .related-articles__list.square-images .related-article { margin: 0.75ex 0; } .related-articles__list.square-images .related-article:hover { background-color: #f9f9f9; } .related-articles__list.square-images.list-wide .related-article { margin: 1.25ex 1.75ex; } .related-articles__list.round-images a:hover { color: #000; } .related-articles__list.round-images .related-article { margin: 1.25ex 1.75ex; } .related-articles__list.round-images .related-article__title { padding-left: 10px; } .related-articles__list.round-images .related-article__image { width: calc(90px + 15px); max-width: calc(90px + 15px); margin: 0; } .related-articles__list.round-images .related-article__image img { border-radius: 50%; } .related-articles__list.round-images.list-wide .related-article { margin: 1.75ex 1.75ex; } .vertical-story-card-item { cursor: pointer; font-family: 'ReithSans'; height: 456px; margin: 20px 10px; position: relative; width: 297px; } @media only screen and (max-width: 1007px) { .vertical-story-card-item { width: 276px; } } @media only screen and (max-width: 600px) { .vertical-story-card-item { width: 276px; } } .vertical-story-card-item img { width: 100%; } .vertical-story-card-item__content-box { background-color: #fff; bottom: 0; -webkit-box-shadow: 0 0 5px #d8d8d8; box-shadow: 0 0 5px #d8d8d8; display: -ms-flexbox; display: flex; -ms-flex-direction: column; flex-direction: column; height: 111px; -ms-flex-pack: center; justify-content: center; position: absolute; right: 0; width: 275px; } @media only screen and (max-width: 1007px) { .vertical-story-card-item__content-box { width: 261px; } } .vertical-story-card-item__content-box h1 { color: #4a4a4a; font-size: 0.75rem; font-weight: bold; letter-spacing: 3px; margin: 0; padding: 0 10px; text-transform: uppercase; } .vertical-story-card-item__content-box h2 { color: #3d3d3d; font-size: 1.3125rem; font-weight: lighter; letter-spacing: -0.06px; line-height: 42px; margin: 0; padding: 0 10px; } /* stylelint-disable property-no-unknown */ .see-more-button { border-bottom: 1px solid #979797; text-align: center; } .see-more-button__inner { background-color: transparent; border: 0; color: #6c6c6c; cursor: pointer; font-size: 14px; letter-spacing: 2.92px; line-height: 19px; margin-bottom: 13px; position: relative; text-transform: uppercase; -webkit-transition: linear 0.6s; transition: linear 0.6s; } .see-more-button__inner-arrow { color: #6c6c6c; font-size: 10px; position: absolute; right: 9px; top: 2px; -webkit-transition: linear 0.3s; transition: linear 0.3s; } .see-more-button__inner-text { margin-right: 24px; } .see-more-button__inner:hover { color: #4a4a4a; } .see-more-button__inner:hover .see-more-button__inner-arrow { color: #4a4a4a; -webkit-transform: rotate(90deg); transform: rotate(90deg); } .vertical-story-group { font-family: 'ReithSans'; position: relative; } .vertical-story-group img { -o-object-fit: cover; object-fit: cover; width: 100%; } .vertical-story-group__image-container { height: 370px; position: relative; width: 100%; } .vertical-story-group__image-container img { height: 100%; } .vertical-story-group__image-mask { background: -webkit-gradient(linear, left top, right top, from(rgba(0, 0, 0, 0.6)), to(rgba(0, 0, 0, 0))); background: linear-gradient(to right, rgba(0, 0, 0, 0.6), rgba(0, 0, 0, 0)); bottom: 0; left: 0; position: absolute; right: 0; top: 0; } .vertical-story-group__heading-container { color: #fff; left: 50%; position: absolute; text-align: center; top: 80px; -webkit-transform: translate(-50%, -50%); transform: translate(-50%, -50%); } @media only screen and (max-width: 599px) { .vertical-story-group__heading-container { top: 120px; } } .vertical-story-group__heading-container button { background-color: rgba(0, 0, 0, 0.8); border: 0; color: #fff; cursor: pointer; display: inline-block; font-size: 0.875rem; letter-spacing: 0.183rem; outline: none; padding: 15px 32px; text-align: center; text-decoration: none; } .vertical-story-group__heading-container h1 { font-size: 0.9rem; font-weight: bold; letter-spacing: 3.6px; margin-bottom: 20px; } .vertical-story-group__heading-container h2 { font-size: 2.1rem; font-weight: lighter; letter-spacing: -0.25px; line-height: 42px; } .vertical-story-group__heading-container-landscape { display: -ms-flexbox; display: flex; -ms-flex-pack: justify; justify-content: space-between; left: 0; margin-left: auto; margin-right: auto; position: absolute; right: 0; top: 65px; width: 70%; } @media only screen and (max-width: 599px) { .vertical-story-group__heading-container-landscape { -ms-flex-align: center; align-items: center; -ms-flex-direction: column; flex-direction: column; } } .vertical-story-group__heading-container-landscape h1 { color: #fff; font-size: 2.25rem; font-weight: lighter; letter-spacing: 0.95px; margin: 0; } .vertical-story-group__heading-container-landscape button { background-color: rgba(0, 0, 0, 0.8); border: 0; color: #fff; cursor: pointer; display: inline-block; font-size: 0.875rem; height: 60px; letter-spacing: 0.183rem; outline: none; padding: 15px 32px; text-align: center; text-decoration: none; width: 260px; } @media only screen and (max-width: 599px) { .vertical-story-group__heading-container-landscape button { margin-top: 50px; } } .vertical-story-group__container { display: -ms-grid; display: grid; grid-auto-rows: minmax(auto, auto); grid-template-columns: repeat(auto-fit, minmax(290px, 310px)); height: 100%; -ms-flex-pack: center; justify-content: center; justify-items: center; margin-top: -210px; width: 100%; } @media only screen and (max-width: 599px) { .vertical-story-group__container { margin-top: -120px; } } /* stylelint-disable property-no-unknown */ .mapContainer .mapTitle { background: transparent; color: #fff; display: block; font-family: 'curiousSans-Bold', Arial, sans-serif; font-size: 0.9rem; font-weight: bold; letter-spacing: 3.6px; line-height: 1.1875em; margin-top: 2%; min-width: 25%; padding: 2%; padding-bottom: 0.375em; padding-left: 8px; padding-right: 16px; padding-top: 0.375em; position: relative; text-align: center; z-index: 100; } @media only screen and (max-width: 600px) { .mapContainer .mapTitle { font-size: 2.4em; } } .mapContainer .styled-line { margin-left: auto; margin-right: auto; } .mapContainer button { background-color: rgba(255, 255, 255, 0.9); border: 0; -webkit-box-sizing: border-box; box-sizing: border-box; cursor: pointer; display: block; height: 60px; outline: none; padding: 2px; width: 60px; } .mapContainer button .gelicon { color: #589e50; font-size: 2.5em; vertical-align: middle; } .mapContainer button:hover { background-color: #f2f2f2; } @media only screen and (max-width: 600px) { .mapContainer button { height: 50px; width: 50px; } .mapContainer button .gelicon { font-size: 2em; } } .mapContainer .navigationPanel { -ms-flex-align: end; align-items: flex-end; bottom: 0; display: -ms-flexbox; display: flex; -ms-flex-pack: justify; justify-content: space-between; left: 50%; max-width: 1200px; padding: 10px; position: absolute; -webkit-transform: translate(-50%, 0); transform: translate(-50%, 0); width: 100%; } .mapContainer .zoomControls { background-color: #fff; } .mapContainer .mapboxgl-popup-content { border-radius: 0; -webkit-box-shadow: 0 3px 0 0 rgba(0, 0, 0, 0.1) !important; box-shadow: 0 3px 0 0 rgba(0, 0, 0, 0.1) !important; cursor: default; font-family: 'curiousSans-Bold', Arial, sans-serif; max-width: 300px; padding: 0 !important; text-align: left; } .mapContainer .mapboxgl-popup-content img { width: 300px; } @media only screen and (max-width: 600px) { .mapContainer .mapboxgl-popup-content { max-width: 190px; } .mapContainer .mapboxgl-popup-content img { width: 190px; } } .mapContainer .mapboxgl-ctrl-logo { display: none !important; } .mapContainer .map-marker svg { -webkit-transition: all 0.1s ease-out; transition: all 0.1s ease-out; } @media only screen and (max-width: 600px) { .mapContainer .map-marker svg { height: 52px; -webkit-transform: scale(0.75); transform: scale(0.75); } } .mapContainer .map-marker-active svg { -webkit-transform: scale(1.3); transform: scale(1.3); } @media only screen and (max-width: 600px) { .mapContainer .map-marker-active svg { height: 52px; -webkit-transform: scale(1); transform: scale(1); } } .mapContainer__articleInfo { padding: 0 18px; } .mapContainer__articleInfo .article-vertical a { color: #4a4a4a; display: block; font-size: 12px; font-weight: bold; letter-spacing: 3px; line-height: 16px; margin-right: auto; margin-top: 20px; text-decoration: none; text-transform: uppercase; } .mapContainer__articleInfo .article-title { font-size: 18px; letter-spacing: -0.21px; line-height: 30px; margin: 0.725em 0; } .mapContainer__articleInfo .article-title a { color: rgba(46, 46, 46, 0.85); text-decoration: none; } @media only screen and (max-width: 600px) { .mapContainer__articleInfo .article-title { font-size: 1.7em; } } .mapContainer__articleInfo .article-author { color: #4a4a4a; display: block; font-size: 14px; font-style: italic; letter-spacing: 0.1px; line-height: 35px; margin: 1.45em 0; text-decoration: none; } .location-header { font-size: 14px; letter-spacing: 2.92px; line-height: 19px; text-transform: uppercase; } .temperature-switcher { background: transparent; border: 0; cursor: pointer; font-size: 14px; font-style: italic; font-weight: 300; white-space: nowrap; } .temperature-switcher:active { color: currentColor; } .temperature-switcher__active { font-weight: bold; } .temperature-switcher span { margin: 0 0.2ex; } .day { --w-day-font-size: 14px; --w-day-temp-font-size: 20px; --w-day-temp-font-size-big: 32px; --w-day-temp-font-weight: 600; --w-day-name-font-weight: 500; -ms-flex-align: center; align-items: center; color: #959595; display: -ms-flexbox; display: flex; -ms-flex-direction: column; flex-direction: column; font-size: var(--w-day-font-size); } .day--desktop { --w-day-temp-font-size: 24px; --w-day-temp-font-weight: normal; --w-day-name-font-weight: 600; } .day:first-of-type { color: #4b4b4b; } .day__name { font-weight: var(--w-day-name-font-weight); line-height: 1; margin-bottom: 0.75em; text-transform: uppercase; } .day__symbol-header { display: block; height: 80px; margin: 7px 0 5px; width: 98px; } .day__symbol { display: block; height: 40px; margin: 7px 0 5px; width: 50px; } .day--desktop .day__symbol { height: 60px; margin-top: 15px; width: 70px; } .day__temp { font-size: var(--w-day-temp-font-size); font-weight: var(--w-day-temp-font-weight); line-height: 1.2; margin-top: 0.75em; text-transform: lowercase; } .day__temp--header { color: #4b4b4b; font-size: 32px; font-weight: bold; } .day--mobile:first-of-type { display: -ms-flexbox; display: flex; -ms-flex-flow: row wrap; flex-flow: row wrap; -ms-flex-pack: center; justify-content: center; margin-bottom: 3em; } .day--mobile:first-of-type .day__symbol { height: 60px; margin-right: 10px; overflow: visible; width: 80px; } .day--mobile:first-of-type .day__temp { font-size: var(--w-day-temp-font-size-big); font-weight: bold; margin-top: 0; } .day--mobile:first-of-type .day__location { font-size: 120%; font-weight: 500; margin: 1em 0; } .day--mobile:first-of-type .day__name { color: #959595; } .day--mobile:first-of-type .day__location, .day--mobile:first-of-type .day__name { text-align: center; width: 100%; } .weather { --w-height: 50px; --w-wrapper-margin: 24px; --w-days-flexbasis: 33%; margin-bottom: 2rem; } .weather--desktop { --w-height: 80px; --w-wrapper-margin: 50px; --w-days-flexbasis: initial; margin-bottom: 1rem; } .weather:not(.weather--desktop) .weather__days { -ms-flex-flow: row wrap; flex-flow: row wrap; } .weather:not(.weather--desktop) .day:first-of-type { -ms-flex-preferred-size: 100%; flex-basis: 100%; width: auto; } .weather__separator { border-right: 1px solid #dcdcdc; display: block; height: var(--w-height); } .weather__days { -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; -ms-flex-preferred-size: var(--w-days-flexbasis); flex-basis: var(--w-days-flexbasis); -ms-flex-pack: space-evenly; justify-content: space-evenly; margin-top: 2.5rem; } .weather__days--desktop { margin-top: 4rem; } .weather__header { -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; -ms-flex-flow: column; flex-flow: column; -ms-flex-pack: center; justify-content: center; margin-bottom: var(--w-wrapper-margin); } .weather__header button { margin-top: 1.5rem; } .weather__header--desktop { /* position the temperature switcher on desktop */ position: relative; } .weather__header--desktop button { margin: 0; position: absolute; right: 0; } /* stylelint-disable property-no-unknown */ .beta-btn { background-color: #e6711b; color: #fff; cursor: pointer; height: 25px; line-height: 12px; padding: 0 7px; width: 66px; } .beta-btn:hover .beta-btn__arrow { cursor: pointer; -webkit-transform: rotate(45deg); transform: rotate(45deg); } .beta-btn:hover .beta-btn__arrow--expanded { -webkit-transform: rotate(-35deg); transform: rotate(-35deg); } .beta-btn__copy { color: #444; display: block; font-size: 12px; letter-spacing: 0; line-height: 17px; margin: 16px auto; max-width: 50%; } .beta-btn__arrow { border: solid #fff; border-width: 0 2px 2px 0; display: inline-block; padding: 3px; position: relative; top: -1px; -webkit-transform: rotate(-45deg); transform: rotate(-45deg); -webkit-transition: 0.4s; transition: 0.4s; } .beta-btn__arrow--expanded { -webkit-transform: rotate(45deg); transform: rotate(45deg); } .image-card { position: relative; } .image-card img { -o-object-fit: cover; object-fit: cover; width: 100%; } .image-card__heading-container { color: #fff; left: 50%; position: absolute; text-align: center; top: 80px; -webkit-transform: translate(-50%, -50%); transform: translate(-50%, -50%); } .image-card__heading-container button { background-color: rgba(0, 0, 0, 0.8); border: 0; color: #fff; cursor: pointer; display: inline-block; font-size: 0.875rem; letter-spacing: 0.183rem; outline: none; padding: 15px 32px; text-align: center; text-decoration: none; } .image-card__heading-container h1 { font-size: 0.9rem; font-weight: bold; letter-spacing: 3.6px; margin-top: 0; } .image-card__heading-container h2 { font-size: 2.1rem; font-weight: lighter; letter-spacing: -0.25px; line-height: 42px; margin-top: 0; } .image-card__heading-container-landscape { -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; -ms-flex-pack: justify; justify-content: space-between; left: 50%; position: absolute; text-align: center; top: 50%; -webkit-transform: translate(-50%, -50%); transform: translate(-50%, -50%); width: 90%; } .image-card__heading-container-landscape__mobile { -ms-flex-align: center; align-items: center; -ms-flex-direction: column; flex-direction: column; } .image-card__heading-container-landscape h1 { color: #fff; font-size: 2.25rem; font-weight: lighter; letter-spacing: 0.95px; margin-top: 0; } .image-card__heading-container-landscape button { background-color: rgba(0, 0, 0, 0.8); border: 0; color: #fff; cursor: pointer; display: inline-block; font-size: 0.875rem; height: 60px; letter-spacing: 0.183rem; outline: none; padding: 15px 32px; text-align: center; text-decoration: none; width: 260px; } .destination-header { width: 100%; } .destination-header__container { -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; -ms-flex-pack: center; justify-content: center; min-height: 380px; overflow: hidden; padding: 0 16px; position: relative; } .destination-header__image { height: 100%; overflow: hidden; position: absolute; width: 100%; } .destination-header__image img { bottom: -100%; display: block; height: 100%; left: -100%; margin: auto; min-height: 100%; min-width: 100%; object-fit: cover; position: absolute; right: -100%; top: -100%; width: 100%; } .destination-header__text { color: #fff; font-size: 28px; letter-spacing: -0.95px; line-height: 37.4px; max-width: 488px; padding: 0 20px; position: relative; text-align: center; text-transform: uppercase; width: 100%; } .destination-header__text a { color: #fff; font-weight: 300; text-decoration: none; } .destination-header__text--desktop { font-size: 36px; } .destination-header__text-container { border-bottom: solid 1px #fff; display: inline-block; line-height: 1.3; padding-bottom: 17px; } .destination-header__text-container--desktop { padding-bottom: 0.75ex; } .destination-header__link-page, .destination-header__advert { color: #fff; font-size: 12px; letter-spacing: 0.5px; margin-top: 20px; position: relative; text-align: center; } .destination-header__link-page span, .destination-header__advert span { display: block; width: 100%; } .destination-header__link-page--desktop, .destination-header__advert--desktop { margin-top: 40px; } .destination-header__link-page { left: 14px; margin: 0; position: absolute; text-transform: uppercase; top: 20px; } .destination-header__link-page--desktop { left: 25px; top: 36px; } .destination-header__background { background-image: radial-gradient(50% 49%, rgba(5, 36, 53, 0.37) 50%, rgba(0, 0, 0, 0) 83%); height: 100%; pointer-events: none; position: absolute; top: 0; width: 100%; } .destination-header a { color: #fff; text-decoration: none; } .filter { display: inline-block; max-width: 160px; position: relative; } .filter__button { background-color: #000; border: 0; color: #fff; font-size: 16px; padding: 16px; width: 160px; } .filter__content { background-color: #000; display: none; position: absolute; width: 160px; z-index: 1; } .filter:focus .filter__content, .filter:hover .filter__content { display: block; } .filter__content--open { display: block; } .filter__content button { background-color: #000; border: 0; color: #fff; cursor: pointer; display: block; font-style: italic; padding: 12px 16px; text-decoration: none; width: 100%; } .filter__content button:hover { background-color: #494848; } .callout-box-card { background-color: #eaeaea; color: #4a4a4a; margin-left: auto; margin-right: auto; text-align: left; } .callout-box-card img { height: 100%; width: 100%; } .callout-box-card__container { padding: 0.2rem 1.5rem; } .callout-box-card__container h3 { font-size: 12px; font-weight: bold; letter-spacing: 3px; line-height: 16px; margin: 1rem 0; text-transform: uppercase; } .callout-box-card__container h4 { font-size: 28px; font-weight: lighter; letter-spacing: -0.21px; line-height: 35px; } .callout-box-card__container .body { font-size: 16px; font-weight: lighter; letter-spacing: -0.12px; line-height: 31px; } .callout-box-card__container .body a { color: #4a4a4a; font-weight: bold; text-decoration: none; } /* stylelint-disable property-no-unknown */ .see-more-button { border-bottom: 1px solid #979797; text-align: center; } .see-more-button-inner { background-color: transparent; border: 0; color: #6c6c6c; cursor: pointer; font-size: 14px; letter-spacing: 2.92px; line-height: 19px; margin-bottom: 13px; position: relative; text-transform: uppercase; } .see-more-button-inner--light { color: #b4b4b4; } .see-more-button-inner__arrow { color: #6c6c6c; font-size: 10px; position: absolute; right: 9px; top: 2px; } .see-more-button-inner__arrow--light { color: #b4b4b4; } .see-more-button-inner__text { margin-right: 24px; } /* stylelint-disable property-no-unknown */ .load-more-button { -webkit-box-sizing: border-box; box-sizing: border-box; } .load-more-button__refresh.gelicon--refresh { margin-right: 16px; -webkit-transform: rotate(90deg); transform: rotate(90deg); } .load-more-button__downarrow { color: #adadad; font-size: 22px; -webkit-transition: 0.6s; transition: 0.6s; } .load-more-button__loading .load-more-button__refresh.gelicon--refresh { -webkit-animation: spin 2s linear infinite; animation: spin 2s linear infinite; } .load-more-button__downarrow:first-of-type { padding-right: 16px; } .load-more-button__downarrow:not(:first-of-type) { padding-left: 16px; } @-webkit-keyframes spin { 0% { -webkit-transform: rotate(90deg); transform: rotate(90deg); } 100% { -webkit-transform: rotate(-270deg); transform: rotate(-270deg); } } @keyframes spin { 0% { -webkit-transform: rotate(90deg); transform: rotate(90deg); } 100% { -webkit-transform: rotate(-270deg); transform: rotate(-270deg); } } /* stylelint-disable property-no-unknown */ .basic-button { -ms-flex-align: center; align-items: center; background-color: #fff; border: 1px solid #adadad; border-radius: 4px; -webkit-box-shadow: inset 0 0 0 0 #fff, 0 2px 0 0 rgba(0, 0, 0, 0.08); box-shadow: inset 0 0 0 0 #fff, 0 2px 0 0 rgba(0, 0, 0, 0.08); color: #193e6d; cursor: pointer; display: -ms-flexbox; display: flex; font-size: 20px; height: 54px; -ms-flex-pack: center; justify-content: center; min-width: 222px; text-align: center; -webkit-transition: 0.6s; transition: 0.6s; } .basic-button--worklife { color: #0052a1; } .basic-button--future { color: #002856; } .basic-button--culture { color: #472479; } .basic-button--earth { color: #0fbb56; } .basic-button--travel { color: #589e50; } .basic-button__text { color: #444; font-family: 'BBC Reith Sans Cd'; font-size: 18px; line-height: 24px; -webkit-transition: 0.6s; transition: 0.6s; } .basic-button__text--white { color: #fff; } .basic-button__text--curious { font-family: 'CuriousSansBold'; } .basic-button__text--worklife { color: #0052a1; } .basic-button__text--future { color: #002856; } .basic-button__text--culture { color: #472479; } .basic-button__text--earth { color: #0fbb56; } .basic-button__text--travel { color: #589e50; } .basic-button::before { padding-right: 16px; } .basic-button:hover { background-color: #dedede; } .basic-button--background-light-blue:hover { background-color: #dfe8ff; } .basic-button--background-worklife { background-color: #0052a1; } .basic-button--background-future { background-color: #002856; } .basic-button--background-culture { background-color: #472479; } .basic-button--background-earth { background-color: #0fbb56; } .basic-button--background-travel { background-color: #589e50; } .basic-button--background-worklife:hover { background-color: #4494e4; } .basic-button--background-future:hover { background-color: #ffc857; } .basic-button--background-culture:hover { background-color: #472479; } .basic-button--background-earth:hover { background-color: #002856; } .basic-button--background-travel:hover { background-color: #002856; } .basic-button__text--bold { font-weight: bold; } /* stylelint-disable property-no-unknown */ .read-more-button { -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; -ms-flex-direction: column; flex-direction: column; font-weight: bold; position: relative; width: 224px; } /* stylelint-disable property-no-unknown */ .AdFrame { display: -ms-inline-flexbox; display: inline-flex; } .AdFrame--default { background-color: #f6f6f6; } .AdFrame--dark-grey { background-color: rgba(26, 26, 26, 0.8); } .AdFrame--centre-aligned { -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; -ms-flex-pack: center; justify-content: center; } /* stylelint-disable property-no-unknown */ .text-with-styled-background { height: inherit; position: relative; width: 100%; } .text-with-styled-background--collection { display: inline-block; width: unset; } .text-with-styled-background--center-align { -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; } .text-with-styled-background__text { font-family: 'CuriousSansBold'; color: #444; display: block; font-size: 20px; line-height: 24px; padding: 0 0 0 10px; position: relative; } .text-with-styled-background__text--large { font-size: 26px; line-height: 30px; padding: 0 0 0 24px; } .text-with-styled-background__text--medium { font-size: 22px; line-height: 28px; } .text-with-styled-background__text--remove-padding { padding: 0; width: 100%; } .text-with-styled-background__text--largest { font-size: 38px; line-height: 47px; } .text-with-styled-background__text--worklife { color: #0052a1; } .text-with-styled-background__text--future { color: #002856; } .text-with-styled-background__text--culture { color: #472479; } .text-with-styled-background__text--earth { color: #0fbb56; } .text-with-styled-background__text--travel { color: #589e50; } .text-with-styled-background__text--blue { color: #0052a1; } .text-with-styled-background__text--collection { font-size: 28px; line-height: 34px; padding: 0; } .text-with-styled-background__text--collection--medium { font-size: 32px; line-height: 38px; } .text-with-styled-background__text--collection--large { font-size: 38px; line-height: 47px; } .text-with-styled-background__line-container { bottom: 0; margin-left: 13px; position: absolute; width: calc(100% - 26px); } .text-with-styled-background__line { background-color: rgba(25, 62, 109, 0.05); height: 26px; max-width: 240px; position: relative; } .text-with-styled-background__line--large { bottom: -10px; height: 42px; max-width: 340px; } .text-with-styled-background__line--narrow { height: 26px; max-width: 100%; } .text-with-styled-background__line--medium { bottom: -10px; height: 36px; max-width: 340px; } .text-with-styled-background__line--largest { max-width: 100%; } .text-with-styled-background__line-container--collection { width: calc(100% + 26px); } .text-with-styled-background__line-container--no-margin { margin: 0; } .text-with-styled-background__line--collection { height: 26px; } /* stylelint-disable property-no-unknown */ .previous-media-button { -ms-flex-align: center; align-items: center; background-color: #000; border: 0; cursor: pointer; display: -ms-flexbox; display: flex; font-size: 16px; height: 50px; -ms-flex-pack: center; justify-content: center; outline: none; -webkit-transition-duration: 0.6s; transition-duration: 0.6s; width: 50px; } .previous-media-button__icon--white svg { fill: #fff; } .previous-media-button span { height: 18px; width: 16px; } /* stylelint-disable property-no-unknown */ .simple-header { color: #444; font-size: 18px; font-weight: bold; line-height: 24px; margin: 0; } .simple-header--large { font-size: 28px; line-height: 34px; } .simple-header--simple { font-size: 18px; line-height: 22px; } .simple-header--small { font-size: 18px; letter-spacing: -0.5px; line-height: 28px; } .simple-header--smallest { font-family: Helvetica; font-size: 14px; line-height: 24px; } .simple-header--medium { font-size: 24px; line-height: 28px; } .simple-header--regular { font-size: 22px; line-height: 28px; } .simple-header--condensed-bold { font-stretch: condensed; } .simple-header--condensed-bold.simple-header--large { line-height: 37px; } .simple-header--condensed-bold.simple-header--regular { line-height: 28px; } .simple-header--white { color: #fff; } /* stylelint-disable property-no-unknown */ .play-button__inline-audio, .play-button__inline-video { -ms-flex-align: center; align-items: center; background-color: #000; border: 0; cursor: pointer; display: -ms-flexbox; display: flex; font-size: 16px; height: 49px; -ms-flex-pack: center; justify-content: center; outline: none; -webkit-transition-duration: 0.6s; transition-duration: 0.6s; width: 49px; } .play-button__inline-audio .gelicon--play, .play-button__inline-video .gelicon--play { color: #ececec; -webkit-transition-duration: 0.6s; transition-duration: 0.6s; } .play-button__inline-audio--worklife .gelicon--play, .play-button__inline-video--worklife .gelicon--play { color: #8beed9; } .play-button__inline-audio--travel .gelicon--play, .play-button__inline-video--travel .gelicon--play { color: #002856; } .play-button__inline-audio--future .gelicon--play, .play-button__inline-video--future .gelicon--play { color: #ffc857; } .play-button__inline-audio--culture .gelicon--play, .play-button__inline-video--culture .gelicon--play { color: #472479; } .play-button__inline-audio--earth .gelicon--play, .play-button__inline-video--earth .gelicon--play { color: #002856; } .play-button__inline-video:hover { background-color: #ececec; } .play-button__inline-video:hover .gelicon--play { color: #000; } .play-button__inline-audio { color: #fff; font-size: 22px; height: 50px; padding: 0; width: 50px; } .play-button { -ms-flex-align: center; align-items: center; background-color: rgba(0, 0, 0, 0.2); border: 2px solid #5ae9cb; border-radius: 50%; -webkit-box-shadow: 0 2px 4px 0 rgba(0, 0, 0, 0.2); box-shadow: 0 2px 4px 0 rgba(0, 0, 0, 0.2); color: #fff; cursor: pointer; display: -ms-flexbox; display: flex; font-size: 22px; height: 80px; -ms-flex-pack: center; justify-content: center; outline: none; -webkit-transition-duration: 0.6s; transition-duration: 0.6s; width: 80px; } .play-button:hover { color: #5ae9cb; } .play-button--white { border: 4px solid #fff; } .play-button--white:hover { color: #fff; } .play-button--white .gelicon--play { color: inherit; } .play-button--worklife { border: 2px solid #8beed9; } .play-button--worklife:hover { color: #8beed9; } .play-button--travel { border: 2px solid #002856; } .play-button--travel:hover { color: #002856; } .play-button--future { border: 2px solid #ffc857; } .play-button--future:hover { color: #ffc857; } .play-button--culture { border: 2px solid #472479; } .play-button--culture:hover { color: #472479; } .play-button--earth { border: 2px solid #002856; } .play-button--earth:hover { color: #002856; } .play-button--desktop { font-size: 30px; height: 76px; width: 76px; } .play-button--background-hover:hover { background-color: rgba(0, 0, 0, 0.6); } /* stylelint-disable property-no-unknown */ .error-button { -ms-flex-align: center; align-items: center; background-color: #000; border: 0; display: -ms-flexbox; display: flex; font-size: 22px; height: 50px; -ms-flex-pack: center; justify-content: center; outline: none; -webkit-transition-duration: 0.6s; transition-duration: 0.6s; width: 50px; } .error-button .gelicon--alert { color: #ececec; } /* stylelint-disable property-no-unknown */ .simple-p-tag { color: #444; font-size: 18px; font-weight: bold; line-height: 24px; margin: 0; } .simple-p-tag--large { font-size: 28px; line-height: 34px; } .simple-p-tag--medium { font-size: 27px; letter-spacing: -1.69px; line-height: 32px; } .simple-p-tag--quote { color: #575757; } .simple-header--serif-light-italic { font-style: italic; line-height: inherit; } /* stylelint-disable property-no-unknown */ .text-summary__text { font-size: 16px; line-height: 24px; margin: 0; text-align: left; } .text-summary__text--blue { color: #193e6d; } .text-summary__text--black { color: #000; } .text-summary__text--grey { color: #6a6a6a; } .text-summary__text--dark-grey { color: #444; } .text-summary__text--left { text-align: left; } .text-summary__text--right { text-align: right; } .screen-reader-only { border: 0; clip: rect(1px, 1px, 1px, 1px); -webkit-clip-path: inset(50%); clip-path: inset(50%); height: 1px; margin: -1px; overflow: hidden; padding: 0; position: absolute !important; width: 1px; word-wrap: normal !important; } .inline-html { display: block; } /* stylelint-disable property-no-unknown */ .drop-capped { -ms-flex-align: center; align-items: center; border: 2px solid #444; color: #444; display: -ms-flexbox; display: flex; float: left; font-size: 58px; font-weight: bold; height: 84px; -ms-flex-pack: center; justify-content: center; margin: 8px 10px 4px 0; text-transform: uppercase; width: 84px; } .drop-capped--worklife { border-color: #8beed9; } .drop-capped--future { border-color: #ffc857; } .drop-capped--culture { border-color: #444; } .drop-capped--earth { border-color: #002856; } .drop-capped--travel { border-color: #002856; } .drop-capped--desktop { margin-right: 24px; } /* stylelint-disable property-no-unknown */ .close-nav { -ms-flex-align: center; align-items: center; background-color: unset; border: unset; cursor: pointer; display: -ms-flexbox; display: flex; position: relative; -webkit-transition: 0.4s; transition: 0.4s; } .close-nav__icon { color: #fff; display: -ms-flexbox; display: flex; font-size: 20px; -webkit-transition: 0.4s; transition: 0.4s; } .close-nav:hover .close-nav__icon { color: #cecece; -webkit-transform: rotate(90deg); transform: rotate(90deg); } .close-nav__label { display: inline-block; margin-right: 12px; } /* stylelint-disable property-no-unknown */ .nav-label { color: #4e4e4e; font-size: 16px; line-height: 22px; margin: auto; max-width: 1280px; -webkit-transition: 0.4s; transition: 0.4s; } .nav-label:hover { color: #8e8e8e; } .nav-label--menu { color: #ebebeb; } .nav-label--menu:hover { color: #cecece; } .nav-label--white { color: #fff; } .nav-label--curiousSans { font-family: 'CuriousSansBold'; } /* stylelint-disable property-no-unknown */ .nav-links__link { -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; height: 100%; -ms-flex-pack: center; justify-content: center; padding-right: 24px; position: relative; text-decoration: none; white-space: nowrap; } .nav-links__link--active p { border-bottom: 2px solid #002856; font-weight: bold; } .nav-links__link--active--menu p { border-bottom: unset; } .nav-links__link--active--worklife p { border-bottom: 2px solid #0052a1; } .nav-links__link--active--culture p { border-bottom: 2px solid #472479; } .nav-links__link--active--earth p { border-bottom: 2px solid #0fbb56; } .nav-links__link--active--travel p { border-bottom: 2px solid #589e50; } .nav-links__icon { background-color: #0052a1; bottom: 10px; height: 2px; position: absolute; width: 80px; } .nav-links__link--menu { display: block; padding-right: unset; } .nav-links__icon--menu { display: none; } .nav-links__icon--menu-tablet { width: 60px; } .nav-links__icon--worklife { background-color: #0052a1; } .nav-links__icon--future { background-color: #002856; } .nav-links__icon--culture { background-color: #472479; } .nav-links__icon--earth { background-color: #0fbb56; } .nav-links__icon--travel { background-color: #589e50; } .nav-links__link--menu p { font-size: 26px; padding: 0 0 32px 24px; } .nav-links__link--menu-desktop p { font-size: 32px; line-height: 42px; padding: 0 0 44px 100px; } /* stylelint-disable property-no-unknown */ .burger-nav { background: transparent; border: 0; color: #0052a1; cursor: pointer; font-size: 20px; outline: none; padding: 0; } .burger-nav--worklife { color: #0052a1; } .burger-nav--future { color: #002856; } .burger-nav--culture { color: #472479; } .burger-nav--earth { color: #0fbb56; } .burger-nav--travel { color: #589e50; } .burger-nav--medium { font-size: 16px; } .burger-nav--small { font-size: 12px; } /* stylelint-disable property-no-unknown */ .nav-menu { background-color: #0052a1; display: block; height: 100%; left: 0; min-height: 100vh; opacity: 0.98; overflow: auto; position: fixed; top: 0; width: 100vw; } .nav-menu--worklife { background-color: #0052a1; } .nav-menu--future { background-color: #002856; } .nav-menu--culture { background-color: #472479; } .nav-menu--earth { background-color: #0fbb56; } .nav-menu--travel { background-color: #589e50; } .nav-menu__close-nav { -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; -ms-flex-pack: justify; justify-content: space-between; margin: auto; max-width: 1280px; padding: 16px 8px 60px; } .nav-menu__close-nav--desktop { padding: 20px 16px 70px; } .nav-menu__sponsored { background-color: rgba(34, 34, 34, 0.5); height: 100%; margin-bottom: 32px; } .nav-menu__sponsored--desktop { margin-bottom: 44px; } .nav-menu__sponsored-container { padding: 20px 16px 16px 24px; } .nav-menu__sponsored--desktop-container { margin: auto; max-width: 1264px; padding: 20px 16px 20px 100px; } .nav-menu__follow-us { padding: 52px 0 34px; } /* stylelint-disable property-no-unknown */ .ad-slot { display: inline-block; } .ad-slot__container { -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; } .ad-slot__label { max-width: 120px; min-width: 112px; padding-right: 8px; text-align: right; } .ad-slot--leaderboard { -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; -ms-flex-pack: center; justify-content: center; } .ad-slot__label--mpu, .ad-slot__label--leaderboard { margin-bottom: 8px; max-width: unset; padding-right: unset; text-align: right; } .ad-slot__container--mpu, .ad-slot__container--leaderboard { display: inline-block; -ms-flex-wrap: unset; flex-wrap: unset; } .ad-slot__fake--sponsor { background-color: #5ae9cb; height: 31px; min-width: 88px; } .ad-slot__fake--mpu { background-color: #5ae9cb; height: 250px; min-width: 300px; } .ad-slot__fake--mpu-large { background-color: #5ae9cb; height: 600px; min-width: 300px; } .ad-slot__fake--leaderboard-large { background-color: #5ae9cb; height: 90px; min-width: 728px; } .ad-slot__fake--leaderboard-medium { background-color: #5ae9cb; height: 50px; min-width: 320px; } .ad-slot__fake--leaderboard-small { background-color: #5ae9cb; height: 50px; min-width: 300px; } .ad-slot__label--dark { color: #dcdcdc; } .ad-slot--dark { background-color: #f6f6f6; padding: 8px; } .ad-slot--black { background-color: rgba(26, 26, 26, 0.8); padding: 8px; } .open-nav { -ms-flex-align: center; align-items: center; background-color: unset; border: unset; cursor: pointer; display: -ms-flexbox; display: flex; -ms-flex-pack: end; justify-content: flex-end; padding: 0; position: relative; -webkit-transition: 0.4s; transition: 0.4s; } .open-nav__icon { display: -ms-flexbox; display: flex; } .open-nav__label { display: inline-block; margin-right: 12px; } .play-icon { background: transparent; border: 0; color: #fff; font-size: 12px; outline: none; padding: 0; } .play-icon--red { color: #f00; } .play-icon--grey { color: #999; } .play-icon--medium { font-size: 16px; } .play-icon--large { font-size: 20px; } .camera-icon { background: transparent; border: 0; color: #fff; font-size: 12px; outline: none; padding: 0; } .camera-icon--red { color: #f00; } .camera-icon--grey { color: #999; } .camera-icon--medium { font-size: 16px; } .camera-icon--large { font-size: 20px; } /* stylelint-disable property-no-unknown */ .nav-build-bar { -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; height: auto; margin: auto; max-width: 1280px; width: 100%; } .nav-build-bar--mobile { height: auto; -ms-flex-pack: justify; justify-content: space-between; } .nav-build-bar--mobile .nav-build-bar__title-content { white-space: pre-wrap; } .nav-build-bar--tablet { height: 58px; } .nav-build-bar--desktop { height: 60px; } .nav-build-bar__links { display: -ms-flexbox; display: flex; -ms-flex-wrap: wrap; flex-wrap: wrap; height: 100%; -ms-flex-pack: end; justify-content: flex-end; margin-left: auto; overflow: hidden; } .nav-build-bar__sponsored-brand { -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; margin-left: 8px; text-decoration: none; white-space: nowrap; } .nav-build-bar__sponsored-brand--no-brand { margin-left: 0; } .nav-build-bar__branding { display: -ms-flexbox; display: flex; padding: 0 8px 0 0; } .nav-build-bar__branding--tablet { padding: 0 30px 0 0; } .nav-build-bar__branding--desktop { padding: 0 80px 0 0; } .nav-build-bar__title-content { border: 1.78px solid; color: #444; font-size: 22px; font-weight: bold; margin: unset; padding: 8px; width: -webkit-fit-content; width: -moz-fit-content; width: fit-content; } .nav-build-bar__title-content--tablet { font-size: 24px; white-space: nowrap; } .nav-build-bar__title-content--desktop { font-size: 28px; } .nav-build-bar__open-nav { display: -ms-flexbox; display: flex; height: 48px; } .nav-build-bar__open-nav-button { display: -ms-flexbox; display: flex; padding-left: 8px; } .nav-build-bar__sponsored { background-color: #f6f6f6; border: 1px solid #d3d3d3; height: 48px; padding: 0 16px; } .nav-build-bar__open-nav--desktop { padding-right: 16px; } .nav-build-bar__open-nav--mobile { -ms-flex-pack: end; justify-content: flex-end; max-width: 100px; width: 100%; } .info-icon { background: transparent; border: 0; color: #fff; font-size: 12px; outline: none; padding: 0; } .info-icon--red { color: #f00; } .info-icon--grey { color: #999; } .info-icon--medium { font-size: 16px; } .info-icon--large { font-size: 20px; } /* stylelint-disable property-no-unknown */ .styled-dot { background-color: #5ae9cb; border-radius: 50%; -webkit-box-shadow: 0 1px 2px 0 rgba(25, 62, 109, 0.5); box-shadow: 0 1px 2px 0 rgba(25, 62, 109, 0.5); cursor: pointer; display: inline-block; height: 6px; width: 6px; } .styled-dot--no-cursor { cursor: unset; } .styled-dot--medium { -webkit-box-shadow: unset; box-shadow: unset; height: 10px; width: 10px; } .styled-dot--dark-blue { background-color: #193e6d; } .styled-dot--purple { background-color: #362e67; -webkit-box-shadow: unset; box-shadow: unset; } .styled-dot--black { background-color: #000; -webkit-box-shadow: unset; box-shadow: unset; } .styled-dot--grey-green { background-color: #008e9b; -webkit-box-shadow: unset; box-shadow: unset; } .styled-dot--dark-green { background-color: #589e50; -webkit-box-shadow: unset; box-shadow: unset; } .styled-dot--worklife { background-color: #8beed9; } .styled-dot--future { background-color: #ffc857; } .styled-dot--culture { background-color: #472479; } .styled-dot--earth { background-color: #002856; } .styled-dot--travel { background-color: #002856; } .styled-dot--worklife-prime { background-color: #0052a1; } .styled-dot--future-prime { background-color: #002856; } .styled-dot--culture-prime { background-color: #472479; } .styled-dot--earth-prime { background-color: #0fbb56; } .styled-dot--travel-prime { background-color: #589e50; } .styled-dot--large { -webkit-box-shadow: 0 1px 1px 0 rgba(25, 62, 109, 0.5); box-shadow: 0 1px 1px 0 rgba(25, 62, 109, 0.5); height: 16px; width: 16px; } .styled-dot--small { -webkit-box-shadow: unset; box-shadow: unset; height: 8px; width: 8px; } .styled-dot--grey { background-color: rgba(0, 0, 0, 0.2); } /* stylelint-disable property-no-unknown */ .email-icon { -ms-flex-align: center; align-items: center; background-color: #193e6d; border-radius: 50%; color: #fff; cursor: pointer; display: -ms-flexbox; display: flex; font-size: 11px; height: 50px; -ms-flex-pack: center; justify-content: center; -webkit-transition-duration: 0.6s; transition-duration: 0.6s; width: 50px; z-index: 55; } .email-icon:hover { background-color: #000; } .email-icon--red:hover { background-color: #f00; } /* stylelint-disable property-no-unknown */ .facebook-icon { -ms-flex-align: center; align-items: center; background-color: #193e6d; border-radius: 50%; color: #fff; cursor: pointer; display: -ms-flexbox; display: flex; font-size: 15px; height: 50px; -ms-flex-pack: center; justify-content: center; text-decoration: none; -webkit-transition-duration: 0.6s; transition-duration: 0.6s; width: 50px; z-index: 55; } .facebook-icon:hover { background-color: #3b5998; } .facebook-icon--blue { background-color: transparent; border: 1px solid #3b5998; color: #3b5998; } .facebook-icon--blue:hover { background-color: #3b5998; color: #fff; } .facebook-icon--white { background-color: transparent; border: 1px solid #fff; color: #fff; } .facebook-icon--white:hover { background-color: #fff; color: #3b5998; } .facebook-icon--small { font-size: 20px; height: 38px; width: 38px; } /* stylelint-disable property-no-unknown */ .hero-header { -ms-flex-align: center; align-items: center; display: -ms-flexbox; display: flex; } .hero-header__header { font-family: 'CuriousSansBold'; color: #fff; font-size: 38px; line-height: 40px; margin: 0; text-shadow: 0 1px 2px rgba(25, 62, 109, 0.7); } .hero-header__header--large { font-size: 44px; line-height: 48px; } .hero-header__header--medium { font-size: 38px; line-height: 47px; } .hero-header__header--small { font-size: 28px; line-height: 34px; } .hero-header__header--black { color: #000; text-shadow: unset; } .hero-header__header--grey { color: #adadad; text-shadow: unset; } .ticked-icon { -ms-flex-align: center; align-items: center; background-color: #13de99; border-radius: 50%; -webkit-box-shadow: 0 2px 4px 0 rgba(0, 0, 0, 0.2); box-shadow: 0 2px 4px 0 rgba(0, 0, 0, 0.2); display: -ms-flexbox; display: flex; height: 50px; -ms-flex-pack: center; justify-content: center; width: 50px; z-index: 55; } .ticked-icon--small { font-size: 12px; height: 38px; width: 38px; } /* stylelint-disable property-no-unknown */ .google-plus-icon { -ms-flex-align: center; align-items: center; background-color: #193e6d; border-radius: 50%; color: #fff; cursor: pointer; display: -ms-flexbox; display: flex; font-size: 26px; height: 50px; -ms-flex-pack: center; justify-content: center; text-decoration: none; -webkit-transition-duration: 0.6s; transition-duration: 0.6s; width: 50px; z-index: 55; } .google-plus-icon:hover { background-color: #d34836; } .google-plus-icon--red:hover { background-color: #f00; } /* stylelint-disable property-no-unknown */ .reddit-icon { -ms-flex-align: center; align-items: center; background-color: #193e6d; border-radius: 50%; color: #fff; cursor: pointer; display: -ms-flexbox; display: flex; font-size: 26px; height: 50px; -ms-flex-pack: center; justify-content: center; text-decoration: none; -webkit-transition-duration: 0.6s; transition-duration: 0.6s; width: 50px; z-index: 55; } .reddit-icon:hover { background-color: #ff4500; } .reddit-icon__hide { display: none; } .reddit-icon--red:hover { background-color: #f00; } /* stylelint-disable property-no-unknown */ .linkedin-icon { -ms-flex-align: center; align-items: center; background-color: #193e6d; border-radius: 50%; color: #fff; cursor: pointer; display: -ms-flexbox; display: flex; font-size: 13px; height: 50px; -ms-flex-pack: center; justify-content: center; text-decoration: none; -webkit-transition-duration: 0.6s; transition-duration: 0.6s; width: 50px; z-index: 55; } .linkedin-icon:hover { background-color: #0077b5; } .linkedin-icon--red:hover { background-color: #f00; } .share-button { -ms-flex-align: center; align-items: center; background-color: #fff; border: 1px solid #e4e4e4; color: #444; cursor: pointer; display: -ms-flexbox; display: flex; font-size: 12px; font-weight: bold; -ms-flex-pack: center; justify-content: center; letter-spacing: 3px; padding: 18px 16px; text-transform: uppercase; -webkit-transition: 0.6s; transition: 0.6s; width: 110px; z-index: 55; } .share-button .gelicon--share { margin-right: 10px; -webkit-transition: 0.3s ease-in; transition: 0.3s ease-in; } .share-button:hover .gelicon--share, .share-button .gelicon--share-sharing { -webkit-transform: rotate(-180deg); transform: rotate(-180deg); } /* stylelint-disable property-no-unknown */ .whatsapp-icon { -ms-flex-align: center; align-items: center; background-color: #193e6d; border-radius: 50%; color: #fff; cursor: pointer; display: -ms-flexbox; display: flex; font-size: 13px; height: 50px; -ms-flex-pack: center; justify-content: center; text-decoration: none; -webkit-transition-duration: 0.6s; transition-duration: 0.6s; width: 50px; z-index: 55; } .whatsapp-icon:hover { background-color: #25d366; } .whatsapp-icon--red:hover { background-color: #f00; } /* stylelint-disable property-no-unknown */ .twitter-icon { -ms-flex-align: center; align-items: center; background-color: #193e6d; border-radius: 50%; color: #fff; cursor: pointer; display: -ms-flexbox; display: flex; font-size: 13px; height: 50px; -ms-flex-pack: center; justify-content: center; text-decoration: none; -webkit-transition-duration: 0.6s; transition-duration: 0.6s; width: 50px; z-index: 55; } .twitter-icon:hover { background-color: #1da1f2; } .twitter-icon--light-blue { background-color: transparent; border: 1px solid #1da1f2; color: #1da1f2; } .twitter-icon--light-blue:hover { background-color: #1da1f2; color: #fff; } .twitter-icon--white { background-color: transparent; border: 1px solid #fff; color: #fff; } .twitter-icon--white:hover { background-color: #fff; color: #1da1f2; } .twitter-icon--small { font-size: 18px; height: 38px; width: 38px; }/* stylelint-disable */ html, body { margin: 0; padding: 0; } #root *, #root *::before, #root *::after { box-sizing: border-box; } #root article, #root aside, #root figure, #root footer, #root header, #root nav, #root section { display: block; } body { background: #fff; } .app__body { display: flex; flex-direction: column; min-height: 100vh; overflow: visible; position: relative; } .app__domestic-disclaimer { bottom: 0; position: fixed; width: 100%; z-index: 5000; } .main { display: flex; flex: 1 0 auto; flex-direction: column; } .navigation { background-color: #fff; display: none; margin: auto; max-width: 1248px; padding: 4px 16px 0; position: relative; z-index: 1000; } @media (min-width: 1008px) and (max-width: 1279px) { .navigation { max-width: 976px; } } @media (min-width: 600px) { .navigation { padding: 0 16px 1px; } } @media (min-width: 600px) and (max-width: 1007px) { .navigation { max-width: 990px; } } @media (min-width: 300px) and (max-width: 399px) { .navigation { padding: 4px 8px; } } .navigation--display { display: block; } .navigation-sticky--undocked { background-color: #fff; width: 100%; z-index: 10000; } .StickyElement { position: relative; z-index: 1501; } .loader { display: none; height: 100%; left: -99999px; opacity: 0; position: absolute; top: 0; transition: 0.2s opacity; width: 100%; z-index: 1000; } .loader--is-active { background: white; display: block; left: 0; opacity: 1; } .loader__body { display: none; left: 50%; position: fixed; top: 50%; transform: translateX(-50%) translateY(-50%); } .loader__body--show-loader { display: block; } .no-js .loader { display: none; } .index { display: block; margin-bottom: 16px; } @media (min-width: 600px) { .index { margin-bottom: 24px; } } .index__article-hero { margin-bottom: 27px; } .index .article-hero__content { margin-top: 60px; } .index__latest-articles { width: 100%; } @media (max-width: 599px) { .index__latest-articles { margin-top: 8px; padding: 0; } } @media (min-width: 768px) { .index__latest-articles { margin: auto; max-width: 1248px; padding: 24px 16px 0; } } @media (min-width: 600px) and (max-width: 1007px) { .index__latest-articles { margin: auto; max-width: 990px; padding-top: 8px; } } @media (min-width: 1008px) and (max-width: 1279px) { .index__latest-articles { margin: auto; max-width: 976px; } } .index__load-more { display: flex; justify-content: center; padding: 0 0 24px; } .index__storyworks-section { margin: auto; max-width: 1248px; padding: 16px 0 0; } @media (min-width: 1008px) { .index__storyworks-section { padding: 16px 16px 0; } } @media (min-width: 600px) and (max-width: 1007px) { .index__storyworks-section { margin: auto; max-width: 990px; padding: 8px 16px 0; } } @media (min-width: 1008px) and (max-width: 1279px) { .index__storyworks-section { max-width: 976px; } } .index__storyworks-section > div > div.bbccom_visible { background: #f1f1f1 !important; display: inline-block; width: 100%; } .index__more-articles { margin: auto; max-width: 1248px; padding: 16px 0 0; } @media (min-width: 1008px) { .index__more-articles { padding: 16px 16px 0; } } @media (min-width: 600px) and (max-width: 1007px) { .index__more-articles { margin: auto; max-width: 990px; padding: 8px 0 0; } } @media (min-width: 1008px) and (max-width: 1279px) { .index__more-articles { max-width: 976px; } } .index__full-width-image-article { padding-top: 8px; } .index__stories-container { margin: 16px 16px 0; } @media (min-width: 300px) and (max-width: 399px) { .index__stories-container { margin: 16px 8px 0; } } @media (min-width: 1008px) { .index__stories-container { margin: auto; max-width: 1248px; } } @media (min-width: 600px) and (max-width: 1007px) { .index__stories-container { margin: auto; max-width: 990px; } } @media (min-width: 1008px) and (max-width: 1279px) { .index__stories-container { max-width: 976px; } } .index__section-header-unit img { width: 100vw; } @media (max-width: 420px) { .index__section-header-unit img { width: 150vw; } } .index__section-header-unit { margin: auto; max-width: 1248px; padding: 8px 8px 0; } @media (min-width: 1008px) { .index__section-header-unit { padding: 16px 16px 0; } } @media (min-width: 600px) and (max-width: 1007px) { .index__section-header-unit { max-width: 990px; padding: 16px 8px 0; } } @media (min-width: 600px) and (max-width: 767px) { .index__section-header-unit { padding-bottom: 24px; } } @media (max-width: 599px) { .index__section-header-unit { padding: 8px 0; } } @media (min-width: 1008px) and (max-width: 1279px) { .index__section-header-unit { max-width: 976px; } } @media (min-width: 1008px) { .index__latest-articles--desktop-ad { max-width: 1280px; padding: 24px 0 0; } } .latest-articles__container { margin-bottom: 24px; } .latest-articles__container--tablet { margin-bottom: 26px; } .latest-articles__container--desktop { margin-bottom: 32px; } .latest-articles__articles { margin: auto; } .latest-articles__articles--mobile-rectangle { margin: auto; } .latest-articles__articles--tablet-rectangle { margin: auto 8px; } .latest-articles__editor { color: #020202; font-stretch: normal; font-size: 14px; font-style: normal; font-weight: normal; text-align: center; text-transform: uppercase; letter-spacing: 2.92px; margin: 0 0 22px; } .latest-articles__editor--tablet { margin-bottom: 32px; } .latest-articles__editor--desktop { margin-bottom: 36px; } .latest-articles__rectangle .adslot--mpu > div { padding: 0 8px 8px !important; } .latest-articles__rectangle .adslot--mpu .bbccom_advert { background: #f1f1f1; padding: 0 8px 8px; } .latest-articles__rectangle .adslot--mpu .bbccom_advert > div { padding: 0; } .latest-articles__rectangle .bbccom_mpu_bottom { background: #f1f1f1; padding: 0 8px 8px; padding-bottom: 8px !important; } .index__stories-container { display: flex; flex-wrap: wrap; } @supports (display: grid) { .index__stories-container { display: -ms-grid; display: grid; -ms-grid-columns: 100%; grid-template-columns: 100%; row-gap: 16px; } } @media (min-width: 768px) { .index__stories-container { -ms-grid-columns: (33%)[3]; grid-template-columns: repeat(3, 33%); margin: auto; max-width: 950px; row-gap: 24px; } .index__stories-container--advert { max-width: 942px; } } @media (min-width: 600px) and (max-width: 767px) { .index__stories-container { grid-row-gap: 24px; -ms-grid-columns: (100%)[1]; grid-template-columns: repeat(1, 100%); } } @media (min-width: 768px) { .index__stories-container { -ms-grid-columns: (33%)[3]; grid-template-columns: repeat(3, 33%); margin: auto; max-width: 950px; row-gap: 24px; } .index__stories-container--advert { max-width: 942px; } } @media (min-width: 600px) { .index__stories-container { margin-top: 24px; } } .index__stories-container--advert { margin-top: 16px; } @media (min-width: 600px) and (max-width: 1007px) { .index-stories__ad-container { -ms-grid-row: 3; -ms-grid-row-span: 2; grid-row: 3 / span 2; } } @media (min-width: 600px) and (max-width: 767px) { .index-stories__ad-container { grid-row: auto; } } @media (min-width: 768px) and (max-width: 1007px) { .index-stories__ad-container { -ms-grid-column: 2; -ms-grid-column-span: 2; grid-column: 2 / span 2; -ms-grid-row: 3; -ms-grid-row-span: 2; grid-row: 3 / span 2; } } .index-stories__story-item { margin: 10px; } @supports (display: grid) { .index-stories__story-item { margin: 0; } } .index-stories__ad-container { display: 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latest-articles__articles--tablet latest-articles__articles--tablet-rectangle latest-articles__articles--mobile-rectangle"><div class="rectangle-story-group"><div class="rectangle-story-group__articles-container"><div><div data-bbc-container="latest-stories" data-bbc-title="How Rome changed how we eat" data-bbc-metadata="{"APP":"latest-stories","CHD":"card::1"}" data-bbc-result="https://www.bbc.com/travel/article/20220307-romes-new-museum-dedicated-to-cooking" data-bbc-client-routed="true" class="rectangle-story-group__article-hero rectangle-story-group__article-hero--tablet"><div class="article-title-card-rectangle b-reith-sans-font"><div class="article-title-card-rectangle__container"><div class="article-title-card-rectangle__image"><a class="article-title-card-rectangle__link" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/article/20220307-romes-new-museum-dedicated-to-cooking"><picture><source media="(min-width:1200px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1600x900/p0bsl4m5.webp" type="image/webp"/><source media="(min-width:1200px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1600x900/p0bsl4m5.jpg" type="image/jpeg"/><source media="(min-width:880px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1280x720/p0bsl4m5.webp" type="image/webp"/><source media="(min-width:880px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1280x720/p0bsl4m5.jpg" type="image/jpeg"/><source media="(min-width:576px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p0bsl4m5.webp" type="image/webp"/><source media="(min-width:576px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p0bsl4m5.jpg" type="image/jpeg"/><source media="(min-width:224px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/624x351/p0bsl4m5.webp" type="image/webp"/><source media="(min-width:224px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/624x351/p0bsl4m5.jpg" type="image/jpeg"/><img draggable="false" title="Down the street of Museo della Cucina, Rome (Credit: Ronan O'Connell)" src="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p0bsl4m5.jpg" alt="Down the street of Museo della Cucina, Rome (Credit: Ronan O'Connell)" id=""/></picture><span class="article-title-card-rectangle__overlay article-title-card-rectangle__overlay--travel"></span></a></div><div class="article-title-card-rectangle__text-box"><a class="article-title-card-rectangle__link article-title-card-rectangle__text-container" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/columns/ancient-eats"><span class="article-title-card-rectangle__text-box__label article-title-card-rectangle__text-box__label--travel">Ancient Eats</span></a><a class="article-title-card-rectangle__link article-title-card-rectangle__text-container" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/article/20220307-romes-new-museum-dedicated-to-cooking"><h2 class="article-title-card-rectangle__text-box__header b-font-weight-300 b-reith-sans-font b-font-weight-300">How Rome changed how we eat</h2></a><span class="rectangle-story-item__line"><div class="styled-line styled-line--light-grey styled-line--height--small"></div></span><p class="article-title-card-rectangle__text-box__author b-font-family-serif b-reith-sans-font">By Ronan O'Connell</p></div></div></div></div></div><div class="rectangle-story-group__articles rectangle-story-group__articles--full-screen"><div class="rectangle-story-group__article rectangle-story-group__article--tablet rectangle-story-group__article--full-screen"><div data-bbc-container="latest-stories" 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srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1600x900/p09frzft.jpg" type="image/jpeg"/><source media="(min-width:880px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1280x720/p09frzft.webp" type="image/webp"/><source media="(min-width:880px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1280x720/p09frzft.jpg" type="image/jpeg"/><source media="(min-width:576px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p09frzft.webp" type="image/webp"/><source media="(min-width:576px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p09frzft.jpg" type="image/jpeg"/><source media="(min-width:224px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/624x351/p09frzft.webp" type="image/webp"/><source media="(min-width:224px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/624x351/p09frzft.jpg" type="image/jpeg"/><img draggable="false" title="The strawberry traces its origins here, where it comes in both red and white varietals (Credit: Cristina Theoduloz)" src="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p09frzft.jpg" alt="The strawberry traces its origins here, where it comes in both red and white varietals (Credit: Cristina Theoduloz)" id=""/></picture><span class="rectangle-image__overlay rectangle-image__overlay--travel"></span></div></div></a><a class="rectangle-story-item__label b-reith-sans-font rectangle-story-item__label--tablet rectangle-story-item__label--travel" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/columns/ancient-eats"><span>Ancient Eats</span></a><div class="rectangle-story-item__container"><a class="rectangle-story-item__title" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/article/20210503-the-untapped-power-of-patagonian-berries"><span>A fruit more powerful than acaí</span></a></div><div><span class="rectangle-story-item__line"><div class="styled-line styled-line--dark-grey styled-line--height--small"></div></span><span class="rectangle-story-item__author b-font-family-serif">By Mark Johanson</span></div></div></div><div class="rectangle-story-group__article rectangle-story-group__article--tablet rectangle-story-group__article--full-screen"><div data-bbc-container="latest-stories" data-bbc-title="The baking traditions making a comeback" data-bbc-metadata="{"APP":"latest-stories","CHD":"card::3"}" data-bbc-result="https://www.bbc.com/travel/article/20210228-who-were-the-worlds-first-bakers" data-bbc-client-routed="true" class="rectangle-story-item b-reith-sans-font rectangle-story-item--tablet"><a class="rectangle-story-item__title" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/article/20210228-who-were-the-worlds-first-bakers"><div class="rectangle-story-item__image-container rectangle-story-item__image-container--travel"><div class="rectangle-image rectangle-image--medium" style="background-image:url(https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/960x540/p0984kwj.png)"><picture><source media="(min-width:1200px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1600x900/p0983byn.webp" type="image/webp"/><source media="(min-width:1200px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1600x900/p0983byn.jpg" type="image/jpeg"/><source media="(min-width:880px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1280x720/p0983byn.webp" type="image/webp"/><source media="(min-width:880px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1280x720/p0983byn.jpg" type="image/jpeg"/><source media="(min-width:576px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p0983byn.webp" type="image/webp"/><source media="(min-width:576px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p0983byn.jpg" type="image/jpeg"/><source media="(min-width:224px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/624x351/p0983byn.webp" type="image/webp"/><source media="(min-width:224px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/624x351/p0983byn.jpg" type="image/jpeg"/><img draggable="false" title="There’s now evidence that presents a radically different picture of how Indigenous Australians lived – and cooked – prior to colonisation (Credit: Penny Tweedie/Getty Images)" 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data-bbc-result="https://www.bbc.com/travel/article/20200810-japans-unknown-indigenous-cuisine" data-bbc-client-routed="true" class="rectangle-story-item b-reith-sans-font rectangle-story-item--tablet"><a class="rectangle-story-item__title" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/article/20200810-japans-unknown-indigenous-cuisine"><div class="rectangle-story-item__image-container rectangle-story-item__image-container--travel"><div class="rectangle-image rectangle-image--medium" style="background-image:url(https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/960x540/p0984kwj.png)"><picture><source media="(min-width:1200px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1600x900/p08mry93.webp" type="image/webp"/><source media="(min-width:1200px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1600x900/p08mry93.jpg" type="image/jpeg"/><source media="(min-width:880px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1280x720/p08mry93.webp" type="image/webp"/><source media="(min-width:880px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1280x720/p08mry93.jpg" type="image/jpeg"/><source media="(min-width:576px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p08mry93.webp" type="image/webp"/><source media="(min-width:576px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p08mry93.jpg" type="image/jpeg"/><source media="(min-width:224px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/624x351/p08mry93.webp" type="image/webp"/><source media="(min-width:224px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/624x351/p08mry93.jpg" type="image/jpeg"/><img draggable="false" title="The Ainu are the original inhabitants of Hokkaido, Japan’s northernmost island (Credit: Michele and Tom Grimm/Alamy)" src="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p08mry93.jpg" alt="The Ainu are the original inhabitants of Hokkaido, Japan’s northernmost island (Credit: Michele and Tom Grimm/Alamy)" id=""/></picture><span class="rectangle-image__overlay rectangle-image__overlay--travel"></span></div></div></a><a class="rectangle-story-item__label b-reith-sans-font rectangle-story-item__label--tablet rectangle-story-item__label--travel" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/columns/culture-identity"><span>Culture & Identity</span></a><div class="rectangle-story-item__container"><a class="rectangle-story-item__title" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/article/20200810-japans-unknown-indigenous-cuisine"><span>Where Japan's umami comes from</span></a></div><div><span class="rectangle-story-item__line"><div class="styled-line styled-line--dark-grey styled-line--height--small"></div></span><span class="rectangle-story-item__author b-font-family-serif">By Ellie Cobb</span></div></div></div><div class="index-stories__story-item"><div data-bbc-container="index-stories" data-bbc-title="How the West got turmeric wrong" data-bbc-metadata="{"APP":"index-stories","CHD":"card::2"}" data-bbc-result="https://www.bbc.com/travel/article/20200623-indias-original-turmeric-latte" data-bbc-client-routed="true" class="rectangle-story-item b-reith-sans-font rectangle-story-item--tablet"><a class="rectangle-story-item__title" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/article/20200623-indias-original-turmeric-latte"><div class="rectangle-story-item__image-container rectangle-story-item__image-container--travel"><div class="rectangle-image rectangle-image--medium" style="background-image:url(https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/960x540/p0984kwj.png)"><picture><source media="(min-width:1200px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1600x900/p08gtp49.webp" type="image/webp"/><source media="(min-width:1200px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1600x900/p08gtp49.jpg" type="image/jpeg"/><source media="(min-width:880px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1280x720/p08gtp49.webp" type="image/webp"/><source media="(min-width:880px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1280x720/p08gtp49.jpg" type="image/jpeg"/><source media="(min-width:576px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p08gtp49.webp" type="image/webp"/><source media="(min-width:576px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p08gtp49.jpg" type="image/jpeg"/><source media="(min-width:224px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/624x351/p08gtp49.webp" type="image/webp"/><source media="(min-width:224px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/624x351/p08gtp49.jpg" type="image/jpeg"/><img draggable="false" title="Indian haldi doodh is warm milk mixed with turmeric powder and sweetened with sugar (Credit: Edalin/Alamy)" src="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p08gtp49.jpg" alt="Indian haldi doodh is warm milk mixed with turmeric powder and sweetened with sugar (Credit: Edalin/Alamy)" id=""/></picture><span class="rectangle-image__overlay rectangle-image__overlay--travel"></span></div></div></a><a class="rectangle-story-item__label b-reith-sans-font rectangle-story-item__label--tablet rectangle-story-item__label--travel" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/columns/ancient-eats"><span>Ancient Eats</span></a><div class="rectangle-story-item__container"><a class="rectangle-story-item__title" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/article/20200623-indias-original-turmeric-latte"><span>How the West got turmeric wrong</span></a></div><div><span class="rectangle-story-item__line"><div class="styled-line styled-line--dark-grey styled-line--height--small"></div></span><span class="rectangle-story-item__author b-font-family-serif">By Charukesi Ramadurai</span></div></div></div><div class="index-stories__story-item"><div data-bbc-container="index-stories" data-bbc-title="Is this Japan's miracle drink?" data-bbc-metadata="{"APP":"index-stories","CHD":"card::3"}" data-bbc-result="https://www.bbc.com/travel/article/20200317-uncovering-amazake-japans-ancient-fermented-superdrink" data-bbc-client-routed="true" class="rectangle-story-item b-reith-sans-font rectangle-story-item--tablet"><a class="rectangle-story-item__title" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/article/20200317-uncovering-amazake-japans-ancient-fermented-superdrink"><div class="rectangle-story-item__image-container rectangle-story-item__image-container--travel"><div class="rectangle-image rectangle-image--medium" style="background-image:url(https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/960x540/p0984kwj.png)"><picture><source media="(min-width:1200px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1600x900/p086tz66.webp" type="image/webp"/><source media="(min-width:1200px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1600x900/p086tz66.jpg" type="image/jpeg"/><source media="(min-width:880px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1280x720/p086tz66.webp" type="image/webp"/><source media="(min-width:880px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1280x720/p086tz66.jpg" type="image/jpeg"/><source media="(min-width:576px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p086tz66.webp" type="image/webp"/><source media="(min-width:576px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p086tz66.jpg" type="image/jpeg"/><source media="(min-width:224px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/624x351/p086tz66.webp" type="image/webp"/><source media="(min-width:224px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/624x351/p086tz66.jpg" type="image/jpeg"/><img draggable="false" title="Japan's ancient, fermented 'superdrink'" src="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p086tz66.jpg" alt="Japan's ancient, fermented 'superdrink'" id=""/></picture><span class="rectangle-image__overlay rectangle-image__overlay--travel"></span></div></div></a><a class="rectangle-story-item__label b-reith-sans-font rectangle-story-item__label--tablet rectangle-story-item__label--travel" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/columns/well-world"><span>Well World</span></a><div class="rectangle-story-item__container"><a class="rectangle-story-item__title" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/article/20200317-uncovering-amazake-japans-ancient-fermented-superdrink"><span>Is this Japan's miracle drink?</span></a></div><div><span class="rectangle-story-item__line"><div class="styled-line styled-line--dark-grey styled-line--height--small"></div></span><span class="rectangle-story-item__author b-font-family-serif">By Laura Studarus</span></div></div></div><div class="index-stories__story-item"><div data-bbc-container="index-stories" data-bbc-title="Asia's 'anti-ageing red diamond'" data-bbc-metadata="{"APP":"index-stories","CHD":"card::4"}" data-bbc-result="https://www.bbc.com/travel/article/20200226-the-berry-that-keeps-asia-looking-young" data-bbc-client-routed="true" class="rectangle-story-item b-reith-sans-font rectangle-story-item--tablet"><a class="rectangle-story-item__title" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/article/20200226-the-berry-that-keeps-asia-looking-young"><div class="rectangle-story-item__image-container rectangle-story-item__image-container--travel"><div class="rectangle-image rectangle-image--medium" style="background-image:url(https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/960x540/p0984kwj.png)"><picture><source media="(min-width:1200px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1600x900/p0848gcp.webp" type="image/webp"/><source media="(min-width:1200px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1600x900/p0848gcp.jpg" type="image/jpeg"/><source media="(min-width:880px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1280x720/p0848gcp.webp" type="image/webp"/><source media="(min-width:880px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1280x720/p0848gcp.jpg" type="image/jpeg"/><source media="(min-width:576px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p0848gcp.webp" type="image/webp"/><source media="(min-width:576px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p0848gcp.jpg" type="image/jpeg"/><source media="(min-width:224px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/624x351/p0848gcp.webp" type="image/webp"/><source media="(min-width:224px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/624x351/p0848gcp.jpg" type="image/jpeg"/><img draggable="false" title="The goji berry has been called the “red diamond” as it's thought to have anti-ageing powers (Credit: Whitestorm/Getty Images)" src="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p0848gcp.jpg" alt="The goji berry has been called the “red diamond” as it's thought to have anti-ageing powers (Credit: Whitestorm/Getty Images)" id=""/></picture><span class="rectangle-image__overlay rectangle-image__overlay--travel"></span></div></div></a><a class="rectangle-story-item__label b-reith-sans-font rectangle-story-item__label--tablet rectangle-story-item__label--travel" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/columns/well-world"><span>Well World</span></a><div class="rectangle-story-item__container"><a class="rectangle-story-item__title" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/article/20200226-the-berry-that-keeps-asia-looking-young"><span>Asia's 'anti-ageing red diamond'</span></a></div><div><span class="rectangle-story-item__line"><div class="styled-line styled-line--dark-grey styled-line--height--small"></div></span><span class="rectangle-story-item__author b-font-family-serif">By Claire Turrell</span></div></div></div><div class="index-stories__story-item"><div data-bbc-container="index-stories" data-bbc-title="India’s little-known tribal cuisine" data-bbc-metadata="{"APP":"index-stories","CHD":"card::5"}" data-bbc-result="https://www.bbc.com/travel/article/20200224-indias-little-known-mizo-tribal-cuisine" data-bbc-client-routed="true" class="rectangle-story-item b-reith-sans-font rectangle-story-item--tablet"><a class="rectangle-story-item__title" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/article/20200224-indias-little-known-mizo-tribal-cuisine"><div class="rectangle-story-item__image-container rectangle-story-item__image-container--travel"><div class="rectangle-image rectangle-image--medium" style="background-image:url(https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/960x540/p0984kwj.png)"><picture><source media="(min-width:1200px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1600x900/p08480r4.webp" type="image/webp"/><source media="(min-width:1200px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1600x900/p08480r4.jpg" type="image/jpeg"/><source media="(min-width:880px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1280x720/p08480r4.webp" type="image/webp"/><source media="(min-width:880px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1280x720/p08480r4.jpg" type="image/jpeg"/><source media="(min-width:576px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p08480r4.webp" type="image/webp"/><source media="(min-width:576px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p08480r4.jpg" type="image/jpeg"/><source media="(min-width:224px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/624x351/p08480r4.webp" type="image/webp"/><source media="(min-width:224px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/624x351/p08480r4.jpg" type="image/jpeg"/><img draggable="false" title="Mizo meals feature staples like smoked pork boiled with mustard leaves and bai (Credit: Pearly Jacob)" src="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p08480r4.jpg" alt="Mizo meals feature staples like smoked pork boiled with mustard leaves and bai (Credit: Pearly Jacob)" id=""/></picture><span class="rectangle-image__overlay rectangle-image__overlay--travel"></span></div></div></a><a class="rectangle-story-item__label b-reith-sans-font rectangle-story-item__label--tablet rectangle-story-item__label--travel" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/columns/ancient-eats"><span>Ancient Eats</span></a><div class="rectangle-story-item__container"><a class="rectangle-story-item__title" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/article/20200224-indias-little-known-mizo-tribal-cuisine"><span>India’s little-known tribal cuisine</span></a></div><div><span class="rectangle-story-item__line"><div class="styled-line styled-line--dark-grey styled-line--height--small"></div></span><span class="rectangle-story-item__author b-font-family-serif">By Pearly Jacob</span></div></div></div><div class="index-stories__story-item"><div data-bbc-container="index-stories" data-bbc-title="A 4,000-year-old recipe decoded" data-bbc-metadata="{"APP":"index-stories","CHD":"card::6"}" data-bbc-result="https://www.bbc.com/travel/article/20191103-the-worlds-oldest-known-recipes-decoded" data-bbc-client-routed="true" class="rectangle-story-item b-reith-sans-font rectangle-story-item--tablet"><a class="rectangle-story-item__title" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/article/20191103-the-worlds-oldest-known-recipes-decoded"><div class="rectangle-story-item__image-container rectangle-story-item__image-container--travel"><div class="rectangle-image rectangle-image--medium" style="background-image:url(https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/960x540/p0984kwj.png)"><picture><source media="(min-width:1200px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1600x900/p07sqy22.webp" type="image/webp"/><source media="(min-width:1200px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1600x900/p07sqy22.jpg" type="image/jpeg"/><source media="(min-width:880px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1280x720/p07sqy22.webp" type="image/webp"/><source media="(min-width:880px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1280x720/p07sqy22.jpg" type="image/jpeg"/><source media="(min-width:576px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p07sqy22.webp" type="image/webp"/><source media="(min-width:576px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p07sqy22.jpg" type="image/jpeg"/><source media="(min-width:224px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/624x351/p07sqy22.webp" type="image/webp"/><source media="(min-width:224px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/624x351/p07sqy22.jpg" type="image/jpeg"/><img draggable="false" title="A team of scholars are recreating ancient recipes from cuneiform tablets (Credit: Yale Babylonian Collection)" src="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p07sqy22.jpg" alt="A team of scholars are recreating ancient recipes from cuneiform tablets (Credit: Yale Babylonian Collection)" id=""/></picture><span class="rectangle-image__overlay rectangle-image__overlay--travel"></span></div></div></a><a class="rectangle-story-item__label b-reith-sans-font rectangle-story-item__label--tablet rectangle-story-item__label--travel" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/columns/best-of-bbc-travel"><span>Best of BBC Travel - 2019</span></a><div class="rectangle-story-item__container"><a class="rectangle-story-item__title" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/article/20191103-the-worlds-oldest-known-recipes-decoded"><span>A 4,000-year-old recipe decoded</span></a></div><div><span class="rectangle-story-item__line"><div class="styled-line styled-line--dark-grey styled-line--height--small"></div></span><span class="rectangle-story-item__author b-font-family-serif">By Ashley Winchester</span></div></div></div><div class="index-stories__story-item"><div data-bbc-container="index-stories" data-bbc-title="The last frontier of gastronomy?" data-bbc-metadata="{"APP":"index-stories","CHD":"card::7"}" data-bbc-result="https://www.bbc.com/travel/article/20191007-brazil-the-last-frontier-of-gastronomy" data-bbc-client-routed="true" class="rectangle-story-item b-reith-sans-font rectangle-story-item--tablet"><a class="rectangle-story-item__title" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/article/20191007-brazil-the-last-frontier-of-gastronomy"><div class="rectangle-story-item__image-container rectangle-story-item__image-container--travel"><div class="rectangle-image rectangle-image--medium" style="background-image:url(https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/960x540/p0984kwj.png)"><picture><source media="(min-width:1200px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1600x900/p07ml0gl.webp" type="image/webp"/><source media="(min-width:1200px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1600x900/p07ml0gl.jpg" type="image/jpeg"/><source media="(min-width:880px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1280x720/p07ml0gl.webp" type="image/webp"/><source media="(min-width:880px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1280x720/p07ml0gl.jpg" type="image/jpeg"/><source media="(min-width:576px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p07ml0gl.webp" type="image/webp"/><source media="(min-width:576px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p07ml0gl.jpg" type="image/jpeg"/><source media="(min-width:224px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/624x351/p07ml0gl.webp" type="image/webp"/><source media="(min-width:224px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/624x351/p07ml0gl.jpg" type="image/jpeg"/><img draggable="false" title="Many of 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gastronomy?</span></a></div><div><span class="rectangle-story-item__line"><div class="styled-line styled-line--dark-grey styled-line--height--small"></div></span><span class="rectangle-story-item__author b-font-family-serif">By Janet Forman</span></div></div></div><div class="index-stories__story-item"><div data-bbc-container="index-stories" data-bbc-title="Did the Dutch steal this 'superfood'?" data-bbc-metadata="{"APP":"index-stories","CHD":"card::8"}" data-bbc-result="https://www.bbc.com/travel/article/20190508-did-the-dutch-steal-this-african-food" data-bbc-client-routed="true" class="rectangle-story-item b-reith-sans-font rectangle-story-item--tablet"><a class="rectangle-story-item__title" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/article/20190508-did-the-dutch-steal-this-african-food"><div class="rectangle-story-item__image-container rectangle-story-item__image-container--travel"><div class="rectangle-image rectangle-image--medium" style="background-image:url(https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/960x540/p0984kwj.png)"><picture><source media="(min-width:1200px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1600x900/p078jbt8.webp" type="image/webp"/><source media="(min-width:1200px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1600x900/p078jbt8.jpg" type="image/jpeg"/><source media="(min-width:880px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1280x720/p078jbt8.webp" type="image/webp"/><source media="(min-width:880px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1280x720/p078jbt8.jpg" type="image/jpeg"/><source media="(min-width:576px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p078jbt8.webp" type="image/webp"/><source media="(min-width:576px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p078jbt8.jpg" type="image/jpeg"/><source media="(min-width:224px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/624x351/p078jbt8.webp" type="image/webp"/><source media="(min-width:224px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/624x351/p078jbt8.jpg" type="image/jpeg"/><img draggable="false" title="Teff is used to make injera, a pancake-like fermented bread perfect for scooping up meat and vegetable stews (Credit: ton koene/Alamy)" src="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p078jbt8.jpg" alt="Teff is used to make injera, a pancake-like fermented bread perfect for scooping up meat and vegetable stews (Credit: ton koene/Alamy)" id=""/></picture><span class="rectangle-image__overlay rectangle-image__overlay--travel"></span></div></div></a><a 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data-bbc-result="https://www.bbc.com/travel/article/20181127-the-acai-seller-who-got-a-record-deal" data-bbc-client-routed="true" class="rectangle-story-item b-reith-sans-font rectangle-story-item--tablet"><a class="rectangle-story-item__title" target="" rel="" id="" href="/web/20220311132053/https://www.bbc.com/travel/article/20181127-the-acai-seller-who-got-a-record-deal"><div class="rectangle-story-item__image-container rectangle-story-item__image-container--travel"><div class="rectangle-image rectangle-image--medium" style="background-image:url(https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/960x540/p0984kwj.png)"><picture><source media="(min-width:1200px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1600x900/p06t05nm.webp" type="image/webp"/><source media="(min-width:1200px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1600x900/p06t05nm.jpg" type="image/jpeg"/><source media="(min-width:880px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1280x720/p06t05nm.webp" type="image/webp"/><source media="(min-width:880px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/1280x720/p06t05nm.jpg" type="image/jpeg"/><source media="(min-width:576px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p06t05nm.webp" type="image/webp"/><source media="(min-width:576px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/976x549/p06t05nm.jpg" type="image/jpeg"/><source media="(min-width:224px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/624x351/p06t05nm.webp" type="image/webp"/><source media="(min-width:224px)" srcset="https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/624x351/p06t05nm.jpg" type="image/jpeg"/><img draggable="false" title="Brazil 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bowls</span></a></div><div><span class="rectangle-story-item__line"><div class="styled-line styled-line--dark-grey styled-line--height--small"></div></span><span class="rectangle-story-item__author b-font-family-serif">By Ian Walker</span></div></div></div></div></div><span></span><div class="around-the-bbc-swimlane"><div class="swimlane"><div class="swimlane-inner swimlane-inner--small"><div class="swimlane__content"><span class="swimlane__title b-reith-sans-font">Around the BBC</span><div class="swimlane__items"></div></div></div><div class="swimlane__background-image swimlane__background-image--atb" style="background-image:linear-gradient(180deg, rgba(0,0,0,0.50) 0%, rgba(0,0,0,0.50) 100%), url(https://web.archive.org/web/20220311132053im_/https://ychef.files.bbci.co.uk/960x540/p099tg7y.jpg);background-repeat:no-repeat;background-size:cover"></div></div></div></main></div></div> <script>window.__PWA_PRELOADED_STATE__ = 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their cuisine” (Credit: Mile 91\u002FBen Langdon\u002FAlamy)","synopsisShort":"Ethiopians are very proud of their cuisine","templateUrl":"https:\u002F\u002Fweb.archive.org\u002Fweb\u002F20220311132053\u002Fhttps:\u002F\u002Fychef.files.bbci.co.uk\u002F$recipe\u002Fp078jbc9.jpg","title":"Ethiopians are very proud of their cuisine","creationDateTime":"0001-01-01T00:00:00Z","entity":"image","guid":"","id":"p078jbc9","modifiedDateTime":"0001-01-01T00:00:00Z","project":"","slug":"","url":"https:\u002F\u002Fweb.archive.org\u002Fweb\u002F20220311132053\u002Fhttps:\u002F\u002Fychef.files.bbci.co.uk\u002F$recipe\u002Fp078jbc9.jpg","cacheLastUpdated":1647003952168},"p06t05z6":{"urn":"urn:external:nitro:image:p06t05z6","_id":"621d03f545ceed44e627d85c","copyright":"Ian Walker","fileSizeBytes":0,"mimeType":"image\u002Fjpeg","sourceHeight":1080,"sourceUrl":"https:\u002F\u002Fweb.archive.org\u002Fweb\u002F20220311132053\u002Fhttps:\u002F\u002Fs3-eu-west-1.amazonaws.com\u002Flive-galileo-interface-mt-resources-imagebucket-1a92e5tj3b5d6\u002Fp0\u002F6t\u002F05\u002Fp06t05z6.jpg","sourceWidth":1920,"synopsisLong":"(Credit: Ian Walker)","synopsisMedium":"Vanessa Esplendorosa is known for the clever rhymes she sings while selling frozen açaí on Rio de Janeiro’s Ipanema Beach (Credit: Ian Walker)","synopsisShort":"Vanessa Esplendorosa is known for singing about açaí on Rio de Janeiro’s Ipanema Beach","templateUrl":"https:\u002F\u002Fweb.archive.org\u002Fweb\u002F20220311132053\u002Fhttps:\u002F\u002Fychef.files.bbci.co.uk\u002F$recipe\u002Fp06t05z6.jpg","title":"Vanessa Esplendorosa is known for the clever rhymes she sings while selling frozen açaí on Rio de Janeiro’s Ipanema Beach","creationDateTime":"0001-01-01T00:00:00Z","entity":"image","guid":"","id":"p06t05z6","modifiedDateTime":"0001-01-01T00:00:00Z","project":"","slug":"","url":"https:\u002F\u002Fweb.archive.org\u002Fweb\u002F20220311132053\u002Fhttps:\u002F\u002Fychef.files.bbci.co.uk\u002F$recipe\u002Fp06t05z6.jpg","cacheLastUpdated":1647003952169},"p06t0656":{"urn":"urn:external:nitro:image:p06t0656","_id":"621d03f545ceed745246c274","copyright":"Pulsar Imagens\u002FAlamy","fileSizeBytes":0,"mimeType":"image\u002Fjpeg","sourceHeight":1080,"sourceUrl":"https:\u002F\u002Fweb.archive.org\u002Fweb\u002F20220311132053\u002Fhttps:\u002F\u002Fs3-eu-west-1.amazonaws.com\u002Flive-galileo-interface-mt-resources-imagebucket-1a92e5tj3b5d6\u002Fp0\u002F6t\u002F06\u002Fp06t0656.jpg","sourceWidth":1920,"synopsisLong":"(Credit: Pulsar Imagens\u002FAlamy)","synopsisMedium":"Açaí pulp is lauded for its anti-ageing and energising properties (Credit: Pulsar Imagens\u002FAlamy)","synopsisShort":"Açaí pulp is lauded for its anti-ageing and energising properties","templateUrl":"https:\u002F\u002Fweb.archive.org\u002Fweb\u002F20220311132053\u002Fhttps:\u002F\u002Fychef.files.bbci.co.uk\u002F$recipe\u002Fp06t0656.jpg","title":"Açaí pulp is lauded for its anti-ageing and energising properties","creationDateTime":"0001-01-01T00:00:00Z","entity":"image","guid":"","id":"p06t0656","modifiedDateTime":"0001-01-01T00:00:00Z","project":"","slug":"","url":"https:\u002F\u002Fweb.archive.org\u002Fweb\u002F20220311132053\u002Fhttps:\u002F\u002Fychef.files.bbci.co.uk\u002F$recipe\u002Fp06t0656.jpg","cacheLastUpdated":1647003952169},"p06t05w8":{"urn":"urn:external:nitro:image:p06t05w8","_id":"621d03f545ceed538d7fc60c","copyright":"Ian Walker","fileSizeBytes":0,"mimeType":"image\u002Fjpeg","sourceHeight":1080,"sourceUrl":"https:\u002F\u002Fweb.archive.org\u002Fweb\u002F20220311132053\u002Fhttps:\u002F\u002Fs3-eu-west-1.amazonaws.com\u002Flive-galileo-interface-mt-resources-imagebucket-1a92e5tj3b5d6\u002Fp0\u002F6t\u002F05\u002Fp06t05w8.jpg","sourceWidth":1920,"synopsisLong":"(Credit: Ian Walker)","synopsisMedium":"After videos of Vanessa singing went viral, local music producers offered her the opportunity to record a song, called Funk do Açaí (Credit: Ian Walker)","synopsisShort":"After videos of Vanessa singing went viral, she got the opportunity to record a song","templateUrl":"https:\u002F\u002Fweb.archive.org\u002Fweb\u002F20220311132053\u002Fhttps:\u002F\u002Fychef.files.bbci.co.uk\u002F$recipe\u002Fp06t05w8.jpg","title":"After videos of Vanessa singing went viral, local music producers offered her the opportunity to record a song","creationDateTime":"0001-01-01T00:00:00Z","entity":"image","guid":"","id":"p06t05w8","modifiedDateTime":"0001-01-01T00:00:00Z","project":"","slug":"","url":"https:\u002F\u002Fweb.archive.org\u002Fweb\u002F20220311132053\u002Fhttps:\u002F\u002Fychef.files.bbci.co.uk\u002F$recipe\u002Fp06t05w8.jpg","cacheLastUpdated":1647003952169},"p06t05nm":{"urn":"urn:external:nitro:image:p06t05nm","_id":"621d03f545ceed745a7ddb7c","copyright":"dpa picture alliance\u002FAlamy","fileSizeBytes":0,"mimeType":"image\u002Fjpeg","sourceHeight":1080,"sourceUrl":"https:\u002F\u002Fweb.archive.org\u002Fweb\u002F20220311132053\u002Fhttps:\u002F\u002Fs3-eu-west-1.amazonaws.com\u002Flive-galileo-interface-mt-resources-imagebucket-1a92e5tj3b5d6\u002Fp0\u002F6t\u002F05\u002Fp06t05nm.jpg","sourceWidth":1920,"synopsisLong":"(Credit: dpa picture alliance\u002FAlamy)","synopsisMedium":"Brazil produces up to 85% of the world’s supply of açaí, more than 1.25 million tonnes per year (Credit: dpa picture alliance\u002FAlamy)","synopsisShort":"Brazil produces up to 85% of the world’s supply of açaí","templateUrl":"https:\u002F\u002Fweb.archive.org\u002Fweb\u002F20220311132053\u002Fhttps:\u002F\u002Fychef.files.bbci.co.uk\u002F$recipe\u002Fp06t05nm.jpg","title":"Brazil produces up to 85% of the world’s supply of açaí, more than 1.25 million tonnes per year","creationDateTime":"0001-01-01T00:00:00Z","entity":"image","guid":"","id":"p06t05nm","modifiedDateTime":"0001-01-01T00:00:00Z","project":"","slug":"","url":"https:\u002F\u002Fweb.archive.org\u002Fweb\u002F20220311132053\u002Fhttps:\u002F\u002Fychef.files.bbci.co.uk\u002F$recipe\u002Fp06t05nm.jpg","cacheLastUpdated":1647003952169},"p06t04wz":{"urn":"urn:external:nitro:image:p06t04wz","_id":"621d03f545ceed45e1570cda","copyright":"Dmitri Maruta\u002FAlamy","fileSizeBytes":0,"mimeType":"image\u002Fjpeg","sourceHeight":1080,"sourceUrl":"https:\u002F\u002Fweb.archive.org\u002Fweb\u002F20220311132053\u002Fhttps:\u002F\u002Fs3-eu-west-1.amazonaws.com\u002Flive-galileo-interface-mt-resources-imagebucket-1a92e5tj3b5d6\u002Fp0\u002F6t\u002F04\u002Fp06t04wz.jpg","sourceWidth":1920,"synopsisLong":"(Credit: Dmitri Maruta\u002FAlamy)","synopsisMedium":"The berry’s name comes from a native Tupi word meaning ‘fruit that cries’, which stems from a local legend about açaí’s origin (Credit: Dmitri Maruta\u002FAlamy)","synopsisShort":"Açaí comes from a native Tupi word meaning ‘fruit that cries’","templateUrl":"https:\u002F\u002Fweb.archive.org\u002Fweb\u002F20220311132053\u002Fhttps:\u002F\u002Fychef.files.bbci.co.uk\u002F$recipe\u002Fp06t04wz.jpg","title":"The berry’s name comes from a native Tupi word meaning ‘fruit that cries’, which stems from a local legend about açaí’s origin","creationDateTime":"0001-01-01T00:00:00Z","entity":"image","guid":"","id":"p06t04wz","modifiedDateTime":"0001-01-01T00:00:00Z","project":"","slug":"","url":"https:\u002F\u002Fweb.archive.org\u002Fweb\u002F20220311132053\u002Fhttps:\u002F\u002Fychef.files.bbci.co.uk\u002F$recipe\u002Fp06t04wz.jpg","cacheLastUpdated":1647003952169},"p06t05s7":{"urn":"urn:external:nitro:image:p06t05s7","_id":"621d03f545ceed546e3e65c6","copyright":"Oksana Bratanova\u002FAlamy","fileSizeBytes":0,"mimeType":"image\u002Fjpeg","sourceHeight":1080,"sourceUrl":"https:\u002F\u002Fweb.archive.org\u002Fweb\u002F20220311132053\u002Fhttps:\u002F\u002Fs3-eu-west-1.amazonaws.com\u002Flive-galileo-interface-mt-resources-imagebucket-1a92e5tj3b5d6\u002Fp0\u002F6t\u002F05\u002Fp06t05s7.jpg","sourceWidth":1920,"synopsisLong":"(Credit: Oksana Bratanova\u002FAlamy)","synopsisMedium":"The addition of guarana syrup to frozen açaí pulp and juice turned the nutritious berry into an energising snack (Credit: Oksana Bratanova\u002FAlamy)","synopsisShort":"The addition of guarana syrup turned açaí into an energising snack","templateUrl":"https:\u002F\u002Fweb.archive.org\u002Fweb\u002F20220311132053\u002Fhttps:\u002F\u002Fychef.files.bbci.co.uk\u002F$recipe\u002Fp06t05s7.jpg","title":"The addition of guarana syrup to frozen açaí pulp and juice turned the nutritious berry into an energising snack","creationDateTime":"0001-01-01T00:00:00Z","entity":"image","guid":"","id":"p06t05s7","modifiedDateTime":"0001-01-01T00:00:00Z","project":"","slug":"","url":"https:\u002F\u002Fweb.archive.org\u002Fweb\u002F20220311132053\u002Fhttps:\u002F\u002Fychef.files.bbci.co.uk\u002F$recipe\u002Fp06t05s7.jpg","cacheLastUpdated":1647003952169},"p06t063s":{"urn":"urn:external:nitro:image:p06t063s","_id":"621d03f545ceed45e1570cd9","copyright":"Ian Walker","fileSizeBytes":0,"mimeType":"image\u002Fjpeg","sourceHeight":1080,"sourceUrl":"https:\u002F\u002Fweb.archive.org\u002Fweb\u002F20220311132053\u002Fhttps:\u002F\u002Fs3-eu-west-1.amazonaws.com\u002Flive-galileo-interface-mt-resources-imagebucket-1a92e5tj3b5d6\u002Fp0\u002F6t\u002F06\u002Fp06t063s.jpg","sourceWidth":1920,"synopsisLong":"(Credit: Ian Walker)","synopsisMedium":"Residents of Pará, where the majority of the berries are grown, prefer their açaí topped with beads of tapioca flour or cassava flour (Credit: Ian Walker)","synopsisShort":"Residents of Pará, Brazil, top their açaí with beads of tapioca flour or cassava flour","templateUrl":"https:\u002F\u002Fweb.archive.org\u002Fweb\u002F20220311132053\u002Fhttps:\u002F\u002Fychef.files.bbci.co.uk\u002F$recipe\u002Fp06t063s.jpg","title":"Residents of Pará, where the berries are grown, prefer their açaí topped with beads of tapioca flour or cassava flour","creationDateTime":"0001-01-01T00:00:00Z","entity":"image","guid":"","id":"p06t063s","modifiedDateTime":"0001-01-01T00:00:00Z","project":"","slug":"","url":"https:\u002F\u002Fweb.archive.org\u002Fweb\u002F20220311132053\u002Fhttps:\u002F\u002Fychef.files.bbci.co.uk\u002F$recipe\u002Fp06t063s.jpg","cacheLastUpdated":1647003952169}},"articles":{"travel\u002Farticle\u002F20210113-the-erotic-origins-of-italys-most-famous-sweet":{"urn":"urn:pubpipe:wwverticals:article:travel\u002Farticle\u002F20210113-the-erotic-origins-of-italys-most-famous-sweet","_id":"621e445945ceed67ff3d1973","ambientVideo":"","articleType":"story","assetVideo":null,"author":[],"bodyIntro":"Italy has a number of age-old pastries that resemble genitalia, like cannoli. But while they may induce a few giggles nowadays, their origins are linked to serious traditions.","businessUnit":"worldwide","cards":[{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"Yup, it looks like one","id":"travel\u002Farticle\u002F20210113-the-erotic-origins-of-italys-most-famous-sweet-0"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003ENaples has \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20200415-how-to-make-pizza-like-a-neapolitan-master\" target=\"_blank\"\u003Epizza\u003C\u002Fa\u003E, Rome has \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish\" target=\"_blank\"\u003Ecacio e pepe\u003C\u002Fa\u003E and Sicily has cannoli. Arguably Italy's most famous dessert, cannoli are proudly displayed in nearly every Sicilian cafe and \u003Cem\u003Epasticceria\u003C\u002Fem\u003E, honoured on the island's \u003Ca href=\"https:\u002F\u002Fwww.visitsicily.info\u002Fen\u002Fcannoli-siciliani-2\u002F\" target=\"_blank\"\u003Eofficial website\u003C\u002Fa\u003E and immortalised by Sicilians in \u003Ca href=\"https:\u002F\u002Fwww.independent.co.uk\u002Farts-entertainment\u002Ffilms\u002Ffeatures\u002Fstory-of-the-scene-the-godfather-1972-870492.html\" target=\"_blank\"\u003EThe Godfather\u003C\u002Fa\u003E with the famous line, \"Leave the gun, take the cannoli.\"\u003C\u002Fp\u003E\u003Cp\u003EBut if you've ever seen a cannolo and thought, \"yup, it looks like one,\" you're not alone. The beloved Sicilian sweet does indeed resemble a phallus – and for good reason.\u003C\u002Fp\u003E\u003Cp\u003ELegend has it that in the Sicilian city of Caltanissetta during Arab rule (around 1000AD), a harem of women created the treat – a fried, tubular pastry shell made of flour, sugar and butter that's filled with sweet and creamy ricotta cheese – to exalt their emir's masculinity. While this story can't be proven, as there are no written records, the notion of erotic pastries dates back centuries. \u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210113-the-erotic-origins-of-italys-most-famous-sweet-1"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":[],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210113-the-erotic-origins-of-italys-most-famous-sweet-2"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EIn Ancient Greece, during the Thesmophoria festivities \u003Ca href=\"https:\u002F\u002Fbooks.google.com\u002Fbooks?id=XR9YIaG0kIcC&pg=PA68&lpg=PA68&dq=cakes+breast+offering+isis&source=bl&ots=duRlQrqyg0&sig=ACfU3U24pZuPQ-olnusQe8c3aF1SGoYK7A&hl=it&sa=X&ved=2ahUKEwiy5vy444zuAhVmFlkFHVWPCSg4ChDoATACegQIARAC#v=onepage&q&f=false\" target=\"_blank\"\u003Ein honour of goddesses Persephone and Demeter\u003C\u002Fa\u003E, people consumed honey and sesame cakes in the shape of breasts to celebrate fertility and motherhood. The practice, which is thought to have originated in earlier rites held in Ancient Egypt to worship goddess Isis, later spread to the rest to the Mediterranean and to pre-Roman Sicily.\u003C\u002Fp\u003E\u003Cp\u003E\u003Cstrong\u003EYou may also be interested in:\u003Cbr \u002F\u003E\u003C\u002Fstrong\u003E• \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fgallery\u002F20171221-what-you-dont-know-about-panettone\" target=\"_blank\"\u003EWhat you don't know about panettone\u003Cbr \u002F\u003E\u003C\u002Fa\u003E• \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20200928-the-surprising-origin-of-burrata-cheese\" target=\"_blank\"\u003EThe surprising origin of burrata\u003Cbr \u002F\u003E\u003C\u002Fa\u003E• \u003Ca href=\"20180723-whats-in-a-name-frances-fight-over-chocolate-pastry\" target=\"_blank\"\u003EFrance's fight over chocolate pastry\u003C\u002Fa\u003E\u003C\u002Fp\u003E\u003Cp\u003EAccording to Maria Oliveri, an expert in cultural heritage studies from the city of Palermo, sexual organs were not considered taboo in the ancient Greek and Roman worlds but were revered as symbols of abundance. “The sexual shapes of Sicilian desserts derive from that ancient world. Back then, it was important to have many children, as they would cultivate the land and provide for the family,” Oliveri said.\u003C\u002Fp\u003E\u003Cp\u003EBy the 11th Century, the Norman conquerors had converted Sicily to Catholicism, and ancient traditions had \u003Ca href=\"https:\u002F\u002Fbooks.google.com\u002Fbooks?hl=it&lr=&id=XR9YIaG0kIcC&oi=fnd&pg=PA67&dq=sexual+shapes+in+sicilian+pastry&ots=duQtSxoAk0&sig=RZSS_21rR0BvMbGfRcp6tY3rd8k#v=onepage&q&f=false\" target=\"_blank\"\u003Emixed with Catholic traditions\u003C\u002Fa\u003E; winter solstice observations blended into Christmas, and fertility rites merged into Easter. The age-old desserts endured and were preserved by nuns, who made the confections inside their convents for festivals and religious holidays.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210113-the-erotic-origins-of-italys-most-famous-sweet-3"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":[],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210113-the-erotic-origins-of-italys-most-famous-sweet-4"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EFor example, \u003Cem\u003Ecassata\u003C\u002Fem\u003E (a round ricotta cake usually decorated with marzipan, nuts and candied fruits), thought to be born during Arab rule to celebrate spring's renewal, became an Easter (and Passover) specialty. And like cannoli, a number of other age-old Italian desserts with erotic shapes have been passed down through the ages. The \u003Ca href=\"https:\u002F\u002Fricette.giallozafferano.it\u002FMinne-di-Sant-Agata.html\" target=\"_blank\"\u003EMinne Di Sant'Agata\u003C\u002Fa\u003E or Minni di Virgini (a ricotta-filled half sphere topped with white icing and a candied cherry) was made to look like a breast in honour of St Agatha, a Roman-era martyr whose breasts were cut off for refusing the advances of a man, while the Feddi ru Cancillieri (cream and apricot jam wedged between two almond cookies) was created in jest to resemble the buttocks of a chancellor.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210113-the-erotic-origins-of-italys-most-famous-sweet-5"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"Nuns didn’t make erotic-shaped desserts because they were sexually repressed","id":"travel\u002Farticle\u002F20210113-the-erotic-origins-of-italys-most-famous-sweet-6"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E“Nuns didn’t make erotic-shaped desserts, as some people would think, because they were sexually repressed and wanted to have fun, but because they inherited an ancient tradition,” Oliveri said.\u003C\u002Fp\u003E\u003Cp\u003ESince the time of Ancient Greece, the making and therefore consumption of edible symbols was \u003Ca href=\"https:\u002F\u002Fbooks.google.com\u002Fbooks?id=dwMNIZXCKg0C&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false\" target=\"_blank\"\u003Eassociated with the ritual of sacrifice\u003C\u002Fa\u003E, and was thought to bring people closer to the gods. As this notion carried over into Catholicism, nuns were allowed to develop the confectionary despite medieval monastic rules that prohibited gluttony.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210113-the-erotic-origins-of-italys-most-famous-sweet-7"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":[],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210113-the-erotic-origins-of-italys-most-famous-sweet-8"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EFor Carnival – a pre-Lenten celebration rooted in an ancient festival honouring Bacchus, the Roman god of wine and ecstasy (Dionysus in Greek) – the rules were bent further. According to Dario Mangano, a semiologist at Università degli Studi di Palermo who wrote a dissertation on the semiotics of Sicilian desserts, rules sometimes need to be overturned to be reaffirmed – and Carnival allowed for just that.\u003C\u002Fp\u003E\u003Cp\u003EIt was the only time during the year when catholic prudery would leave way for excess and uninhibited self-expression – and was the time to eat cannoli. Men would give the tubular sweet to women to hint at their sexual desires, singing, \"\u003Cem\u003EOgni cannolu è scettru d' ogni Re... lu cannolu è la virga di Mosè\u003C\u002Fem\u003E,\" (Every cannolo is the sceptre of every king… the cannolo is the penis of Moses).\u003C\u002Fp\u003E\u003Cp\u003ESadly, most convents that have used the traditional recipes for cannoli (like Abbazia Nova in Palermo) have closed down, and only a handful of older nuns still know how to make them. And while cannoli are now ubiquitous across Italy, the best and most \"authentic\" ones can arguably only be found in a few Sicilian cafes such as \u003Ca href=\"https:\u002F\u002Fwww.caffesicilia.it\u002F\" target=\"_blank\"\u003ECaffè Sicilia\u003C\u002Fa\u003E in Noto, \u003Ca href=\"https:\u002F\u002Fwww.facebook.com\u002Feurobardattilo\" target=\"_blank\"\u003EEuro Bar\u003C\u002Fa\u003E in Dattilo and some places in the commune of \u003Ca title=\"Piana degli Albanesi\" href=\"https:\u002F\u002Fwww.dissapore.com\u002Flocali\u002Fcannoli-siciliani-meglio-dattilo-o-piana-degli-albanesi\u002F\" target=\"_blank\"\u003EPiana degli Albanesi\u003C\u002Fa\u003E.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210113-the-erotic-origins-of-italys-most-famous-sweet-9"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":[],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210113-the-erotic-origins-of-italys-most-famous-sweet-10"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003ETo help save the tradition, Oliveri opened a new pastry shop in 2017 inside the Monastero di Santa Caterina in Palermo called \u003Ca href=\"https:\u002F\u002Fwww.isegretidelchiostro.com\u002F\" target=\"_blank\"\u003EI segreti del chiostro\u003C\u002Fa\u003E (The secrets of the cloister), where she makes sweets from recipes she found through archival research and from aristocratic families that had acquired them from Sicilian convents. Unlike most shops that use industrially produced cannoli shells, Oliveri makes her own from scratch, preparing the dough, cutting it into circles, wrapping it on tubular moulds and then frying it.\u003C\u002Fp\u003E\u003Cp\u003EThe day we spoke on the phone, she had just finished making 900 of them. According to her, handmade cannoli are tastier than the mass-produced ones because they are fried and sold right away, maintaining their intended crunchiness and flavour.\u003C\u002Fp\u003E\u003Cp\u003ECorrado Assenza, pastry chef and owner of \u003Ca href=\"https:\u002F\u002Fwww.caffesicilia.it\u002F\" target=\"_blank\"\u003ECaffè Sicilia\u003C\u002Fa\u003E (and featured on Netflix \u003Ca href=\"https:\u002F\u002Fwww.youtube.com\u002Fwatch?v=QFXaQpFsTNk\" target=\"_blank\"\u003EChef's Table\u003C\u002Fa\u003E), is the heir apparent of modern Sicilian pastry making. While other pastry chefs make several cannoli variants, such as rolling them in pistachio granule or filling them with chocolate-flavoured ricotta, he follows the simpler traditional recipe and fills his shells to order, so they remain crispy.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210113-the-erotic-origins-of-italys-most-famous-sweet-11"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":[],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210113-the-erotic-origins-of-italys-most-famous-sweet-12"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E“Cannoli has become Sicily’s icon,” Assenza said. “And for me it is the manifest of contemporary food culture, in the version we propose at Caffè Sicilia.”\u003C\u002Fp\u003E\u003Cp\u003EAssenza stresses that great ingredients are fundamental for great cannoli. For example, for more than 20 years, he has used ricotta made by Franzo Spada, a local shepherd and owner of La Pecora Nera dairy, who practices transhumance (an ancient practice of moving sheep to seasonal grazing areas), believing that better foraging leads to better milk, and therefore, better ricotta.\u003C\u002Fp\u003E\u003Cp\u003E\"The ricotta that arrives at the cafe three times a week is a unique heritage,\" he said. \"Nothing has to disturb [the shell and filling] because you need to leave space to flour, ricotta and the other ingredients, to become a micro masterpiece.\"\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210113-the-erotic-origins-of-italys-most-famous-sweet-13"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":[],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210113-the-erotic-origins-of-italys-most-famous-sweet-14"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EApart from the ones made by traditionalists like Assenza and Oliveri, most Sicilian cannoli have changed in flavour and ingredients over time – due to technological advancement and the influence of other cultures – and have spread around the world. Nowadays, for instance, you can find variations such as multi-flavoured cannoli in \u003Ca href=\"https:\u002F\u002Fwww.nycgo.com\u002Fboroughs-neighborhoods\u002Fmanhattan\u002Flittle-italy\u002F\" target=\"_blank\"\u003ENew York's Little Italy\u003C\u002Fa\u003E or \u003Ca href=\"https:\u002F\u002Fwww.mikespastry.com\u002Fmenu\u002F\" target=\"_blank\"\u003EBoston's North End\u003C\u002Fa\u003E, and a \u003Ca href=\"https:\u002F\u002Fwww.hy-vee.com\u002Frecipes-ideas\u002Frecipes\u002Fmaple-bacon-cannolis\" target=\"_blank\"\u003Eversion with maple and bacon\u003C\u002Fa\u003E in Sweden.\u003C\u002Fp\u003E\u003Cp\u003EBut despite the departures from the original, the cannolo's structure – which makes it so hard to eat without creating a mess – has remained the same. \"If cannoli is more than 1,000 years old, it's because it met the taste of every epoch,\" Assenza said. \"I hope that it will remain a popular sweet that many will buy.\" \u003C\u002Fp\u003E\u003Cp\u003E\u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fcolumns\u002Fculinary-roots\" target=\"_blank\"\u003ECulinary Roots\u003C\u002Fa\u003E \u003Cem\u003Eis a series from BBC Travel connecting to the rare and local foods woven into a place’s heritage.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EJoin more than three million BBC Travel fans by liking us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.facebook.com\u002FBBCTravel\u002F\" target=\"_blank\"\u003EFacebook\u003C\u002Fa\u003E\u003Cem\u003E, or follow us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Ftwitter.com\u002FBBC_Travel\" target=\"_blank\"\u003ETwitter\u003C\u002Fa\u003E\u003Cem\u003E and \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.instagram.com\u002Fbbc_travel\u002F\" target=\"_blank\"\u003EInstagram\u003C\u002Fa\u003E\u003Cem\u003E.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EIf you liked this story, \u003C\u002Fem\u003E\u003Ca href=\"http:\u002F\u002Fpages.emails.bbc.com\u002Fsubscribe\u002F?ocid=ear.bbc.email.we.email-signup\" target=\"_blank\"\u003Esign up for the weekly bbc.com features newsletter\u003C\u002Fa\u003E\u003Cem\u003E called \"The Essential List\". A handpicked selection of stories from BBC Future, Culture, Worklife and Travel, delivered to your inbox every Friday.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003E{\"image\":{\"pid\":\"\"}}\u003C\u002Fem\u003E\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210113-the-erotic-origins-of-italys-most-famous-sweet-15"}],"collection":[],"disableAdverts":false,"displayDate":"2021-01-14T20:56:49Z","embeddedCustomHtml":"","embeddedInfographicUrl":"","embeddedType":"","headlineLong":"The erotic origins of Italy's most famous sweet","headlineShort":"The erotic design of Italian pastries","image":[],"imageAlignment":"centre","imageAltText":"","isSyndicated":true,"latitude":"","longitude":"","mpsVideo":"","option":[],"partner":null,"primaryVertical":"travel","promoAlignment":"centre","promoAltText":"","promoImage":[],"relatedStories":null,"relatedTag":null,"summaryLong":"Italy has a number of age-old pastries that resemble genitalia, like cannoli. But while they may induce a few giggles nowadays, their origins are linked to serious traditions.","summaryShort":"Their origins are linked to serious traditions dating back to Ancient Egypt","tag":[],"textToSpeech":false,"creationDateTime":"2021-06-11T00:00:11.076256Z","entity":"article","guid":"4753c281-6222-49ec-b5e7-0b7304130c0c","id":"travel\u002Farticle\u002F20210113-the-erotic-origins-of-italys-most-famous-sweet","modifiedDateTime":"2022-02-25T03:21:03.413946Z","project":"wwverticals","slug":"travel\u002Farticle\u002F20210113-the-erotic-origins-of-italys-most-famous-sweet","cacheLastUpdated":1647003952161},"travel\u002Farticle\u002F20210719-what-did-the-ancient-romans-eat":{"urn":"urn:pubpipe:wwverticals:article:travel\u002Farticle\u002F20210719-what-did-the-ancient-romans-eat","_id":"621e445345ceed6b6f3509bb","ambientVideo":"","articleType":"story","assetVideo":null,"author":[],"bodyIntro":"A chef is unearthing recipes from one of the world's oldest cookbooks to reveal the origin of Italian food.","businessUnit":"worldwide","cards":[{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EIt's sunset in Rome, outside the city walls. Golden light filters through umbrella pines and casts its glow on a straight stretch of smooth basalt stones that changed the course of history. This is the Appian Way, the first road built in Rome, where more than 2,000 years ago soldiers set out to conquer distant lands and returned in triumph.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"infographic","imageAlignment":"centre","imageOrientation":"landscape","pullQuoteImageAlignment":"centre","videoImageAlign":"centre","id":"travel\u002Farticle\u002F20210719-what-did-the-ancient-romans-eat-0"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"Romans were nature lovers and sensual pleasure seekers who greatly appreciated good food","id":"travel\u002Farticle\u002F20210719-what-did-the-ancient-romans-eat-1"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EThe road is the heart of Rome's \u003Ca href=\"https:\u002F\u002Fwww.parcoarcheologicoappiaantica.it\u002F\" target=\"_blank\"\u003EAppia Antica Archaeological Park\u003C\u002Fa\u003E, an expansive green wedge that stretches from the edge of the city's historical centre to the hillside villages of the Castelli Romani. This 4,700-hectare oasis is the second largest urban park in Europe – dotted with aqueducts, nature reserves, archaeological sites, vineyards, pastures and villas owned by such luminaries as designer Valentino and actress Gina Lollobrigida.\u003C\u002Fp\u003E\n\u003Cp\u003ELess than 3km from the Colosseum's crowds, the \u003Cem\u003Eparco\u003C\u002Fem\u003E gives travellers a place to slow down and leisurely experience the Roman countryside, complete with birdsong and sightings of shepherds leading their flocks. The scattering of ruins adds a certain \u003Cem\u003Ememento mori \u003C\u002Fem\u003Ethat enchanted painters and poets of the Grand Tour, as you feel the circle of life standing on this old road: soft breeze carrying the scent of fresh grass, crumbling stones carrying stories from the past.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210719-what-did-the-ancient-romans-eat-2"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":[],"imageAlignment":"centre","imageAltText":"People relaxing near the Aqua Claudia in Rome's Park of the Aqueducts","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210719-what-did-the-ancient-romans-eat-3"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EAs this is Italy, good food must complete the idyllic scene. Enter Paolo Magnanimi, of the Appian Way's \u003Ca href=\"https:\u002F\u002Fhostariaanticaroma.plateform.app\u002F\" target=\"_blank\"\u003EHostaria Antica Roma\u003C\u002Fa\u003E. The restaurant is located within sight of the park's iconic Mausoleum of Cecilia Metella and fronted by a flower and vegetable garden tended by Magnanimi's father, Massimo. Inside, the menu lists dishes that can't be found at any other restaurant in the city, or perhaps in the world. Behind these creations is Magnanimi, a cook passionate about creating and serving meals that are deeply rooted in this park's history, from the days of ancient Rome.\u003C\u002Fp\u003E\n\u003Cp\u003EFor most, ancient Roman food doesn't sound appealing. What first comes to mind are freakish scenes like Trimalchio's banquet in the 1st-Century AD story \u003Cem\u003ESatyricon\u003C\u002Fem\u003E, where a nouveau riche host throws an ostentatious feast that includes such \"delicacies\" as bull's testicles, sow's udders and a hare decorated with wings to resemble Pegasus.\u003C\u002Fp\u003E\n\u003Cp\u003E\u003Cstrong\u003EYou may also be interested in:\u003Cbr \u002F\u003E\u003C\u002Fstrong\u003E• \u003Ca href=\"https:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Farticle\u002F20180604-has-rome-declared-an-artichoke-war\" target=\"_blank\"\u003EHas Rome declared an artichoke war?\u003Cbr \u002F\u003E\u003C\u002Fa\u003E• \u003Ca href=\"https:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish\" target=\"_blank\"\u003EItaly's beloved 3-ingredient pasta dish\u003Cbr \u002F\u003E\u003C\u002Fa\u003E• \u003Ca href=\"https:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Farticle\u002F20191103-the-worlds-oldest-known-recipes-decoded\" target=\"_blank\"\u003EThe world's oldest known recipes decoded\u003C\u002Fa\u003E\u003C\u002Fp\u003E\n\u003Cp\u003EBut Magnanimi keeps it real, recreating delicious dishes that regular Romans ate, not the exotic fare that was reserved for the super elite. A chef and historian who has spent more than 25 years studying ancient recipes, Magnanimi says Romans were nature lovers and sensual pleasure seekers who greatly appreciated good food, though over-indulging was very \"un-Roman\". Grains, legumes, vegetables, eggs and cheeses were the base of the diet, with fruit and honey for sweetness. Meat (mostly pork), and fish were used sparingly, and as the empire expanded beginning in the 3rd Century BC, Romans welcomed new flavours – be it pepper from India or lemons from Persia. \u003Ca href=\"https:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Farticle\u002F20171011-the-ancient-condiment-that-came-back-from-the-dead\" target=\"_blank\"\u003EGarum\u003C\u002Fa\u003E, similar to an Asian fish sauce, was liberally used to add a rich umami flavour to Roman dishes. All this was enjoyed with honeyed wine at dinners called \u003Cem\u003Econvivium\u003C\u002Fem\u003E – gatherings to celebrate life and the seasons.\u003C\u002Fp\u003E\n\u003Cp\u003EMagnanimi embodies this spirit of celebration, whether telling stories to guests or stirring up something delicious in his kitchen. Now 54, he laughs telling me how as a younger man he had a hard time convincing his father that customers would like his revivals of ancient dishes.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210719-what-did-the-ancient-romans-eat-4"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":[],"imageAlignment":"centre","imageAltText":"The Appian Way was the first major long-distance road of the ancient Romans","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210719-what-did-the-ancient-romans-eat-5"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E\"I started working in the Hostaria when I was 14 and took a break to have my 'Jack Kerouac' years in the USA,\" he said. \"When I came back, I had a new appreciation for the great history of Rome, and I was hungry to learn more about it.\" Magnanimi's inspiration grew when a friend gave him Dinner with Lucullo, a book full of stories and recipes from the days of ancient Rome. Its title character was a 1st-Century BC military man who was so famous for his banquets that Romans still praise a good dinner by saying, \"that was a meal worthy of Lucullo.\"\u003Cbr \u002F\u003E\u003Cbr \u002F\u003EMagnanimi started testing recipes and had his first success with \u003Cem\u003Epullum oxizomum\u003C\u002Fem\u003E, a chicken entree. It is made with leeks and \u003Cem\u003Ecolatura di alici di Cetara\u003C\u002Fem\u003E, a condiment from the Amalfi Coast made from fermented anchovies that is the perfect substitute for garum. Some Japanese diners especially enjoyed it, and that led to him being featured on documentaries in Japan. \"My Roman groupies came after that; they were harder to convince to try something new,\" Magnanimi said. \"And then pollo oxizomum was praised in The New York Times, so it is still one of our most popular dishes.\"\u003C\u002Fp\u003E\n\u003Cp\u003EThese days, the Hostaria's menu features the Eternal City standards (such as pasta amatriciana and carbonara), along with the ancient Roman dishes that have brought Magnanimi international attention and made his once-sceptical father proud.\u003C\u002Fp\u003E\n\u003Cp\u003EI first met Magnanimi in 2008 when I landed in the Hostaria and, on the recommendation of a foodie friend, ordered \u003Cem\u003Epatina cotidiana,\u003C\u002Fem\u003E a tomato-less predecessor to lasagne. The original recipe used \u003Cem\u003Elagana\u003C\u002Fem\u003E, a flat bread, which was layered with meats, fish and cheeses. Magnanimi's was simpler, filled with ground pork, fennel and pecorino cheese.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210719-what-did-the-ancient-romans-eat-6"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":[],"imageAlignment":"centre","imageAltText":"Patina Cotidiana is a tomato-less predecessor to lasagne that was popular in ancient Rome","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210719-what-did-the-ancient-romans-eat-7"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003ETo recreate this 2,000-year-old dish, Magnanimi started with a recipe from the 1st-Century AD Roman cookbook De Re Coquinaria, the only surviving recipe book from ancient Rome, which is attributed to Apicius, a wealthy gourmand once described by Pliny the Elder as \"the most gluttonous gorger of all spendthrifts\". Since the ancient recipes didn't use quantities or details for preparation, he then consulted noted Italian archaeologist Eugenia Salza Prina Ricotti to recreate the dishes by estimating their measurements with ingredients that were true to the era.\u003C\u002Fp\u003E\n\u003Cp\u003E\"I couldn't put tomato in it,\" Magnanimi said, \"because tomatoes didn't come to Italy until the 1500s, when Cortes brought them back from the Americas.\" The \u003Cem\u003Epatina cotidiana\u003C\u002Fem\u003E, which means \"daily dish\" in Latin, is now a restaurant signature.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210719-what-did-the-ancient-romans-eat-8"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"My cheese, I make with the mortar and pestle, exactly like a recipe from Virgil","id":"travel\u002Farticle\u002F20210719-what-did-the-ancient-romans-eat-9"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EMy first taste kept me returning to try more flavours of ancient Rome, including sweets such as \u003Cem\u003Etiropatina\u003C\u002Fem\u003E, a custard that's spiced with pepper, which Romans believed to be an aphrodisiac. Magnanimi told me his most recent creation is \u003Cem\u003Ela cassata di Oplontis\u003C\u002Fem\u003E, inspired by a fresco found in a villa near Pompeii. The rich cake made with almond flour, ricotta, candied fruit and honey sells out every night.\u003C\u002Fp\u003E\n\u003Cp\u003E\"My cheese, I make with the mortar and pestle, exactly like a recipe from Virgil, from the 1st Century AD,\" Magnanimi said. This is \u003Cem\u003Emoretum\u003C\u002Fem\u003E, a cheese spread inspired by Virgil's poem about a farmworker preparing his humble lunch, grinding together coriander, celery seed, garlic and pecorino. It can be slathered on \u003Cem\u003Elibum\u003C\u002Fem\u003E, a round bread that was sacred to the Romans.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210719-what-did-the-ancient-romans-eat-10"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":[],"imageAlignment":"centre","imageAltText":"Moretum is a cheese spread that was a favorite of ancient Romans","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210719-what-did-the-ancient-romans-eat-11"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EI'd seen black carbonised libum in a Pompeii Museum, where a guide told me that its crumbs were placed on altars as an offering to household gods – a precursor to the Christian eucharist. Magnanimi shapes his libum in light, puffy rolls and stuffs them with ricotta sourced from the sheep farm up the road.\u003C\u002Fp\u003E\n\u003Cp\u003EMagnanimi missed engaging with guests during Italy's Covid-19 lockdown. With all the free time, he took lots of walks through the surrounding Appian Way, where leafy footpaths and bike lanes served as an outdoor refuge for Italians enduring some of Europe's strictest \u003Ca href=\"https:\u002F\u002Fwww.bbc.co.uk\u002Fnews\u002Fextra\u002Fdj3jonuhi1\u002Fcoronavirus-year-of-the-mask\" target=\"_blank\"\u003Elockdown measures\u003C\u002Fa\u003E.\u003C\u002Fp\u003E\n\u003Cp\u003E\"I spent a long morning with a shepherd, some days I'd see so many Romans coming here to jog because they couldn't go to the gym, and on weekends, there were families having picnics near the aqueducts, probably coming here for the first time. I could tell we all were feeling a bigger appreciation for where we live, for Rome.\"\u003C\u002Fp\u003E\n\u003Cp\u003E\"Paolo is an important part of this place. He keeps it lively,\" said Simone Quilici, the director of the Appia Antica Archaeological Park. Quilici is continuing a mission that began in the early 19th Century when the idea of preserving this area began to take hold. That's when archaeologist and architect Luigi Canina decided to plant the now archetypal umbrella pines along the Appian Way.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210719-what-did-the-ancient-romans-eat-12"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":[],"imageAlignment":"centre","imageAltText":"Sheep grazing in Parco della Caffarella, part of Appia Antica Archeological park in Rome","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210719-what-did-the-ancient-romans-eat-13"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003ESadly, the park plans were never fulfilled and by the 20th Century, with uncontrolled traffic and the turbulence of the World War years, there was danger that this precious section of the Appian Way would be destroyed. The area became vandalised and riddled with criminal activity. Finally in 1988, largely thanks to decades of protests, the area was officially designated a park.\u003C\u002Fp\u003E\n\u003Cp\u003E\"I remember coming here as a little girl,\" Eleonora Fanelli, a Roman archaeologist and tour guide told me. \"I couldn't believe this was in my city, a place out of a fairy tale where I could imagine a prince on horseback galloping on the path.\" Now, Fanelli loves to take visitors here. \"Even if it's raining, they want to get out and walk on the road, step on the stones that have chariot wheel marks on them, from 312BC!\" She loves to tell the story of the Roman censor, Appius Claudius Caecus, who nearly bankrupted the Roman treasury to have this road built. The legend goes that though he went blind, he still maintained quality control by walking barefoot on the road to ensure that the stones were smoothly laid. The Appian Way eventually extended 563km south to Brindisi on the Adriatic coast, and was the key to the creation of the Roman Empire. \u003C\u002Fp\u003E\n\u003Cp\u003EMagnanimi has lived in the park for two decades and has high praise for Quilici's leadership. \"Since he began in 2017, he's made the park so much better for Romans and for tourists. New things have opened, like the 2nd-Century AD thermal baths of \u003Ca href=\"https:\u002F\u002Fwww.parcoarcheologicoappiaantica.it\u002Fluoghi\u002Fcomplesso-di-capo-di-bove\u002F\" target=\"_blank\"\u003ECapo di Bove\u003C\u002Fa\u003E, where there are beautiful mosaics and a garden.\" There is also a new \u003Ca href=\"https:\u002F\u002Fwww.parcoarcheologicoappiaantica.it\u002Fitinerappia\u002F\" target=\"_blank\"\u003EItinerAppia App\u003C\u002Fa\u003E, where visitors can scan a QR code and learn about each monument.\u003C\u002Fp\u003E\n\u003Cp\u003E\"I feel so lucky to live here and to welcome travellers to experience Rome, \u003Cem\u003ELa Grande Bellezza\u003C\u002Fem\u003E, for real!,\" Magnanimi said. \"Here they can step back thousands of years on these stones and know how good it tasted.\"\u003C\u002Fp\u003E\n\u003Cp\u003E---\u003C\u002Fp\u003E\n\u003Cp\u003E\u003Cem\u003EJoin more than three million BBC Travel fans by liking us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.facebook.com\u002FBBCTravel\u002F\" target=\"_blank\"\u003E\u003Cem\u003EFacebook\u003C\u002Fem\u003E\u003C\u002Fa\u003E\u003Cem\u003E, or follow us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Ftwitter.com\u002FBBC_Travel\" target=\"_blank\"\u003E\u003Cem\u003ETwitter\u003C\u002Fem\u003E\u003C\u002Fa\u003E\u003Cem\u003E and \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.instagram.com\u002Fbbc_travel\u002F\" target=\"_blank\"\u003E\u003Cem\u003EInstagram\u003C\u002Fem\u003E\u003C\u002Fa\u003E\u003Cem\u003E.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\n\u003Cp\u003E\u003Cem\u003EIf you liked this story, \u003C\u002Fem\u003E\u003Ca href=\"http:\u002F\u002Fpages.emails.bbc.com\u002Fsubscribe\u002F?ocid=ear.bbc.email.we.email-signup\" target=\"_blank\"\u003E\u003Cem\u003Esign up for the weekly bbc.com features newsletter\u003C\u002Fem\u003E\u003C\u002Fa\u003E\u003Cem\u003E called \"The Essential List\". A handpicked selection of stories from BBC Future, Culture, Worklife and Travel, delivered to your inbox every Friday.\u003C\u002Fem\u003E\u003Cem\u003E \u003C\u002Fem\u003E\u003C\u002Fp\u003E\n\u003Cp\u003E\u003Cem\u003E{\"image\":{\"pid\":\"\"}}\u003C\u002Fem\u003E\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210719-what-did-the-ancient-romans-eat-14"}],"collection":[],"disableAdverts":false,"displayDate":"2021-07-20T10:26:36Z","embeddedCustomHtml":"","embeddedInfographicUrl":"","embeddedType":"infographic","headlineLong":"What did the ancient Romans eat?","headlineShort":"What did the ancient Romans eat?","image":[],"imageAlignment":"centre","imageAltText":"People relaxing near the Aqua Claudia in Rome's Park of the Aqueducts","isSyndicated":true,"latitude":"41.8683365","longitude":"12.5002313","mpsVideo":"","option":[],"partner":null,"primaryVertical":"travel","promoAlignment":"centre","promoAltText":"People relaxing near the Aqua Claudia in Rome's Park of the Aqueducts","promoImage":[],"relatedStories":[],"relatedTag":null,"summaryLong":"A chef is unearthing recipes from one of the world's oldest cookbooks to reveal the origin of Italian food.","summaryShort":"A chef is unearthing long-lost recipes from one of the world's oldest cookbooks","tag":[],"textToSpeech":false,"creationDateTime":"2021-07-19T22:31:09.47576Z","entity":"article","guid":"0b39d142-0fd5-4549-9c7f-d1de68d6fb87","id":"travel\u002Farticle\u002F20210719-what-did-the-ancient-romans-eat","modifiedDateTime":"2022-02-25T03:31:15.189622Z","project":"wwverticals","slug":"travel\u002Farticle\u002F20210719-what-did-the-ancient-romans-eat","cacheLastUpdated":1647003952161},"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish":{"urn":"urn:pubpipe:wwverticals:article:travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish","_id":"621e445145ceed67ed4e7b03","ambientVideo":"","articleType":"story","assetVideo":null,"author":[],"bodyIntro":"With only three simple ingredients, cacio e pepe is a rich pasta dish that’s hard not to love. And when you do get that elusive texture, it becomes the ideal comfort food.","businessUnit":"worldwide","cards":[{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E\u003Cem\u003E\u003Cem\u003E(This year, we published many inspiring and amazing stories that made us fall in love with the world – and this is one our favourites. Click \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20201218-best-of-bbc-travel-2020\" target=\"_blank\"\u003Ehere\u003C\u002Fa\u003E for the full list).\u003C\u002Fem\u003E\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003ECacio e pepe\u003C\u002Fem\u003E is a dish of only three ingredients, two of which are evident at first glance to anyone familiar with Roman dialect. \u003Cem\u003ECacio \u003C\u002Fem\u003Eis Romanesco for sheep’s milk cheese. Along with \u003Cem\u003Epepe\u003C\u002Fem\u003E, or black pepper, the cheese – ideally Pecorino – unites with pasta (and a hefty dose of starchy cooking water) to form a rich, creamy sauce that is as delicious as it is difficult to perfect.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish-0"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"\"[It's] as delicious as it is difficult to perfect.","id":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish-1"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EAccording to legend, the dish first appeared centuries ago among shepherds spending the spring and summer months in the grazing meadows of the Apennine Mountains, which traverse the Italian peninsula. While keeping watch over their flocks, shepherds would tap into personal stores of dried pasta and pepper; cheap, easy to transport and resistant to spoilage, these two ingredients were combined with the cheese (made from milk of the herders’ flocks) to make a delicious, simple dish that kept them warm on cold evenings.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish-2"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":[],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish-3"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E“Black pepper directly stimulates the heat receptors and helped the shepherds to protect themselves from the cold,” explained Alessandra Argiolas, marketing manager for Sardinian Pecorino producers \u003Ca href=\"https:\u002F\u002Fwww.argiolasformaggi.com\u002F\" target=\"_blank\"\u003EArgiolas Formaggi\u003C\u002Fa\u003E. “And the pasta guaranteed a lot of energy.”\u003C\u002Fp\u003E\u003Cp\u003EBut according to Angelo Carotenuto, a native Roman and owner and manager of \u003Ca href=\"https:\u002F\u002Fwww.livitaly.com\u002F\" target=\"_blank\"\u003ELivItaly Tours\u003C\u002Fa\u003E, cacio e pepe’s origin may be a bit less romantic. Carotenuto and local guide Dario Bartoli recently took to the internet with a \u003Ca href=\"https:\u002F\u002Fwww.livitaly.com\u002Ftour\u002Fcooking-demo-learn-2-traditional-italian-pasta-sauce-recipes-with-a-roman-livtalks-with-dario\u002F\" target=\"_blank\"\u003ELivTalk\u003C\u002Fa\u003E, “sort of like a TedTalk gone late-night show” as described by Carotenuto, to profile this and other local pasta dishes.\u003C\u002Fp\u003E\u003Cp\u003EAccording to them, dishes like cacio e pepe, carbonara (a rich sauce made with a combination of beaten egg and dry-cured guanciale or pork cheek) and amatriciana (made with guanciale, tomato and Pecorino cheese) likely got their start, not in the mountains, but in the mines and factories that once surrounded the Lazio region encompassing Rome, near where low-income families once lived.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish-4"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":[],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish-5"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EDried cheese, dried guanciale and dried pasta were filling, cheap and didn’t spoil easily: perfect for a simple, inexpensive meal. And while the first two ingredients would likely have been used locally for “literally centuries,” according to Carotenuto, the invention of these dishes, now perceived as Roman classics, probably dates to the 1800s, when pasta became popular in the Italian capital.\u003C\u002Fp\u003E\u003Cp\u003E\u003Cstrong\u003EYou may also be interested in:\u003Cbr \u002F\u003E\u003C\u002Fstrong\u003E• \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20190728-italys-city-that-revolutionised-pasta\" target=\"_blank\"\u003EItaly’s city that revolutionised pasta\u003Cbr \u002F\u003E\u003C\u002Fa\u003E• \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20200415-how-to-make-pizza-like-a-neapolitan-master\" target=\"_blank\"\u003EHow to make pizza like a Neapolitan master\u003Cbr \u002F\u003E\u003C\u002Fa\u003E• \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20190127-italys-practically-perfect-food\" target=\"_blank\"\u003EItaly’s practically perfect food\u003C\u002Fa\u003E\u003C\u002Fp\u003E\u003Cp\u003E“You’re looking at the \u003Ca href=\"https:\u002F\u002Fwww.bbc.co.uk\u002Fprogrammes\u002Ftopics\u002FItalian_unification\" target=\"_blank\"\u003Eunification of Italy\u003C\u002Fa\u003E, so the ability to transfer flavours and recipes easily,” he explained, noting that before unification, the poor would have been getting their carbohydrates from bread and polenta, rather than from pasta, which, Carotenuto explains, is said to have arrived in Italy through the Venetian ports.\u003C\u002Fp\u003E\u003Cp\u003EHowever cacio e pepe was invented, one thing is for sure: it has captured many hearts around the world, including that of the late, great Anthony Bourdain. In one episode of No Reservations, Bourdain went so far as to say the dish “could be the greatest thing in the history of the world” – and refused to disclose his favourite cacio e pepe restaurant in Rome.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish-6"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":[],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish-7"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003ECacio e pepe has journeyed far from its humble roots. It has been topped with shaved truffle at \u003Ca href=\"https:\u002F\u002Ffucina.co.uk\u002F\" target=\"_blank\"\u003ELondon’s Fucina\u003C\u002Fa\u003E; it has been an off-menu “secret” offering for VIPs at Washington DC’s \u003Ca href=\"https:\u002F\u002Fwww.rosesrestaurantgroupdc.com\u002F\" target=\"_blank\"\u003ERose’s Luxury\u003C\u002Fa\u003E; and it has been prepared in a wheel of Pecorino and served in a \u003Ca href=\"https:\u002F\u002Fwww.youtube.com\u002Fwatch?v=qtrkK53WDXk\" target=\"_blank\"\u003Etableside spectacle\u003C\u002Fa\u003E at New York City’s aptly named \u003Ca href=\"https:\u002F\u002Fwww.cacioepepe.com\u002F\" target=\"_blank\"\u003ECacio e Pepe\u003C\u002Fa\u003E restaurant. Closer to home in Rome, the dish has gone upscale, appearing on the three-Michelin-starred menu at \u003Ca href=\"https:\u002F\u002Fromecavalieri.com\u002Fit\u002Fla-pergola-it\u002F\" target=\"_blank\"\u003ELa Pergola\u003C\u002Fa\u003E.\u003C\u002Fp\u003E\u003Cp\u003EBut despite its international acclaim and elevated status, at its core, cacio e pepe remains a stalwartly simple dish.\u003C\u002Fp\u003E\u003Cp\u003ELike many Italian classics, the secret to its success is the purity of its ingredients. To deviate from its three-part formula is to risk angering a local.\u003C\u002Fp\u003E\u003Cp\u003E“We’re pretty strict about how these things should taste,” said Carotenuto.\u003C\u002Fp\u003E\u003Cp\u003EFor starters, the pasta. Most make cacio e pepe with spaghetti, though the true traditional recipe calls for tonnarelli, a similar local noodle with a bit more chew thanks to the addition of egg.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish-8"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":[],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish-9"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E“That’s what I would order if I was in a restaurant,” explained \u003Ca href=\"https:\u002F\u002Fwww.elizabethminchilli.com\u002F)\" target=\"_blank\"\u003EElizabeth Minchilli\u003C\u002Fa\u003E, culinary tour guide and author of Eating Rome: Living the Good Life in the Eternal City. “If I was at home and couldn’t get that, I would probably go with spaghetti.”\u003C\u002Fp\u003E\u003Cp\u003EEither way, a long noodle is crucial to achieving the perfect texture.\u003C\u002Fp\u003E\u003Cp\u003E“You really want to coat every strand with the cheese, and the fat from the cheese, and the starch from the water,” said Minchilli. “It just makes stirring really fast easier.”\u003C\u002Fp\u003E\u003Cp\u003EThe next ingredient, pepe or black peppercorn, should be freshly crushed to release all of its aromas. Many chefs, including Filippo and Giovanni Rinaldi of London’s \u003Ca href=\"https:\u002F\u002Fwww.instagram.com\u002Fmammafarina\u002F\" target=\"_blank\"\u003EMammafarina\u003C\u002Fa\u003E pasta pop-ups, “bloom” the pepper in the pan by toasting it slightly, making it even more flavourful.\u003C\u002Fp\u003E\u003Cp\u003EAnd then, of course, there’s cacio, or as the Renaldis call it, “her majesty, Pecorino!”.\u003C\u002Fp\u003E\u003Cp\u003E“Pecorino is very important because of the flavour and sapidity that this cheese brings to the dish,” they said, noting that either Pecorino Romano or Pecorino Sardo (from Sardinia) can be used.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish-10"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":[],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish-11"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EWhile the Rinaldis say that, “it should be forbidden to make cacio e pepe without Pecorino”, some do deviate a bit from this norm by adding another, more familiar cheese: \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20190127-italys-practically-perfect-food\" target=\"_blank\"\u003EParmesan\u003C\u002Fa\u003E.\u003C\u002Fp\u003E\u003Cp\u003EFrom a historical perspective, it’s an unusual choice, explained Argiolas.\u003C\u002Fp\u003E\u003Cp\u003E“Cacio e pepe is a recipe of the Roman tradition,” she said, noting that already in 48BC, Virgil was describing the nutritional properties of the local sheep’s milk cheese. Parmesan, which hails not from Rome but from Emilia Romagna, is milder, nuttier and sweeter – the root of an Alfredo sauce, which Carotenuto calls “cacio e pepe for the American sweet tooth”.\u003C\u002Fp\u003E\u003Cp\u003EBut despite tradition, Americans are not the only ones to sub subtler Parmesan for in-your-face Pecorino. \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20190618-massimo-bottura-the-worlds-best-chef\" target=\"_blank\"\u003EMassimo Bottura\u003C\u002Fa\u003E popularised an \u003Ca href=\"https:\u002F\u002Fwww.upworthy.com\u002Fthis-world-renowned-chef-saved-his-towns-economy-with-cheese-and-rice\" target=\"_blank\"\u003Eall-Parmesan version in 2012\u003C\u002Fa\u003E, after the Emilia Romagna region was hit by a devastating earthquake. And other cooks, like Minchilli, will cut an especially strong piece of Pecorino with a bit of Parmesan, to mellow it.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish-12"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":[],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish-13"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E“It’s not blasphemous to add some Parmesan cheese to the Pecorino,” said Carotenuto. “Pecorino is a very strong, salty cheese. The starchy water kind of slows that taste down, so in my opinion, you don’t need Parmesan cheese. But you certainly can, especially if you’re giving it to children.”\u003C\u002Fp\u003E\u003Cp\u003E“If all you have is a good-quality Parmigiano,” echoed Minchilli, “the cacio e pepe police are not going to come and arrest you!”\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish-14"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"“It’s pretty typical of an Italian dish where, behind this simplicity, hides a fairly complex technicity”","id":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish-15"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EThe ingredients for cacio e pepe may be simple, but the technique requires a bit of finesse to perfect, according to Simone Zanoni, chef of \u003Ca href=\"https:\u002F\u002Flegeorge.com\u002Fen\u002Fhome\u002F\" target=\"_blank\"\u003ELe George Restaurant\u003C\u002Fa\u003E in Paris.\u003C\u002Fp\u003E\u003Cp\u003E“It’s pretty typical of an Italian dish where, behind this simplicity, hides a fairly complex technicity.”\u003C\u002Fp\u003E\u003Cp\u003EThe technique, in this case, is to unite the starchy pasta cooking water with very finely grated cheese to create a rich sauce with no added cream.\u003C\u002Fp\u003E\u003Cp\u003E“If you tell someone who lives in Rome that you put cream in cacio e pepe…” Zanoni chuckled, “he’ll jump on your head!”\u003C\u002Fp\u003E\u003Cp\u003EInstead, one must patiently and slowly incorporate the starchy water reserved from cooking the pasta with the cheese and the pasta itself until a smooth emulsion forms.\u003C\u002Fp\u003E\u003Cp\u003E“Everything has to be the right temperature when you add it together, otherwise you get this sort of plate of noodles with a clotted piece of cheese at the bottom,” said Minchilli. “And it’s just not what you’re dreaming of.”\u003C\u002Fp\u003E\u003Cp\u003EWhen you do get that elusive texture, cacio e pepe becomes the ideal comfort food.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish-16"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":[],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish-17"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E“Cacio e pepe is a challenge, but also a dish that’s hard not to love,” said Meryl Feinstein, founder of the \u003Ca href=\"https:\u002F\u002Fwww.instagram.com\u002Fpastasocialclub\u002F\" target=\"_blank\"\u003EPasta Social Club\u003C\u002Fa\u003E in Austin, Texas. “It feels like an accomplishment – for me included – when that glossy, emulsified sauce emerges. Plus, it’s made with few ingredients, and many you likely already have in your kitchen, so it fits in well with the need for pantry-friendly recipes.”\u003C\u002Fp\u003E\u003Cp\u003EThe flavour profile of cacio e pepe has spawned dozens of iterations, from gnocchi to risotto to lasagne. There are versions that make life easier, like Rachael Ray’s ricotta-based \u003Ca href=\"https:\u002F\u002Fwww.rachaelraymag.com\u002Frecipe\u002Frachael-rays-cacio-e-pepe-mac-n-cheese-with-chard\" target=\"_blank\"\u003Ecacio e pepe mac and cheese\u003C\u002Fa\u003E. There are versions that make it even more over-the-top, like David Chang’s recipe with house-fermented \u003Cem\u003Ececi \u003C\u002Fem\u003E(chickpeas) in place of \u003Cem\u003Ecacio \u003C\u002Fem\u003Eat \u003Ca href=\"https:\u002F\u002Fnishi.momofuku.com\u002F\" target=\"_blank\"\u003EMomofuku Nishi\u003C\u002Fa\u003E; or the “taco” of cacio e pepe pasta served in a crispy chicken cutlet at New York’s \u003Ca href=\"https:\u002F\u002Fwww.noblekitchenandcocktails.com\u002F\" target=\"_blank\"\u003ENoble Kitchen\u003C\u002Fa\u003E. Paris-based chef Taku Sekine of Paris’ \u003Ca href=\"https:\u002F\u002Fwww.dersouparis.com\u002F\" target=\"_blank\"\u003EDersou\u003C\u002Fa\u003E and \u003Ca href=\"https:\u002F\u002Fchevaldorparis.com\u002F\" target=\"_blank\"\u003ECheval d’Or\u003C\u002Fa\u003E recently posted a \u003Ca href=\"https:\u002F\u002Fwww.instagram.com\u002Fp\u002FB-6esAnptgD\u002F\" target=\"_blank\"\u003Ecacio e pepe pizza\u003C\u002Fa\u003E on his Instagram feed, noting that it’s easy to make at home, as “the ingredients are often there”.\u003C\u002Fp\u003E\u003Cp\u003E“You can make it whenever the spirit moves you, just like cacio e pepe,” he said. “Of course… you need to make the \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20200415-how-to-make-pizza-like-a-neapolitan-master\" target=\"_blank\"\u003Epizza dough\u003C\u002Fa\u003E.”\u003C\u002Fp\u003E\u003Cp\u003EFor Zanoni, however, merely combining Pecorino and pepper does not cacio e pepe make.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish-18"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":[],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish-19"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E“We wouldn’t call cacio e pepe pizza ‘cacio e pepe…’ we’d call it ‘a pizza with cheese and pepper’,” he said. “There’s a vision of tradition that’s completely different, and abroad it has taken on a completely different vision than what we have in Italy.”\u003C\u002Fp\u003E\u003Cp\u003EOne thing is for sure: cacio e pepe has captured the attention of home cooks around the world, especially given current confinement protocols.\u003C\u002Fp\u003E\u003Cp\u003E“It’s funny to see how pasta, which abroad has always been perceived as this easy-to-make dish, is changing,” said Zanoni, who often gets requests for a gourmet version of cacio e pepe from his one-\u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20181024-the-ingenious-story-behind-michelin-stars\" target=\"_blank\"\u003EMichelin-star\u003C\u002Fa\u003E kitchen in Paris. “People are starting to give it a gastronomic identity.”\u003C\u002Fp\u003E\u003Cp\u003EAnd whether you’re going crazy with new-fangled versions or sticking to the classic, it’s a comfort food dish that tastes great.\u003C\u002Fp\u003E\u003Cp\u003E“With confinement, we’re coming back to old issues: that we couldn’t always access fresh products, and so we had things that we could keep around for a long time,” said Zanoni. “What better than a hunk of Pecorino, spaghetti and a bit of pepper?”\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish-20"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":[],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish-21"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E---\u003C\u002Fp\u003E\u003Cp\u003E\u003Cstrong\u003ESimone Zanoni’s Spaghetti Cacio e Pepe\u003C\u002Fstrong\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients:\u003Cbr \u002F\u003E\u003C\u002Fstrong\u003E200g high-quality, artisanal spaghetti (Zanoni uses Neapolitan spaghetti)\u003Cbr \u002F\u003E4-7g wild black peppercorns (adjust to taste, depending on the assertiveness of the pepper)\u003Cbr \u002F\u003E160g Pecorino Romano, plus two pieces Pecorino rind\u003Cbr \u002F\u003E3l water seasoned with 15g of kosher salt\u003C\u002Fp\u003E\u003Cp\u003E\u003Cstrong\u003EInstructions:\u003Cbr \u002F\u003E\u003C\u002Fstrong\u003EPrepare your \u003Cem\u003Emise en place\u003C\u002Fem\u003E (the French world for having all your ingredients prepped and measured) in advance. Crush the peppercorns with a mortar and pestle. (If you do not have a mortar and pestle, use the bottom of a saucepan to crush them on a chopping board.) Grate the Pecorino with a Microplane (grater).\u003C\u002Fp\u003E\u003Cp\u003EBring the water to a boil, season with the salt, and add the spaghetti. Stir gently at the beginning to keep the pasta from sticking to the bottom of the pot.\u003C\u002Fp\u003E\u003Cp\u003EMeanwhile, toast ¾ of the pepper in a pan over low heat until aromatic, about 1 minute. Be careful not to burn the pepper. Remove the pan from the heat, and gently add 2 to 3 ladlefuls of starchy pasta water to the pepper. Bring to a boil. Add the cheese crusts and simmer.\u003C\u002Fp\u003E\u003Cp\u003EWhen the spaghetti is half-cooked (after about six minutes), transfer it to the pan with the peppercorns and starchy pasta water, reserving the remaining cooking water. Transfer another ladleful of water to the pan. After a few more minutes, remove the Pecorino rinds, and place them in a non-stick pan over medium heat to toast on both sides. When nicely toasted, remove and set aside.\u003C\u002Fp\u003E\u003Cp\u003EMeanwhile, continue cooking the spaghetti until two minutes before al dente (cooked “to the tooth” with a slight bite). Turn off the heat and allow the pasta to rest; there should be a bit of cooking water left in the pan.\u003C\u002Fp\u003E\u003Cp\u003EAfter about a minute off the heat, begin adding the grated cheese to the pasta from above, shaking the pan all the while to coat evenly. Add cooking water as needed to help the sauce bind; the sauce will thicken as the pasta sets.\u003C\u002Fp\u003E\u003Cp\u003EServe the pasta in a warmed dish. Top with the remaining pepper and a little bit of freshly grated Pecorino. Finely slice the toasted Pecorino rinds and sprinkle on top.\u003C\u002Fp\u003E\u003Cp\u003E---\u003C\u002Fp\u003E\u003Cp\u003E\u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fcolumns\u002Fculinary-roots-at-home\" target=\"_blank\"\u003ECulinary Roots at Home\u003C\u002Fa\u003E \u003Cem\u003Eis a BBC Travel series that looks to trending recipes and traces their origins, offering the story behind the dish as well as easy tips on how to make them.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EJoin more than three million BBC Travel fans by liking us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.facebook.com\u002FBBCTravel\u002F\" target=\"_blank\"\u003EFacebook\u003C\u002Fa\u003E\u003Cem\u003E, or follow us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Ftwitter.com\u002FBBC_Travel\" target=\"_blank\"\u003ETwitter\u003C\u002Fa\u003E\u003Cem\u003E and \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.instagram.com\u002Fbbc_travel\u002F\" target=\"_blank\"\u003EInstagram\u003C\u002Fa\u003E\u003Cem\u003E.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EIf you liked this story, \u003C\u002Fem\u003E\u003Ca href=\"http:\u002F\u002Fpages.emails.bbc.com\u002Fsubscribe\u002F?ocid=ear.bbc.email.we.email-signup\" target=\"_blank\"\u003Esign up for the weekly bbc.com features newsletter\u003C\u002Fa\u003E\u003Cem\u003E called \"The Essential List\". A handpicked selection of stories from BBC Future, Culture, Worklife and Travel, delivered to your inbox every Friday.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003E{\"image\":{\"pid\":\"\"}}\u003C\u002Fem\u003E\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish-22"}],"collection":[],"disableAdverts":false,"displayDate":"2020-05-14T15:57:20Z","embeddedCustomHtml":"","embeddedInfographicUrl":"","embeddedType":"","headlineLong":"Cacio e pepe: Italy's beloved three-ingredient pasta dish","headlineShort":"Italy's beloved 3-ingredient pasta dish","image":[],"imageAlignment":"centre","imageAltText":"","isSyndicated":true,"latitude":"","longitude":"","mpsVideo":"","option":[],"partner":null,"primaryVertical":"travel","promoAlignment":"centre","promoAltText":"","promoImage":[],"relatedStories":null,"relatedTag":null,"summaryLong":"With only three simple ingredients, cacio e pepe is a rich pasta dish that’s hard not to love. And when you do get that elusive texture, it becomes the ideal comfort food.","summaryShort":"When done right, cacio e pepe becomes the ideal comfort food","tag":[],"textToSpeech":false,"creationDateTime":"2021-06-10T23:49:08.351334Z","entity":"article","guid":"74fec49e-7e90-4543-b8de-74e72474d7fc","id":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish","modifiedDateTime":"2022-02-25T03:09:06.453563Z","project":"wwverticals","slug":"travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish","cacheLastUpdated":1647003952162},"travel\u002Farticle\u002F20220307-romes-new-museum-dedicated-to-cooking":{"urn":"urn:pubpipe:wwverticals:article:travel\u002Farticle\u002F20220307-romes-new-museum-dedicated-to-cooking","_id":"62269b4045ceed24d1481885","ambientVideo":"","articleType":"story","assetVideo":null,"author":["travel\u002Fauthor\u002Fronan-oconnell"],"bodyIntro":"Renaissance-era ice cream moulds, 500-year-old cookbooks, recipes meant only for popes: Rome's newest museum is a fascinating homage to Italy's history of food and cooking.","businessUnit":"worldwide","cards":[{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EFrom the outside, the museum on Palatine Hill looked like just another of Rome's elegant \u003Cem\u003Epalazzi, \u003C\u002Fem\u003Eits entrance graced with statues of Roman soldiers and decorative urns.\u003C\u002Fp\u003E\n\u003Cp\u003EInside, however, it was clear that this wasn't your run-of-the-mill Roman mansion. Hundreds of culinary tools were displayed in glass cabinets: bulky 19th-Century pasta machines, 220-year-old Italian bowls once used by Italian monks and well-worn steel pots designed for making \u003Cem\u003Eosso bucco\u003C\u002Fem\u003E, the classic northern Italian veal recipe. What at first looked like medieval plates of armour were in fact metal tray moulds up to 500 years old. Some were for baking, others for making chocolate or ice cream.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20220307-romes-new-museum-dedicated-to-cooking-0"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p0bsl0zd"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20220307-romes-new-museum-dedicated-to-cooking-1"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EOther displays held books. I stopped in front of one illustration to look at lumps of meat cooked over an open flame on a 16th-Century rotisserie; in the picture next to it, Italian men sat at a banquet table, eating. These sketches decorate the cover of one of the oldest cookbooks displayed in the museum, Il Trinciante, written in 1593 by Vincenzo Cervio. The author was a \u003Cem\u003Etrinciante\u003C\u002Fem\u003E, or carver, for Italian Cardinal Alessandro Farnese. Cervio's 74-chapter opus reveals how to precisely cut fish, pies, fruits and vegetables and, above all, meat and fowl like pork, chicken, turkey, pheasant and peacock. Detailed drawings specify Cervio's preferred carving points to ensure juicy and flavourful cuts. \u003C\u002Fp\u003E\n\u003Cp\u003EIl Trinciante is one of 120 cookbooks at the \u003Ca href=\"https:\u002F\u002Fwww.museodellacucina.com\u002F\"\u003EMuseo della Cucina\u003C\u002Fa\u003E, a museum opening in May 2022 that will be the city's first focusing on the history of food and cooking. Since the first mass-printed cookbook was published almost 550 years ago, many Italian recipes have been all but lost, hibernating in old texts hidden in repositories, said the museum's director, Matteo Ghirighini. The Museo della Cucina aims to rectify that. Its collection is based on that of Italian chef Rosso Boscolo and includes many of the oldest and rarest cookbooks in existence – including some originally meant only for popes. Boscolo's Tuscan cooking school \u003Ca href=\"https:\u002F\u002Fwww.scuoladicucinaetoile.com\u002Fen\u002F\"\u003ECampus Etoile Academy\u003C\u002Fa\u003E, meanwhile, will help the museum grow rare ingredients and perfect neglected recipes once reserved only for royalty.\u003C\u002Fp\u003E\n\u003Cp\u003EWhen I got a sneak peek at the museum in November 2021, it was preparing for its launch. I came across it by accident. Rome is so awash with extraordinary sites that it's easy to overlook monumental churches and remains of 2,000-year-old palaces, let alone a yet-to-open cooking museum.\u003C\u002Fp\u003E\n\u003Cp\u003EBut already the Museo della Cucina had been included on Google Maps. And as I used my phone's GPS, I noticed its listing. What initially piqued my interest was its remarkable location. The museum is wedged between two of Rome's most important historic sites – the 2,600-year-old stadium Circus Maximus, and Palatine Hill, where Rome was founded and which is cloaked in the remains of ancient palaces and temples.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20220307-romes-new-museum-dedicated-to-cooking-2"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p0bsl121"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20220307-romes-new-museum-dedicated-to-cooking-3"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EAs it turns out, the museum isn't just on the Palatine but on the specific location where Romulus and Remus, the legendary founders of Rome, were breastfed by the Roman wolf goddess Lupa more than 2,700 years ago. Myth has it that Romulus later established Rome on the same spot.\u003C\u002Fp\u003E\n\u003Cp class=\"BodyA\"\u003E\u003Cstrong\u003EYou may also be interested in:\u003C\u002Fstrong\u003E\u003Cbr \u002F\u003E • \u003Ca href=\"https:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Farticle\u002F20210113-the-erotic-origins-of-italys-most-famous-sweet\"\u003EThe erotic design of Italian pastries\u003C\u002Fa\u003E \u003Cbr \u002F\u003E • \u003Ca href=\"https:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Farticle\u002F20210719-what-did-the-ancient-romans-eat\" target=\"_blank\"\u003EWhat did the ancient Romans eat?\u003C\u002Fa\u003E \u003Cbr \u002F\u003E • \u003Ca href=\"https:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish\" target=\"_blank\"\u003EItaly's beloved 3-ingredient pasta dish\u003C\u002Fa\u003E\u003C\u002Fp\u003E\n\u003Cp\u003EIt is fitting the museum sits on such a historic location, said Ghirighini. \"Cooking as a way of reading contemporary history has often been underrated,\" he said. \"Cooking is a product of its time and it can tell us a lot about customs, ways of thinking, specific economic and political situations. So, a cookbook is often much more than it seems.\"\u003C\u002Fp\u003E\n\u003Cp\u003EThese sentiments were shared by Laila Tentoni, president of Italy's renowned \u003Ca href=\"https:\u002F\u002Fwww.casartusi.it\u002Fen\u002F\"\u003ECasa Artusi\u003C\u002Fa\u003E centre for gastronomy in Forlimpopoli, northern Italy. She said Italy's food revealed an enormous amount about the country's passions. And cookbooks, in turn, had greatly shaped the history and direction of Italian cuisine.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20220307-romes-new-museum-dedicated-to-cooking-4"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p0bsl17b"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20220307-romes-new-museum-dedicated-to-cooking-5"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003ECasa Artusi is dedicated to one of the country's most revered cookbook authors, Pellegrino Artusi. Tentoni said Artusi's 1891 book, Science in the Kitchen and the Art of Eating Well, aimed to demystify Italian cuisine that had previously been reserved for the country's elite.\u003C\u002Fp\u003E\n\u003Cp\u003E\"Artusi was like the first food blogger,\" Tentoni said. \"Artusi suggests to be simple, to use local, seasonal and quality products. Always you must choose the finest ingredients as your raw materials, for these will make you shine, Artusi wrote.\"\u003C\u002Fp\u003E\n\u003Cp\u003EI admired a rare first edition of Artusi's influential text on the second floor of the Museo della Cucina. While Artusi's cookbook is not as vibrantly illustrated as some others, it makes up for that with his colourful writing style. \"Many people will read this recipe and cry out: 'Oh what a ridiculous pasta!',\" he wrote about his curious Lentin Spaghetti, in an \u003Ca href=\"https:\u002F\u002Fbooks.google.co.th\u002Fbooks?id=CvNJXPb7wnIC&printsec=frontcover&dq=inauthor:%22Pellegrino+Artusi%22&hl=en&sa=X&redir_esc=y#v=onepage&q=ridiculous&f=false\"\u003EEnglish language version of his publication\u003C\u002Fa\u003E I read online. Made from ground walnuts, breadcrumbs, confectioner's sugar and allspice – also known as Jamaican pepper or pimento – this sweet spaghetti was unfailingly popular with children, Artusi said.\u003C\u002Fp\u003E\n\u003Cp\u003ESome of Artusi's recipes have since fallen out of favour – such as his recipe for eel pie. Not only is that long, slender fish difficult to prepare and cook – so much so that Japan has many specialist eel chefs – but Artusi's recipe pairs it with raisins, rosewater and almond milk.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20220307-romes-new-museum-dedicated-to-cooking-6"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"infographic","image":["p0bsl1b7"],"imageAlignment":"centre","imageOrientation":"landscape","pullQuoteImageAlignment":"centre","videoImageAlign":"centre","id":"travel\u002Farticle\u002F20220307-romes-new-museum-dedicated-to-cooking-7"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EHaving long ago forgotten my high school Italian, I was unable to decipher the open pages of the library's books. But Ghirighini told me I could eventually read each one in English once the museum's comprehensive website is completed. \"Basically, you have access to a full virtual, illustrated, guided tour through five centuries of gastronomy,\" he said.\u003C\u002Fp\u003E\n\u003Cp\u003EFrom among that trove he singled out several texts I should examine. In addition to Artusi's classic, there was the first cookbook ever mass printed, On Honourable Pleasure and Health, by Italian author Bartolomeo Platina in 1474. That text, which focused on the preparation of single meals rather than decadent banquets, earned a huge following in Italy before its popularity saw it translated into French and German.\u003C\u002Fp\u003E\n\u003Cp\u003EA similarly important cookbook, Ghirighini said, was The Opera of Bartolomeo Scappi from 1570. That was written by and named after the revered Scappi, the private chef of Pope Pius V. This cookbook, which brims with sketches of meals being prepared in grand kitchens, was extraordinary because, for the first time, it gave the Italian public access to recipes previously untasted outside of the Vatican.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20220307-romes-new-museum-dedicated-to-cooking-8"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p0bsl1gt"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20220307-romes-new-museum-dedicated-to-cooking-9"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EIn particular, Scappi wrote of how Pope Pius IV was a fan of frog. Not just any frog, mind you, but those from the city of Bologna, which were especially plump and delicious. For the Pope, Scappi would remove the frogs' surprisingly large livers, coat them in egg, flour and milk and then fry them into crispy fritters. That was a snack. \u003C\u002Fp\u003E\n\u003Cp\u003EThe remainder of this amphibian was prepared as a heartier meal for His Holiness. Scappi would discard the head and the tips of the frog's feet, and fry what was left only in flour. Then he'd soak it in verjuice sauce made from unripened grapes, which was once a popular ingredient among Italian chefs but has largely been superseded by vinegar. \u003C\u002Fp\u003E\n\u003Cp\u003EBecause French cuisine had significant influences on northern Italian gastronomy – due to sharing both a border and mutual admiration for each other's continent-leading culinary prowess – the museum also displays many of France's finest cookbooks, written by the likes of Marie-Antoine Careme, Francois Massialot and Urbane Francois Dubois.\u003C\u002Fp\u003E\n\u003Cp\u003E\"The books in the museum contain the first printed recipes of all the most iconic dishes of the gastronomic culture of [Italy and France], from tomato sauce to supplì (rice croquettes) and \u003Ca href=\"https:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Farticle\u002F20171221-what-you-dont-know-about-panettone\"\u003Epanettone\u003C\u002Fa\u003E, from macarons to meringues,\" Ghirighini said.\u003C\u002Fp\u003E\n\u003Cp\u003EAs the owner of a sweet tooth, my mouth watered as I admired evocative drawings of towering cakes in Careme's book Le Patissier Royal Parisien\u003Cem\u003E. \u003C\u002Fem\u003EHe pioneered a grandiose approach to cooking that leaned on spectacle as much as technique. From pastry, sugar and marzipan, Careme created giant replicas of famous buildings.\u003C\u002Fp\u003E\n\u003Cp\u003E \u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20220307-romes-new-museum-dedicated-to-cooking-10"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p0bsl1pb"],"imageAlignment":"left","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20220307-romes-new-museum-dedicated-to-cooking-11"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EAside from books and artefacts, Ghirighini said the museum plans to bring historical dishes alive with tastings, such as the first-ever recipe for Italian tomato sauce, from the late 1600s. Taken from Antonio Latini's 1692 cookbook, this recipe has more in common with spicy salsa than the mild tomato sauce of the modern day thanks to its generous helping of fresh chillies.\u003C\u002Fp\u003E\n\u003Cp\u003EThere will also be on-site banquets featuring ancient recipes from the museum's cookbooks, some of which have been dormant for generations, although Ghirighini did not yet want to reveal yet what they may be.\u003C\u002Fp\u003E\n\u003Cp\u003E\"A cookbook and food museum in Rome is absolutely something new,\" said Flaminia Belloni, a Rome tour guide for 20 years. \"It's a good chance to learn how the food and the cooking traditions were a real part of the lifestyle and state of mind for all Italians.\"\u003C\u002Fp\u003E\n\u003Cp\u003EGhirighini hopes others will agree. After all, few feats could be more difficult than attempting to crystallise, within one building, more than 500 years of Italian cooking – and doing justice to one of the most globally renowned, and fascinating, aspects of Italian culture.\u003C\u002Fp\u003E\n\u003Cp\u003E---\u003C\u002Fp\u003E\n\u003Cp\u003E\u003Cem\u003EJoin more than three million BBC Travel fans by liking us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.facebook.com\u002FBBCTravel\u002F\" target=\"_blank\"\u003E\u003Cem\u003EFacebook\u003C\u002Fem\u003E\u003C\u002Fa\u003E\u003Cem\u003E, or follow us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Ftwitter.com\u002FBBC_Travel\" target=\"_blank\"\u003E\u003Cem\u003ETwitter\u003C\u002Fem\u003E\u003C\u002Fa\u003E\u003Cem\u003E and \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.instagram.com\u002Fbbc_travel\u002F\" target=\"_blank\"\u003E\u003Cem\u003EInstagram\u003C\u002Fem\u003E\u003C\u002Fa\u003E\u003Cem\u003E.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\n\u003Cp\u003E\u003Cem\u003EIf you liked this story,\u003C\u002Fem\u003E\u003Ca href=\"http:\u002F\u002Fpages.emails.bbc.com\u002Fsubscribe\u002F?ocid=ear.bbc.email.we.email-signup\" target=\"_blank\"\u003E\u003Cem\u003Esign up for the weekly bbc.com features newsletter\u003C\u002Fem\u003E\u003C\u002Fa\u003E\u003Cem\u003E called \"The Essential List\". A handpicked selection of stories from BBC Future, Culture, Worklife and Travel, delivered to your inbox every Friday. \u003Cbr \u002F\u003E\u003C\u002Fem\u003E\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20220307-romes-new-museum-dedicated-to-cooking-12"}],"collection":["travel\u002Fcolumn\u002Fancient-eats"],"disableAdverts":false,"displayDate":"2022-03-08T10:51:42Z","embeddedCustomHtml":"","embeddedInfographicUrl":"","embeddedType":"infographic","headlineLong":"Rome's new museum dedicated to cooking","headlineShort":"How Rome changed how we eat","image":["p0bsl1yb"],"imageAlignment":"centre","imageAltText":"","isSyndicated":true,"latitude":"41.9028","longitude":"12.4964","mpsVideo":"","option":[{"Content":{"Description":"Apple News Publish: Select to publish, remove to unpublish. (Do not just delete or unpublish the story)","Name":"publish-applenews-system-1"},"Metadata":{"CreationDateTime":"2016-02-05T14:32:31.186819Z","Entity":"option","Guid":"13f4bc85-ae27-4a34-9397-0e6ad3619619","Id":"option\u002Fpublish-applenews-system-1","ModifiedDateTime":"2022-02-27T22:52:24.455144Z","Project":"wwverticals","Slug":"option\u002Fpublish-applenews-system-1"},"Urn":"urn:pubpipe:wwverticals:option:option\u002Fpublish-applenews-system-1","_id":"621e44a645ceed11e20f4866"}],"partner":null,"primaryVertical":"travel","promoAlignment":"centre","promoAltText":"","promoImage":["p0bsl4m5"],"relatedStories":["travel\u002Farticle\u002F20210113-the-erotic-origins-of-italys-most-famous-sweet","travel\u002Farticle\u002F20210719-what-did-the-ancient-romans-eat","travel\u002Farticle\u002F20200512-cacio-e-pepe-italys-beloved-3-ingredient-pasta-dish"],"relatedTag":null,"summaryLong":"Renaissance-era ice cream moulds, 500-year-old cookbooks, recipes meant only for popes: Rome's newest museum is a fascinating homage to Italy's history of food and cooking.","summaryShort":"It's newest museum is a fascinating homage to Italy's culinary history","tag":["tag\u002Ffood-drink"],"textToSpeech":false,"creationDateTime":"2022-03-07T23:54:22.277553Z","entity":"article","guid":"2f297547-61cb-407c-9f0b-5528f8bb8cdc","id":"travel\u002Farticle\u002F20220307-romes-new-museum-dedicated-to-cooking","modifiedDateTime":"2022-03-09T12:43:56.642771Z","project":"wwverticals","slug":"travel\u002Farticle\u002F20220307-romes-new-museum-dedicated-to-cooking","destinationIds":["travel\u002Fdestination-guide\u002Feurope","travel\u002Fdestination-guide\u002Fitaly","travel\u002Fdestination-guide\u002Frome"],"destinationStat":"europe_europe_italy_europe_italy_rome","cacheLastUpdated":1647003952161},"travel\u002Farticle\u002F20210503-the-untapped-power-of-patagonian-berries":{"urn":"urn:pubpipe:wwverticals:article:travel\u002Farticle\u002F20210503-the-untapped-power-of-patagonian-berries","_id":"621e445145ceed5b5a319393","ambientVideo":"","articleType":"story","assetVideo":null,"author":["travel\u002Fauthor\u002Fmark-johanson"],"bodyIntro":"The local indigenous people have long known that their native berries carry special properties. But now the rest of the world is finally starting to catch on.","businessUnit":"worldwide","cards":[{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EWhen José Luis Calfucura looks back on his childhood trips to the ancestral Mapuche heartland of La Araucanía – a lush landscape of emerald lakes and puffing volcanoes in the south-central part of Chile – his memories often involve purple teeth.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210503-the-untapped-power-of-patagonian-berries-0"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"The Mapuche have long known that these native foods carry special properties","id":"travel\u002Farticle\u002F20210503-the-untapped-power-of-patagonian-berries-1"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E\"The adults would tell us kids to go look for \u003Cem\u003Emaqui\u003C\u002Fem\u003E berries just so they could laugh at the results,\" he recalled. \"After we'd eat them, we'd end up with our whole face painted purple.\"\u003C\u002Fp\u003E\u003Cp\u003EAs a kid, the maqui was merely a curiosity found near his parent's hometown – something that indigenous elders told him would give you the energy needed to last the day. Now, as the most renowned Mapuche chef in the Chilean capital of Santiago, Calfucura has made maqui and other native berries from the Southern Cone of South America some of the main protagonists at his restaurant \u003Ca href=\"https:\u002F\u002Fwww.instagram.com\u002Famaia_restaurante\u002F?hl=en\" target=\"_blank\"\u003EAmaia\u003C\u002Fa\u003E.\u003C\u002Fp\u003E\u003Cp\u003E\"We have cakes with maqui, pisco sours with maqui, we use it as a natural dye in the bakery and we also make a maqui mayonnaise that we put on top of fried fish or alongside native potatoes,\" he explained, noting that the berry has a sweet flesh with a slightly bitter seed.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210503-the-untapped-power-of-patagonian-berries-2"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p09frzft"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210503-the-untapped-power-of-patagonian-berries-3"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003ECalfucura is hardly alone in his newfound appreciation for this endemic berry. It turns out the reason his teeth turned purple as a kid is because maqui is an exceptionally rich source of anthocyanins, a natural pigment and potent antioxidant. In fact, maqui berries contain one of the highest ORAC values (the most common method of measuring antioxidant quantities) of any known fruit – \u003Ca href=\"https:\u002F\u002Fwww.ncbi.nlm.nih.gov\u002Fpmc\u002Farticles\u002FPMC5384173\u002F\" target=\"_blank\"\u003Ehigher\u003C\u002Fa\u003E than so-called \"superfruits\" like the pomegranate or açaí.\u003C\u002Fp\u003E\u003Cp\u003EOf course, the Mapuche have long known that these native foods carry special properties. Scientists are now catching on. The maqui is but one of more than two dozen Patagonian berries they've begun to study – and with good reason. One of the most famous berries, the strawberry, traces its origins here (what we eat today is a cross between the Virginia strawberry and the Chilean strawberry). The hope is that, as more people learn about the powerful properties of Patagonian berries, they might just find new homes on supermarket shelves outside the region.\u003C\u002Fp\u003E\u003Cp\u003EOf all the berries native to Patagonia, the maqui (\u003Cem\u003EAristotelia chilensis\u003C\u002Fem\u003E), \u003Cem\u003Emurta\u003C\u002Fem\u003E (\u003Cem\u003EUgni molinae\u003C\u002Fem\u003E) and \u003Cem\u003Ecalafate\u003C\u002Fem\u003E (\u003Cem\u003EBerberis microphylla\u003C\u002Fem\u003E) have received the most attention for both their distinct flavours and potential health benefits. The juice of these powerful berries was like an ancient form of Red Bull used to fuel battles and power expeditions of the Mapuche, Tehuelche, Selk'nam and other indigenous groups.\u003C\u002Fp\u003E\u003Cp\u003E\u003Cstrong\u003EYou may also be interested in:\u003C\u002Fstrong\u003E\u003Cbr \u002F\u003E • \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20210111-how-mexico-is-reclaiming-spirulina\" target=\"_blank\"\u003EMexico's lost pre-Hispanic 'superfood'\u003C\u002Fa\u003E\u003Cbr \u002F\u003E • \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20210111-how-mexico-is-reclaiming-spirulina\" target=\"_blank\"\u003EJapan's unknown indigenous cuisine\u003C\u002Fa\u003E\u003Cbr \u002F\u003E • \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20200623-indias-original-turmeric-latte\" target=\"_blank\"\u003EHow the West got turmeric wrong\u003C\u002Fa\u003E\u003C\u002Fp\u003E\u003Cp\u003EVisitors to popular Patagonian parks like \u003Ca href=\"https:\u002F\u002Fchile.travel\u002Fen\u002Fwhere-to-go\u002Fpatagonia-and-antartica\u002Ftorres-del-paine\" target=\"_blank\"\u003ETorres del Paine\u003C\u002Fa\u003E in Chile or \u003Ca href=\"https:\u002F\u002Fwhc.unesco.org\u002Fen\u002Flist\u002F145\u002F\" target=\"_blank\"\u003ELos Glaciares\u003C\u002Fa\u003E in Argentina, may be most familiar with calafate, as the small, blue berry is widely found alongside hiking trails. It's also deeply rooted in local folklore: legend has it that anyone who eats the sour-sweet calafate berry will find themselves transported back to Patagonia's rugged landscapes in the near future. The story has its origins in a tale from the indigenous Tehuelche, who inhabit the southern tip of the continent and believe an ancestor turned herself into a calafate bush to give elders the energy needed to survive long journeys.\u003C\u002Fp\u003E\u003Cp\u003EThe murta, meanwhile, is a more aromatic and herbal fruit found a bit further north, mostly on the Chilean side of the Andes. Of the same botanical family as the guava, it's actually closer in both size and colour to a cranberry. Queen Victoria is said to have been so taken by this South American delicacy that she had it grown in Cornwall in the 19th Century specifically for her table. These days, you're more likely to find murta outside of South America in New Zealand, where it is marketed as a \"New Zealand cranberry\", or Australia, where it goes by the name \"Tazziberry\".\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210503-the-untapped-power-of-patagonian-berries-4"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p09frzj9"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210503-the-untapped-power-of-patagonian-berries-5"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EMurta and maqui are the star ingredients of \u003Ca href=\"https:\u002F\u002Fexperienciamaqueo.cl\u002F?lang=en\" target=\"_blank\"\u003EMaqueo Sabores Étnicos\u003C\u002Fa\u003E, a wild fruits business based at Lago Maihue, a fjord-like lake encased in the temperate rainforests of the Andean foothills near Futrono, Chile. This female-led Mapuche initiative is run by the mother-daughter team Gladis Lefin and Claudia Manquepillan.\u003C\u002Fp\u003E\u003Cp\u003E\"I was born here, my mom was born here and her mom was born here,\" Manquepillan said. \"In each generation, these berries have been a big part of our life.\"\u003C\u002Fp\u003E\u003Cp\u003EBecause her ancestors didn't have refrigerators, she says they would preserve the berries found in the surrounding forests by making jams, dehydrating them under the sun or macerating them in aguardiente alcohol. Today, Manquepillan and her mother freeze-dry the berries into snacks and powders, press them into juices, cook them into jams and ferment them into a syrupy liqueur. They offer 17 products in total, but still sustainably forage the berries as a community just like in generations past.\u003C\u002Fp\u003E\u003Cp\u003E\"We're doing what we have always done for the home, but on a much larger scale,\" she said.\u003C\u002Fp\u003E\u003Cp\u003EEach season, they collect 5,000kg of maqui, as well as a combined 2,000kg of murta and another local berry called arrayán (\u003Cem\u003ELuma apiculata\u003C\u002Fem\u003E), which Manquepillan says is relatively tasteless until you cook it, at which time it becomes extremely herbal – \"almost like eucalyptus\". The 27 families who help with each harvest celebrate afterwards by drinking \u003Cem\u003Echicha\u003C\u002Fem\u003E, a beverage made by fermenting the berries.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210503-the-untapped-power-of-patagonian-berries-6"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p09frzj3"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210503-the-untapped-power-of-patagonian-berries-7"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E\"Our ancestors also used these berries as a natural dye for textiles and in medicines,\" she said. \"The fruit can help with stomach ulcers, and you can grind the leaves into a paste to heal wounds or for dental problems.\" Berries like maqui were also used historically for their antiseptic, antidiarrheal and antipyretic (fever-reducing) properties. As it turns out, the native fruits may have even more uses still.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210503-the-untapped-power-of-patagonian-berries-8"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"Legend has it that anyone who eats the sour-sweet calafate berry will find themselves transported back to Patagonia's rugged landscapes","id":"travel\u002Farticle\u002F20210503-the-untapped-power-of-patagonian-berries-9"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EResearchers Guillermo Schmeda Hirschmann and Cristina Theoduloz, both of the University of Talca in Chile, first got interested in regional berries by studying native strawberries (\u003Cem\u003EFragaria chiloensis)\u003C\u002Fem\u003E, which come in both red and white varietals. Those studies segued into new ones on Chilean raspberries (\u003Cem\u003ERubus geoides\u003C\u002Fem\u003E) and other wild fruits with more common cousins, including native currants (\u003Cem\u003ERibes magellanicum\u003C\u002Fem\u003E).\u003C\u002Fp\u003E\u003Cp\u003EThe husband-and-wife team – she's a biologist and he's a chemist – have travelled throughout Patagonia from their home in Talca to the far corners of Tierra del Fuego in search of forgotten berries, many of which are disappearing alongside native forests.\u003C\u002Fp\u003E\u003Cp\u003ETheoduloz has dedicated so much of her life to these berries that she describes them in the way a sommelier might talk about wine. \"The calafate is sweet and a bit astringent with a more acidic taste,\" she said. \"If we talk about the native raspberry, it is very similar to the commercial one, but its more acidic with a stronger aroma, almost like a perfume… If you compare this to murta, it's a completely different aroma and flavour; there's nothing else in South America that tastes like it.\"\u003C\u002Fp\u003E\u003Cp\u003EHirschmann says that beyond tasting good, the substances contained in many of these native berries are able to inhibit the enzymes associated with the uptick of sugars or from lipids, making them useful for those with metabolic diseases like diabetes, high blood pressure or chronic inflammation.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210503-the-untapped-power-of-patagonian-berries-10"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p09frzkn"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210503-the-untapped-power-of-patagonian-berries-11"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E\"If you eat those berries, you will reduce the amount of sugar that will be taken by your organs,\" he said. \"The same happens with lipids. Some of the compounds contained in the berries reduce the amount of oxidative stress associated with eating red meat.\"\u003C\u002Fp\u003E\u003Cp\u003ETheoduloz and Hirschmann's \u003Ca href=\"https:\u002F\u002Fwww.sciencedirect.com\u002Fscience\u002Farticle\u002Fabs\u002Fpii\u002FS037887411834529X#!\" target=\"_blank\"\u003Eresearch\u003C\u002Fa\u003E has also shown that some of these berries have anti-inflammatory effects, while other researchers have found that they may help with the management of \u003Ca href=\"https:\u002F\u002Fpubmed.ncbi.nlm.nih.gov\u002F27688827\u002F\" target=\"_blank\"\u003Ecardiovascular diseases\u003C\u002Fa\u003E and \u003Ca href=\"https:\u002F\u002Fpubmed.ncbi.nlm.nih.gov\u002F25889552\u002F\" target=\"_blank\"\u003Erespiratory disorders\u003C\u002Fa\u003E, as well as \u003Ca href=\"https:\u002F\u002Fpubmed.ncbi.nlm.nih.gov\u002F25892567\u002F\" target=\"_blank\"\u003Ecounteract skin aging\u003C\u002Fa\u003E.\u003C\u002Fp\u003E\u003Cp\u003EEven with all this recent research, there remains little interest in commercialising the endemic berries, despite the fact that Chile (which has the greatest quantity of them) is the largest fruit exporter in the southern hemisphere.\u003C\u002Fp\u003E\u003Cp\u003EFor now, the only berries you're likely to find outside of the region are maqui, murta and calafate. Maqui is marketed in \u003Ca href=\"https:\u002F\u002Frishi-tea.com\u002Ffruit-tea-organic-loose-leaf\u002Fpatagonia-super-berry\" target=\"_blank\"\u003Eteas\u003C\u002Fa\u003E, \u003Ca href=\"https:\u002F\u002Fnavitasorganics.com\u002Fproducts\u002Fmaqui-powder\" target=\"_blank\"\u003Epowders\u003C\u002Fa\u003E, \u003Ca href=\"https:\u002F\u002Fvitapia.com\u002Fproducts\u002Fmaqui-berry\" target=\"_blank\"\u003Edietary supplements\u003C\u002Fa\u003E and \u003Ca href=\"https:\u002F\u002Fwww.haruharu.com.au\u002Fproducts\u002Fharuharu-wonder-maqui-berry-anti-oxidant-cream-90g\" target=\"_blank\"\u003Eanti-aging cosmetics\u003C\u002Fa\u003E. Calafate also comes in \u003Ca href=\"https:\u002F\u002Frainforestsupply.com\u002Fproduct\u002Forganic-calafate-powder\u002F\" target=\"_blank\"\u003Epowder supplements\u003C\u002Fa\u003E, as well as \u003Ca href=\"https:\u002F\u002Fwww.mymateworld.com\u002Fproduct\u002Fcalafate-jam-from-patagonia-unique-organic-super-berry\u002F\" target=\"_blank\"\u003Ejams\u003C\u002Fa\u003E. Murta is sold as a fresh fruit in Australia and New Zealand, and is a key botanical (alongside maqui) in the gin-like Patagonian spirit \u003Ca href=\"https:\u002F\u002Ftrakal.com\u002F\" target=\"_blank\"\u003ETrakal\u003C\u002Fa\u003E, which is available in the US and Canada.\u003C\u002Fp\u003E\u003Cp\u003EOf course, there are many other wild berries that could be equally valuable.\u003C\u002Fp\u003E\u003Cp\u003E\"The question is, what do we want?\" Hirschmann asked. \"Do we want to develop our own fruits and offer them to the world, or do we want to produce here for the rest of the world what other people are asking for?\"\u003C\u002Fp\u003E\u003Cp\u003E--\u003C\u002Fp\u003E\u003Cp\u003E\u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fcolumns\u002Fancient-eats\"\u003EAncient Eats\u003C\u002Fa\u003E\u003Cem\u003E is a BBC Travel series that puts trendy foods back into their ‘authentic’ context, exploring the cultures and traditions where they were born.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EJoin more than three million BBC Travel fans by liking us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.facebook.com\u002FBBCTravel\u002F\" target=\"_blank\"\u003EFacebook\u003C\u002Fa\u003E\u003Cem\u003E, or follow us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Ftwitter.com\u002FBBC_Travel\" target=\"_blank\"\u003ETwitter\u003C\u002Fa\u003E\u003Cem\u003E and \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.instagram.com\u002Fbbc_travel\u002F\" target=\"_blank\"\u003EInstagram\u003C\u002Fa\u003E\u003Cem\u003E.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EIf you liked this story, \u003C\u002Fem\u003E\u003Ca href=\"http:\u002F\u002Fpages.emails.bbc.com\u002Fsubscribe\u002F?ocid=ear.bbc.email.we.email-signup\" target=\"_blank\"\u003Esign up for the weekly bbc.com features newsletter\u003C\u002Fa\u003E\u003Cem\u003E called \"The Essential List\". A handpicked selection of stories from BBC Future, Culture, Worklife and Travel, delivered to your inbox every Friday.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003E{\"image\":{\"pid\":\"\"}}\u003C\u002Fem\u003E\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210503-the-untapped-power-of-patagonian-berries-12"}],"collection":["travel\u002Fcolumn\u002Fancient-eats","travel\u002Fcolumn\u002Ffood-hospitality"],"disableAdverts":false,"displayDate":"2021-05-04T23:26:59Z","embeddedCustomHtml":"","embeddedInfographicUrl":"","embeddedType":"","headlineLong":"The untapped power of Patagonian berries","headlineShort":"A fruit more powerful than acaí","image":["p09frzkn"],"imageAlignment":"centre","imageAltText":"","isSyndicated":true,"latitude":"","longitude":"","mpsVideo":"","option":[{"Content":{"Description":"Apple News Publish: Select to publish, remove to unpublish. (Do not just delete or unpublish the story)","Name":"publish-applenews-system-1"},"Metadata":{"CreationDateTime":"2016-02-05T14:32:31.186819Z","Entity":"option","Guid":"13f4bc85-ae27-4a34-9397-0e6ad3619619","Id":"option\u002Fpublish-applenews-system-1","ModifiedDateTime":"2022-02-27T22:52:24.455144Z","Project":"wwverticals","Slug":"option\u002Fpublish-applenews-system-1"},"Urn":"urn:pubpipe:wwverticals:option:option\u002Fpublish-applenews-system-1","_id":"621e44a645ceed11e20f4866"}],"partner":null,"primaryVertical":"travel","promoAlignment":"centre","promoAltText":"","promoImage":["p09frzft"],"relatedStories":null,"relatedTag":null,"summaryLong":"The local indigenous people have long known that their native berries carry special properties. But now the rest of the world is finally starting to catch on.","summaryShort":"The rest of the world is finally starting to catch on","tag":["tag\u002Ffood-drink"],"textToSpeech":false,"creationDateTime":"2021-06-11T00:05:33.329562Z","entity":"article","guid":"bac68f06-2f16-4860-8e34-b11d94dc3207","id":"travel\u002Farticle\u002F20210503-the-untapped-power-of-patagonian-berries","modifiedDateTime":"2022-02-25T03:26:53.325789Z","project":"wwverticals","slug":"travel\u002Farticle\u002F20210503-the-untapped-power-of-patagonian-berries","destinationIds":["travel\u002Fdestination-guide\u002Fchile"],"destinationStat":"south-america_chile","cacheLastUpdated":1647003952162},"travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers":{"urn":"urn:pubpipe:wwverticals:article:travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers","_id":"621e445145ceed6b7f186b44","ambientVideo":"","articleType":"story","assetVideo":null,"author":["travel\u002Fauthor\u002Fsarah-reid"],"bodyIntro":"Native Australian flours are being touted as the next big thing in sustainable baking. But the revival of ancient grains could have a much bigger impact than making sandwiches tastier.","businessUnit":"worldwide","cards":[{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EMastering the art of \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20200402-why-san-francisco-does-sourdough-best\" target=\"_blank\"\u003Emaking sourdough\u003C\u002Fa\u003E will be remembered as one of the biggest culinary trends of the Covid-19 era. But as home cooks around the world focused on producing Instagram-worthy loaves, Australian researchers were busy testing the viability of producing ancient grains for mass consumption – an experiment that could have implications for everything from food security to \u003Ca href=\"https:\u002F\u002Fwww.bbc.com\u002Fnews\u002Fworld-australia-44392976\"\u003Ereconciliation\u003C\u002Fa\u003E.\u003C\u002Fp\u003E\u003Cp\u003E“See these seeds?” said Arakwal-Bundjalung woman Delta Kay as she gently cradled a seed head protruding from a \u003Cem\u003ELomandra longifolia\u003C\u002Fem\u003E (spiny-headed mat-rush) plant growing near a popular surfing beach. “Bundjalung people would grind these up to make flour for baking a flat biscuit in hot ashes.” The long, strong leaves, she added, were dried out and used for weaving baskets.\u003C\u002Fp\u003E\u003Cp\u003EThis knowledge, which Kay shared with me on the \u003Ca href=\"https:\u002F\u002Fexplorebyronbay.com\u002Ftrip\u002Fguided-aboriginal-walks\u002F\"\u003EAboriginal walking tour\u003C\u002Fa\u003E she hosts in Byron Bay, in northern New South Wales, dates back tens of thousands of years. Yet it wasn’t until recently that Indigenous traditions of harvesting nature’s bounty, passed down over generations, have begun to reshape common views about how the nation’s first people lived – and cooked – prior to colonisation.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers-0"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p0983byn"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers-1"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EDetailing the advanced Aboriginal agricultural practices documented by white settlers, Bruce Pascoe’s 2014 book, Dark Emu, effectively “cancelled” the theory that Indigenous Australians led a simple hunter-gatherer lifestyle. Indigenous Australians were among the world’s first agriculturalists, Pascoe told me from his farm on Yuin Country near Mallacoota in eastern Victoria. What's more, the 1990s discovery of a grinding stone in Cuddie Springs in north-west New South Wales dated to be \u003Ca href=\"https:\u002F\u002Fwww.researchgate.net\u002Fprofile\u002FRichard_Fullagar\u002Fpublication\u002F285933200_Pleistocene_seed-grinding_implements_from_the_Australian_arid_zone\u002Flinks\u002F56ef45ea08aea35d5b9a569a\u002FPleistocene-seed-grinding-implements-from-the-Australian-arid-zone.pdf\" target=\"_blank\"\u003Eat least 30,000 years old\u003C\u002Fa\u003E – followed by the 2015 discovery of a grinding stone in Arnhem Land in the Northern Territory \u003Ca href=\"https:\u002F\u002Fwww.nature.com\u002Farticles\u002Fnature22968\" target=\"_blank\"\u003Efound to have been used 65,000 years ago\u003C\u002Fa\u003E – has made him “certain” that Indigenous Australians were the world’s first bakers.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers-2"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"This ancient culinary staple is making a comeback","id":"travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers-3"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E“The signs indicate that these grinding stones were used to make flour,” said Pascoe, who has Aboriginal ancestry. “And that’s the first time in the world that grass seeds had been turned into flour by many thousands of years.”\u003C\u002Fp\u003E\u003Cp\u003EEven before the Arnhem Land discovery, said Pascoe, “The Cuddie Springs grinding stone showed that Ngemba women [the local Aboriginal clan] were making bread from seed 18,000 years before the Egyptians.”\u003C\u002Fp\u003E\u003Cp\u003ENative crops once thrived in Australia, particularly in arid regions, and were once skilfully managed by Indigenous Australians using techniques such as controlled burning (a practice \u003Ca href=\"https:\u002F\u002Fwww.bbc.com\u002Fnews\u002Fworld-australia-51043828\" target=\"_blank\"\u003Enow being harnessed to manage Australia’s notorious bushfires\u003C\u002Fa\u003E). But crops including grasses, the seeds of which were harvested to make flour, were decimated by the removal of Aboriginal people from their ancestral lands and the introduction of cattle.\u003C\u002Fp\u003E\u003Cp\u003E“The first explorers and pioneers that went into those regions wrote about grasses higher than their saddles, but they don’t exist in many of those places anymore,” said Pascoe.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers-4"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p0983bx4"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers-5"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EWhile native Australian foods have enjoyed a surge in popularity in recent years, native grasses and other plants that can be used to make flour are still viewed by many non-Indigenous Australians as weeds. But with the help of modern science, this ancient culinary staple is making a comeback.\u003C\u002Fp\u003E\u003Cp\u003EWhile studying introduced crops for heat and drought tolerance at the University of Sydney’s agricultural research station on Gamilaraay Country in north-western New South Wales, agricultural scientist Angela Pattison began to wonder if hardy native grasses had the potential to become a sustainable food source in the face of \u003Ca href=\"https:\u002F\u002Fwww.bbc.com\u002Fnews\u002Fworld-australia-45075838\" target=\"_blank\"\u003EAustralia’s worsening droughts\u003C\u002Fa\u003E, which saw the nation’s 2019\u002F2020 grain harvest – and exports – shrink to decade lows.\u003C\u002Fp\u003E\u003Cp\u003E\u003Cstrong\u003EYou may also be interested in:\u003C\u002Fstrong\u003E\u003Cbr \u002F\u003E • \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20200706-australias-answer-to-the-northern-lights\" target=\"_blank\"\u003EIs this Australia's best-kept secret?\u003C\u002Fa\u003E\u003Cbr \u002F\u003E • \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20191103-the-worlds-oldest-known-recipes-decoded\" target=\"_blank\"\u003EA 4,000-year-old recipe decoded\u003C\u002Fa\u003E\u003Cbr \u002F\u003E • \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20210117-stromatolites-the-earths-oldest-living-lifeforms\" target=\"_blank\"\u003EA billion-year-old living organism\u003C\u002Fa\u003E\u003C\u002Fp\u003E\u003Cp\u003E“I read Bruce Pascoe’s book, and I thought, wouldn’t it be great to see if we could get a paddock-to-plate production system working in a modern context,” Pattison said.\u003C\u002Fp\u003E\u003Cp\u003EConducted in collaboration with Pascoe – who has experimented with native grains with his own Indigenous social enterprise, \u003Ca href=\"https:\u002F\u002Fblackduckfoods.org\u002F\" target=\"_blank\"\u003EBlack Duck Foods\u003C\u002Fa\u003E – along with Gamilaraay Traditional Owners (local Aboriginal custodians) and local farmers, a one-year \u003Ca href=\"https:\u002F\u002Fwww.sydney.edu.au\u002Fcontent\u002Fdam\u002Fcorporate\u002Fdocuments\u002Ffaculty-of-science\u002Fresearch\u002Flife-and-environmental-sciences\u002Fsia-native-grains-paddock-to-plate.pdf\" target=\"_blank\"\u003Efeasibility study\u003C\u002Fa\u003E led by Pattison found that native millet, or panicum, had particular promise to be grown commercially.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers-6"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p0983bwz"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers-7"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E“The native millet was the easiest to grow, harvest and turn into flour, and it’s significantly more nutritious than wheat,” said Pattison. “It’s also high in fibre and gluten free. And it tastes good. It just ticks so many boxes.”\u003C\u002Fp\u003E\u003Cp\u003EResearchers also found that native grasses have myriad environmental benefits. As perennials they sequester carbon, preserve threatened habitats and support biodiversity. This wasn’t exactly news, however, to the descendants of Australia’s first farmers – for whom the revival of native grains has more than just environmental and potential economic benefits.\u003C\u002Fp\u003E\u003Cp\u003EAs part of the study, Pascoe joined Pattison and Gamilaraay Traditional Owners at a series of “johnny cake days” to test how various native flours held up in an Indigenous flatbread cooked over hot coals. For Rhonda Ashby, a Gamilaraay woman who has been recognised for her work helping Aboriginal people re-engage with language and culture, it wasn’t just an opportunity to break bread with her kin, but also to heal.\u003C\u002Fp\u003E\u003Cp\u003E“We’ve lost a lot of knowledge though our colonisation,” said Ashby. “So, bringing back this traditional practice, being able to cook with our traditional ingredients, is really important for our wellbeing.”\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers-8"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p0983bwf"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers-9"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003ENative grasses aren’t just a traditional food source for Gamilaraay people, she explained. They also have deep cultural significance, particularly for women.\u003C\u002Fp\u003E\u003Cp\u003E“The people of western New South Wales are known as the river and grass people, and these native grasses carry important Songlines [ancient wayfaring routes across the landscape, passed down over generations by story and song] like the Seven Sisters Songline, which is one of the biggest Songlines in Australia for First Nations women,” Ashby said.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers-10"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"It’s high in fibre and gluten free. And it tastes good. It just ticks so many boxes.","id":"travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers-11"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EThe Indigenous word for bread varies between language groups (there were more than 250 Indigenous languages spoken in Australia at the time of colonisation), but in English, rustic-style bread cooked in fire is most commonly known as “damper”. The word is thought to have been derived from the breadmaking technique used by a man who arrived in Australia on the First Fleet in 1788 named William Bond, who made bread in his Sydney bakery by “damping” the fire then burying the dough in the ashes. The method was later popularised by drovers, as the simple ingredients (white flour and salt) could be carried on long journeys without spoiling.\u003C\u002Fp\u003E\u003Cp\u003EIt wasn’t long before the term “damper” was immortalised in popular culture by the likes of colonial-era bush poet Banjo Paterson. Unfortunately, so too was the British recipe. By the early 19th Century, government rations for Indigenous Australians amounted to 1lb of white flour, two ounces of sugar and half an ounce of tea per day. These highly processed, low-nutrient foods wreaked havoc on Indigenous health. Even today, Aboriginal and Torres Strait Islander people are 4.3 times more likely to suffer from Type 2 diabetes than non-Indigenous Australians.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers-12"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p0983bzv"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers-13"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EDespite the many benefits linked to the revival of native grains, researchers acknowledge there are still hurdles to overcome before native flours could become mainstream. “For one, the yield of native grains is low compared to introduced crops, and to produce any type of grains you need to be able to do it on a large scale to make it worthwhile,” said Pattison.\u003C\u002Fp\u003E\u003Cp\u003EPascoe, who along with Pattison supports Indigenous leadership of the development of a native grains industry, said the acquisition of land is a continuing struggle for Indigenous Australians, whose traditional land management practices have also been historically undervalued.\u003C\u002Fp\u003E\u003Cp\u003E“Whole tracts of land are now unfarmable in Australia because of the damage caused by sheep,” said Pascoe. “So, let Aboriginal people have a crack. Let us into this industry as a form of social justice as well as economic good sense.”\u003C\u002Fp\u003E\u003Cp\u003EIn the meantime, Indigenous Australian bread and breadmaking traditions can be experienced on Indigenous tourism tours around the country. With different plants, techniques and tools traditionally used to extract flour from region to region, there’s always something new to learn.\u003C\u002Fp\u003E\u003Cp\u003EBefore heading into the mangroves of Far North Queensland to try my hand a spearing a mud crab with \u003Ca href=\"https:\u002F\u002Fwww.walkaboutadventures.com.au\u002F\" target=\"_blank\"\u003EWalkabout Cultural Adventures\u003C\u002Fa\u003E, I fuelled up on fresh damper baked by company owner Juan Walker’s mother Louise.\u003C\u002Fp\u003E\u003Cp\u003E“She uses regular flour, but traditionally Kuku Yalanji people used many native seeds and grains to bake, such as black bean, black wattle and pandanus seeds,” Walker explained. “Some ladies still practice the treatments required to remove toxins [in the plants], but mostly for passing on knowledge.”\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers-14"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p0983bvs"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers-15"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EOn a tour of the Northern Territory’s Arnhem Land with \u003Ca href=\"https:\u002F\u002Fventurenorth.com.au\u002F\" target=\"_blank\"\u003EAdventure North Safaris\u003C\u002Fa\u003E, my guide pointed out deep grooves in a rocky outcrop made by grinding native grass seeds hundreds – maybe thousands – of years ago. And in his latest book, \u003Ca href=\"https:\u002F\u002Fwww.hardiegrant.com\u002Fau\u002Fpublishing\u002Fbookfinder\u002Fbook\u002Floving-country-by-bruce-pascoe\u002F9781741176483\" target=\"_blank\"\u003ELoving Country\u003C\u002Fa\u003E, a lyrical travel guide to Aboriginal Australia, Pascoe touches on various places where people can experience Aboriginal baking traditions, including Brewarrina (near Cuddie Springs), best known for its ancient fish traps.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers-16"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"Being able to cook with our traditional ingredients is really important for our wellbeing","id":"travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers-17"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EChefs around Australia are also reviving Indigenous breadmaking traditions. Chief among them is New Zealand-born celebrity chef Ben Shewry, an advocate for the development of Indigenous-owned native food production, who has brought various iterations of native grains to the menus of his lauded Melbourne restaurant \u003Ca href=\"https:\u002F\u002Fwww.attica.com.au\u002F\" target=\"_blank\"\u003EAttica\u003C\u002Fa\u003E.\u003C\u002Fp\u003E\u003Cp\u003E“They’re incredibly versatile,” said Shewry. “Take wattleseeds for example – not only are they amazing ground into flour for bread, but they are also amazing boiled like barley or soaked and steamed like rice.”\u003C\u002Fp\u003E\u003Cp\u003E\u003Ca href=\"https:\u002F\u002Fwww.sailorsgravebrewing.com\u002F\" target=\"_blank\"\u003ESailors Grave Brewing\u003C\u002Fa\u003E in Orbost in eastern Victoria has even turned native grains into beer, which you can sample at its \u003Ca href=\"https:\u002F\u002Fwww.slipwaylakesentrance.com.au\u002F\" target=\"_blank\"\u003ESlipway Lakes Entrance\u003C\u002Fa\u003E cellar door nearby. Brewed with native grass seeds harvested by Pascoe and roasted by a local bakery, the dark larger is – fittingly – called \u003Ca href=\"https:\u002F\u002Fstore.sailorsgravebrewing.com\u002Fdark-emu-dark-lager-sold-out-more-coming-soon\" target=\"_blank\"\u003EDark Emu\u003C\u002Fa\u003E, after Pascoe's groundbreaking book.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers-18"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p0983btc"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers-19"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003ELike many non-Indigenous Australians, I have spent many a camping trip cooking damper on an open fire, unaware until recently that the tradition went back much further than Banjo’s poems. So, the next time I sink my teeth into the warm, fluffy goodness of freshly baked damper drizzled with bush honey, I’ll be paying my respects to the first Australians who invented it.\u003C\u002Fp\u003E\u003Cp\u003EAnd forget sourdough. If native flour hits the supermarket shelves, I’ll be giving what's likely to be the world’s oldest bread recipe a whirl.\u003C\u002Fp\u003E\u003Cp\u003E\u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fcolumns\u002Fancient-eats\" target=\"_blank\"\u003EAncient Eats\u003C\u002Fa\u003E\u003Cem\u003E is a BBC Travel series that puts trendy foods back into their ‘authentic’ context, exploring the cultures and traditions where they were born.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EJoin more than three million BBC Travel fans by liking us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.facebook.com\u002FBBCTravel\u002F\" target=\"_blank\"\u003EFacebook\u003C\u002Fa\u003E\u003Cem\u003E, or follow us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Ftwitter.com\u002FBBC_Travel\" target=\"_blank\"\u003ETwitter\u003C\u002Fa\u003E\u003Cem\u003E and \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.instagram.com\u002Fbbc_travel\u002F\" target=\"_blank\"\u003EInstagram\u003C\u002Fa\u003E\u003Cem\u003E.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EIf you liked this story, \u003C\u002Fem\u003E\u003Ca href=\"http:\u002F\u002Fpages.emails.bbc.com\u002Fsubscribe\u002F?ocid=ear.bbc.email.we.email-signup\" target=\"_blank\"\u003Esign up for the weekly bbc.com features newsletter\u003C\u002Fa\u003E\u003Cem\u003E called \"The Essential List\". A handpicked selection of stories from BBC Future, Culture, Worklife and Travel, delivered to your inbox every Friday.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003E{\"image\":{\"pid\":\"\"}}\u003C\u002Fem\u003E\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers-20"}],"collection":["travel\u002Fcolumn\u002Fancient-eats","travel\u002Fcolumn\u002Ffood-hospitality"],"disableAdverts":false,"displayDate":"2021-03-01T22:11:21Z","embeddedCustomHtml":"","embeddedInfographicUrl":"","embeddedType":"","headlineLong":"Who were the world's first bakers?","headlineShort":"The baking traditions making a comeback","image":["p0983byn"],"imageAlignment":"centre","imageAltText":"","isSyndicated":true,"latitude":"","longitude":"","mpsVideo":"","option":[{"Content":{"Description":"Apple News Publish: Select to publish, remove to unpublish. (Do not just delete or unpublish the story)","Name":"publish-applenews-system-1"},"Metadata":{"CreationDateTime":"2016-02-05T14:32:31.186819Z","Entity":"option","Guid":"13f4bc85-ae27-4a34-9397-0e6ad3619619","Id":"option\u002Fpublish-applenews-system-1","ModifiedDateTime":"2022-02-27T22:52:24.455144Z","Project":"wwverticals","Slug":"option\u002Fpublish-applenews-system-1"},"Urn":"urn:pubpipe:wwverticals:option:option\u002Fpublish-applenews-system-1","_id":"621e44a645ceed11e20f4866"}],"partner":null,"primaryVertical":"travel","promoAlignment":"centre","promoAltText":"","promoImage":["p0983byn"],"relatedStories":null,"relatedTag":null,"summaryLong":"Native Australian flours are being touted as the next big thing in sustainable baking. But the revival of ancient grains could have a much bigger impact than making sandwiches tastier.","summaryShort":"The world’s first bakers might surprise you","tag":["tag\u002Ffood"],"textToSpeech":false,"creationDateTime":"2021-06-11T00:02:22.355639Z","entity":"article","guid":"c0398899-d99b-4292-a843-d28340e29b2c","id":"travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers","modifiedDateTime":"2022-02-25T03:23:28.069163Z","project":"wwverticals","slug":"travel\u002Farticle\u002F20210228-who-were-the-worlds-first-bakers","destinationIds":["travel\u002Fdestination-guide\u002Faustralia"],"destinationStat":"australia-and-pacific_australia","cacheLastUpdated":1647003952162},"travel\u002Farticle\u002F20210111-how-mexico-is-reclaiming-spirulina":{"urn":"urn:pubpipe:wwverticals:article:travel\u002Farticle\u002F20210111-how-mexico-is-reclaiming-spirulina","_id":"621e445945ceed70966a5756","ambientVideo":"","articleType":"story","assetVideo":null,"author":["travel\u002Fauthor\u002Fnicholas-derenzo"],"bodyIntro":"Centuries before spirulina was deemed a \"superfood\", the vibrantly coloured cyanobacteria (or blue-green algae) was a pre-Hispanic dietary staple.","businessUnit":"worldwide","cards":[{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EIf you've spent any time dining in Mexico City recently, you may have noticed spirulina cropping up on menus in everything from the usual smoothies to more traditional dishes such as tortillas and \u003Cem\u003Etlayudas\u003C\u002Fem\u003E (a crisp tortilla base with refried beans and other toppings). But don't assume this is some symbol of encroaching hipster health food globalisation: in fact, centuries before it was deemed a \"superfood\", the vibrantly coloured cyanobacteria (or blue-green algae) – which grows primarily in warm alkaline lakes, ponds and rivers in the tropics and subtropics – was a pre-Hispanic dietary staple.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210111-how-mexico-is-reclaiming-spirulina-0"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"Even without modern science, the Mexica could recognise the nutrient density","id":"travel\u002Farticle\u002F20210111-how-mexico-is-reclaiming-spirulina-1"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EThe Mexica – or Aztecs, as they were later known – harvested the protein-rich substance from the surface of Lake Texcoco, an expansive body of water in central Mexico that was later largely drained by the Spanish to make way for the construction of Mexico City. Here, the waters exhibited the perfect balance of salinity and alkalinity for spirulina to flourish. The Mexica called the foodstuff \u003Cem\u003Etecuitlatl\u003C\u002Fem\u003E, a Nahuatl word that roughly translates to \"rock excrement\", though they held it in decidedly higher esteem than its name suggests.\u003C\u002Fp\u003E\u003Cp\u003E\"Oral traditions say that the Mexica couriers and runners in ancient Tenochtitlan would eat dried spirulina cakes with corn, tortillas, beans, chillies or mole as fuel for long-distance travel,\" said Denise Vallejo, an indigenous first-generation Xicana chef who runs the vegan Los Angeles pop-up \u003Ca href=\"https:\u002F\u002Falchemyorganica.square.site\u002F\" target=\"_blank\"\u003EAlchemy Organica\u003C\u002Fa\u003E.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210111-how-mexico-is-reclaiming-spirulina-2"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p091mtr8"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210111-how-mexico-is-reclaiming-spirulina-3"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EEven without modern science, the Mexica could recognise the nutrient density that has made spirulina such a favourite today. It boasts about 60-70% protein by weight and has essential amino acids and many vitamins and minerals, especially iron, manganese and B vitamins, according to the Encyclopedia of Dietary Supplements. It's so healthy and relatively easy to grow, in fact, that \u003Ca href=\"https:\u002F\u002Fwww.esa.int\u002FScience_Exploration\u002FHuman_and_Robotic_Exploration\u002FResearch\u002FFull_circle_space_algae_fighting_malnutrition_in_Congo\" target=\"_blank\"\u003Eexperts think it could be a potential food source for future Mars colonies\u003C\u002Fa\u003E.\u003C\u002Fp\u003E\u003Cp\u003EOf course, to the arriving Spanish conquistadors in the 16th Century, it mostly just looked odd. Bernal Díaz del Castillo wrote in his 1568 memoir about \"a species of bread made of a kind of mud or slime collected from the surface of the lake, and eaten in that form, and has a similar taste to our cheese.\" And Franciscan friar Bernardino de Sahagún included illustrations of spirulina harvesting in his 16th-Century ethnographic study, the Florentine Codex.\u003C\u002Fp\u003E\u003Cp\u003E\"After the Spanish invasion, most of its consumption declined with the draining of the lakes in the Valley of Mexico,\" Vallejo said. \"And many of the Spanish didn't enjoy its 'cheesy' or 'slimy' properties. Knowledge of its consumption was lost for a long time.\"\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210111-how-mexico-is-reclaiming-spirulina-4"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p091mty7"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210111-how-mexico-is-reclaiming-spirulina-5"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EThe Western world rediscovered the nutritious ingredient in the 1940s, when a French phycologist (a scientist who studies algae) noticed the Kanembu people along Africa's Lake Chad harvesting spirulina and turning it into sun-dried cakes called \u003Cem\u003Edihé\u003C\u002Fem\u003E. But it didn't make its grand return to Mexico until a happy accident in the 1960s, when the owners of Sosa Texcoco – which produced sodium carbonate and calcium chloride in a large snail-shaped pond on the remnants of Lake Texcoco – noticed a green substance mucking up the works. They reached out to French researchers, who concluded that it was the same organism that had been nourishing the Kanembu for generations. Rather than try to eradicate the cyanobacteria, Sosa Texcoco recognized its value, encouraged its growth and opened the world's first commercial spirulina company, Spirulina Mexicana.\u003C\u002Fp\u003E\u003Cp\u003EWhile Spirulina Mexicana has since closed, a micro-farm on the outskirts of San Miguel de Allende called \u003Ca href=\"https:\u002F\u002Fespirulinaviva.org\u002Fquienes-somos\u002Findex.html\" target=\"_blank\"\u003ESpirulina Viva\u003C\u002Fa\u003E is continuing the ancient tradition. Since 2010, American expat Katie Kohlstedt and her San Luis Potosí-born husband, Francisco Portillo, have grown fresh spirulina that probably tastes remarkably similar to what the Mexica harvested centuries ago. \"We're really proud to grow it here,\" she said. \"We didn't have to invent something new or bring something from somewhere else.\"\u003C\u002Fp\u003E\u003Cp\u003E\u003Cstrong\u003EYou may also be interested in:\u003Cbr \u002F\u003E\u003C\u002Fstrong\u003E• \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20190910-mexicos-ancient-caviar\" target=\"_blank\"\u003EMexico's ancient caviar\u003Cbr \u002F\u003E\u003C\u002Fa\u003E• \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20190529-where-theres-no-queso-in-quesadilla\" target=\"_blank\"\u003EWhere there's no queso in quesadilla\u003Cbr \u002F\u003E\u003C\u002Fa\u003E• \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20191110-mexico-citys-walking-fish\" target=\"_blank\"\u003EMexico City's walking fish\u003C\u002Fa\u003E\u003C\u002Fp\u003E\u003Cp\u003EWhile many people may be familiar with spirulina in its dehydrated powdered form, Spirulina Viva sells the green stuff raw and frozen, which imparts a much more delicate flavour. \"Fresh spirulina should be creamy like a spreadable cheese,\" Kohlstedt said. \"If you closed your eyes, you might think you were eating a cross between an avocado and spinach.\" She noted that if you think of spirulina as fishy or an acquired taste, chances are you've been buying a lesser-quality product – or even one that uses ground fish bones to provide the phosphorus the spirulina needs to grow.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210111-how-mexico-is-reclaiming-spirulina-6"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p091mv2r"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210111-how-mexico-is-reclaiming-spirulina-7"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EKohlstedt and Portillo lead spirulina-growing workshops and have welcomed future farmers from as far away as Australia and Argentina. \"It's gardening combined with chemistry,\" Kohlstedt said of the process. But for many consumers, the finished product still remains a bit of a mystery. \"If I read one more article that said spirulina is grown in the ocean or [that shows] a picture of seaweed, I'm just going to scream,\" she said, with a laugh. \"My other two least favourite words are 'pond scum'. I think that's really offensive actually!\"\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210111-how-mexico-is-reclaiming-spirulina-8"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"If I read one more article that said spirulina is grown in the ocean or [that shows] a picture of seaweed, I'm just going to scream","id":"travel\u002Farticle\u002F20210111-how-mexico-is-reclaiming-spirulina-9"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EKohlstedt recommends eating spirulina as simply as possible, stirred into warm miso soup or bone broth, blended into a smoothie, spread on bread or mixed into guacamole with extra lime juice, because vitamin C has been shown to help iron absorption. \"You're going to feel like you just ate Popeye's lunch,\" she said.\u003C\u002Fp\u003E\u003Cp\u003EIn Mexico City, chefs are getting even more creative with the ingredient. You might find spirulina dusting a tlayuda topped with avocado and \u003Cem\u003Eescamoles \u003C\u002Fem\u003E(ant larvae) at \u003Ca href=\"https:\u002F\u002Fwww.balcondelzocalo.com\u002Fen\u002F\" target=\"_blank\"\u003EBalcón del Zócalo\u003C\u002Fa\u003E; brightening a superfood tortilla at \u003Ca href=\"https:\u002F\u002Fwww.cintli.mx\u002F\" target=\"_blank\"\u003ECintli Tortilleria\u003C\u002Fa\u003E; adding a verdant punch to the smoothie bowls and cheesecakes at \u003Ca href=\"https:\u002F\u002Fwww.vegamomx.com\u002F\" target=\"_blank\"\u003EVegamo\u003C\u002Fa\u003E; and even spiking cocktails at the pre-Hispanic-inspired \u003Ca href=\"https:\u002F\u002Fxaman.bar\" target=\"_blank\"\u003EXam\u003C\u002Fa\u003E\u003Ca href=\"https:\u002F\u002Fxaman.bar\"\u003Ea\u003C\u002Fa\u003E\u003Ca href=\"https:\u002F\u002Fxaman.bar\" target=\"_blank\"\u003En Bar\u003C\u002Fa\u003E.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210111-how-mexico-is-reclaiming-spirulina-10"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p091mtl9"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210111-how-mexico-is-reclaiming-spirulina-11"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EThere, head bartender Kenneth Rodrigez has incorporated spirulina into a number of drinks, including a gin-based cocktail with Mexican lime and asparagus liqueur. \"I use it when somebody doesn't like egg whites or [in drinks for] vegan people, because spirulina has protein and we can get interesting textures,\" Rodrigez said, \"not to mention the incredible colour and the nutritional components that it provides.\" \u003C\u002Fp\u003E\u003Cp\u003EHe describes the taste notes as \"green, herbal and \u003Cem\u003Eclorofila \u003C\u002Fem\u003E(chlorophyll),\" and said that \"it can be used to enhance other flavours, because it has lots of minerals, like an alternative for salt.\" \u003C\u002Fp\u003E\u003Cp\u003EAcross the border in Mexican American communities, using spirulina has meant establishing a direct connection with a pre-Hispanic past. At San Antonio's inventive Mexican restaurant \u003Ca href=\"http:\u002F\u002Frestaurantmixtli.com\u002F\" target=\"_blank\"\u003EMixtli\u003C\u002Fa\u003E, for instance, chefs Rico Torres and Diego Galicia featured spirulina on a special menu inspired by the Spanish conquest, and they participated in a collaborative Día de los Muertos dinner at New York's \u003Ca href=\"https:\u002F\u002Fwww.jamesbeard.org\u002Fevents\" target=\"_blank\"\u003EJames\u003C\u002Fa\u003E\u003Ca href=\"https:\u002F\u002Fwww.jamesbeard.org\u002Fevents\" target=\"_blank\"\u003EBeard House\u003C\u002Fa\u003E, where one of the hors d'oeuvres was a smoked spirulina yogurt with trout roe and radishes.\u003C\u002Fp\u003E\u003Cp\u003EAt Alchemy Organica, Vallejo incorporates spirulina powder into a pineapple \u003Cem\u003Eagua fresca\u003C\u002Fem\u003E (a Mexican drink made with water, sugar and pureed fruits, seeds, flowers or grains for flavour) with lime and chia seeds. And she has even used it as \"a natural food colouring and nutritional boost, along with cactus and spinach powders\" to make vibrant green \u003Cem\u003Emasa\u003C\u002Fem\u003E (dough made with corn that has been nixtamalized, or treated with an alkaline solution), which she turns into colourful tortillas and tamales. \"I also use it as a flavour enhancer for some of my seafood-inspired dishes, as it imparts a flavour much like seaweed,\" she explained. \u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210111-how-mexico-is-reclaiming-spirulina-12"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p091mtpm"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20210111-how-mexico-is-reclaiming-spirulina-13"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EAnd when one of her cooks began selling fresh spirulina at a farmer's market, Vallejo took to simply scooping spoonfuls into her drinks. \"It gives you energy like you'd expect from a cup of coffee!\" she said.\u003C\u002Fp\u003E\u003Cp\u003EIn a sense, these chefs are tapping into something much deeper than simply taste or nutrition. Vallejo, who studies \u003Cem\u003Ecuranderismo \u003C\u002Fem\u003E(folk medicine), said that spirulina is often viewed as a detoxifier to prepare for rituals, spells and \"visionary plant ceremonies\". And Kohlstedt has similarly heard about the ingredient's mystical connections, which draw on the similarities between spirulina's helical shape and our own building blocks as humans: \"Someone told me that the reason it's called 'spirulina' has to do with its spiral form, but that it also has to do with our DNA and how there is something really basic and spiritual about how we relate to plants [and cyanobacteria].\"\u003C\u002Fp\u003E\u003Cp\u003E\"So many of the 'superfoods' enjoyed today have a rich history in Mesoamerica: chia, amaranth, cacao, avocado, cactus,\" Vallejo noted. \"I think the current decolonising movement in Xicanx, Central American and other Spanish-speaking communities is helping us to rediscover and remember our ancestral foodways. We get to take back our foods and our plant wisdom. The more we eat them, the more we awaken that DNA and that history.\"\u003C\u002Fp\u003E\u003Cp\u003E\u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fcolumns\u002Fancient-eats\" target=\"_blank\"\u003EAncient Eats\u003C\u002Fa\u003E\u003Cem\u003E is a BBC Travel series that puts trendy foods back into their ‘authentic’ context, exploring the cultures and traditions where they were born.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EJoin more than three million BBC Travel fans by liking us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.facebook.com\u002FBBCTravel\u002F\" target=\"_blank\"\u003EFacebook\u003C\u002Fa\u003E\u003Cem\u003E, or follow us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Ftwitter.com\u002FBBC_Travel\" target=\"_blank\"\u003ETwitter\u003C\u002Fa\u003E\u003Cem\u003E and \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.instagram.com\u002Fbbc_travel\u002F\" target=\"_blank\"\u003EInstagram\u003C\u002Fa\u003E\u003Cem\u003E.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EIf you liked this story, \u003C\u002Fem\u003E\u003Ca href=\"http:\u002F\u002Fpages.emails.bbc.com\u002Fsubscribe\u002F?ocid=ear.bbc.email.we.email-signup\" target=\"_blank\"\u003Esign up for the weekly bbc.com features newsletter\u003C\u002Fa\u003E\u003Cem\u003E called \"The Essential List\". A handpicked selection of stories from BBC Future, Culture, Worklife and Travel, delivered to your inbox every Friday.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003E{\"image\":{\"pid\":\"\"}}\u003C\u002Fem\u003E\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20210111-how-mexico-is-reclaiming-spirulina-14"}],"collection":["travel\u002Fcolumn\u002Fancient-eats","travel\u002Fcolumn\u002Ffood-hospitality"],"disableAdverts":false,"displayDate":"2021-01-12T21:09:16Z","embeddedCustomHtml":"","embeddedInfographicUrl":"","embeddedType":"","headlineLong":"How Mexico is reclaiming spirulina","headlineShort":"Mexico's lost pre-Hispanic 'superfood'","image":["p091mtpm"],"imageAlignment":"centre","imageAltText":"","isSyndicated":true,"latitude":"","longitude":"","mpsVideo":"","option":[{"Content":{"Description":"Apple News Publish: Select to publish, remove to unpublish. (Do not just delete or unpublish the story)","Name":"publish-applenews-system-1"},"Metadata":{"CreationDateTime":"2016-02-05T14:32:31.186819Z","Entity":"option","Guid":"13f4bc85-ae27-4a34-9397-0e6ad3619619","Id":"option\u002Fpublish-applenews-system-1","ModifiedDateTime":"2022-02-27T22:52:24.455144Z","Project":"wwverticals","Slug":"option\u002Fpublish-applenews-system-1"},"Urn":"urn:pubpipe:wwverticals:option:option\u002Fpublish-applenews-system-1","_id":"621e44a645ceed11e20f4866"}],"partner":null,"primaryVertical":"travel","promoAlignment":"centre","promoAltText":"","promoImage":["p091mtpm"],"relatedStories":null,"relatedTag":null,"summaryLong":"Centuries before spirulina was deemed a \"superfood\", the vibrantly coloured cyanobacteria (or blue-green algae) was a pre-Hispanic dietary staple.","summaryShort":"Ancient Aztecs used it as fuel for long-distance travel","tag":["tag\u002Ffood-drink"],"textToSpeech":false,"creationDateTime":"2021-06-11T00:00:02.576759Z","entity":"article","guid":"087a38fd-de66-44f8-8794-2b22989639be","id":"travel\u002Farticle\u002F20210111-how-mexico-is-reclaiming-spirulina","modifiedDateTime":"2022-02-25T03:20:58.539292Z","project":"wwverticals","slug":"travel\u002Farticle\u002F20210111-how-mexico-is-reclaiming-spirulina","destinationIds":["travel\u002Fdestination-guide\u002Fmexico-city"],"destinationStat":"north-america_mexico_mexico-city","cacheLastUpdated":1647003952163},"travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine":{"urn":"urn:pubpipe:wwverticals:article:travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine","_id":"621e445245ceed67ed4e7b05","ambientVideo":"","articleType":"story","assetVideo":null,"author":["travel\u002Fauthor\u002Fellie-cobb"],"bodyIntro":"Long before Japanese food became so emblematic, with sushi and shabu shabu, ramen and yakitori prized the world over, there was another cuisine here that has almost been forgotten.","businessUnit":"worldwide","cards":[{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EOn a crisp autumn morning in Hokkaido, Japan’s northernmost island, Sachiko Hoshizawa was meticulously setting out bowls and plates. Immaculately styled in a cheery yellow apron, she ensured that the long tables in front of her had the right selection of crockery, chopsticks and mixing bowls. She then turned to prepare the ingredients, carefully placing pieces of salmon, kelp, potato, carrots and spring onions on the counter of the small kitchen. Finally, she surveyed the scene and stood back behind the counter, perfectly poised with a TV-ready smile on her face, ready for the eager queue of people to swarm into the room.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine-0"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p08mry93"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine-1"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EHoshizawa – a hugely popular TV cooking show host in Japan – was preparing for a highly anticipated cooking class and I was there to participate. While Japanese cuisine offers a wealth of gastronomic delights, with an endless variety of regional dishes, today she was cooking Ainu cuisine, the food of the indigenous people of Japan. That’s because, long before Japanese food became so emblematic, with sushi and shabu shabu, ramen and yakitori prized the world over, there was another cuisine here that has almost been forgotten.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine-2"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"We think kombu is the secret of long life. I eat it every day","id":"travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine-3"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EMost of the world will not have heard of \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20200519-japans-forgotten-indigenous-people\" target=\"_blank\"\u003EJapan’s indigenous people\u003C\u002Fa\u003E, let alone their food. The Ainu are the original inhabitants of Hokkaido, who have called this island and parts of the surrounding region their home for many thousands of years, living on and with the land. Unlike the Japanese, who practiced rice farming, the Ainu traditionally hunted, foraged and fished. Their food culture was rich and vibrant – and had a distinct and lasting impact on Japanese cuisine.\u003C\u002Fp\u003E\u003Cp\u003E“Without Japan’s indigenous people, you wouldn’t have that Japanese taste that’s so famous,” said Remi Ie, Director of Japan at \u003Ca href=\"https:\u002F\u002Fslowfood-nippon.jp\u002F\" target=\"_blank\"\u003ESlow Food International\u003C\u002Fa\u003E. “They created and fostered the food culture of Japan.”\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine-4"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p08mry91"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine-5"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EShe’s referring to umami, the savoury “fifth taste” that is often associated with Japanese dishes. It’s found in soy, miso and other fermented foods that give the cuisine its unique flavour. But Japan’s umami in fact has its roots in Ainu culture, in the \u003Cem\u003Ekombu\u003C\u002Fem\u003E (a type of edible kelp) that grows in lush underwater forests around Hokkaido’s coastlines and has always been used in traditional Ainu cuisine.\u003C\u002Fp\u003E\u003Cp\u003E“Originally there was no kombu in Japanese cuisine,” said Hiroaki Kon, an Ainu chef and owner of \u003Ca href=\"https:\u002F\u002Fkerapirka-sapporo.business.site\u002F\" target=\"_blank\"\u003EKerapirka\u003C\u002Fa\u003E restaurant in Sapporo, one of the few Ainu restaurants in the world. “The Japanese adopted it from Ainu food and now it is used in everything.”\u003C\u002Fp\u003E\u003Cp\u003E\u003Cstrong\u003EYou may also be interested in:\u003C\u002Fstrong\u003E\u003Cbr \u002F\u003E • \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20200519-japans-forgotten-indigenous-people\" target=\"_blank\"\u003EJapan's forgotten indigenous people\u003C\u002Fa\u003E\u003Cbr \u002F\u003E • \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20200503-the-indigenous-communities-that-predicted-covid-19\" target=\"_blank\"\u003EThe indigenous communties that predicted Covid-19\u003C\u002Fa\u003E\u003Cbr \u002F\u003E • \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20170808-the-truth-about-japanese-tempura\" target=\"_blank\"\u003EThe truth about Japanese tempura\u003C\u002Fa\u003E\u003C\u002Fp\u003E\u003Cp\u003EKombu is a main ingredient in \u003Cem\u003Edashi\u003C\u002Fem\u003E (stock), a simple broth that forms one of the culinary cornerstones of Japanese cooking. It’s also used in a slew of other Japanese dishes, from \u003Cem\u003Ekombu\u003C\u002Fem\u003E \u003Cem\u003Etsukudani \u003C\u002Fem\u003E(kombu simmered in soy sauce and mirin) to \u003Cem\u003Ekombu kamaboko\u003C\u002Fem\u003E (kombu-wrapped fish cakes). Its umami flavour comes from an abundance of amino acids such as glutamic and aspartic acid, and its taste is almost synonymous with Japanese cuisine.\u003C\u002Fp\u003E\u003Cp\u003E“Hokkaido kelp has very much influenced Japanese cuisine,” agrees food historian Takashi Morieda. “It [used to be] prohibited to kill animals more than 1,000 years ago [in Japan] due to the influence of Buddhism. That meant we didn’t have fat and oil, so we needed something else to make vegetables delicious. That’s why we use dashi; it brings the umami flavour.”\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine-6"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p08mry7n"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine-7"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EThe Ainu did have fat and oil from the animals they hunted, but also used kombu as a savoury seasoning. They would harvest and dry the kombu, deep fry it and grind it into a powder to be sprinkled on deer meat; or mix the powder with water to form a paste or sauce. And by the 14th Century, they were trading kombu and other goods with the Japanese, thus introducing this umami flavour into Japanese food. Today more than 95% of Japan’s kombu comes from Hokkaido.\u003C\u002Fp\u003E\u003Cp\u003E“This trade shaped the food culture of Japan. Kelp is the umami we all talk about in the world as the food of Japan,” said Ie.\u003C\u002Fp\u003E\u003Cp\u003EHoshizawa agrees, telling me: “We think kombu is the secret of long life. I eat it every day.”\u003C\u002Fp\u003E\u003Cp\u003EHoshizawa is not Ainu but is from Hokkaido and has a deep interest in Ainu food. Her cooking class was part of Slow Food’s \u003Ca href=\"https:\u002F\u002Fwww.slowfood.com\u002Four-network\u002Findigenous\u002Fabout-us\u002F\" target=\"_blank\"\u003EIndigenous Terra Madre\u003C\u002Fa\u003E, which celebrates and showcases indigenous food cultures around the world, and whose Asia and Pan-Pacific edition in October 2019 was held in Hokkaido and hosted by the Ainu community. Recent decades have seen some significant changes for these once marginalised people, culminating in April 2019 when they were \u003Ca href=\"https:\u002F\u002Fwww.japantimes.co.jp\u002Fnews\u002F2019\u002F02\u002F25\u002Freference\u002Fjapans-ainu-recognition-bill-mean-hokkaidos-indigenous-people\u002F#.XrKQm5MzY6g\" target=\"_blank\"\u003Elegally recognised as an indigenous group\u003C\u002Fa\u003E by the Japanese government – a major milestone in a country known for its homogeneity.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine-8"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p08mry7m"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine-9"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EWith much of their culture eradicated after the Japanese government formally colonised Hokkaido in the late 1800s and banned their traditional hunting and fishing, there is now a movement to showcase Ainu cuisine and culture to outsiders, as well as a resurgence of interest in their traditions and ingredients. Our cooking class group eagerly followed Hoshizawa’s precise instructions to make salmon\u003Cem\u003E ohau\u003C\u002Fem\u003E (soup) and \u003Cem\u003Einakibi\u003C\u002Fem\u003E (millet) dumplings, boiling the salmon pieces, rolling the starchy dumplings in ground walnuts and stirring a kelp sauce. It was a fascinating insight into a little-known culinary culture, but beyond these dishes, there is a wealth of other ingredients and techniques that make up Ainu cuisine.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine-10"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"Without Japan’s indigenous people, you wouldn’t have that Japanese taste that’s so famous","id":"travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine-11"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EWhile Hokkiado is today best known for fresh seafood (especially urchin and roe) and dairy products, the Ainu cultivated millet, wheat and buckwheat and ate bear, deer and salmon, among other animals and fish. They foraged wild plants, berries and grasses, from acorns to the Alpine leek. And while Japan is known for its love of sushi and sashimi, the Ainu rarely eat raw fish or flesh – it is usually boiled into soup or roasted, with the fish skin and animal hides traditionally used for clothes. Traditional seasoning would be plain – usually salt, kombu or animal fat – with no use of soy sauce or other soy products.\u003C\u002Fp\u003E\u003Cp\u003EAs animists who lived in harmony with the land, the Ainu’s respect for nature formed the foundation of their cuisine's simple flavours. “Ainu people only eat what is around them,” said Kon. “They don’t pick everything but think about the next year and the year after. They would always leave some part of the plant or tree so it could continue to grow.” They worship many animals as deities and honour their spirits through rituals and ceremonies, their diet always sustainable with a strong respect for resources and the environment.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine-12"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p08mry7l"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine-13"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EMany of the wild plants used in Ainu cuisine have medicinal properties, which are becoming increasingly popular and trendy in Japan and throughout Asia. For example, the characteristically bitter flavours of many varieties of \u003Cem\u003Esansai\u003C\u002Fem\u003E (wild mountain plants), which are eaten in salads, soups or as tempura, are purported to be high in vitamins and minerals as well as polyphenols, which contain antioxidant properties; while the \u003Cem\u003Eshikerebe\u003C\u002Fem\u003E berry of the Amur cork tree is one of the 50 fundamental herbs used in Traditional Chinese Medicine, used to clear heat and eliminate toxicity from the body. The Ainu use shikerebe as a general painkiller or to cure stomach ache, viewing it as a “strong” medicine since the seeds will germinate in unfertile ground, even after many years.\u003C\u002Fp\u003E\u003Cp\u003EAlthough Ainu food is today mostly found within private homes or at traditional ceremonies, some Ainu ingredients and techniques have been incorporated into Hokkaido cuisine (and vice versa) – although many visitors to the region may not realise their origins. “Under Japanese rule, additional seasonings like miso and soy crept into what was considered a fairly bland cuisine, enabling certain dishes to maintain popularity to this day,” said Jane Lawson, food and travel writer and founder of \u003Ca href=\"https:\u002F\u002Fzenbutours.com\u002F\" target=\"_blank\"\u003EZenbu Tours\u003C\u002Fa\u003E, noting that Ainu-originated dishes existing within the boundaries of the everyday Hokkaido diet include \u003Cem\u003Esanpeijiru\u003C\u002Fem\u003E, a salty soup made with salmon scraps; \u003Cem\u003Eishikari-nabe\u003C\u002Fem\u003E, a salmon hotpot with potatoes, cabbage and miso; and \u003Cem\u003Esaketoba\u003C\u002Fem\u003E, dried jerky-like salmon sticks that are a popular snack.\u003C\u002Fp\u003E\u003Cp\u003EAs Ainu culture becomes increasingly recognised, their food and its health benefits are getting the attention of foodies, chefs and restaurants, both in Hokkaido and beyond. “Recent interest in reviving traditional Ainu culture has seen some restaurants serving the traditional cuisine – albeit an enhanced version to make items more palatable for modern tastes,” Lawson explained.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine-14"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p08mry7k"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine-15"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EKon opened Kerapirka restaurant in the Hokkaido capital in May 2019 with the goal of promoting his beloved cuisine. While he serves up traditional Ainu dishes, he also puts twists on indigenous ingredients to entice new customers, such as cooked salmon belly with a \u003Cem\u003Ekitopiro\u003C\u002Fem\u003E (Alpine leek)-infused salt; or thin slices of lightly cured deer meat, a prosciutto-style technique honed from his years as a chef in an Italian restaurant in Osaka. His methods seem to be working: Kon says that half his customers are non-Ainu, with an increasing number of international travellers coming (pre-pandemic) to try Ainu cuisine.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine-16"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"Kelp is the umami we all talk about in the world as the food of Japan","id":"travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine-17"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EFurther afield, Chef Shinobu Namae, executive chef at \u003Ca href=\"http:\u002F\u002Fwww.leffervescence.jp\u002F\" target=\"_blank\"\u003EL’Effervescence\u003C\u002Fa\u003E, a two-Michelin star French-Japanese restaurant in Tokyo, has also been championing the revival of Ainu culture by including traditional Ainu foods and techniques on his menu. His aim: “to do my best to contribute to getting more attention to an indigenous group in Japan”. He replicates their unique kombu powder, for instance – but rather using it to flavour meat, “we sprinkle it on vegetables and salads; it concentrates the flavour,” he said.\u003C\u002Fp\u003E\u003Cp\u003EMeanwhile, back at Hoshizawa’s cooking class, the excited buzz in the room finally started to subside and the dishes were ready to sample. The results were simple but delicious: the heaviness of the millet dumplings was offset by the slightly sweet kombu sauce, while each sip of soup sang with the individual flavours of salmon, potato, carrot and kelp. It was all delectable, but as I was eating, I realised that it was about much more than food. I was tasting a slice of an almost-lost indigenous wisdom that will, hopefully, now start to get the attention it deserves.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine-18"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p08mry7j"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine-19"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E\u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fcolumns\u002Fancient-eats\" target=\"_blank\"\u003EAncient Eats\u003C\u002Fa\u003E\u003Cem\u003E is a BBC Travel series that puts trendy foods back into their ‘authentic’ context, exploring the cultures and traditions where they were born.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EJoin more than three million BBC Travel fans by liking us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.facebook.com\u002FBBCTravel\u002F\" target=\"_blank\"\u003EFacebook\u003C\u002Fa\u003E\u003Cem\u003E, or follow us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Ftwitter.com\u002FBBC_Travel\" target=\"_blank\"\u003ETwitter\u003C\u002Fa\u003E\u003Cem\u003E and \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.instagram.com\u002Fbbc_travel\u002F\" target=\"_blank\"\u003EInstagram\u003C\u002Fa\u003E\u003Cem\u003E.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EIf you liked this story, \u003C\u002Fem\u003E\u003Ca href=\"http:\u002F\u002Fpages.emails.bbc.com\u002Fsubscribe\u002F?ocid=ear.bbc.email.we.email-signup\" target=\"_blank\"\u003Esign up for the weekly bbc.com features newsletter\u003C\u002Fa\u003E\u003Cem\u003E called \"The Essential List\". A handpicked selection of stories from BBC Future, Culture, Worklife and Travel, delivered to your inbox every Friday.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003E{\"image\":{\"pid\":\"\"}}\u003C\u002Fem\u003E\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine-20"}],"collection":["travel\u002Fcolumn\u002Fculture-identity","travel\u002Fcolumn\u002Fancient-eats"],"disableAdverts":false,"displayDate":"2020-08-11T20:51:02Z","embeddedCustomHtml":"","embeddedInfographicUrl":"","embeddedType":"","headlineLong":"Japan’s unknown indigenous cuisine","headlineShort":"Where Japan's umami comes from","image":["p08mry7j"],"imageAlignment":"centre","imageAltText":"","isSyndicated":true,"latitude":"","longitude":"","mpsVideo":"","option":[{"Content":{"Description":"Apple News Publish: Select to publish, remove to unpublish. (Do not just delete or unpublish the story)","Name":"publish-applenews-system-1"},"Metadata":{"CreationDateTime":"2016-02-05T14:32:31.186819Z","Entity":"option","Guid":"13f4bc85-ae27-4a34-9397-0e6ad3619619","Id":"option\u002Fpublish-applenews-system-1","ModifiedDateTime":"2022-02-27T22:52:24.455144Z","Project":"wwverticals","Slug":"option\u002Fpublish-applenews-system-1"},"Urn":"urn:pubpipe:wwverticals:option:option\u002Fpublish-applenews-system-1","_id":"621e44a645ceed11e20f4866"}],"partner":null,"primaryVertical":"travel","promoAlignment":"centre","promoAltText":"","promoImage":["p08mry93"],"relatedStories":null,"relatedTag":null,"summaryLong":"Long before Japanese food became so emblematic, with sushi and shabu shabu, ramen and yakitori prized the world over, there was another cuisine here that has almost been forgotten.","summaryShort":"Most of the world will not have heard of the Ainu, let alone their food","tag":["tag\u002Ffood-drink"],"textToSpeech":false,"creationDateTime":"2021-06-10T23:53:25.331258Z","entity":"article","guid":"0c027842-9790-42e2-8c44-8f98d6bd4221","id":"travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine","modifiedDateTime":"2022-02-25T03:13:54.064213Z","project":"wwverticals","slug":"travel\u002Farticle\u002F20200810-japans-unknown-indigenous-cuisine","destinationIds":["travel\u002Fdestination-guide\u002Fjapan"],"destinationStat":"asia_japan","cacheLastUpdated":1647003952163},"travel\u002Farticle\u002F20200623-indias-original-turmeric-latte":{"urn":"urn:pubpipe:wwverticals:article:travel\u002Farticle\u002F20200623-indias-original-turmeric-latte","_id":"621e445745ceed6b7f186b53","ambientVideo":"","articleType":"story","assetVideo":null,"author":["travel\u002Fauthor\u002Fcharukesi-ramadurai"],"bodyIntro":"The West has discovered turmeric only in the last decade or so and has lost no time in touting it as a “superfood”. But in India, turmeric has been a staple ingredient for centuries.","businessUnit":"worldwide","cards":[{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EThe first time I came across the beverage at a chic London coffeeshop a few years ago, I goggled in disbelief. Turmeric latte, described in rather grand terms as “golden milk” (almond or coconut, of course) with a hint of cinnamon and black pepper, sweetened with agave syrup and… At that point, I stopped reading. Partly because I caught sight of the rather startling price. And partly because I could almost hear the delighted chuckles of thousands of Indian grandmothers.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200623-indias-original-turmeric-latte-0"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p08gtnrb"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200623-indias-original-turmeric-latte-1"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EI was briefly transported to my childhood, to memories of my mother trying to cajole and coerce me into drinking a glass of warm milk mixed with a pinch of turmeric powder and sweetened with refined white sugar – no nut milk or natural sweeteners there. Without much effort, I can still recall the vile residual mouthfeel – it is only as an adult that I learned to describe the taste of turmeric in words like “pungent” and “peppery” – of turmeric milk, or \u003Cem\u003Ehaldi doodh\u003C\u002Fem\u003E as Hindi speakers in India know it, and \u003Cem\u003Epalile manjal\u003C\u002Fem\u003E as my mother called it in our language Tamil. She was likely trying to soothe my sore throat or calm my feverish body with what many Indians still consider a liquid panacea.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200623-indias-original-turmeric-latte-2"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"In India, turmeric is much more than an unassuming kitchen spice","id":"travel\u002Farticle\u002F20200623-indias-original-turmeric-latte-3"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EThe West has discovered turmeric only in the last decade or so and has lost no time in touting it as a “superfood”, adding fresh turmeric root to tea and coffee, in tall cold shakes and tiny potent shots.\u003C\u002Fp\u003E\u003Cp\u003ESince that first encounter in London, I have found turmeric-laden beverages in (mostly hipster) cafes and coffee shops everywhere from San Francisco to Melbourne. But in India, turmeric has been a staple kitchen ingredient for a long time, used both in its original rhizome or root form, and, more commonly now, in powdered form. My own \u003Cem\u003Emasala dabba\u003C\u002Fem\u003E (box containing seasoning and tempering ingredients) has always had turmeric powder amid the mustard seeds, fresh cumin and chilli powder – as my mother’s did and her mother before that.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200623-indias-original-turmeric-latte-4"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p08gtp97"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200623-indias-original-turmeric-latte-5"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003ETurmeric is used mainly as a colouring agent in traditional Indian cooking, especially in curries and gravies. Fresh and tender turmeric root is also made into \u003Cem\u003Ehaldi ka achar\u003C\u002Fem\u003E (turmeric pickle), which is tempered with heated oil on top, and in a few communities, the leaves are used as steaming “envelopes” for foods. Food writer and author of \u003Ca href=\"https:\u002F\u002Fmarryamhreshii.com\u002Fabout-marryamhreshii\u002Fbooks\u002Fthe-flavour-of-spice\u002F\" target=\"_blank\"\u003EThe Flavour of Spice\u003C\u002Fa\u003E, Marryam Reshi told me, “I used to grow turmeric in my home in Goa so that I could make a local sweet called \u003Cem\u003Epatholyo\u003C\u002Fem\u003E (also \u003Cem\u003Epatoleo\u003C\u002Fem\u003E or \u003Cem\u003Epatholi\u003C\u002Fem\u003E). Coarsely ground rice is mixed with black jaggery and then steamed between two turmeric leaves; that is what gives it a unique floral flavour.”\u003C\u002Fp\u003E\u003Cp\u003E\u003Cstrong\u003EYou may also be interested in:\u003Cbr \u002F\u003E\u003C\u002Fstrong\u003E• \u003Ca href=\"https:\u002F\u002Fwww.bbc.com\u002Ffuture\u002Farticle\u002F20200406-are-there-benefits-to-eating-turmeric-and-other-spices?\" target=\"_blank\"\u003EAre there benefits to eating turmeric and other spices?\u003Cbr \u002F\u003E\u003C\u002Fa\u003E• \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20200224-indias-little-known-mizo-tribal-cuisine\" target=\"_blank\"\u003EIndia’s little-known Mizo tribal cuisine\u003Cbr \u002F\u003E\u003C\u002Fa\u003E• \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20200226-the-berry-that-keeps-asia-looking-young\" target=\"_blank\"\u003EThe berry that keeps Asia looking young\u003C\u002Fa\u003E\u003C\u002Fp\u003E\u003Cp\u003ECurious to know if turmeric has a place in contemporary Indian cooking, opposed to just traditional cooking, I spoke to Thomas Zacharias, executive chef at Mumbai’s popular restaurant \u003Ca href=\"https:\u002F\u002Fthebombaycanteen.com\u002F\" target=\"_blank\"\u003EThe Bombay Canteen\u003C\u002Fa\u003E that prides itself on using only fresh and local ingredients. Zacharias described turmeric as a “background ingredient with minimal flavour or taste”. He added, “I think most people in India use it out of habit, rather than with any thought about what value it adds to a dish.” Zacharias himself likes to cook with fresh turmeric as a star ingredient whenever possible, like in his version of the Kerala fish curry known as \u003Cem\u003Emeen moilee\u003C\u002Fem\u003E.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200623-indias-original-turmeric-latte-6"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p08gtp05"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200623-indias-original-turmeric-latte-7"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003ETurmeric, which is from the same family as ginger, is cultivated in several states in India, with the country \u003Ca href=\"https:\u002F\u002Fwww.financialexpress.com\u002Fmarket\u002Fcommodities\u002Fhigher-output-of-turmeric-could-lower-prices-in-current-season\u002F1492658\u002F\" target=\"_blank\"\u003Eaccounting for more than 75% of the world’s production\u003C\u002Fa\u003E, according to the Financial Express. India is also the largest exporter and consumer of turmeric. The warm and humid southern states of Andhra Pradesh and Tamil Nadu are particularly known for mass cultivation and superior quality of the crop. Planting takes place between May and August, depending on the region, and the crop is harvested from January on for a couple of months.\u003C\u002Fp\u003E\u003Cp\u003EIt is not surprising then that in the Tamil harvest festival of Pongal in mid-January, fresh turmeric leaves and roots are tied to the mouth of the ceremonial pot in which milk is boiled, indicating abundance. For in India, turmeric is much more than an unassuming kitchen spice, assuming a significant place in culture.\u003C\u002Fp\u003E\u003Cp\u003EAmong many Hindu communities, turmeric is used in festive occasions like weddings as a marker of fertility and prosperity. The pre-wedding \u003Cem\u003Ehaldi\u003C\u002Fem\u003E ceremony, for instance, involves family elders applying turmeric paste on the faces of the bride and the groom in a blessing-meets-beauty ritual. The \u003Cem\u003Etaali\u003C\u002Fem\u003E or \u003Cem\u003Emangalsutra\u003C\u002Fem\u003E (a thread tied around the bride’s neck by the groom to formalise the marriage) is often a thick woven thread dipped in turmeric water; and even now, clothes worn on auspicious occasions (including weddings) have a touch of turmeric powder in some corner. Also, Indian women have always added a pinch of turmeric to their homemade face packs, believing that it leaves the skin clear and glowing.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200623-indias-original-turmeric-latte-8"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p08gtnwg"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200623-indias-original-turmeric-latte-9"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EReshi explained that while most common spices were brought into the country by explorers and invaders (chilli from South America and cumin from the Eastern Mediterranean region, for instance), turmeric is native to India. “It is our spice, as no other spice is,” she said, “the way we have embraced it so heartily, and the faith we have in its healing properties can come from only millennia of familiarity.”\u003C\u002Fp\u003E\u003Cp\u003EWhen I checked into a reputed Ayurveda hospital in Kerala for a chronic pain condition 10 years ago, I was immediately put on a treatment of \u003Cem\u003Emanjakizhi\u003C\u002Fem\u003E, or turmeric poultice, along with the other remedies of massages and medicines. As the senior physician explained it then, Ayurveda states that turmeric helps in reducing inflammation and therefore pain\u003C\u002Fp\u003E\u003Cp\u003EFrom applying a turmeric paste over sprained ankles to sniffing a smoked rhizome clump to ward off a cold, many Indians use turmeric as a home remedy, and it has been used in the traditional medical system of Ayurveda for centuries.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200623-indias-original-turmeric-latte-10"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p08h14ds"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200623-indias-original-turmeric-latte-11"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E“Turmeric is the only medicinal ingredient that is used to treat all the doshas, to balance vata, pitta and kapha,” said Dr Isaac Mathai, founder of Bangalore’s Soukya Holistic Health Centre, referring to the three energies that Ayurveda believes every human body is composed of. As well as anti-inflammatory benefits, there is also a belief that turmeric contains antioxidant and antiseptic properties, though all these healing powers \u003Ca href=\"https:\u002F\u002Fwww.bbc.com\u002Ffuture\u002Farticle\u002F20200406-are-there-benefits-to-eating-turmeric-and-other-spices\" target=\"_blank\"\u003Eare as yet unproven by scientific research\u003C\u002Fa\u003E.\u003C\u002Fp\u003E\u003Cp\u003ETurmeric gets both its bright yellow colour and its purported health benefits from the chemical component called curcumin. One theory is that curcumin’s efficacy is boosted by the way it is fried in oil in Indian cooking. “Curcumin is a fat-soluble compound, combining turmeric with fats enhances the absorption of curcumin than eating it in a water-soluble form,” said nutrition expert and author of \u003Ca title=\"https:\u002F\u002Fwww.saffrontrail.com\u002Feveryday-healthy-vegetarian-cookbook-nandita-iyer\u002F\" href=\"https:\u002F\u002Fwww.saffrontrail.com\u002Feveryday-healthy-vegetarian-cookbook-nandita-iyer\u002F\" target=\"_blank\"\u003EThe Everyday Healthy Vegetarian\u003C\u002Fa\u003E, Nandita Iyer. Which if true, it would be music to my ears. It means I can say no to haldi doodh without any guilt, while binging on spicy and oily haldi ka achar.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200623-indias-original-turmeric-latte-12"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p08gtp49"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200623-indias-original-turmeric-latte-13"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EAs for those who shell out big bucks for a turmeric latte at a hipster cafe, though, be warned that it may not address all ills. Perhaps they would do better to think of it as a warm and cosy pick-me-up, rather than a panacea.\u003C\u002Fp\u003E\u003Cp\u003E\u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fcolumns\u002Fancient-eats\" target=\"_blank\"\u003EAncient Eats\u003C\u002Fa\u003E\u003Cem\u003E is a BBC Travel series that puts trendy foods back into their ‘authentic’ context, exploring the cultures and traditions where they were born.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EJoin more than three million BBC Travel fans by liking us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.facebook.com\u002FBBCTravel\u002F\" target=\"_blank\"\u003EFacebook\u003C\u002Fa\u003E\u003Cem\u003E, or follow us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Ftwitter.com\u002FBBC_Travel\" target=\"_blank\"\u003ETwitter\u003C\u002Fa\u003E\u003Cem\u003E and \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.instagram.com\u002Fbbc_travel\u002F\" target=\"_blank\"\u003EInstagram\u003C\u002Fa\u003E\u003Cem\u003E.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EIf you liked this story, \u003C\u002Fem\u003E\u003Ca href=\"http:\u002F\u002Fpages.emails.bbc.com\u002Fsubscribe\u002F?ocid=ear.bbc.email.we.email-signup\" target=\"_blank\"\u003Esign up for the weekly bbc.com features newsletter\u003C\u002Fa\u003E\u003Cem\u003E called \"The Essential List\". A handpicked selection of stories from BBC Future, Culture, Worklife and Travel, delivered to your inbox every Friday.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003E{\"image\":{\"pid\":\"\"}}\u003C\u002Fem\u003E\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200623-indias-original-turmeric-latte-14"}],"collection":["travel\u002Fcolumn\u002Fancient-eats","travel\u002Fcolumn\u002Ffood-hospitality"],"disableAdverts":false,"displayDate":"2020-06-24T20:58:43Z","embeddedCustomHtml":"","embeddedInfographicUrl":"","embeddedType":"","headlineLong":"India’s original “turmeric latte”","headlineShort":"How the West got turmeric wrong","image":["p08gtp49"],"imageAlignment":"centre","imageAltText":"","isSyndicated":true,"latitude":"","longitude":"","mpsVideo":"","option":[{"Content":{"Description":"Apple News Publish: Select to publish, remove to unpublish. (Do not just delete or unpublish the story)","Name":"publish-applenews-system-1"},"Metadata":{"CreationDateTime":"2016-02-05T14:32:31.186819Z","Entity":"option","Guid":"13f4bc85-ae27-4a34-9397-0e6ad3619619","Id":"option\u002Fpublish-applenews-system-1","ModifiedDateTime":"2022-02-27T22:52:24.455144Z","Project":"wwverticals","Slug":"option\u002Fpublish-applenews-system-1"},"Urn":"urn:pubpipe:wwverticals:option:option\u002Fpublish-applenews-system-1","_id":"621e44a645ceed11e20f4866"}],"partner":null,"primaryVertical":"travel","promoAlignment":"centre","promoAltText":"","promoImage":["p08gtp49"],"relatedStories":null,"relatedTag":null,"summaryLong":"The West has discovered turmeric only in the last decade or so and has lost no time in touting it as a “superfood”. But in India, turmeric has been a staple ingredient for centuries.","summaryShort":"“It is our spice, as no other spice is”","tag":["tag\u002Ffood-drink"],"textToSpeech":false,"creationDateTime":"2021-06-10T23:51:11.776212Z","entity":"article","guid":"89f68424-0b78-43b4-8e12-2775cc227a4b","id":"travel\u002Farticle\u002F20200623-indias-original-turmeric-latte","modifiedDateTime":"2022-02-25T03:11:24.029593Z","project":"wwverticals","slug":"travel\u002Farticle\u002F20200623-indias-original-turmeric-latte","destinationIds":["travel\u002Fdestination-guide\u002Findia"],"destinationStat":"asia_india","cacheLastUpdated":1647003952164},"travel\u002Farticle\u002F20200317-uncovering-amazake-japans-ancient-fermented-superdrink":{"urn":"urn:pubpipe:wwverticals:article:travel\u002Farticle\u002F20200317-uncovering-amazake-japans-ancient-fermented-superdrink","_id":"621e445045ceed67583ff9f8","ambientVideo":"","articleType":"story","assetVideo":null,"author":["travel\u002Fauthor\u002Flaura-studarus"],"bodyIntro":"Both a beverage and a health and beauty product, amazake’s easy-to-digest, gluten-free nutrients have earned it the nickname \"drinkable IV\".","businessUnit":"worldwide","cards":[{"bodyHtml":{"assets":[]},"calloutBodyHtml":"\u003Cp\u003EWhile travelling is on hold due to the coronavirus outbreak, BBC Travel will continue to inform and inspire our readers who want to learn about the world as much as they want to travel there, offering stories that celebrate the people, places and cultures that make this world so wonderfully diverse and amazing.\u003C\u002Fp\u003E\n\u003Cp\u003EFor travel information and stories specifically related to coronavirus, please read \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20200319-covid-19-bbc-travels-coverage-during-coronavirus\" target=\"_blank\"\u003Ethe latest updates from our colleagues at BBC News\u003C\u002Fa\u003E.\u003C\u002Fp\u003E","calloutTitle":"Our coverage during coronavirus","cardType":"CalloutBox","iFrameType":"","id":"travel\u002Farticle\u002F20200317-uncovering-amazake-japans-ancient-fermented-superdrink-0"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EBy the time I made the hike down the long pathway from the top of Kyoto’s Fushimi Inari to the houses below, I was thirsty. Which was convenient, since many local residents take advantage of foot traffic from the mountainside Shinto shrine by hosting small cafes in their homes. It was on that winding street that I first encountered amazake, an ancient, non-alcoholic, lightly fermented rice drink, which a helpful English sign noted could be served “hot or cold”.\u003C\u002Fp\u003E\u003Cp\u003EI looked at the faintly sweet and creamy drink as a reward for my physical activity, one that, like kombucha, promised to replenish me after physical activity. But what my ¥400 (£3) bought me was actually a microcosm of Japanese culinary history.\u003C\u002Fp\u003E\u003Cp\u003EFirst developed in the Kofun period (around 250 to 538AD), amazake was originally a food fermentation and preservation technique, created by boiling rice, water and koji, a filamentous fungus that is also used in the fermentation of miso, natto and soy sauce, for eight to 10 hours. The resulting drink, which is packed full of nutrients and gut-friendly bacteria, became so popular that it’s even mentioned in the Nihon Shoki\u003Cem\u003E, \u003C\u002Fem\u003Ea text compiled in 720AD that comprises the oldest official history of Japan.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200317-uncovering-amazake-japans-ancient-fermented-superdrink-1"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p086tz33"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200317-uncovering-amazake-japans-ancient-fermented-superdrink-2"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003ESince then, the drink has seen several rises and falls in popularity. Sales jumped 134.8% between 2016 and 2017, according to food and drink exhibition \u003Ca href=\"https:\u002F\u002Fwww.jma.or.jp\u002Ffoodex\u002Fen\u002Fimg\u002Ftrends\u002Ftoday\u002Fjapan_today_environment07.pdf\" target=\"_blank\"\u003EFoodex Japan\u003C\u002Fa\u003E, at the time that at-home fermentation became a trendy pastime. The drink then continued its popularity in 2019, thanks in no small part to boyband Kanjani Eight, who were hired to act as spokespeople for Hiyashi Amazake, a popular brand throughout Japan. Amazake also has a regular presence in cafes and convenience stores across the country, with locals sipping on it as a morning treat or afternoon pick-me-up.\u003C\u002Fp\u003E\u003Cp\u003E\u003Cstrong\u003EYou may also be interested in:\u003C\u002Fstrong\u003E\u003Cbr \u002F\u003E • \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20190508-did-the-dutch-steal-this-african-food\"\u003EDid the Dutch steal this superfood?\u003C\u002Fa\u003E\u003Cbr \u002F\u003E • \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20200226-the-berry-that-keeps-asia-looking-young\" target=\"_blank\"\u003EAsia's ant-aging 'red diamond'\u003C\u002Fa\u003E\u003Cbr \u002F\u003E • \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20191105-japans-secret-udon-mecca\" target=\"_blank\"\u003EJapan's secret udon mecca\u003C\u002Fa\u003E\u003C\u002Fp\u003E\u003Cp\u003EHiroshi Sugihara (杉原大), a fishmonger and fermentation enthusiast originally from Japan’s Aichi prefecture who relocated to Perth, Australia, has seen the rise of fermentation culture firsthand. His Facebook group \u003Ca href=\"https:\u002F\u002Fwww.facebook.com\u002Fgroups\u002F268144886688497\u002F\" target=\"_blank\"\u003ETHE BREW LIFE-発酵生活\u003C\u002Fa\u003E has swelled to more than 5,900 members worldwide since its creation in 2014. Already a fan of fermenting miso and \u003Cem\u003Edoburoku\u003C\u002Fem\u003E (a form of sake), he enjoyed introducing amazake, a drink from his childhood, to the group.\u003C\u002Fp\u003E\u003Cp\u003E“It was very interesting and there were mixed reactions from Caucasian [members] but Asians were able to relate [it] to some of their traditional sweets,” he said.\u003C\u002Fp\u003E\u003Cp\u003ESugihara fondly recalls drinking hot amazake at temples on New Year’s Eve. Because the beverage is believed to have warming qualities (particularly due to ginger, which is often used to add flavour), it tends to be heavily consumed during the winter months, a period that includes several major holidays, including the Hinamatsuri “Doll Festival”. This has resulted in many Japanese people considering the drink as a tie to both their past and current national culture. As Shihoko Ura, author of food blog \u003Ca href=\"https:\u002F\u002Fwww.chopstickchronicles.com\u002F\" target=\"_blank\"\u003EChopstick Chronicles\u003C\u002Fa\u003E explains, her memories of amazake are laced with a fair amount of sentimentality, particularly now that she’s migrated to Australia. \u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200317-uncovering-amazake-japans-ancient-fermented-superdrink-3"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p086tz3v"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200317-uncovering-amazake-japans-ancient-fermented-superdrink-4"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E“I used to be a Red Cross-trained RN in Ise City, Mie prefecture, where there is [the] famous Ise Shrine,” she recalled. “Ise shrine served free amazake for worshippers, and we first-aid employees were also offered the drink. I was always looking forward to the sweet treat when I had a little break in [my] eight-hour shift.”\u003C\u002Fp\u003E\u003Cp\u003EAmazake is a sugary drink, as hinted at by its name, which translates to “sweet sake”, even though it only contains trace amounts of alcohol due to the fermentation process. Because of that translation, finding it in convenience stores can be tricky for non-Japanese speakers, who should consider asking for a brand name, such as Hiyashi Amazake or Marumi-koji-honten to avoid being served alcoholic sake instead.\u003C\u002Fp\u003E\u003Cp\u003EAs I sipped on my drink, I was surprised by the lumpy texture, similar to rice porridge, due to the small pieces of koji suspended in the liquid. At roughly 80 calories per 100g, it’s healthier than its creamy texture might initially imply, and fans of amazake claim it can positively impact seemingly every part of the body, including hair growth, weight loss, hangover recovery, sleep cycles and bowel movements.\u003C\u002Fp\u003E\u003Cp\u003EBecause of its nutrients, which include B6, folic acid, ferulic acid, dietary fibre and a notable amount of glucose, many claim it deserves a place in Japan’s stable of hangovers cures, which includes beverages made from turmeric or beef liver, ingredients meant to clean a specific organ. And amazake’s drinkable, easy-to-digest, gluten-free nutrients have also earned it the nickname “drinkable IV”, something that Sugihara confirms from experience.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200317-uncovering-amazake-japans-ancient-fermented-superdrink-5"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p086tz3z"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200317-uncovering-amazake-japans-ancient-fermented-superdrink-6"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E“I usually have it when I have cold or fever and especially when I don’t have an appetite,” he said. “Amazake is something easier to swallow, yummy, and, thanks to the power of starch-breaking enzyme [found in the koji], it’s sort of pre-digested so kind to the digestive system, too.”\u003C\u002Fp\u003E\u003Cp\u003EIts qualities are also thought to go beyond health benefits. As Misaki (文咲), a model and Spa LaQua ambassador in Tokyo explains, the drink is also loved by the beauty community. “Vitamin B group contained in amazake is related to metabolism of carbohydrates, lipids and proteins, skin and hair,” she told me via email. “Therefore, beauty effects are expected. Amazake also contains an ingredient called ergothioneine, an antioxidant that has the effect of suppressing skin aging.”\u003C\u002Fp\u003E\u003Cp\u003EBut with any food touted as an ancient cure-all, the big question remains. Does it actually work?\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200317-uncovering-amazake-japans-ancient-fermented-superdrink-7"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"Fermentation is something that we really don’t know much about","id":"travel\u002Farticle\u002F20200317-uncovering-amazake-japans-ancient-fermented-superdrink-8"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EAdam Yee, an Austin-based food scientist and host of the podcast \u003Ca href=\"https:\u002F\u002Fmyfoodjobrocks.com\u002F\" target=\"_blank\"\u003EMy Food Job Rocks\u003C\u002Fa\u003E, agrees that the minerals and vitamins contained in amazake will help the appearance of skin and hair – if consumed in large amounts. But he also says that the power of suggestion plays a large part in determining a food’s worth. He cited bone broth’s spike in popularity, a beverage that made many similar claims, as one example of good PR. However, he also made it clear that because amazake has an element that’s still very hard to scientifically account for, there may be some hidden, unaccounted truth to these claims.\u003C\u002Fp\u003E\u003Cp\u003E“Fermentation is something that we really don’t know much about,” he explained. “It’s not like, give it one thing and [it] spits out another thing. Food is so complex, the koji that’s eating whatever it’s around, might actually create something different. You can say the same thing about yeast. Bread and wine are two different things, even though they use the same yeast strain.”\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200317-uncovering-amazake-japans-ancient-fermented-superdrink-9"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p086tz46"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200317-uncovering-amazake-japans-ancient-fermented-superdrink-10"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003ECurrently, amazake is barely known outside of Asia. But that looks set to change. Like matcha, which has found its way into desserts both at home and abroad, amazake has become a ubiquitous part of Japanese cuisine, often extending past beverage status. Its continuing success outside of Japan was even predicted by America’s Test Kitchen, who named koji its \u003Ca href=\"https:\u002F\u002Fwww.prnewswire.com\u002Fnews-releases\u002Famericas-test-kitchen-announces-2020-food-and-culinary-trends-300981160.html\" target=\"_blank\"\u003Enumber one food trend forecast\u003C\u002Fa\u003E for 2020.\u003C\u002Fp\u003E\u003Cp\u003EJohn Sugimura (杉村), corporate executive chef and concept-brand director at \u003Ca href=\"https:\u002F\u002Fpinkujapanese.com\u002F\" target=\"_blank\"\u003EPinKU Japanese Street Food\u003C\u002Fa\u003E in Minneapolis, has turned the drink into a signature part of his offerings, using it both as a creamy base and a way to add unexpected bursts of texture.\u003C\u002Fp\u003E\u003Cp\u003E“I enjoy delicious baked goods including amazake for its nutrients,” he said. “For me growing up [with Japanese and German parents in the United States], I enjoyed amazake and banana smoothies. I have the most experience making pickles using amazake. And my greatest accomplishment has been incorporating amazake into my ‘sexy sesame dressing’ and salad.\u003C\u002Fp\u003E\u003Cp\u003EThis fusion of cultures may be what will eventually help amazake become a food trend outside of Japan, similar to the way kombucha and quinoa are now widely considered health foods outside their native regions of China\u002FRussia and the Andean region of South America.\u003C\u002Fp\u003E\u003Cp\u003EAtsushi Nakagawa (中川貴司), owner of \u003Ca href=\"https:\u002F\u002Fwww.amazakeco.com\u002F\" target=\"_blank\"\u003EAmazake Co\u003C\u002Fa\u003E in California, agrees, noting that by linking it to already-popular products, he only has to provide his consumers with a basic introduction to the drink and its potential benefits. After completing apprenticeships at miso and koji microbreweries in Japan over the last few years, he’s pleased at how his knowledge of amazake has sparked the interest of his Los Angeles-based clientele, and how he’s been inspired to play with traditional flavours.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200317-uncovering-amazake-japans-ancient-fermented-superdrink-11"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p086tz4q"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200317-uncovering-amazake-japans-ancient-fermented-superdrink-12"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E“They get it,” he said. “Especially they love our amazake-mixed latte drinks. We offer Japanese ceremonial matcha, Golden Milk (turmeric, ginger and cinnamon) and horchata flavours. In the last few weeks, more and more people are becoming interested in our Pure Amazake, which is undiluted, so they can use it however they want.”\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200317-uncovering-amazake-japans-ancient-fermented-superdrink-13"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"Every day is a celebration of my Japanese-American heritage","id":"travel\u002Farticle\u002F20200317-uncovering-amazake-japans-ancient-fermented-superdrink-14"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EIt might be easy to think of amazake as another trendy food. After all, bone broth, Brussels sprouts and \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20181127-the-acai-seller-who-got-a-record-deal\" target=\"_blank\"\u003Eaçaí\u003C\u002Fa\u003E have all seen spikes and falls in popularity. However, those who grew up with amazake see its resurgence within Japan and its gradual introduction outside the country as an opportunity to take pride in their culture. As Sugimura explains, it’s that mindset that encourages him to experiment with the drink’s benefits – and has informed much of his career in food as a whole.\u003C\u002Fp\u003E\u003Cp\u003E“When I was young, I resisted many Japanese traditions out of fear for the code of etiquette,” he said. “As a third-generation Japanese-American lacking mentoring, there were so many expectations on social behaviour, I became overwhelmed. Fast forward, [and now] every day is a celebration of my Japanese-American heritage.”\u003C\u002Fp\u003E\u003Cp\u003EAmazake is a cup of Japanese history, but the natural energy the beverage delivers still feels very relevant today. I finished my drink, and returned the glass to the cafe owner, ready to continue exploring Kyoto. It might have just been the superfood at work, but not only did I feel nourished, I felt connected, too.\u003C\u002Fp\u003E\u003Cp\u003E\u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fcolumns\u002Fancient-eats\" target=\"_blank\"\u003EAncient Eats\u003C\u002Fa\u003E\u003Cem\u003E is a BBC Travel series that puts trendy foods back into their ‘authentic’ context, exploring the cultures and traditions where they were born.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EJoin more than three million BBC Travel fans by liking us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.facebook.com\u002FBBCTravel\u002F\" target=\"_blank\"\u003EFacebook\u003C\u002Fa\u003E\u003Cem\u003E, or follow us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Ftwitter.com\u002FBBC_Travel\" target=\"_blank\"\u003ETwitter\u003C\u002Fa\u003E\u003Cem\u003E and \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.instagram.com\u002Fbbc_travel\u002F\" target=\"_blank\"\u003EInstagram\u003C\u002Fa\u003E\u003Cem\u003E.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EIf you liked this story, \u003C\u002Fem\u003E\u003Ca href=\"http:\u002F\u002Fpages.emails.bbc.com\u002Fsubscribe\u002F?ocid=ear.bbc.email.we.email-signup\" target=\"_blank\"\u003Esign up for the weekly bbc.com features newsletter\u003C\u002Fa\u003E\u003Cem\u003E called \"The Essential List\". A handpicked selection of stories from BBC Future, Culture, Worklife and Travel, delivered to your inbox every Friday.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003E{\"image\":{\"pid\":\"\"}}\u003C\u002Fem\u003E\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200317-uncovering-amazake-japans-ancient-fermented-superdrink-15"}],"collection":["travel\u002Fcolumn\u002Fwell-world","travel\u002Fcolumn\u002Fancient-eats","travel\u002Fcolumn\u002Ffood-hospitality"],"disableAdverts":false,"displayDate":"2020-03-18T02:39:09Z","embeddedCustomHtml":"","embeddedInfographicUrl":"","embeddedType":"","headlineLong":"Uncovering amazake: Japan’s ancient fermented 'superdrink'","headlineShort":"Is this Japan's miracle drink?","image":["p086tz66"],"imageAlignment":"centre","imageAltText":"","isSyndicated":true,"latitude":"35.0116","longitude":"135.7681","mpsVideo":"","option":[{"Content":{"Description":"Apple News Publish: Select to publish, remove to unpublish. (Do not just delete or unpublish the story)","Name":"publish-applenews-system-1"},"Metadata":{"CreationDateTime":"2016-02-05T14:32:31.186819Z","Entity":"option","Guid":"13f4bc85-ae27-4a34-9397-0e6ad3619619","Id":"option\u002Fpublish-applenews-system-1","ModifiedDateTime":"2022-02-27T22:52:24.455144Z","Project":"wwverticals","Slug":"option\u002Fpublish-applenews-system-1"},"Urn":"urn:pubpipe:wwverticals:option:option\u002Fpublish-applenews-system-1","_id":"621e44a645ceed11e20f4866"}],"partner":null,"primaryVertical":"travel","promoAlignment":"centre","promoAltText":"","promoImage":["p086tz66"],"relatedStories":null,"relatedTag":null,"summaryLong":"Both a beverage and a health and beauty product, amazake’s easy-to-digest, gluten-free nutrients have earned it the nickname \"drinkable IV\".","summaryShort":"Japan’s ancient, fermented \"superdrink\" is packed with nutrients","tag":["tag\u002Fwellness","tag\u002Fhealth","tag\u002Ffood-drink"],"textToSpeech":false,"creationDateTime":"2021-06-10T23:46:11.331583Z","entity":"article","guid":"2ee52f3b-e36d-4334-aa22-a771296bd75c","id":"travel\u002Farticle\u002F20200317-uncovering-amazake-japans-ancient-fermented-superdrink","modifiedDateTime":"2022-02-25T03:05:55.264435Z","project":"wwverticals","slug":"travel\u002Farticle\u002F20200317-uncovering-amazake-japans-ancient-fermented-superdrink","destinationIds":["travel\u002Fdestination-guide\u002Fjapan"],"destinationStat":"asia_japan","cacheLastUpdated":1647003952164},"travel\u002Farticle\u002F20200226-the-berry-that-keeps-asia-looking-young":{"urn":"urn:pubpipe:wwverticals:article:travel\u002Farticle\u002F20200226-the-berry-that-keeps-asia-looking-young","_id":"621e445645ceed632a4a8265","ambientVideo":"","articleType":"story","assetVideo":null,"author":["travel\u002Fauthor\u002Fclaire-turrell"],"bodyIntro":"The goji berry, which has been part of Chinese culture since the 3rd Century, is now being viewed as one of the hottest superfoods available today.","businessUnit":"worldwide","cards":[{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E\u003Cem\u003E(This year, we published many inspiring and amazing stories that made us fall in love with the world – and this is one our favourites. Click \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20201218-best-of-bbc-travel-2020\" target=\"_blank\"\u003Ehere\u003C\u002Fa\u003E for the full list).\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003EHigh in the upper reaches of North-West China lies a land filled with riches. For it’s here, on the banks of the Yellow River and in the shade of the mist-covered Liupan Mountains that the people of the Ningxia region have been growing one of Asia’s most sought-after foods for centuries.\u003C\u002Fp\u003E\u003Cp\u003EThis small, oval-shaped berry has been called the “red diamond” as it is thought to have anti-ageing powers and has achieved \u003Ca href=\"https:\u002F\u002Fwww.bbcgoodfood.com\u002Fglossary\u002Fgoji-berries\" target=\"_blank\"\u003Enewfound global status as a superfood\u003C\u002Fa\u003E, but to the people of China, who have being using it medicinally since the 3rd Century, it’s simply called the goji berry or wolfberry.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200226-the-berry-that-keeps-asia-looking-young-0"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"The goji berry is grown across China, but it’s Ningxia’s unique geology that has created the most revered version of the fruit","id":"travel\u002Farticle\u002F20200226-the-berry-that-keeps-asia-looking-young-1"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EThe goji berry is grown across China, but it’s Ningxia’s unique geology that has created the most revered version of the fruit. “It’s the combination of cool mountain breezes, mineral-rich soil and vines irrigated by the famed Yellow River that make the goji berries from the Ningxia region so prized,” said Evan Guo, sales manager for \u003Ca href=\"http:\u002F\u002Fwww.gojihome.com\u002Fen\u002F\" target=\"_blank\"\u003ENingxia Baishi Hengxing Food Technology Co\u003C\u002Fa\u003E, an organic goji berry farm.\u003C\u002Fp\u003E\u003Cp\u003EThe farmers in Ningxia still harvest the fruit in the same way they have done throughout history. From July to September each year, farmhands crouch in front of waist-high bushes laden with the plump tomato-coloured berries. They deftly pluck a handful of the sweet treats at one time from the vines before they drop them into a woven bamboo basket.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200226-the-berry-that-keeps-asia-looking-young-2"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p0848g8s"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200226-the-berry-that-keeps-asia-looking-young-3"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EChina’s love of the goji berry dates back hundreds of years, and \u003Ca href=\"https:\u002F\u002Fwww.ncbi.nlm.nih.gov\u002Fbooks\u002FNBK92756\u002F\" target=\"_blank\"\u003ETraditional Chinese Medicine (TCM) practitioners have long believed that it has medicinal powers\u003C\u002Fa\u003E. The earliest record of this is in the Compendium of Materia Medica, a historical medical text written by the famed herbalist Li Shizhen in the 16th Century. Ms Zhang Ruifen, a TCM doctor for Eu Yan Sang Traditional Chinese Medicine Clinic that has locations in China, Malaysia and Singapore, said, “It is a very extensive, celebrated record and goji berry is recorded in that book. Li stated what each herb looked like and how you should use it.”\u003C\u002Fp\u003E\u003Cp\u003EThe Chinese view the goji berry as a both a fruit and a herb, and the berry that’s packed with vitamin C, antioxidants, amino acids and trace minerals, is prescribed by TCM doctors to boost liver and kidney function. “Chinese mothers may say that you need to eat it as it is good for the eyes, as it contains carotene,” said Zhang, who studied Chinese medicine in Beijing. “I would prescribe it to help boost the kidney and liver system, of which TCM believes that the eyes are a part.”\u003C\u002Fp\u003E\u003Cp\u003E\u003Cstrong\u003EYou may also be interested in:\u003C\u002Fstrong\u003E\u003Cbr \u002F\u003E • \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fgallery\u002F20190121-a-chinese-sweet-thats-a-homophone-for-reunion\" target=\"_blank\"\u003EA Chinese sweet that’s a homophone for reunion\u003C\u002Fa\u003E\u003Cbr \u002F\u003E • \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20180905-nanjings-salted-duck-a-dish-fit-for-royalty\" target=\"_blank\"\u003ENanjing’s salted duck: a dish fit for royalty\u003Cbr \u002F\u003E\u003C\u002Fa\u003E• \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20190227-the-yum-cha-rules-you-need-to-know\" target=\"_blank\"\u003EThe yum cha rules you need to know\u003C\u002Fa\u003E\u003C\u002Fp\u003E\u003Cp\u003EAt home, Chinese men and women will sprinkle dried goji berries over homemade chicken, red date and ginger in their “old fire simmer soup” (a clear broth cooked over a low heat) or into a flask of chrysanthemum tea to give themselves a vitamin boost. When Zhang prescribes it to patients, she combines it with a potent combination of other herbs: “We usually don’t use a single herb for the whole treatment; it is a part of a concoction,” she said.\u003C\u002Fp\u003E\u003Cp\u003EHowever, there are certain times that as a TCM practitioner Zhang says she will choose not to prescribe it so it doesn’t exacerbate the patient’s condition. “If a person has a fever, inflammation or sore throat, which we call ‘heaty’ in Chinese medicine, I would advise the patient to stop taking goji berry during that period of time,” she said. “If they were also suffering from ‘dampness’ and diarrhoea, which we call spleen deficiency, we say that you shouldn’t take it as well. But when you are fine, generally goji berry is suitable for everybody.”\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200226-the-berry-that-keeps-asia-looking-young-4"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p0848gqx"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200226-the-berry-that-keeps-asia-looking-young-5"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EGoji berries have long been part of Chinese culture. Legend has it that more than 2,000 years ago a doctor visited a village in China where everyone was more than 100 years old. He discovered that they all drank from a well that was surrounded by goji berries. And the theory was that, as the fruit ripened, it would fall into the well and its vitamin-packed contents would seep into the water. Tales are also told of a 17th-Century herbalist called Li Qing Yuen who ate goji berries every day and was said to have lived until he was 252 years old. If this wasn’t enough to encourage future generations to eat the traditional old fire simmer soups that were garnished with goji berries, Chinese mothers would tell their children that the berries would stop them from needing glasses to get them to finish their bowls.\u003C\u002Fp\u003E\u003Cp\u003EBut times are changing for this simple berry, including how it is consumed. The ancient goji berry, which has long been part of Chinese culture, is now being viewed as a superfood both in China and beyond.\u003C\u002Fp\u003E\u003Cp\u003EAsia’s younger generations are embracing the goji berry, but giving it their own twist. For example, members of Gen Z are now buying “wellness kettles” for their goji berry tea. Their parents might recognise these as traditional soup kettles that have been repackaged by brands such as Buydeem and turned a more Instagram-worthy shade of pink. A \u003Ca href=\"https:\u002F\u002Fwww.globalwellnesssummit.com\u002Fwp-content\u002Fuploads\u002F2019\u002F11\u002FGWS2019_AmritaZanta_CaughtBetweenTraditionandModernity2.pdf\" target=\"_blank\"\u003E2019 study by Agility Research & Strategy\u003C\u002Fa\u003E on Gen Z in China showed that this generation sees living a healthy life as a key priority, even over money, career, personal enjoyment and having a family.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200226-the-berry-that-keeps-asia-looking-young-6"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p0848gcp"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200226-the-berry-that-keeps-asia-looking-young-7"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EThe berry has also become popular with international consumers. Hooked on the “superfood”, people in the West are paying up to US$10 for a packet of the berries, around three times the price in Asia.\u003C\u002Fp\u003E\u003Cp\u003EThe superfood price tag is encouraging farmers to make sure that their crop reaches the supermarket shelves faster. While the farmers in Ningxia pluck 180,000 tonnes of fresh goji berries each year from the vines, they sell most of their produce in dried form as the fresh berry’s shelf-life is short. The berries will ripen quickly in the hot summer sun, which means that farmers need to work quickly to gather their crop.\u003C\u002Fp\u003E\u003Cp\u003EIn times gone by, berries would be left to dry on large trays in the sun, though modern technology has sped up this process to meet the increase in demand. Ningxia Baishi Hengxing’s owner, Mr An Weijun, who was born to goji berry farmers, launched an organic farm eight years ago. He also built a state-of-the-art laboratory where his team can dry their berries and those of other regional organic producers in a fraction of the time.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200226-the-berry-that-keeps-asia-looking-young-8"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p0848g9r"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200226-the-berry-that-keeps-asia-looking-young-9"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EThe power of the goji berry doesn’t look as if it will dim anytime soon as there were a record number of goji berries (179 tonnes) sold in China during the recent Singles Day sales (China’s version of Black Friday). Asian trend spotters such as Amrita Banta, managing director of Agility Research & Strategy, has also seen young Asians embrace a healthier way of living:\u003C\u002Fp\u003E\u003Cp\u003E“After many years of Chinese consumers shunning everything made in China as old and unscientific, we believe there is in China a renewed pride in many traditional products and practices,” she said. “Yet, the popularity of goji berries comes on the back of a global awareness of their properties. Today, Chinese youth eat them because they are considered a superfood, not necessarily because TCM indicates that they treat eye, liver and kidney ailments. It is fascinating to see China becoming so proud of its past, yet so connected to the rest of the world.”\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200226-the-berry-that-keeps-asia-looking-young-10"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"Today, Chinese youth eat them because they are considered a superfood","id":"travel\u002Farticle\u002F20200226-the-berry-that-keeps-asia-looking-young-11"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EYoung chefs in Asia are also using goji berries in their dishes to give them a little local flavour. It was the goji berry that Chef Anna Lim turned to when she was invited to make a limited-edition breakfast dish for fast food giant McDonald’s. \u003Ca href=\"http:\u002F\u002Fwww.thesoupspoon.com\u002F\" target=\"_blank\"\u003EThe Soup Spoon\u003C\u002Fa\u003E owner created a savoury porridge with goji berries, and it became so popular in Singapore that it was added to the permanent menu.\u003C\u002Fp\u003E\u003Cp\u003E“Adding goji berries gives a natural sweetness to the porridge, and with the combination of the colours of the green coriander, white tofu and the red goji berries, it became an eat your colours meal, elevating a simple rice porridge to something that is nutritious and healthy,” said Lim.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200226-the-berry-that-keeps-asia-looking-young-12"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p0848gmd"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200226-the-berry-that-keeps-asia-looking-young-13"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EWhile Lim is helping to introduce the fruit to a new generation, chefs such as Chef Chang Hon Cheong of the \u003Ca href=\"https:\u002F\u002Fwww.hongkong.grand.hyattrestaurants.com\u002Frestaurants-and-bars\u002Fone-harbour-road\u002F\" target=\"_blank\"\u003EOne Harbour Road\u003C\u002Fa\u003E restaurant at the Grand Hyatt Hong Kong hotel is still giving people the chance to enjoy dishes as Asian families would have done in their own mother’s kitchens. Dedicating a page of his menu to herbal tonic soups, the goji berry features among his traditional ingredients.\u003C\u002Fp\u003E\u003Cp\u003EGuests can take a seat in the Shanghainese mansion-style restaurant where Chang serves the double-boiled soups that he created with TCM in mind. Each day, Chang’s team methodically chops the health-giving ingredients and places them in a ceramic pot, which they immerse into a pot of boiling water. This slow-food process pays homage to TCM and to the farmers who have grown the produce. “Double boiling is a much slower and gentle process,” said Chang. “By double-boiling soup I can fully extract the nutrients and flavours in the ingredients.”\u003C\u002Fp\u003E\u003Cp\u003EBeyond dining out, health-conscious consumers wanting to embrace the superfood as Asian families have done for generations, can simply throw some goji berries into their soup or tea, and enjoy the taste of the sweet raisin-like superfood that keeps Asia looking and feeling young.\u003C\u002Fp\u003E\u003Cp\u003E\u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fcolumns\u002Fancient-eats\" target=\"_blank\"\u003EAncient Eats\u003C\u002Fa\u003E\u003Cem\u003E is a BBC Travel series that puts trendy foods back into their ‘authentic’ context, exploring the cultures and traditions where they were born.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EJoin more than three million BBC Travel fans by liking us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.facebook.com\u002FBBCTravel\u002F\" target=\"_blank\"\u003EFacebook\u003C\u002Fa\u003E\u003Cem\u003E, or follow us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Ftwitter.com\u002FBBC_Travel\" target=\"_blank\"\u003ETwitter\u003C\u002Fa\u003E\u003Cem\u003E and \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.instagram.com\u002Fbbc_travel\u002F\" target=\"_blank\"\u003EInstagram\u003C\u002Fa\u003E\u003Cem\u003E.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EIf you liked this story, \u003C\u002Fem\u003E\u003Ca href=\"http:\u002F\u002Fpages.emails.bbc.com\u002Fsubscribe\u002F?ocid=ear.bbc.email.we.email-signup\" target=\"_blank\"\u003Esign up for the weekly bbc.com features newsletter\u003C\u002Fa\u003E\u003Cem\u003E called \"The Essential List\". A handpicked selection of stories from BBC Future, Culture, Worklife and Travel, delivered to your inbox every Friday.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003E{\"image\":{\"pid\":\"\"}}\u003C\u002Fem\u003E\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200226-the-berry-that-keeps-asia-looking-young-14"}],"collection":["travel\u002Fcolumn\u002Fwell-world","travel\u002Fcolumn\u002Fancient-eats","travel\u002Fcolumn\u002Ffood-hospitality"],"disableAdverts":false,"displayDate":"2020-02-27T20:42:42Z","embeddedCustomHtml":"","embeddedInfographicUrl":"","embeddedType":"","headlineLong":"The berry that keeps Asia looking young","headlineShort":"Asia's 'anti-ageing red diamond'","image":["p0848gcp"],"imageAlignment":"centre","imageAltText":"","isSyndicated":true,"latitude":"","longitude":"","mpsVideo":"","option":[{"Content":{"Description":"Apple News Publish: Select to publish, remove to unpublish. (Do not just delete or unpublish the story)","Name":"publish-applenews-system-1"},"Metadata":{"CreationDateTime":"2016-02-05T14:32:31.186819Z","Entity":"option","Guid":"13f4bc85-ae27-4a34-9397-0e6ad3619619","Id":"option\u002Fpublish-applenews-system-1","ModifiedDateTime":"2022-02-27T22:52:24.455144Z","Project":"wwverticals","Slug":"option\u002Fpublish-applenews-system-1"},"Urn":"urn:pubpipe:wwverticals:option:option\u002Fpublish-applenews-system-1","_id":"621e44a645ceed11e20f4866"}],"partner":null,"primaryVertical":"travel","promoAlignment":"centre","promoAltText":"","promoImage":["p0848gcp"],"relatedStories":null,"relatedTag":null,"summaryLong":"The goji berry, which has been part of Chinese culture since the 3rd Century, is now being viewed as one of the hottest superfoods available today.","summaryShort":"Its medicinal powers have long been recognised by traditional practitioners","tag":["tag\u002Ffood-drink","tag\u002Fwellness"],"textToSpeech":false,"creationDateTime":"2021-06-10T23:45:15.261164Z","entity":"article","guid":"fbcd2856-bbc5-486b-989a-366f682bea2d","id":"travel\u002Farticle\u002F20200226-the-berry-that-keeps-asia-looking-young","modifiedDateTime":"2022-02-28T14:37:15.519201Z","project":"wwverticals","slug":"travel\u002Farticle\u002F20200226-the-berry-that-keeps-asia-looking-young","destinationIds":["travel\u002Fdestination-guide\u002Fchina"],"destinationStat":"asia_china","cacheLastUpdated":1647003952165},"travel\u002Farticle\u002F20200224-indias-little-known-mizo-tribal-cuisine":{"urn":"urn:pubpipe:wwverticals:article:travel\u002Farticle\u002F20200224-indias-little-known-mizo-tribal-cuisine","_id":"621e445845ceed6b8462ccbd","ambientVideo":"","articleType":"story","assetVideo":null,"author":["travel\u002Fauthor\u002Fpearly-jacob"],"bodyIntro":"In a corner of India where curry remains an alien dish, stews made with wild edible plants and herbs still dominate the two main meals of the day.","businessUnit":"worldwide","cards":[{"bodyHtml":{"assets":[],"html":"\u003Cp\u003ECrowing roosters and pink-streaked skies suggest it’s time for early rousers to stir. But the clock shows barely 05:00 even though the light seems much too bright for a wintry morning. Less than an hour later, the entire hilltop city of Aizawl is awash in sunlight, the sudden warming of air causing clouds to scurry down to colder valleys below – a common spectacle in these hills at this time of year.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200224-indias-little-known-mizo-tribal-cuisine-0"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"The landscape, people, culture and cuisine here differ completely from all that the mainland is known for","id":"travel\u002Farticle\u002F20200224-indias-little-known-mizo-tribal-cuisine-1"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EThis seemingly horological discrepancy is a part of daily life in this Indian region collectively called the Northeast, a geographic salient that extends from the foothills of the Himalayas just south of the Tibetan Autonomous Region all the way down to the flood plains of Bangladesh, with Myanmar to its east. Although the borders and clocks of the eight states that make up this disparate region are bound to India, there is little else to suggest the fact. The landscape, people, culture and cuisine here differ completely from all that the mainland is known for.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200224-indias-little-known-mizo-tribal-cuisine-2"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p08480r3"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200224-indias-little-known-mizo-tribal-cuisine-3"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003ELike many of its neighbouring states, Mizoram became part of India following independence from British rule in 1947. Its rugged hills were once considered wild and untameable because of the warring headhunting hill-tribes who lived there. After forceful military subjugation of the tribes by the British, Welsh missionaries were sent in to \u003Ca href=\"http:\u002F\u002Fnews.bbc.co.uk\u002F2\u002Fhi\u002Fsouth_asia\u002F5381394.stm\" target=\"_blank\"\u003Econvert many of the tribes to Christianity\u003C\u002Fa\u003E. Today, close to 90% of Mizoram’s inhabitants are Christians, with church steeples an indelible part of the concrete mass of buildings precariously perched on the steep slopes of the state capital, Aizawl.\u003C\u002Fp\u003E\u003Cp\u003EWhile Mizos may have given up their animist gods, they’ve clung on to their tribal cuisine. Various stews of roots, shoots and leaves eaten with hearty accompaniments of meat and rice still dominate the two main meals of the day – a late breakfast and an early dinner eaten just before sundown. In this remote frontier, closer both in air and road miles to Bangkok than the national capital of New Delhi, curry is an alien concept replaced instead by \u003Cem\u003Ebai\u003C\u002Fem\u003E, a kind of brothy stew that serves as the quintessential essence of a Mizo meal. Just as its spice-laden mainland equivalent has many different variations, recipes for bai are as diverse as the produce that locals harvest for the table.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200224-indias-little-known-mizo-tribal-cuisine-4"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p084851n"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200224-indias-little-known-mizo-tribal-cuisine-5"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E\u003Cstrong\u003EYou may also be interested in:\u003C\u002Fstrong\u003E\u003Cbr \u002F\u003E • \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20200120-indias-brilliant-bombay-duck\" target=\"_blank\"\u003EIndia’s brilliant Bombay duck\u003Cbr \u002F\u003E\u003C\u002Fa\u003E• \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20190609-the-surprising-truth-about-indian-food\" target=\"_blank\"\u003EThe surprising truth about Indian food\u003C\u002Fa\u003E \u003Cbr \u002F\u003E • \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20180401-vada-pav-the-indian-burger-mcdonalds-cant-master\" target=\"_blank\"\u003EThe Indian burger McDonald’s can’t master\u003C\u002Fa\u003E\u003C\u002Fp\u003E\u003Cp\u003EThanks to the Chinese, the bamboo shoot may have become one of world’s most widely eaten shoots. But Mizos also love the shoots and tender stems of many other plants, including banana, slender cane, taro and those of an indigenous family of the banana that Mizos call \u003Cem\u003Esaisu, \u003C\u002Fem\u003Eor\u003Cem\u003E Musa glauca\u003C\u002Fem\u003E in Latin.\u003C\u002Fp\u003E\u003Cp\u003ESeasonal local favourites include indigenous wild plants such as \u003Cem\u003Ebaibing\u003C\u002Fem\u003E, the spiky inflorescence of a local variety of \u003Cem\u003EAlocasia fornicate\u003C\u002Fem\u003E – the same family as anthuriums and peace lilies. Besides more exotic species, the leaves and stems of innocuous everyday plants such as passionfruit, pumpkins, yams, beans and squash are more favoured than their fruits, each season determining which part is harvested for the table.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200224-indias-little-known-mizo-tribal-cuisine-6"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p08480rb"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200224-indias-little-known-mizo-tribal-cuisine-7"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003ESome favourite dishes include \u003Cem\u003Emaian \u003C\u002Fem\u003Ebai, young pumpkin leaves stewed with a few strands of dried leaves of the rosella plant that locals call \u003Cem\u003Eanthur\u003C\u002Fem\u003E; or \u003Cem\u003Ebehlwai bai\u003C\u002Fem\u003E, young string bean leaves simmered in a pork stock with a bit of rice to thicken the broth, and tempered with a dash of fermented pork fat called \u003Cem\u003Esa-um\u003C\u002Fem\u003E to finish.\u003C\u002Fp\u003E\u003Cp\u003ECommon leaves and herbs used to add extra flavour to bai include \u003Cem\u003Echingiit\u003C\u002Fem\u003E, a close relative of the Sichuan pepper; and what Mizos call \u003Cem\u003Ebahkhawr\u003C\u002Fem\u003E, whose spiky leaves are known as culantro or Asian cilantro in English. Also favoured are the flowers of an indigenous plant called lengser or the Mizo lomba (\u003Cem\u003EElsholtzia blanda\u003C\u002Fem\u003E). Its sharp citrusy flavour is often compared to that of the lemongrass used in South-East Asian recipes.\u003C\u002Fp\u003E\u003Cp\u003EWhile the Mizo diet may read like a botanical index, no meal is complete without generous portions of meat such as pork, chicken and beef and their smoked varieties. Classic recipes include smoked pork boiled with mustard leaves that add a distinct peppery zing to the rich broth; and \u003Cem\u003Esawchair\u003C\u002Fem\u003E, a rice-based, congee-like stew made from chicken or pork with strands of anthur to infuse tangy notes. Blood sausages and herby chutneys made from the more gristly animal parts usually show up as special items in feasts. Ginger, garlic and turmeric added to stir-fried vegetables like potatoes or cauliflower are perhaps the only shared spices with the Indian mainland.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200224-indias-little-known-mizo-tribal-cuisine-8"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p08480rt"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200224-indias-little-known-mizo-tribal-cuisine-9"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EThe origins of Mizo people are shrouded in mystery, but they are believed to have migrated over centuries from South China and still share close language, ethnic and culinary ties with many hill tribes of west Myanmar. Their widespread use of fermented soybean, known locally as \u003Cem\u003Ebekang\u003C\u002Fem\u003E, as a flavouring for stews or mixed with chillies as a side dish for rice also suggests ancient culinary links with East Asian countries as far as Korea and Japan.\u003C\u002Fp\u003E\u003Cp\u003EAs they did in ancient times, Mizos prefer their bekang made from tiny soybeans imported from Myanmar, according to 78-year-old Aizawl bekang maker, Zakiamloa, who like most Mizos uses only one name. Mizo bekang is not unlike Japanese \u003Ca href=\"https:\u002F\u002Fwww.bbcgoodfood.com\u002Fhowto\u002Fguide\u002Fwhy-japanese-diet-so-healthy\" target=\"_blank\"\u003Enatto\u003C\u002Fa\u003E, though it’s less pungent and also less slimy. Fermenting bekang is a painstaking process that involves soaking and steaming the soybeans overnight and leaving them on a warm hearth for three days on dried leaves of the \u003Cem\u003ECallicarpa arborea\u003C\u002Fem\u003E tree (locally known as \u003Cem\u003Ehnakiah\u003C\u002Fem\u003E) to aid fermentation, before portions are neatly wrapped up in fresh banana leaves for sale.\u003C\u002Fp\u003E\u003Cp\u003E“I’ve built my house and raised my children with bekang,” said Zakiamloa, who believes little has changed in the Mizo diet for centuries, though daily meals nowadays would have been the celebratory feasts of their ancestors. Despite the recent arrival of fast-food chains like KFC, he believes it’s the Mizo dedication to their tribal diet that has helped many traditional food producers like himself run successful businesses. Most outside food, even common Indian breads like puris and rotis or the widely sold Tibetan momo dumplings and fried noodles, are only eaten as snacks between meals.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200224-indias-little-known-mizo-tribal-cuisine-10"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p08480r4"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200224-indias-little-known-mizo-tribal-cuisine-11"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EDue to its geographic remoteness, much of the cuisine and culture of the Northeast remain a mystery to most Indians, let alone foreigners. But fans of South-East Asian cuisine would probably love the yet-undiscovered tastes of Mizo food, believes Khawlzamtei, who heads a Mizo food processing start-up called \u003Ca href=\"https:\u002F\u002Fwww.facebook.com\u002Fzoei2014\u002F\" target=\"_blank\"\u003EZoei\u003C\u002Fa\u003E. She believes the herby textures and savoury flavours that Mizos call \u003Cem\u003Ehang\u003C\u002Fem\u003E, a word that can be compared to the Japanese concept of \u003Ca href=\"https:\u002F\u002Fwww.bbc.com\u002Fnews\u002Fhealth-30952637\" target=\"_blank\"\u003Eumami\u003C\u002Fa\u003E, could find favour with many fans used to the range of flavours in the subtle to intensely earthy notes of Asian cooking.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200224-indias-little-known-mizo-tribal-cuisine-12"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"For most mainland Indians used to spice, Mizo food could certainly be an acquired taste","id":"travel\u002Farticle\u002F20200224-indias-little-known-mizo-tribal-cuisine-13"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E“For most mainland Indians used to spice, Mizo food could certainly be an acquired taste. But for those of us who discover it and who’ve been brought up on it, it’s something that we can’t live without”, said Khawlzamtei, who spent five years as a pharmacy student in Chandigarh, a North Indian city known for classic Indian curries like butter chicken, palak paneer and chole masala. “While [mainland] Indian food is tasty, it’s always spicy. Spices overpower all tastes and we Mizos can’t handle too much of it,” she said.\u003C\u002Fp\u003E\u003Cp\u003EThe Mizo shyness for Indian spices belies their love for chilli, which is believed to have been introduced here overland from South-East Asia as well, rather than via the sea routes that first brought chilli to \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20190609-the-surprising-truth-about-indian-food\" target=\"_blank\"\u003Ethe ports of India in the 16th Century\u003C\u002Fa\u003E. A meal is incomplete without at least one fiery chutney, often just a mix of crushed chillies and various other herbs and spices like garlic and ginger, eaten in small pinches with mouthfuls of rice. In fact, Mizoram recently – and successfully – campaigned for a \u003Ca href=\"http:\u002F\u002Fwww.ipindia.nic.in\u002Fwritereaddata\u002FPortal\u002FIPOJournal\u002F1_67_1\u002Fgi-journal-61.pdf\" target=\"_blank\"\u003EGeographical Indication of Origin\u003C\u002Fa\u003E for a local variety of bird’s eye chilli, underscoring its importance to Mizo cuisine.\u003C\u002Fp\u003E\u003Cp\u003EWith more Mizos leaving their home state for education and employment opportunities, Mizo recipes are also crossing their hilly frontiers. However, the unavailability of ingredients outside the state poses a challenge to its spread, and often leaves homesick Mizos hankering for a taste of home. It was the funny anecdotes from friends and acquaintances running into customs issues for carrying strange edibles to the US, Australia and parts of Europe that prompted Khawlzamtei to start her business processing and packaging dehydrated and properly labelled Mizo vegetables. Her customers are mainly Mizos, but demand is growing.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200224-indias-little-known-mizo-tribal-cuisine-14"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p08480rm"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200224-indias-little-known-mizo-tribal-cuisine-15"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EKhawlzamtei’s background in pharmacy has also cultivated an interest in the medicinal properties of many plants Mizos consume as food. She believes many regular Mizo vegetables, like \u003Cem\u003Ekahwtebel\u003C\u002Fem\u003E (\u003Cem\u003ETrevesia palmate\u003C\u002Fem\u003E), whose buds, flowers and roots are \u003Ca href=\"https:\u002F\u002Fwww.facebook.com\u002Fzoei2014\u002Fphotos\u002Fa.278017562385556\u002F677648379089137\u002F?type=3&theater\" target=\"_blank\"\u003Eknown for their antioxidant\u003C\u002Fa\u003E and healing properties, especially for aiding post-partum recovery, and local varieties of exotic spices such as sumac, also used extensively in Middle Eastern cooking, have an untapped export potential for both their gastronomic and medicinal properties.\u003C\u002Fp\u003E\u003Cp\u003EAs in many traditional close-knit societies in developing regions, dining out in Mizoram is usually only done out of necessity, such as when travelling. Locals on the move may share tables at basic roadside restaurants, where common traditional dishes are unceremoniously plonked in the middle alongside individual plates of rice. While these traditional restaurants offer hearty, tasty meals and compete with each other in the number of side dishes offered, the often-rudimentary settings and presentation can turn non-intrepid souls off. But things are slowly changing in Aizawl.\u003C\u002Fp\u003E\u003Cp\u003EOnce catering only to give Mizos a taste of outside food such as Tibetan momos and noodles or South Indian dosas, several restaurants are now serving Mizo food in more tasteful settings than roadside digs. The Mizo meal at \u003Ca href=\"https:\u002F\u002Fwww.facebook.com\u002Fpages\u002Fcategory\u002FFamily-Style-Restaurant\u002FRed-Pepper-Aizawl-942856489112888\u002F\" target=\"_blank\"\u003ERed Pepper\u003C\u002Fa\u003E in Aizawl arrives on a banana leaf placed on a traditional bamboo platter with the dry items delicately arranged around the rice, while accompanying stews and meat are served in separate bowls and plates. The restaurant decor is themed around a traditional Mizo village with bamboo woven walls and thatched roofs. Restaurant owner Zodinpuia said this allows visitors a taste of Mizo food and culture, but surprisingly, a growing number of his clients are also Mizo families.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200224-indias-little-known-mizo-tribal-cuisine-16"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p08480rf"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20200224-indias-little-known-mizo-tribal-cuisine-17"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E“More and more Mizo families like to take their families for special outings and enjoy the experience of eating traditional food in a nice setting,” he said, adding that most days, however, visitors from other Indian cities form a third of his clientele.\u003C\u002Fp\u003E\u003Cp\u003EWith easier access by air from major Indian cities since Mizoram’s first and only airport was built in 1998, as well as the \u003Ca href=\"https:\u002F\u002Fthediplomat.com\u002F2018\u002F08\u002Fthe-opening-of-an-india-myanmar-land-border-crossing-a-boon-for-northeast-india\" target=\"_blank\"\u003Eopening of the borders with Myanmar\u003C\u002Fa\u003E for overland tourists from South-East Asia, tourism is seen as a growing sector across once-isolated Northeast India. More young people, such as the servers at Red Pepper, are getting formal training in the hospitality sector. And it may not be long before Mizo cuisine receives the attention it deserves, crossing the borders of these rugged hills and spreading down to the plains to join the wide array of gastronomic delights that India is famous for.\u003C\u002Fp\u003E\u003Cp\u003E\u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fcolumns\u002Fancient-eats\" target=\"_blank\"\u003EAncient Eats\u003C\u002Fa\u003E\u003Cem\u003E is a BBC Travel series that puts trendy foods back into their ‘authentic’ context, exploring the cultures and traditions where they were born.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EJoin more than three million BBC Travel fans by liking us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.facebook.com\u002FBBCTravel\u002F\" target=\"_blank\"\u003EFacebook\u003C\u002Fa\u003E\u003Cem\u003E, or follow us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Ftwitter.com\u002FBBC_Travel\" target=\"_blank\"\u003ETwitter\u003C\u002Fa\u003E\u003Cem\u003E and \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.instagram.com\u002Fbbc_travel\u002F\" target=\"_blank\"\u003EInstagram\u003C\u002Fa\u003E\u003Cem\u003E.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EIf you liked this story, \u003C\u002Fem\u003E\u003Ca href=\"http:\u002F\u002Fpages.emails.bbc.com\u002Fsubscribe\u002F?ocid=ear.bbc.email.we.email-signup\" target=\"_blank\"\u003Esign up for the weekly bbc.com features newsletter\u003C\u002Fa\u003E\u003Cem\u003E called \"The Essential List\". A handpicked selection of stories from BBC Future, Culture, Worklife and Travel, delivered to your inbox every Friday.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003E{\"image\":{\"pid\":\"\"}}\u003C\u002Fem\u003E\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20200224-indias-little-known-mizo-tribal-cuisine-18"}],"collection":["travel\u002Fcolumn\u002Fancient-eats","travel\u002Fcolumn\u002Ffood-hospitality"],"disableAdverts":false,"displayDate":"2020-02-25T20:28:14Z","embeddedCustomHtml":"","embeddedInfographicUrl":"","embeddedType":"","headlineLong":"India’s little-known Mizo tribal cuisine","headlineShort":"India’s little-known tribal cuisine","image":["p08480r4"],"imageAlignment":"centre","imageAltText":"","isSyndicated":true,"latitude":"","longitude":"","mpsVideo":"","option":[{"Content":{"Description":"Apple News Publish: Select to publish, remove to unpublish. (Do not just delete or unpublish the story)","Name":"publish-applenews-system-1"},"Metadata":{"CreationDateTime":"2016-02-05T14:32:31.186819Z","Entity":"option","Guid":"13f4bc85-ae27-4a34-9397-0e6ad3619619","Id":"option\u002Fpublish-applenews-system-1","ModifiedDateTime":"2022-02-27T22:52:24.455144Z","Project":"wwverticals","Slug":"option\u002Fpublish-applenews-system-1"},"Urn":"urn:pubpipe:wwverticals:option:option\u002Fpublish-applenews-system-1","_id":"621e44a645ceed11e20f4866"}],"partner":null,"primaryVertical":"travel","promoAlignment":"centre","promoAltText":"","promoImage":["p08480r4"],"relatedStories":null,"relatedTag":null,"summaryLong":"In a corner of India where curry remains an alien dish, stews made with wild edible plants and herbs still dominate the two main meals of the day.","summaryShort":"Much of the cuisine remains a mystery even to most Indians","tag":["tag\u002Ffood-drink"],"textToSpeech":false,"creationDateTime":"2021-06-10T23:45:07.271089Z","entity":"article","guid":"a6424889-b044-4527-a507-1f146cc4a48e","id":"travel\u002Farticle\u002F20200224-indias-little-known-mizo-tribal-cuisine","modifiedDateTime":"2022-02-25T03:04:48.708146Z","project":"wwverticals","slug":"travel\u002Farticle\u002F20200224-indias-little-known-mizo-tribal-cuisine","destinationIds":["travel\u002Fdestination-guide\u002Findia"],"destinationStat":"asia_india","cacheLastUpdated":1647003952167},"travel\u002Farticle\u002F20191103-the-worlds-oldest-known-recipes-decoded":{"urn":"urn:pubpipe:wwverticals:article:travel\u002Farticle\u002F20191103-the-worlds-oldest-known-recipes-decoded","_id":"621e445645ceed70886ddeb1","ambientVideo":"","articleType":"story","assetVideo":null,"author":["travel\u002Fauthor\u002Fashley-winchester"],"bodyIntro":"A team of international scholars versed in culinary history, food chemistry and cuneiform studies has been recreating dishes from the world’s oldest-known recipes.","businessUnit":"worldwide","cards":[{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E\u003Cem\u003E(This year, we published many inspiring and amazing stories that made us fall in love with the world – and this is one our favourites. Click \u003C\u002Fem\u003E\u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fcolumns\u002Fbest-of-bbc-travel\" target=\"_blank\"\u003Ehere\u003C\u002Fa\u003E\u003Cem\u003E for the full list).\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003EThe instructions for lamb stew read more like a list of ingredients than a bona fide recipe: “Meat is used. You prepare water. You add fine-grained salt, dried barley cakes, onion, Persian shallot, and milk. You crush and add leek and garlic.” But it’s impossible to ask the chef to reveal the missing pieces: This recipe’s writer has been dead for some 4,000 years.\u003C\u002Fp\u003E\u003Cp\u003EInstead, a team of international scholars versed in culinary history, food chemistry and cuneiform (the Babylonian system of writing first developed by the ancient Sumerians of Mesopotamia) have been working to recreate this dish and three others from the world’s oldest-known recipes. It’s a sort of culinary archaeology that uses tablets from \u003Ca href=\"https:\u002F\u002Fbabylonian-collection.yale.edu\u002F\" target=\"_blank\"\u003EYale University’s Babylonian Collection\u003C\u002Fa\u003E to gain a deeper understanding of that culture through the lens of taste.\u003C\u002Fp\u003E\u003Cp\u003E\u003Cstrong\u003EYou may also be interested in:\u003C\u002Fstrong\u003E\u003Cbr \u002F\u003E • \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fgallery\u002F20171220-the-iraq-city-that-opens-its-doors\" target=\"_blank\"\u003EThe Iraq city that opens its doors\u003Cbr \u002F\u003E\u003C\u002Fa\u003E• \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20180508-israels-millennia-old-biblical-diet\" target=\"_blank\"\u003EIsrael’s millennia-old ‘biblical diet’\u003C\u002Fa\u003E \u003Cbr \u002F\u003E • \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20180801-the-birthplace-of-ice-cream\" target=\"_blank\"\u003EThe birthplace of ice cream\u003C\u002Fa\u003E\u003C\u002Fp\u003E\u003Cp\u003E“It’s like trying to reconstruct a song; a single note can make all the difference,” said Gojko Barjamovic, pointing to the paperback-sized tablets under glass at the \u003Ca href=\"https:\u002F\u002Fpeabody.yale.edu\u002F\" target=\"_blank\"\u003EYale Peabody Museum of Natural History\u003C\u002Fa\u003E. Barjamovic, a Harvard University Assyriology expert, retranslated the tablets and put together the interdisciplinary team tasked with bringing the recipes back to life.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20191103-the-worlds-oldest-known-recipes-decoded-0"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p07sqy22"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20191103-the-worlds-oldest-known-recipes-decoded-1"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EThree of Yale’s tablets date to around 1730BC, and a fourth is from about 1,000 years later. All of the tablets are from the Mesopotamian region, which includes Babylon and Assyria – what is today the regions of Iraq south of Baghdad and north of Baghdad, including parts of Syria and Turkey. Of the older three tablets, the most intact is more of a listing of ingredients that amounts to 25 recipes of stews and broths; the other two, containing an additional 10-plus recipes, go further in depth with cooking instructions and presentation suggestions, but those are broken and therefore not as legible.\u003C\u002Fp\u003E\u003Cp\u003EThe challenge was to peel back the layers of history while also maintaining authenticity amid the limitations of modern ingredients.\u003C\u002Fp\u003E\u003Cp\u003E“They’re not very informative recipes – maybe four lines long – so you are making a lot of assumptions,” said Pia Sorensen, a Harvard University food chemist who worked, along with Harvard Science and Cooking Fellow Patricia Jurado Gonzalez, on perfecting the proportions of ingredients using a scientific approach of hypothesis, controls and variables.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20191103-the-worlds-oldest-known-recipes-decoded-2"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p07sr015"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20191103-the-worlds-oldest-known-recipes-decoded-3"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E“All of the food materials today and 4,000 years ago are the same: a piece of meat is basically a piece of meat. From a physics point of view, the process is the same. There is a science there that is the same today as it was 4,000 years ago,” Jurado Gonzalez said.\u003C\u002Fp\u003E\u003Cp\u003EThe food scientists used what they know about human tastes, preparation essentials that don’t drastically change over time, and what they hypothesised might be correct ingredient proportions to come up with their best guess as to the closest approximation of an authentic recipe.\u003C\u002Fp\u003E\u003Cp\u003E“This idea that we can be guided by what works – if it’s too liquidy, it’s going to be a soup. By looking at the material parameters, we can zoom in on what it is” – in most cases, a stew, Sorensen said.\u003C\u002Fp\u003E\u003Cp\u003EWhat the researchers revealed shows, in part, the evolution of a lamb stew that is still prevalent in Iraq, hand-in-hand with a glimpse back in time at the “haute cuisine of Mesopotamia” that highlights the sophistication of 4,000-year-old chefs, said Agnete Lassen, associate curator of the Yale Babylonian Collection.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20191103-the-worlds-oldest-known-recipes-decoded-4"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"There is a notion of ‘cuisine’ in these 4,000-year-old texts","id":"travel\u002Farticle\u002F20191103-the-worlds-oldest-known-recipes-decoded-5"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EThe four dishes culled from the list-style tablet also each have unique uses. \u003Cem\u003EPashrutum\u003C\u002Fem\u003E, for example, is a soup one might serve someone suffering from a cold, Lassen said, though the meaning of this bland broth accented by leek, coriander and onion flavours translates as “unwinding”. \u003Cem\u003EElamite broth\u003C\u002Fem\u003E (“mu elamutum”), on the other hand, is among two foreign (or “Zukanda”) dishes listed in the tablets, Barjamovic said.\u003C\u002Fp\u003E\u003Cp\u003EHe equates this to the present-day ubiquity of “foreign” dishes like lasagne or skyr or hummus that have been taken out of their homeland and adapted to new palates, and are indicative of contact between neighbouring cultures.\u003C\u002Fp\u003E\u003Cp\u003E“There is a notion of ‘cuisine’ in these 4,000-year-old texts. There is food which is ‘ours’ and food that is ‘foreign,’” Barjamovic said. “Foreign is not bad – only different, and sometimes apparently worth cooking, since they give us the recipe.”\u003C\u002Fp\u003E\u003Cp\u003EThough its blood-based broth would be completely forbidden by today’s Islamic and Jewish tradition, the Elamite broth dish originated in what is now Iran, and also uses dill, an ingredient not otherwise mentioned among the tablets, Barjamovic and Lassen said. This is a distinction still apparent today: Iraqi cuisine rarely uses dill, whereas it is common in Iranian cuisine, which may indicate the pattern was established millennia ago, Barjamovic said. Nasrallah notes the “foreign” designation is indicative of trade between the two cultures, and an appreciation for tastes not commonly associated with local cuisine."},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20191103-the-worlds-oldest-known-recipes-decoded-6"},{"bodyHtml":{"assets":[]},"calloutBodyHtml":"\u003Cp\u003EIngredients:\u003Cbr \u002F\u003E1 lb leg of mutton, diced\u003Cbr \u002F\u003E ½ c rendered sheep fat\u003Cbr \u002F\u003E 1 small onion, chopped\u003Cbr \u002F\u003E½ tsp salt\u003Cbr \u002F\u003E 1 lb beetroot, peeled and diced\u003Cbr \u002F\u003E 1 c rocket, chopped\u003Cbr \u002F\u003E ½ c fresh coriander, chopped\u003Cbr \u002F\u003E 1 c Persian shallot, chopped\u003Cbr \u002F\u003E 1 tsp cumin seeds\u003Cbr \u002F\u003E 1 c beer (a mix of sour beer & German Weißbier)\u003Cbr \u002F\u003E ½ c water\u003Cbr \u002F\u003E½ c leek, chopped\u003Cbr \u002F\u003E 2 garlic cloves, peeled and crushed\u003Cbr \u002F\u003E\u003Cbr \u002F\u003E For the garnish:\u003Cbr \u002F\u003E ½ c fresh coriander, finely chopped\u003Cbr \u002F\u003E ½ c kurrat (or spring leek), finely chopped\u003Cbr \u002F\u003E 2 tsp coriander seeds, coarsely crushed\u003Cbr \u002F\u003E\u003Cbr \u002F\u003EInstructions: Heat sheep fat in a pot wide enough for the diced lamb to spread in one layer. Add lamb and sear on high heat until all moisture evaporates. Fold in the onion and keep cooking until it is almost transparent. Fold in salt, beetroot, rocket, fresh coriander, Persian shallot and cumin. Keep on folding until the moisture evaporates. Pour in beer, and then add water. Give the mixture a light stir and then bring to a boil. Reduce heat and add leek and garlic. Allow to simmer for about an hour until the sauce thickens.\u003C\u002Fp\u003E\n\u003Cp\u003EPound kurrat and remaining fresh coriander into a paste using a mortar and pestle. Ladle the stew into bowls and sprinkle with coriander seeds and kurrat and fresh coriander paste. The dish can be served with steamed bulgur, boiled chickpeas and bread.\u003C\u002Fp\u003E\n\u003Cp\u003E\u003Cem\u003ESource: Food in Ancient Mesopotamia, Cooking the Yale Babylonian Culinary Recipes, with permission from co-author and translator Gojko Barjamovic.\u003C\u002Fem\u003E\u003C\u002Fp\u003E","calloutTitle":"Tuh'u recipe","cardType":"CalloutBox","iFrameType":"","id":"travel\u002Farticle\u002F20191103-the-worlds-oldest-known-recipes-decoded-7"},{"bodyHtml":{"assets":[],"html":"The Babylonians might have associated the taste of dill with Elamite cuisine in the same way that we associate fresh coriander with Hispanic foods, Nasrallah said.\u003C\u002Fp\u003E\u003Cp\u003EThere’s also an element of showmanship and skill that carries over among chefs through the millennia, the researchers noted. Just as today’s molecular gastronomers might delight in plating a dish to play with diners’ expectations, so, too, did Mesopotamian chefs in preparing elaborate feasts fit for high society. Think: the Ferran Adrià flourish of ancient Assyria.\u003C\u002Fp\u003E\u003Cp\u003EOne dish resembles a chicken pot pie, with layers of dough and chunks of bird smothered by a sort of Babylonian béchamel sauce, said culinary historian and Iraqi cuisine expert Nawal Nasrallah, whose research on medieval Arabic foods helped tie the ancient tablets to later cooking techniques from the same region. Its presentation also contains an element of surprise, she said. The bird dish was served covered by a crusty lid, which diners then opened to reveal the meat inside. It’s a food-within-a-food technique Nasrallah sees repeated in the 10th-Century Baghdadi cookbook Kitab al-Tabikh (“Cookery Book”), describing local medieval traditions, and again in modern Iraqi cuisine.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20191103-the-worlds-oldest-known-recipes-decoded-8"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p07sqx6t"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20191103-the-worlds-oldest-known-recipes-decoded-9"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E“Today, in the Arab world and particularly in Iraq, we pride ourselves in stuffed dishes like dolma. We kind of inherited this tendency of showmanship of cooks,” Nasrallah said. “In this way, I was really fascinated by the continuity of the cuisine and what has survived.”\u003C\u002Fp\u003E\u003Cp\u003EThis sophistication of preparation in the Babylonian food includes the use of colourful ingredients like saffron or coriander, parsley and chard to appeal to the eye and the palate, as well as employing a fish sauce sourced from the abundance of the Tigris and Euphrates rivers to add an umami element to the dishes, Nasrallah said. Today’s stews from the region are usually red, from tomatoes (which arrived centuries later), but the flavour elements of cumin, coriander, mint, garlic and onions are still recognisable. Rendered sheep’s tail fat (in Arabic, \u003Cem\u003Ealya\u003C\u002Fem\u003E) for instance, was considered a delicacy and an “indispensable ingredient in Iraq, until around the 1960s\", Nasrallah said.\u003C\u002Fp\u003E\u003Cp\u003E“I see the same tendency from ancient times to today; we don’t just add salt and black pepper, we add a combination of spices to enhance the aroma, to enhance the flavour, and we don’t just add it all at once, we add it in stages and we allow the stew to simmer,” Nasrallah said.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20191103-the-worlds-oldest-known-recipes-decoded-10"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p07sr07f"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20191103-the-worlds-oldest-known-recipes-decoded-11"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EThe lamb stew, \u003Cem\u003Eme-e puhadi\u003C\u002Fem\u003E, is meant to be eaten with barley cakes crumbled into the liquid, as one might do today with bread to sop up a soup. The scholars’ resulting version of the dish offers a hearty taste and texture teased out from months of trial and error and by using the scientific method of variables and controls to unravel the recipe’s mysteries. They realised, for example, when the inclusion of soapwort, a perennial plant sometimes used as a mild soap, was a mistranslation: adding this ingredient in any measure made the resulting dish bitter, frothy and unpalatable. Similarly, levels of seasonings have a threshold: there is an amount of salt in any dish, whether 4,000 years ago or today, that will render it inedible, they said.\u003C\u002Fp\u003E\u003Cp\u003EModern eaters might recognise elements of several cultures’ comfort foods in these Mesopotamian meals. \u003Cem\u003ETuh’u\u003C\u002Fem\u003E, for instance, uses red beetroots and shares similarities with both the \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20191014-who-really-owns-borsch\" target=\"_blank\"\u003Eborscht\u003C\u002Fa\u003E prevalent in Ashkenazi cuisine, as well as a stew prevalent among Iraqi Jews called \u003Cem\u003EKofta Shawandar Hamudh \u003C\u002Fem\u003E(meatballs with sweet and sour beetroots), according to Nasrallah. The lamb stew, likewise, calls for meat sautéed in sheep-tail’s fat. A close cousin to the stew might be Iraqi \u003Cem\u003Epacha\u003C\u002Fem\u003E, a dish Nasrallah remembers her mother cooking that uses all the parts of the sheep, preparing the carcass in similar ways as are described in the tablets.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20191103-the-worlds-oldest-known-recipes-decoded-12"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p07sqxkr"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20191103-the-worlds-oldest-known-recipes-decoded-13"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E“I was really surprised to find that what is a staple in Iraq today, which is a stew, is also a staple from ancient times, because in Iraq today, that is our daily meal: stew and rice with a bread,” Nasrallah said. “It is really fascinating to see how such a simple dish, with all its infinite variety, has survived from ancient times to present, and in those Babylonian recipes, I see not even the beginnings; they already had reached sophisticated levels in cooking those dishes. So who knows how much earlier they began?”\u003C\u002Fp\u003E\u003Cp\u003E\u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fcolumns\u002Fancient-eats\" target=\"_blank\"\u003EAncient Eats\u003C\u002Fa\u003E\u003Cem\u003E is a BBC Travel series that puts trendy foods back into their ‘authentic’ context, exploring the cultures and traditions where they were born.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EJoin more than three million BBC Travel fans by liking us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.facebook.com\u002FBBCTravel\u002F\" target=\"_blank\"\u003EFacebook\u003C\u002Fa\u003E\u003Cem\u003E, or follow us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Ftwitter.com\u002FBBC_Travel\" target=\"_blank\"\u003ETwitter\u003C\u002Fa\u003E\u003Cem\u003E and \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.instagram.com\u002Fbbc_travel\u002F\" target=\"_blank\"\u003EInstagram\u003C\u002Fa\u003E\u003Cem\u003E.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EIf you liked this story, \u003C\u002Fem\u003E\u003Ca href=\"http:\u002F\u002Fpages.emails.bbc.com\u002Fsubscribe\u002F?ocid=ear.bbc.email.we.email-signup\" target=\"_blank\"\u003Esign up for the weekly bbc.com features newsletter\u003C\u002Fa\u003E\u003Cem\u003E called \"The Essential List\". A handpicked selection of stories from BBC Future, Culture, Worklife and Travel, delivered to your inbox every Friday.\u003C\u002Fp\u003E\u003Cp\u003E{\"image\":{\"pid\":\"\"}} \u003C\u002Fem\u003E\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20191103-the-worlds-oldest-known-recipes-decoded-14"}],"collection":["travel\u002Fcolumn\u002Fbest-of-bbc-travel","travel\u002Fcolumn\u002Fancient-eats","travel\u002Fcolumn\u002Ffood-hospitality"],"disableAdverts":false,"displayDate":"2019-11-04T20:30:30Z","embeddedCustomHtml":"","embeddedInfographicUrl":"","embeddedType":"","headlineLong":"The world’s oldest-known recipes decoded","headlineShort":"A 4,000-year-old recipe decoded","image":["p07sqx0g"],"imageAlignment":"centre","imageAltText":"","isSyndicated":true,"latitude":"","longitude":"","mpsVideo":"","option":[{"Content":{"Description":"Apple News Publish: Select to publish, remove to unpublish. (Do not just delete or unpublish the story)","Name":"publish-applenews-system-1"},"Metadata":{"CreationDateTime":"2016-02-05T14:32:31.186819Z","Entity":"option","Guid":"13f4bc85-ae27-4a34-9397-0e6ad3619619","Id":"option\u002Fpublish-applenews-system-1","ModifiedDateTime":"2022-02-27T22:52:24.455144Z","Project":"wwverticals","Slug":"option\u002Fpublish-applenews-system-1"},"Urn":"urn:pubpipe:wwverticals:option:option\u002Fpublish-applenews-system-1","_id":"621e44a645ceed11e20f4866"}],"partner":null,"primaryVertical":"travel","promoAlignment":"centre","promoAltText":"","promoImage":["p07sqy22"],"relatedStories":null,"relatedTag":null,"summaryLong":"A team of international scholars versed in culinary history, food chemistry and cuneiform studies has been recreating dishes from the world’s oldest-known recipes.","summaryShort":"Ancient Babylonian chefs were surprisingly sophisticated","tag":["tag\u002Ffood-drink"],"textToSpeech":false,"creationDateTime":"2021-06-10T23:40:26.503748Z","entity":"article","guid":"8e245982-1d20-40e4-a977-2dbe2b05a588","id":"travel\u002Farticle\u002F20191103-the-worlds-oldest-known-recipes-decoded","modifiedDateTime":"2022-02-25T02:59:12.620595Z","project":"wwverticals","slug":"travel\u002Farticle\u002F20191103-the-worlds-oldest-known-recipes-decoded","destinationIds":["travel\u002Fdestination-guide\u002Fmiddle-east"],"destinationStat":"middle-east","cacheLastUpdated":1647003952167},"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy":{"urn":"urn:pubpipe:wwverticals:article:travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy","_id":"621e445545ceed6b7138338c","ambientVideo":"","articleType":"story","assetVideo":null,"author":["travel\u002Fauthor\u002Fjanet-forman"],"bodyIntro":"As Brazil’s food community unites to help save ancient ingredients, it has inspired new ways to use them, sending a wave of madly inventive cuisine across the country.","businessUnit":"worldwide","cards":[{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EChefs and researchers are stunned: those ancient tales of little-known South American flora with magical-sounding properties turned out to be true.\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EJambú\u003C\u002Fem\u003E, for example, a grassy-flavoured herb that traditional cooks pair with duck is also a tingling anaesthetic. “Here we say, ‘it makes you tremble’,” revealed Joanna Martins, head of the \u003Ca href=\"http:\u002F\u002Fwww.institutopaulomartins.org.br\u002F\" target=\"_blank\"\u003EPaulo Martins Institute\u003C\u002Fa\u003E for the study of indigenous and Amazonian ingredients. Scientists are investigating the plant for use in toothpaste, pharmaceuticals and even erotic wares, she said.\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003ECrajiru\u003C\u002Fem\u003E vine, whose leaves are consumed as a tea and is also used as body paint, impresses agronomist and farmer Keila Malvezzi da Silva for its ability to increase iron absorption.\u003C\u002Fp\u003E\u003Cp\u003EAnd many chefs are fascinated by \u003Cem\u003Eora-pro-nobis\u003C\u002Fem\u003E, a member of the cactus family known as “poor people’s meat” for its 25% protein content and for having four times the Vitamin C of oranges.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy-0"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p07ml0cm"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy-1"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E\u003Cstrong\u003EYou may also be interested in:\u003C\u002Fstrong\u003E\u003Cbr \u002F\u003E• \u003Ca href=\"https:\u002F\u002Fwww.bbc.com\u002Fnews\u002Fworld-latin-america-49433767\" target=\"_blank\"\u003EThe Amazon in Brazil is on fire – how bad is it?\u003C\u002Fa\u003E\u003Cbr \u002F\u003E• \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20181127-the-acai-seller-who-got-a-record-deal\" target=\"_blank\"\u003EThe acai seller who got a record deal\u003C\u002Fa\u003E\u003Cbr \u002F\u003E• \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fgallery\u002F20180917-the-rarest-fabric-on-earth\" target=\"_blank\"\u003EA plan to preserve Peru’s prized vicuna\u003C\u002Fa\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003E“\u003C\u002Fem\u003EThese [indigenous] communities possess a profound knowledge of the forest – an understanding we haven’t even dreamed of,” said chef Alex Atala. A former punk-rocker, Atala is as renowned for his study of Brazil’s indigenous ingredients as for restaurant \u003Ca href=\"http:\u002F\u002Fdomrestaurante.com.br\u002Fpt-br\u002Fhome.html\" target=\"_blank\"\u003ED.O.M.\u003C\u002Fa\u003E’s two Michelin stars.\u003C\u002Fp\u003E\u003Cp\u003EWhen I entered the São Paulo restaurant’s dining room, I saw bare glass tables supported by tree stumps, decor ranging from tomes by French chef August Escoffier to Elvis albums, and guests sporting suits and T-shirts, pearls and tattoos. I got the distinct sense that nothing here was going to be ordinary.\u003C\u002Fp\u003E\u003Cp\u003EBut after consuming intriguing, yet accessible, locally inspired dishes such as flower “ceviche” made with stingless bee honey and humped-backed Zebu beef, so tender it’s served with a spoon, I was stopped dead in my tracks by dessert: there were ants on my plate. I closed my eyes and downed the first little creature. After the disquieting sensation of scratchy legs brushing my throat came a surprise in the form of a mouth-filling burst of citrus and ginger. My gastronomic journey to Brazil had begun with a bungee jump out of my comfort zone.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy-2"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p07ml0d1"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy-3"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EBrazil is a vast, fecund land, with much of the most remote parts of its 8.5 million sq km known only to inhabitants of indigenous communities and \u003Cem\u003Equilombos\u003C\u002Fem\u003E, settlements created by former African slaves. Brazil is said to possess 20% of the Earth’s species, which compels the food community to learn all it can.\u003C\u002Fp\u003E\u003Cp\u003EFor Catalan chef Ferran Adrià, considered one of the world’s best and most pioneering chefs, the Amazon is “the last frontier of gastronomy”.\u003C\u002Fp\u003E\u003Cp\u003EYet, this still-unlocked treasure chest – that is deeply embedded in rural Brazilian culture and is the economic support system of many villages – is being threatened by \u003Ca href=\"https:\u002F\u002Fwww.bbc.com\u002Fnews\u002Fworld-latin-america-49433767\" target=\"_blank\"\u003Edevastating forest fires\u003C\u002Fa\u003E, cattle ranching, mining, logging and other forms of human intrusion.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy-4"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"These indigenous communities possess a profound knowledge of the forest – an understanding we haven’t even dreamed of","id":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy-5"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003ESome worry that the proliferation of processed food is threatening indigenous cuisine. “The fast food movement broke into our way of feeding ourselves and we have to reverse that,” said chef Irene Nunes, who runs the hillside \u003Ca href=\"https:\u002F\u002Fwww.facebook.com\u002Fcaminhodasgeraissap\u002F\" target=\"_blank\"\u003ECaminho das Gerais\u003C\u002Fa\u003E restaurant several hours from São Paulo, where she puts her own twist on rustic cuisine.\u003C\u002Fp\u003E\u003Cp\u003EIn an effort to save the country’s endangered products and culinary skills before they vanish, Brazil’s most prominent gastronomy professionals are taking action. Near the end of 2018, Georges Schnyder, head of \u003Ca href=\"http:\u002F\u002Fwww.slowfoodbrasil.com\u002F\" target=\"_blank\"\u003ESlow Food Brasil\u003C\u002Fa\u003E, proclaimed the Pledge in Defense of the Culinary Culture of Brasil. Akin to the 2004 \u003Ca href=\"http:\u002F\u002Fwww.newnordicfood.org\u002F\" target=\"_blank\"\u003EManifesto for the New Nordic Kitchen\u003C\u002Fa\u003E signed by 12 Nordic chefs, including world-renowned Danish chef René Redzepi, it reaches far beyond cuisine to preserve this country’s agrarian roots.\u003C\u002Fp\u003E\u003Cp\u003E“Cooking is not about having a recipe,” Schnyder asserted. “It’s culture, it’s sustainability, and this ‘manifesto’ is designed to recognise family growers as the basis of the food chain, and assure that their children can remain in the fields.”\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy-6"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p07ml0dw"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy-7"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EAs fires rage in the Amazon, the need to act is even more pressing. According to Atala, “There is a significant increase in deforested areas, and we must deal with this problem responsibly and not turn the issue into an ideological dispute.”\u003C\u002Fp\u003E\u003Cp\u003E\u003Cstrong\u003EPreserving traditions\u003C\u002Fstrong\u003E\u003C\u002Fp\u003E\u003Cp\u003EIn support of the Pledge, many chefs are launching parallel careers as explorers, travelling deep into the country’s hinterlands to find and help preserve indigenous plants and artisan products by using them in their restaurants – often elevating or transforming them – and which in turn supports local producers.\u003C\u002Fp\u003E\u003Cp\u003EIn São Paolo, there’s a futuristic air to Michelin-starred \u003Ca href=\"http:\u002F\u002Fmanimanioca.com.br\u002F\" target=\"_blank\"\u003EManí\u003C\u002Fa\u003E, where model-turned-chef Helena Rizzo transforms local ingredients like \u003Cem\u003Emanioc\u003C\u002Fem\u003E (cassava) into such uniquely daring dishes that patrons wait willingly for hours to eat. Rizzo has said she feels it’s crazy to think that 90% of the world’s diet comes from only a handful of species such as corn, rice and wheat. “Ingredients like arrowroot and \u003Cem\u003Emangarito\u003C\u002Fem\u003E [a relative of the yam], are important not only as ingredients but as a part of culture and food biodiversity. We still can find and cook with them, but I don’t know until when. We have already lost so many ingredients...”\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy-8"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p07ml0b3"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy-9"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EMany of Brazil’s food experts believe that manioc is the foundation of the country’s cuisine. Its myriad monikers, such as \u003Cem\u003Emani, maniva, aipim, mandioca \u003C\u002Fem\u003Eand\u003Cem\u003E macaxeira,\u003C\u002Fem\u003E and countless by-products, including tapioca\u003Cem\u003E, polvilhos \u003C\u002Fem\u003E(tapioca flour), \u003Cem\u003Etucupí\u003C\u002Fem\u003E (a yellow sauce) and\u003Cem\u003E tiquira\u003C\u002Fem\u003E (an alcoholic beverage), are a testament to its ubiquity. While not yet endangered, manioc is so crucial to Brazilian cuisine that the Pledge specifically cites it as “the iconic product of our ancestral and indigenous culture”.\u003C\u002Fp\u003E\u003Cp\u003E“It’s the one ingredient that has always been present in all social classes,” said Atala. “We peel it, grate it and press it to obtain a starch [that] we call tapioca. When fermented, the broth becomes tucupí\u003Cem\u003E,\u003C\u002Fem\u003E and the pulp is transformed into manioc flour. Its versatility is impressive.”\u003C\u002Fp\u003E\u003Cp\u003EChef Tereza Paim’s Salvador restaurant is another safe harbour for traditional foods. At \u003Ca href=\"http:\u002F\u002Fwww.casadetereza.com.br\u002F\" target=\"_blank\"\u003ECasa de Tereza\u003C\u002Fa\u003E, she uses hand-drawn \u003Cem\u003Edendê\u003C\u002Fem\u003E oil (palm oil), turning any left over from cooking into soap for customers and employees to use. She believes that this oil, brought to Brazil by the Portuguese from Africa during the slave trade, is an ingredient that must never be lost, as its distinctive scent of violets and wine-red colour is a hallmark of traditional Brazilian cuisine, particularly in Bahia state.\u003C\u002Fp\u003E\u003Cp\u003EShe calls it “number one of my heart”, and sees its reddish hue as “painting our food with the colour palette of sunset at All Saints Bay”, the body of water fringing part of the city of Salvador, where food and culture imported during the slave era still thrive. According to Paim, local dendê oil “tells us every day that we are Afro-descendants”.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy-10"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p07ml097"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy-11"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E\u003Cstrong\u003EA mixed heritage\u003C\u002Fstrong\u003E\u003C\u002Fp\u003E\u003Cp\u003EBrazilians are immensely proud of their multi-ethnic heritage. It’s a country inhabited by people of widely diverse backgrounds, from Africa, Asia, Europe and the Middle East, along with more than 200 indigenous populations who also come from vastly different regions ranging from the Amazon’s rainforests to the savannas of the Cerrado to the watery Pantanal. All of their culinary wisdom has co-mingled to create a unique mother cuisine that modern Brazilian gastronomy advocates aim to honour, preserve and evolve for the future.\u003C\u002Fp\u003E\u003Cp\u003EJust as Brazil’s population has come from all over the globe, so have many of its ingredients and cooking techniques. The seeds of \u003Cem\u003Eguandu\u003C\u002Fem\u003E beans, for example, which improve the soil and add nitrogen to crops, are thought to have arrived hidden in the hair of slaves, said agronomist Malvezzi da Silva. And, according to Paim, the first “Brazilian” cooks were slaves in the kitchens of Portuguese nobility, who creatively adapted Portuguese, African and indigenous cuisines to available ingredients.\u003C\u002Fp\u003E\u003Cp\u003EIndeed, some foods became a secret language for these slaves, who created sanctified dishes for \u003Cem\u003ECandomblé,\u003C\u002Fem\u003E a religion with African roots. According to chef Bel Coelho, these preparations are considered so sacred that they can only be cooked by a \u003Cem\u003Eyabasse, \u003C\u002Fem\u003Ea woman who has dedicated her life to learning the highly specific preferences of each Orixá, or representative of the Candomblé deity. The closest visitors may get to experiencing this fare is through tasting dinners at Coelho’s São Paulo restaurant \u003Ca href=\"https:\u002F\u002Fwww.instagram.com\u002Fclandestinobr\u002F?hl=en\" target=\"_blank\"\u003EClandestino\u003C\u002Fa\u003E, where she has devised her own recipes inspired by yabasse cooks. The restaurant is open only for one week each month; dining is by reservation only; and the exact dates are chosen one month in advance.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy-12"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p07ml0gl"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy-13"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EChef Telma Shiraishi of São Paulo’s \u003Ca href=\"http:\u002F\u002Fwww.aizome.com.br\u002Fsite\u002F\" target=\"_blank\"\u003ERestaurant Aizomê\u003C\u002Fa\u003E, and now the Japanese Cuisine Goodwill Ambassador in Brazil, represents another populous group: immigrants from Japan. “Like many others, my grandparents came to Brazil as land workers on the coffee plantations,” she noted. “From my point of view, this country is formed by the fusion of native cultures and those of the varied populations that arrived over the centuries, creating this mosaic.”\u003C\u002Fp\u003E\u003Cp\u003E“Even people who came in search of riches have left us immense treasures,” said chef Mônica Rangel of restaurant \u003Ca href=\"http:\u002F\u002Fwww.gostocomgosto.com.br\u002F\" target=\"_blank\"\u003EGosto com Gosto\u003C\u002Fa\u003E, 200km north-west of Rio de Janeiro.\u003C\u002Fp\u003E\u003Cp\u003ERangel believes that while they originally came to profit from Brazil’s natural resources, these mostly European people enriched the land by making use of it – such as by raising cattle and starting small cheese factories – and added their own cultural flourishes to traditional Brazilian foods.\u003C\u002Fp\u003E\u003Cp\u003EThrough its cuisine, Brazil has managed to embrace many cultures and nations. “It’s the kitchen of the \u003Cem\u003Etropeiro\u003C\u002Fem\u003E [drovers always on the move] but also of the court,” said Rangel. “And it is amidst these many historical flavours that the chef finds space to exercise fearless creativity.”\u003C\u002Fp\u003E\u003Cp\u003E\u003Cstrong\u003EAdapting the past to preserve the future\u003C\u002Fstrong\u003E\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy-14"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"Even people who came in search of riches have left us immense treasures","id":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy-15"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EThese prescient chefs believe that employing creativity – rather than strictly preserving traditions – will help Brazil’s culinary values endure. Indeed, their Pledge specifically defends “a free, creative cuisine that is open to influences and individual expressions”.\u003C\u002Fp\u003E\u003Cp\u003EAt Maní, Rizzo is inspired by indigenous peoples’ practice of cooking fish on banana leaf, but substitutes leaf of elephant ear, a nonconventional edible plant in the same family as mangarito. And Shiraishi gives traditional Japanese pickles a Brazilian spin using \u003Cem\u003Emaxixe\u003C\u002Fem\u003E, a cucumber brought from Africa during the slave trade, and substituting \u003Cem\u003Ecachaça\u003C\u002Fem\u003E (a distilled spirit made from sugarcane) for sake.\u003C\u002Fp\u003E\u003Cp\u003ESome chefs are transforming indigenous ingredients into otherworldly dishes rarely seen on high-end degustation menus. Coelho, for instance, recreates \u003Cem\u003Eacarajé\u003C\u002Fem\u003E, a black-eyed pea and bean dumpling traditionally made for Iansã, the goddess of wind and lightning, using the same ingredients of dendê oil, coconut milk, coriander, chilli and peanuts, but with molecular gastronomy techniques. For her version, Coelho makes a very thin black-eyed pea soup, then adds alginate and calcic, a calcium salt, to create a “liquid sphere”.\u003C\u002Fp\u003E\u003Cp\u003EPaim addresses modern health concerns with her Shrimp Bobo dish, using manioc and dendê oil to create a creamy stew that is both gluten and lactose free.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy-16"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p07ml0dp"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy-17"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EGenerally speaking, these Brazilian chefs believe their efforts to preserve and evolve culinary products and practices can have an impact far beyond their restaurant kitchens. And as such, several chefs are laying plans for the future in support of local communities and their ingredients.\u003C\u002Fp\u003E\u003Cp\u003EChef Ana Bueno of \u003Ca href=\"http:\u002F\u002Frestaurantebananadaterra.com.br\u002F\" target=\"_blank\"\u003EBanana da Terra\u003C\u002Fa\u003E in Paraty, for example, has established the \u003Ca href=\"http:\u002F\u002Fescoladecomer.com.br\u002F\" target=\"_blank\"\u003ESchool of Eating\u003C\u002Fa\u003E in Paraty to improve the nutrition of schoolchildren and educate them about healthy eating and local agriculture.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy-18"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"Preserving and sharing the food wisdom of our ancestors can offer solutions to some of the most pressing sustainability challenges we face today","id":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy-19"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EAnd Rangel organised the \u003Ca href=\"http:\u002F\u002Fwww.mauagastronomico.com.br\u002F\" target=\"_blank\"\u003EPinhão Festival\u003C\u002Fa\u003E to celebrate the nut of the endangered Araucária tree. Over the last 26 years, the fete has grown from a one-woman enterprise at Rangel’s restaurant into a nationally known event that involves 42 restaurants, draws celebrity chefs and has helped transform Brazil’s Visconde de Mauádistrict in the countryside of Rio de Janeiro state into a thriving tourism centre.\u003C\u002Fp\u003E\u003Cp\u003E“Preserving and sharing the food wisdom of our ancestors can offer solutions to some of the most pressing sustainability challenges we face today,” said chef Manu Buffara, a farmer’s daughter who now runs \u003Ca href=\"http:\u002F\u002Fwww.restaurantemanu.com.br\u002F\" target=\"_blank\"\u003ERestaurant Manu\u003C\u002Fa\u003E in her native town of Curitiba\u003Cstrong\u003E.\u003C\u002Fstrong\u003E “Much of what is lost is forgotten,” she warned, so we must continually revisit our culture and our roots.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy-20"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p07ml087"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy-21"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EYet, even as they respect their country’s culinary roots, Brazil’s chefs thrive on innovation. Inspired to use ancient ingredients in new ways they are galvanising one another, sending a wave of madly inventive cuisine across the country.\u003C\u002Fp\u003E\u003Cp\u003EThere’s poetry in the way Brazilians speak of food, lifting this basic human need to a far higher plane. In the words of Malvezzi da Silva: “Food is the bond of the human being with nature, through which we are regaining consciousness of who we are and where we should go.”\u003C\u002Fp\u003E\u003Cp\u003E\u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fcolumns\u002Fancient-eats\" target=\"_blank\"\u003EAncient Eats\u003C\u002Fa\u003E\u003Cem\u003E is a BBC Travel series that puts trendy foods back into their ‘authentic’ context, exploring the cultures and traditions where they were born.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EJoin more than three million BBC Travel fans by liking us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.facebook.com\u002FBBCTravel\u002F\" target=\"_blank\"\u003EFacebook\u003C\u002Fa\u003E\u003Cem\u003E, or follow us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Ftwitter.com\u002FBBC_Travel\" target=\"_blank\"\u003ETwitter\u003C\u002Fa\u003E\u003Cem\u003E and \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.instagram.com\u002Fbbc_travel\u002F\" target=\"_blank\"\u003EInstagram\u003C\u002Fa\u003E\u003Cem\u003E.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EIf you liked this story, \u003C\u002Fem\u003E\u003Ca href=\"http:\u002F\u002Fpages.emails.bbc.com\u002Fsubscribe\u002F?ocid=ear.bbc.email.we.email-signup\" target=\"_blank\"\u003Esign up for the weekly bbc.com features newsletter\u003C\u002Fa\u003E\u003Cem\u003E called \"The Essential List\". A handpicked selection of stories from BBC Future, Culture, Worklife and Travel, delivered to your inbox every Friday.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003E{\"image\":{\"pid\":\"\"}}\u003C\u002Fem\u003E\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy-22"}],"collection":["travel\u002Fcolumn\u002Ffood-hospitality","travel\u002Fcolumn\u002Fancient-eats"],"disableAdverts":false,"displayDate":"2019-10-08T18:29:14Z","embeddedCustomHtml":"","embeddedInfographicUrl":"","embeddedType":"","headlineLong":"Brazil: The last frontier of gastronomy?","headlineShort":"The last frontier of gastronomy?","image":["p07ml0gl"],"imageAlignment":"centre","imageAltText":"","isSyndicated":true,"latitude":"","longitude":"","mpsVideo":"","option":[{"Content":{"Description":"Apple News Publish: Select to publish, remove to unpublish. (Do not just delete or unpublish the story)","Name":"publish-applenews-system-1"},"Metadata":{"CreationDateTime":"2016-02-05T14:32:31.186819Z","Entity":"option","Guid":"13f4bc85-ae27-4a34-9397-0e6ad3619619","Id":"option\u002Fpublish-applenews-system-1","ModifiedDateTime":"2022-02-27T22:52:24.455144Z","Project":"wwverticals","Slug":"option\u002Fpublish-applenews-system-1"},"Urn":"urn:pubpipe:wwverticals:option:option\u002Fpublish-applenews-system-1","_id":"621e44a645ceed11e20f4866"}],"partner":null,"primaryVertical":"travel","promoAlignment":"centre","promoAltText":"","promoImage":["p07ml0gl"],"relatedStories":null,"relatedTag":null,"summaryLong":"As Brazil’s food community unites to help save ancient ingredients, it has inspired new ways to use them, sending a wave of madly inventive cuisine across the country.","summaryShort":"This still unlocked treasure chest is being threatened","tag":["tag\u002Ffood-drink","tag\u002Fcultural-traditions"],"textToSpeech":false,"creationDateTime":"2021-06-10T23:38:33.029754Z","entity":"article","guid":"d6992ea3-4f6f-41cc-a6a7-508ac4d19ac1","id":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy","modifiedDateTime":"2022-02-25T02:57:36.368656Z","project":"wwverticals","slug":"travel\u002Farticle\u002F20191007-brazil-the-last-frontier-of-gastronomy","destinationIds":["travel\u002Fdestination-guide\u002Fbrazil"],"destinationStat":"south-america_brazil","cacheLastUpdated":1647003952168},"travel\u002Farticle\u002F20190508-did-the-dutch-steal-this-african-food":{"urn":"urn:pubpipe:wwverticals:article:travel\u002Farticle\u002F20190508-did-the-dutch-steal-this-african-food","_id":"621e444b45ceed604f5b11b3","ambientVideo":"","articleType":"story","assetVideo":null,"author":["travel\u002Fauthor\u002Fangela-saurine"],"bodyIntro":"It’s been the basis of Ethiopia’s staple dish for more than 2,000 years, so how did a Dutch man claim ownership of the new 'superfood' teff?","businessUnit":"worldwide","cards":[{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EIn the early 1980s, images of starving children in drought-stricken landscapes were beamed into lounge rooms around the world as aid organisations made appeals to help the millions of Ethiopians impacted by famine. So powerful were the pictures that many people would still find it hard to believe the country is home to what is widely touted in the Western world as the next superfood.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20190508-did-the-dutch-steal-this-african-food-0"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p078jbj2"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20190508-did-the-dutch-steal-this-african-food-1"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E\u003Cstrong\u003EYou may also be interested in:\u003C\u002Fstrong\u003E\u003Cbr \u002F\u003E• \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fgallery\u002F20180910-the-oldest-coffee-in-the-world\" target=\"_blank\"\u003EThe oldest coffee in the world?\u003C\u002Fa\u003E\u003Cbr \u002F\u003E• \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20180730-can-belgium-claim-ownership-of-the-french-fry\" target=\"_blank\"\u003EThe truth about the humble French fry\u003C\u002Fa\u003E\u003Cbr \u002F\u003E• \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20171211-who-invented-hummus\" target=\"_blank\"\u003EWho invented hummus?\u003C\u002Fa\u003E\u003C\u002Fp\u003E\u003Cp\u003EA gluten-free cereal that is high in protein, iron and fibre, teff has been cultivated in Ethiopia and neighbouring Eritrea for at least 2,000 years. In mud huts in the highlands and fine-dining restaurants in the capital Addis Ababa, it is ground into flour and used to make the country’s staple dish, injera. The pancake-like fermented bread is perfect for scooping up meat and vegetable stews and their juices, and most Ethiopians eat it at least once a day.\u003C\u002Fp\u003E\u003Cp\u003ELike most travellers, I quickly fell in love with its slightly spongy texture and tangy flavour, and found myself ordering it time and time again as we made our way around the country. It is served on a large, round plate with a smattering of colourful concoctions, including lentils, collard greens, yellow beans, lamb, beef and chicken. Breaking it apart and eating it with your hands makes the experience that much more enjoyable.\u003C\u002Fp\u003E\u003Cp\u003EIt is hard to believe, but despite injera’s popularity throughout the country, the patent for the processing of teff flour and related teff products ended up in the hands of a company in the Netherlands.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20190508-did-the-dutch-steal-this-african-food-2"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p078jbt8"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20190508-did-the-dutch-steal-this-african-food-3"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EIt all began in 2003, when a dozen varieties of teff seeds were sent to Dutch agronomist Jans Roosjen through a partnership with the Ethiopian Institute of Biodiversity Conservation for research and development. Four years later, the European Patent Office granted a patent to his company Health and Performance Food International (HPFI). While Roosjen overestimated the potential for the seed at the time and his company went bankrupt, he continued to market and sell teff products.\u003C\u002Fp\u003E\u003Cp\u003EThe dispute over who owns teff \u003Ca href=\"https:\u002F\u002Fwww.bbc.co.uk\u002Fprogrammes\u002Fp06zddjn\" target=\"_blank\"\u003Emade international headlines\u003C\u002Fa\u003E earlier this year after Roosjen tried to sue another Dutch company that was marketing teff baked goods for patent infringement, and his patent was declared void in the Netherlands. When the deadline for an appeal expired in February 2019, many Ethiopians hailed it as a victory on social media.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20190508-did-the-dutch-steal-this-african-food-4"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"I hope we can learn from this that our national assets must be protected","id":"travel\u002Farticle\u002F20190508-did-the-dutch-steal-this-african-food-5"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EEthiopian diplomat Fitsum Arega \u003Ca href=\"https:\u002F\u002Ftwitter.com\u002Ffitsumaregaa\u002Fstatus\u002F1093020898360205312\" target=\"_blank\"\u003Etweeted that it was great news\u003C\u002Fa\u003E. “I hope we can learn from this that our national assets must be protected by Ethiopians & friends of #Ethiopia,” he wrote.\u003C\u002Fp\u003E\u003Cp\u003EBut with Roosjen's patent still in place in other parts of Europe, the war continues. In February, Ethiopia’s attorney general Berhanu Tsegaye \u003Ca href=\"https:\u002F\u002Ftwitter.com\u002FBerhanuTsegaye\u002Fstatus\u002F1093139280799694848\" target=\"_blank\"\u003Etweeted\u003C\u002Fa\u003E that the government was determined to defend Ethiopia’s legal rights related to teff. “Ethiopia has already deployed a law firm to fight the teff case internationally,” he wrote.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20190508-did-the-dutch-steal-this-african-food-6"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p078jbkv"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20190508-did-the-dutch-steal-this-african-food-7"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EIt is not the first time Ethiopia has had to protect one of its biggest products, with the country previously going into battle against Starbucks over the use of three premium coffee names. After intense talks, the world’s largest coffee chain and the Ethiopian government reached a licencing agreement allowing Starbucks to sell and market Harrar, Sidamo and Yirgacheffe coffee in 2007. According to \u003Ca href=\"https:\u002F\u002Fwww.wipo.int\u002Fipadvantage\u002Fen\u002Fdetails.jsp?id=2621\" target=\"_blank\"\u003Ea report by the World Intellectual Property Organization\u003C\u002Fa\u003E, the high-profile dispute greatly increased the value of Ethiopian coffee.\u003C\u002Fp\u003E\u003Cp\u003EDr Bula Wayessa, who is an expert in indigenous crops, believes the Dutch teff patent stripped millions of Ethiopian farmers of their rights. “It represents a manifestation of global power relations in which multi-million-dollar corporations based in the global north excise cultural appropriation in Third World countries,” he said. “The flaws in the international legal system that give private companies patent ownership without thorough investigation are disproportionally affecting developing countries such as Ethiopia.”\u003C\u002Fp\u003E\u003Cp\u003EDr Wayessa, visiting assistant professor at the State University of New York, New Paltz, was born into a teff-farming family in the Oromia Regional State, which is one of Ethiopia’s nine ethnically based regions. He grew up eating injera twice a day and helped cultivate, tend to and harvest the crop after school and in the summer holidays. “If I had other foods than injera for lunch and dinner, I used to still feel hungry,” he said.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20190508-did-the-dutch-steal-this-african-food-8"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p078jbmq"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20190508-did-the-dutch-steal-this-african-food-9"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003ESince leaving his homeland in 2009 to study overseas, Dr Wayessa has returned several times to conduct research. He said teff is not just a crop; it is part of Ethiopia’s cultural heritage. “Teff injera is a major common identity marker across more than 80 ethnic groups living in the country,” he said. “It frames Ethiopians’ indigenous food technology and informs their social and national identities by helping to chart social relationships through gathering around the plate and sharing.”\u003C\u002Fp\u003E\u003Cp\u003EBut while the dispute over teff’s ownership was big news around the globe, Sofonias Melese, head of operations at \u003Ca href=\"https:\u002F\u002Fwww.newethiopia.tours\u002F\" target=\"_blank\"\u003ENew Ethiopia Tours\u003C\u002Fa\u003E, said he only knew about it because he works in the tourism industry, and most of his countrymen weren’t aware of the controversy.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20190508-did-the-dutch-steal-this-african-food-10"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"Teff is the backbone of our kitchen","id":"travel\u002Farticle\u002F20190508-did-the-dutch-steal-this-african-food-11"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E“The patent issue is really sad for me,” he said. “Teff is the backbone of our kitchen. We eat it every day – sometimes three times a day – in almost all regions and tribes.”\u003C\u002Fp\u003E\u003Cp\u003EMelese said he loves introducing people to injera during his tours. “Most of our tourists first try injera alone, then I can see the sourness in their faces,” he said. “Then I tell them to try it with our spicy \u003Cem\u003Ewat\u003C\u002Fem\u003E, which is like a stew, and then they love it. When I tell them it’s gluten-free, high in protein and iron, they get fascinated.”\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20190508-did-the-dutch-steal-this-african-food-12"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p078jbg0"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20190508-did-the-dutch-steal-this-african-food-13"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EWhile its exact age is unclear, archaeologists believe that teff originated and was domesticated in highland Ethiopia about 2,000 years ago, although griddles for baking injera may date back 2,500 years.\u003C\u002Fp\u003E\u003Cp\u003EDr Diane Lyons PhD, co-author of Griddles, Ovens, and Agricultural Origins: An Ethnoarchaeological Study of Bread Baking in Highland Ethiopia, has conducted extensive research in northern Ethiopia’s Tigray region, where injera is baked on a clay griddle and served with meat, vegetable and legume stews. She said there are two colours of teff grains – white and red. The former has traditionally been considered more valuable and symbolises wealth, and is always served to important guests. Red injera is cheaper and is more commonly used in daily food.\u003C\u002Fp\u003E\u003Cp\u003EBoth Dr Lyons and Dr Wayessa said that teff is now expensive for poorer urban people thanks to global demand. Most farmers in northern and southern Tigray now sell their teff for larger quantities of cheaper grains in the market, such as barley, wheat and sorghum, to make their injera, causing “a loss in culture and a loss in nutrition,” according to Dr Lyons. “[Teff] is usually the cereal used in making injera in restaurants – and always in the finer restaurants in Ethiopia,” she added.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20190508-did-the-dutch-steal-this-african-food-14"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p078jbc9"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20190508-did-the-dutch-steal-this-african-food-15"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EAs an outsider, Dr Lyons said it seemed unethical to appropriate Ethiopia’s rights over teff. “This is a very poor country and their ancestors developed this crop,” she said. “They should have the rights to benefit from its marketing. Ethiopians are very proud of their cuisine, and rightly so. Their food is delicious, and teff-based injera is viewed as the best injera by Ethiopians. I sincerely hope they regain ‘full ownership’ over teff.”\u003C\u002Fp\u003E\u003Cp\u003EI spent two weeks travelling throughout Ethiopia, from Addis Ababa to the Simien Mountains, dining on teff at restaurants daily. Children, raised on the grain, waved and chased our car as we passed them by. We were welcomed into the home of a rural family who showed us the small kitchen where they make injera. For the sake and future of these warm and hospitable people, I can’t help but share the same wish. \u003C\u002Fp\u003E\u003Cp\u003E\u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fcolumns\u002Ffood-wars\" target=\"_blank\"\u003EFood Wars\u003C\u002Fa\u003E \u003Cem\u003Eis a series from BBC Travel that invites you to feel the heat when passions flare around beloved dishes that shape a culture’s identity.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EJoin more than three million BBC Travel fans by liking us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.facebook.com\u002FBBCTravel\u002F\" target=\"_blank\"\u003EFacebook\u003C\u002Fa\u003E\u003Cem\u003E, or follow us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Ftwitter.com\u002FBBC_Travel\" target=\"_blank\"\u003ETwitter\u003C\u002Fa\u003E\u003Cem\u003E and \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.instagram.com\u002Fbbc_travel\u002F\" target=\"_blank\"\u003EInstagram\u003C\u002Fa\u003E\u003Cem\u003E.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EIf you liked this story, \u003C\u002Fem\u003E\u003Ca href=\"http:\u002F\u002Fpages.emails.bbc.com\u002Fsubscribe\u002F?ocid=ear.bbc.email.we.email-signup\" target=\"_blank\"\u003Esign up for the weekly bbc.com features newsletter\u003C\u002Fa\u003E\u003Cem\u003E called \"If You Only Read 6 Things This Week\". A handpicked selection of stories from BBC Future, Culture, Capital and Travel, delivered to your inbox every Friday.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003E{\"image\":{\"pid\":\"\"}}\u003C\u002Fem\u003E\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20190508-did-the-dutch-steal-this-african-food-16"}],"collection":["travel\u002Fcolumn\u002Ffood-wars","travel\u002Fcolumn\u002Fancient-eats","travel\u002Fcolumn\u002Ffood-hospitality"],"disableAdverts":false,"displayDate":"2019-05-09T22:22:48Z","embeddedCustomHtml":"","embeddedInfographicUrl":"","embeddedType":"","headlineLong":"Did the Dutch 'steal' this African food?","headlineShort":"Did the Dutch steal this 'superfood'?","image":["p078jbt8"],"imageAlignment":"centre","imageAltText":"","isSyndicated":true,"latitude":"","longitude":"","mpsVideo":"","option":[{"Content":{"Description":"Apple News Publish: Select to publish, remove to unpublish. (Do not just delete or unpublish the story)","Name":"publish-applenews-system-1"},"Metadata":{"CreationDateTime":"2016-02-05T14:32:31.186819Z","Entity":"option","Guid":"13f4bc85-ae27-4a34-9397-0e6ad3619619","Id":"option\u002Fpublish-applenews-system-1","ModifiedDateTime":"2022-02-27T22:52:24.455144Z","Project":"wwverticals","Slug":"option\u002Fpublish-applenews-system-1"},"Urn":"urn:pubpipe:wwverticals:option:option\u002Fpublish-applenews-system-1","_id":"621e44a645ceed11e20f4866"}],"partner":null,"primaryVertical":"travel","promoAlignment":"centre","promoAltText":"","promoImage":["p078jbt8"],"relatedStories":null,"relatedTag":null,"summaryLong":"It’s been the basis of Ethiopia’s staple dish for more than 2,000 years, so how did a Dutch man claim ownership of the new 'superfood' teff?","summaryShort":"The dispute over who owns it made international headlines earlier this year","tag":["tag\u002Ffood-drink"],"textToSpeech":false,"creationDateTime":"2021-06-10T23:32:18.642435Z","entity":"article","guid":"282f10ea-0e2d-48a7-b301-94cff114a627","id":"travel\u002Farticle\u002F20190508-did-the-dutch-steal-this-african-food","modifiedDateTime":"2022-02-25T02:48:44.658446Z","project":"wwverticals","slug":"travel\u002Farticle\u002F20190508-did-the-dutch-steal-this-african-food","destinationIds":["travel\u002Fdestination-guide\u002Fethiopia"],"destinationStat":"africa_ethiopia","cacheLastUpdated":1647003952168},"travel\u002Farticle\u002F20181127-the-acai-seller-who-got-a-record-deal":{"urn":"urn:pubpipe:wwverticals:article:travel\u002Farticle\u002F20181127-the-acai-seller-who-got-a-record-deal","_id":"621e445445ceed69de4d8004","ambientVideo":"","articleType":"story","assetVideo":null,"author":["travel\u002Fauthor\u002Fian-walker"],"bodyIntro":"Coming out of a dark world of depression, Brazilian beach celebrity Vanessa Esplendorosa has made a career out of singing about her açaí, which she says brings ‘good energy’.","businessUnit":"worldwide","cards":[{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E“My açaí is the bomb, bomb, bomb, bomb,” Vanessa Esplendorosa sings. “Marvellous, tasty, yummy, delicious, splendorous. My granola you want, my sauce you want, my shine you want.”\u003C\u002Fp\u003E\u003Cp\u003ESitting under the baking sun on Rio de Janeiro’s Ipanema Beach, ‘Splendorous’ Vanessa (her real name is Vanessa Cabral dos Santos) continues singing her rhymes in Portuguese as she piles banana, strawberries, mango, kiwi fruit, granola, condensed milk, crumbly peanut candy and chocolate syrup onto my cup of frozen açaí. It’s a little show that has made her a beloved beach celebrity as she sells the wildly popular Amazonian super-berry puree, which has swept from the Brazilian jungle to health food cafes across the world.\u003C\u002Fp\u003E\u003Cp\u003EThe deep purple, ice cream-like dish made from the açaí pulp is lauded for its anti-ageing and energising properties, and above all, its distinctive deliciousness, which is like a mix of blackberries and chocolate. And Brazil produces up to 85% of the world’s supply of açaí (which is classified is a drupe, but more commonly referred to as a berry), more than 1.25 million tonnes per year – or enough to fill 500 Olympic swimming pools.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20181127-the-acai-seller-who-got-a-record-deal-0"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p06t05z6"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20181127-the-acai-seller-who-got-a-record-deal-1"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003E\u003Cstrong\u003EYou may also be interested in:\u003C\u002Fstrong\u003E\u003Cbr \u002F\u003E• \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20181120-the-birthplace-of-the-modern-apple\" target=\"_blank\"\u003EThe surprising origin of the apple\u003C\u002Fa\u003E\u003Cbr \u002F\u003E• \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20180517-the-island-fruit-that-caused-a-mutiny\" target=\"_blank\"\u003EThe island fruit that caused a mutiny\u003C\u002Fa\u003E\u003Cbr \u002F\u003E• \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20180822-turkeys-beloved-ice-cream-prank\" target=\"_blank\"\u003EThe ice cream that’s nearly impossible to eat\u003C\u002Fa\u003E\u003C\u002Fp\u003E\u003Cp\u003EWith a cooler slung over her shoulder and a white T-shirt screaming ‘AÇAÍ’, Vanessa walks up and down Ipanema’s fiery hot sand near lifeguard tower Posto 9, brightening up everybody’s already sun-drenched days with her unwavering positivity. Videos that locals have taken of her rapping and singing have gone viral on \u003Ca href=\"https:\u002F\u002Fwww.youtube.com\u002Fwatch?v=jMzawEdOzLI\" target=\"_blank\"\u003EYouTube\u003C\u002Fa\u003E (see 45 seconds in) and \u003Ca href=\"https:\u002F\u002Fwww.facebook.com\u002FVoltaBlackMusic\u002Fvideos\u002F2016587895331940\u002F\" target=\"_blank\"\u003EFacebook\u003C\u002Fa\u003E; and after a wave of \u003Ca href=\"https:\u002F\u002Fwww.facebook.com\u002Fjornalextra\u002Fvideos\u002F1949726115060329\u002F\" target=\"_blank\"\u003Elocal media stories\u003C\u002Fa\u003E this year, Rio de Janeiro music producers DJ Leco JPA and DJ Portuga were so captivated by her charisma that they offered her the opportunity to record a song.\u003C\u002Fp\u003E\u003Cp\u003EHer ‘Funk do Açaí’ video clip released in July on \u003Ca href=\"https:\u002F\u002Fwww.youtube.com\u002Fwatch?v=C_LqxDxanqw\" target=\"_blank\"\u003EYouTube\u003C\u002Fa\u003E quickly racked up millions of views. Instead of the usual sex, drugs and violence for which Brazilian funk music born in the \u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fstory\u002F20160811-how-google-changed-rio\" target=\"_blank\"\u003Efavelas\u003C\u002Fa\u003E is famous, she gained a legion of fans for rapping about Brazil’s beloved berry instead.\u003C\u002Fp\u003E\u003Cp\u003E“Açaí com paçoca soca soca soca soca,” Vanessa sings in the chorus, a play on words about the salty peanut candy she serves it with called \u003Cem\u003EPaçoca\u003C\u002Fem\u003E, and \u003Cem\u003Esoca, \u003C\u002Fem\u003Ewhich is the Portuguese word for punch. Açaí with a peanut candy punch!\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20181127-the-acai-seller-who-got-a-record-deal-2"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p06t0656"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20181127-the-acai-seller-who-got-a-record-deal-3"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EOozing the warmth that Rio’s residents, known as Cariocas, are famous for, and looking every bit the pro as she dances to the camera, I was shocked to learn that just a few short years ago, Vanessa was clinically depressed and shut off from the world. On a doctor’s advice, Vanessa’s partner Ana started taking her from their suburban home to the beach with açaí that Ana prepared for Vanessa to sell. At first, Vanessa told me, she would just sit and people-watch, not selling a thing. Once she was tired of watching, she walked up and down the sand and started to sell. Eventually, a spontaneity began reverberating from within as she started coming up with little catchy rhymes to sell her product. One sandy step at a time, she grew in confidence. \u003C\u002Fp\u003E\u003Cp\u003E“Every time I saw a customer I was singing to them, coming up with something to rejoice that moment, to leave the person shining like a star and feeling cheered up,” she said. “I always bring good energy to my clients in my care, because as I came from a very dark world of depression and sadness, it helped me improve. And I could not be sad anymore; I was always connected to açaí and the climate of the beach, in the sun, in the sea and in the good energies that it brings.”\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20181127-the-acai-seller-who-got-a-record-deal-4"},{"bodyHtml":{"assets":[]},"cardType":"PullQuote","iFrameType":"","pullQuote":"Every time I saw a customer I was singing to them... to leave the person shining like a star and feeling cheered up","id":"travel\u002Farticle\u002F20181127-the-acai-seller-who-got-a-record-deal-5"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EShe continued, “I had the opportunity to record the Funk do Açaí with two DJs to complete the circle of gratitude for everything that this fruit was doing for me, everything that my work was providing me and the places I was going, so I thought that it deserved a song, a funk.”\u003C\u002Fp\u003E\u003Cp\u003ENow as she eyes a career in music, Vanessa’s story of how açaí helped bring her a new lease on life echoes the berry’s ancient indigenous mythology. Its name comes from a native Tupi word meaning ‘fruit that cries’. Those who are less imaginative say that’s because of the juices the fruit seeps, but legend says that – before açaí was featured in more than three million Instagram hashtags and counting – it’s because it is a fruit born in tears. \u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20181127-the-acai-seller-who-got-a-record-deal-6"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p06t05w8"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20181127-the-acai-seller-who-got-a-record-deal-7"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EBefore Portuguese ships sailed into Brazil, a large Tupi tribe lived on the banks of the Amazon River where today sits the city of Belém, the gateway to the Amazon, in the northern state of Pará. But the tribe’s ballooning population meant there was less and less food to go around. Watching his people starve, the tribe’s chief Itaki ordered that all newborn children be sacrificed to keep the population down until a more abundant food source could be found. He made no exceptions to this decree, even though his own daughter Iaçã was pregnant and would soon give birth to a beautiful baby girl.\u003C\u002Fp\u003E\u003Cp\u003EThe young mother cried for days after she lost her baby and prayed to their god Tupã to show her father some other way to save their tribe from hunger and suffering. One moonlit night, Iaçã heard a child’s cries, and peering into the jungle saw her daughter sitting at the foot of a palm tree. Arms outstretched, she leapt towards her baby. But just as suddenly as the infant appeared, she vanished silently in her embrace. Inconsolable, Iaçã collapsed onto the palm in tears, dying of heartbreak. \u003C\u002Fp\u003E\u003Cp\u003EAt sunrise, her body was found hugging the trunk of the palm, but her face now appeared serene. Iaçã’s dark eyes stared up to the treetop, which they saw was laden with small dark fruits. The tribesman climbed the palms and picked the berries, squeezing their thick, nutritious juices into their hands. Itaki, seeing it as a blessing from their god Tupã, named the berry açaí in honour of his daughter – her name spelled backwards. The order to sacrifice newborn children was lifted, and the Tupi tribe would never go hungry again.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20181127-the-acai-seller-who-got-a-record-deal-8"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p06t05nm"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20181127-the-acai-seller-who-got-a-record-deal-9"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EAlthough separated by hundreds of years and kilometres, Iaçã in the Amazon and Vanessa in Rio both encapsulate why the world has fallen in love with açaí: rejuvenation. Packed with vitamins, protein, fibre, amino acids, healthy monounsaturated fats and up to 30 times more antioxidants than red wine, açaí is said to boost energy, strengthen the immune system, help muscle growth and fight the effects of ageing. With such a resume, it’s hugely popular with everyone, from the rich to the poor, in Brazil.\u003C\u002Fp\u003E\u003Cp\u003E“Undoubtedly açaí was and is a food that we can describe as democratic in the sense that it has always been on the table, and certainly in the meal (because not everyone used tables) of the native peoples, settlers, and society of the rich, poor, civil, military, religious or non-religious, literate or illiterate,” said Professor Leila Mourão Miranda from the Federal University of Pará who has written a \u003Ca href=\"http:\u002F\u002Fwww.ppghis.com\u002Fterritorios&fronteiras\u002Findex.php\u002Fv03n02\u002Farticle\u002Fview\u002F69\u002F68\" target=\"_blank\"\u003Ethesis\u003C\u002Fa\u003E on açaí. \u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20181127-the-acai-seller-who-got-a-record-deal-10"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p06t04wz"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20181127-the-acai-seller-who-got-a-record-deal-11"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EIn Rio, juice shops on practically every corner dish out sweet, frozen açaí with other fruits and a world of sweet toppings. But few açaí addicts outside Brazil know that their açaí bowls are about as traditional to the country as a ham and pineapple pizza is to Italy.\u003C\u002Fp\u003E\u003Cp\u003EIn Pará, where the majority of the berries are grown, açaí is a staple of the cuisine and is eaten as an accompaniment to fried fish and shrimp, with locals either pouring it on like a sauce or using it as a dip. Pará’s residents (called Paraenses), also enjoy açaí as a snack in a more natural style, with just a little sugar for sweetness and no toppings except for beads of tapioca flour or cassava flour. To them, added fruits, granola and everything else is just considered a distraction from the true açaí taste. I discovered this at a \u003Cem\u003Eboteco\u003C\u002Fem\u003E (a small, casual Brazilian bar) called Tacacá do Norte in Rio’s Flamengo neighbourhood. It’s one of a small number of places in Rio where you can buy açaí in the Pará style, and for connoisseurs, it’s widely considered the best in the city.\u003C\u002Fp\u003E\u003Cp\u003EIt wasn’t until the ‘90s when sun-kissed surfers and gym junkies in Rio heard whispers of açaí’s mysterious health benefits, and added guarana syrup – made from the seeds of the Amazonian guarana plant, which is high in caffeine – to help preserve the flavour of the açaí juice and pulp after freezing it. This ultimately turned it into an energising snack and thus kick-started worldwide açaí fever.\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20181127-the-acai-seller-who-got-a-record-deal-12"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p06t05s7"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20181127-the-acai-seller-who-got-a-record-deal-13"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EBut my friend Beatriz Daibes, a Paraense who moved from Belém to Rio last year to study, tells me that she wasn’t caught up in the hype of her new city’s take on her home cuisine.\u003C\u002Fp\u003E\u003Cp\u003E“I prefer the traditional, no guarana syrup; I think the texture is better, creamier,” she said. “I think the Rio style is more like a mousse, an açaí ice cream than açaí really. And the one from the north, we don’t use syrup, but sugar.”\u003C\u002Fp\u003E\u003Cp\u003EAnd what about that fried fish and shrimp combination, I wondered.\u003C\u002Fp\u003E\u003Cp\u003E“It's tasty!” she said. “There are restaurants that have açaí as dessert, and also to eat along with the main dish like fried fish and shrimp. And it’s really good! It’s a blend of sweet and salty.”\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20181127-the-acai-seller-who-got-a-record-deal-14"},{"bodyHtml":{"assets":[]},"cardType":"Image","iFrameType":"","image":["p06t063s"],"imageAlignment":"centre","imageOrientation":"landscape","id":"travel\u002Farticle\u002F20181127-the-acai-seller-who-got-a-record-deal-15"},{"bodyHtml":{"assets":[],"html":"\u003Cp\u003EWhether it’s Rio’s guarana-filled, ice cream-like version or the less-is-more, traditional style of Pará, Brazilians are spoilt for choice when it comes to açaí. Unfortunately for the rest of us, since highly perishable açaí is only grown in the Amazon, its pulp is either frozen or turned into powder for export. But in Brazil you’ll find it truly fresh, and only in Rio will you get it served to you on the beach with a side of singing and good vibes. And that just makes it taste even better.\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003E\u003Cstrong\u003EEDITOR’S NOTE:\u003C\u002Fstrong\u003E A previous version of this story neglected to mention that açaí is classified as a drupe.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Ca href=\"http:\u002F\u002Fwww.bbc.com\u002Ftravel\u002Fcolumns\u002Fculinary-roots\" target=\"_blank\"\u003ECulinary Roots\u003C\u002Fa\u003E \u003Cem\u003Eis a series from BBC Travel connecting to the rare and local foods woven into a place’s heritage.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EJoin more than three million BBC Travel fans by liking us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.facebook.com\u002FBBCTravel\u002F\" target=\"_blank\"\u003EFacebook\u003C\u002Fa\u003E\u003Cem\u003E, or follow us on \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Ftwitter.com\u002FBBC_Travel\" target=\"_blank\"\u003ETwitter\u003C\u002Fa\u003E\u003Cem\u003E and \u003C\u002Fem\u003E\u003Ca href=\"https:\u002F\u002Fwww.instagram.com\u002Fbbc_travel\u002F\" target=\"_blank\"\u003EInstagram\u003C\u002Fa\u003E\u003Cem\u003E.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003EIf you liked this story, \u003C\u002Fem\u003E\u003Ca href=\"http:\u002F\u002Fpages.emails.bbc.com\u002Fsubscribe\u002F?ocid=ear.bbc.email.we.email-signup\" target=\"_blank\"\u003Esign up for the weekly bbc.com features newsletter\u003C\u002Fa\u003E\u003Cem\u003E called \"If You Only Read 6 Things This Week\". A handpicked selection of stories from BBC Future, Earth, Culture, Capital and Travel, delivered to your inbox every Friday.\u003C\u002Fem\u003E\u003C\u002Fp\u003E\u003Cp\u003E\u003Cem\u003E{\"image\":{\"pid\":\"\"}}\u003C\u002Fem\u003E\u003C\u002Fp\u003E"},"cardType":"Body","iFrameType":"","id":"travel\u002Farticle\u002F20181127-the-acai-seller-who-got-a-record-deal-16"}],"collection":["travel\u002Fcolumn\u002Fancient-eats","travel\u002Fcolumn\u002Fculinary-roots","travel\u002Fcolumn\u002Ffood-hospitality"],"disableAdverts":false,"displayDate":"2018-11-28T19:55:03Z","embeddedCustomHtml":"","embeddedInfographicUrl":"","embeddedType":"","headlineLong":"The açaí seller who got a record deal","headlineShort":"The truth about açaí bowls","image":["p06t05nm"],"imageAlignment":"centre","imageAltText":"","isSyndicated":true,"latitude":"","longitude":"","mpsVideo":"","option":[{"Content":{"Description":"Apple News Publish: Select to publish, remove to unpublish. (Do not just delete or unpublish the story)","Name":"publish-applenews-system-1"},"Metadata":{"CreationDateTime":"2016-02-05T14:32:31.186819Z","Entity":"option","Guid":"13f4bc85-ae27-4a34-9397-0e6ad3619619","Id":"option\u002Fpublish-applenews-system-1","ModifiedDateTime":"2022-02-27T22:52:24.455144Z","Project":"wwverticals","Slug":"option\u002Fpublish-applenews-system-1"},"Urn":"urn:pubpipe:wwverticals:option:option\u002Fpublish-applenews-system-1","_id":"621e44a645ceed11e20f4866"}],"partner":null,"primaryVertical":"travel","promoAlignment":"centre","promoAltText":"","promoImage":["p06t05nm"],"relatedStories":null,"relatedTag":null,"summaryLong":"Coming out of a dark world of depression, Brazilian beach celebrity Vanessa Esplendorosa has made a career out of singing about her açaí, which she says brings ‘good energy’.","summaryShort":"‘It’s a food that we can describe as 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