Mouthful

What in the world are you eating?

Beating the heat

29 January 2009 | 0:12 - By Phil Lees

How to beat the heatwave, one scoop at a time.


I was never a huge fan of icecream but something about the tropics changed me. The first thing that I planned to do when I got back to Australia was buy an ice cream machine and go completely nuts. Not some stainless steel conspicuous consumption edition but a utilitarian white plastic number.

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 Why isn't Kota Bharu on the foodie map?


By all rights, Kota Bharu should be better known for Malaysian cuisine. The food obsessed head to the nation's capital Kuala Lumpur for diversity of food, make pilgrimages to the island of Penang to trawl for street food and head down to Melaka for Nonya cuisine. Malaysia has strong and proud regional food traditions, but very few make their way northeast to Kota Bharu.

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2008: The Year in Food

14 January 2009 | 0:00 - By Phil Lees

 As the New Year's champagne hangover wears thin, it is time to get reflective.


The food events that dominated 2008 were the world food crisis and China’s melamine scare. Both crises were the result of markets behaving unexpectedly: one was the outcome of complex and systemic market forces and the other the result of unhinged capitalist opportunism.

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Transit food

07 January 2009 | 9:14 - By Phil Lees

 When you're in transit, what you eat is beyond your control.


For all the singular focus on that one meal at Christmas time and the attendant financial-crisis-appropriate recycling of leftovers, there is little mention of the meals that you eat in transit.

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About this Blog

A blog about what the world eats, when and where it eats it, and why it matters to us all. Only much less ambitious than that sounds and with more excruciating puns.

Phil Lees grew up in rural Victoria, the first generation in his family to not have lived on the farm and thereby not slaughter their own meat.

In 2005 he moved to Cambodia and started the nation’s first food blog, Phnomenon.com, named after the best pun that he has ever made. It turns out that Cambodian food is delicious and unlike the warnings in most guidebooks, is not likely to kill you with any immediacy. Gridskipper called him a “national treasure”. Lonely Planet’s Greater Mekong guide called him “the unofficial pimp of Cambodian cuisine”. The New York Times laughed at a funny hotdog he saw.

Phil makes a mean sausage, a hoppy pale ale, a modest laksa. He owns three barbecues and is in the market for a fourth.

 
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