Mouthful

What in the world are you eating?

Unearthing Slovenian food from what somebody left behind


I moved house last week, and I’m beginning to reconstruct the food history of its owner through the fragments that he left behind. It's my own pathology rather than him abandoning anything edible.

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Defining Anglo Australian food

18 February 2009 | 15:50 - By Phil Lees

Self-published recipes can define Australian food.


Dave Shennen's post got me thinking about how to define Australian food when a huge chunk of the audience is horrified at the prospect of eating an animal that appears on the coat of arms

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Real American industrial food

11 February 2009 | 1:06 - By Phil Lees

 Can you be nostalgic for industrial food?


The second last episode of Food Safari for 2009 managed to point out everything that is good about American food: the regionality, freshness and variability that comes from any gigantic and populous nation. In ticking off the American chow icons, it is remiss not to mention Twinkies, the sponge exemplar of American industrial food with almost forty ingredients squeezed into a "crème"-filled tube of chemical laden cake.

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Real American barbecue

03 February 2009 | 23:46 - By Phil Lees

 So how do the Food Safari pork ribs compare?


Anybody who complains about the horror that is American food has not eaten enough ribs. Sure, the food system that supports the whole enterprise is broken but it has managed to produce enough pork to sustain the world's most regionally diverse barbecuing styles.

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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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