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Josie Delap

Josie Delap

is The Economist’s Britain home-affairs correspondent

@josiedelap

Looks good enough to eat?

In China, gristly chicken feet and rubbery slices of jellyfish are gastronomic delicacies. Josie Delap explores the importance of texture in food

In the night market

They are changing the way we eat, serving up excellent food to people who don’t want to be confined to a restaurant and its menu. Josie Delap savours the exotic flavours of the night markets

Many like it hot

The global success of Nando’s is built on the flavour imparted by a small red chilli. Josie Delap explains how the world fell in love with peri-peri

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