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Josie Delap

Josie Delap

is The Economist’s retail 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

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