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Food + Drink

Beirut

Over the centuries, foreign occupiers and refugees have left their mark on its culinary landscape

From tiny acorns

Jamón ibérico is an expensive delicacy that comes from black Iberian pigs which have feasted on acorns. Recently, cheaper versions have started appearing on supermarket shelves. Paul Richardson investigates whether you can truly taste the difference

Bilbao

The Basque city’s food scene is finally a match for the style and substance of the Guggenheim

Francis Mallmann

The Patagonian chef and author, known as the Barbecue King, has just opened his first European restaurant, at Chateau la Coste in Provence. Here he recounts a fantasy day involving wine, women and crucified lamb

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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