Gastronomy
Ola and Mladen, Hunters of the Forest's Gold
You don’t always go into the forest for firewood, mushrooms, or wild fruits. Sometimes you go in search of something that cannot be seen, has no scent until it ripens, can fit in the palm of your hand, and is worth its weight in gold. Mladen Kalamanda enters the forest with his most important companion, Ola.
A History of Restaurants: The First Time We Sat at a Table That Wasn't Ours
The table was long, wooden, and not yours. Beside you sat a man whose name you didn't know, smelling of horse and road dust, eating from the same bowl as you. No one asked what you'd like for dinner. The meal was whatever had been cooked that day - served at noon, on a bench, in a room thick with smoke and other people's voices. This wasn't hospitality. It was logistics: travelers had to eat, horses had to rest, and the roadside inn solved both problems at once, without asking about taste.
The Burger: A History of the Sandwich Nobody Invented and Everybody Perfected
At the 1904 World's Fair in St. Louis, among pavilions promising the future - automobiles, electric lighting, iced tea served cold for the first time - one stand offered something far humbler: ground meat between two pieces of bread. None of the visitors that day could have guessed that this modest sandwich, not the cars or the electricity, would become one of the defining symbols of the century that followed.
The Last Dinner on the Titanic: What Passengers Ate Just Hours Before the Ship Sank
On the evening of April 14, 1912, as the Titanic sailed across the calm waters of the North Atlantic, few among its more than 2,200 passengers could have imagined that within hours they would become part of one of history's greatest maritime disasters. In the ship's elegant dining rooms and lounges, dinner unfolded with effortless sophistication.
The History of Caviar: How Food for the Poor Became the World's Most Expensive Delicacy
Today, it is almost impossible to imagine a gala dinner, a luxury hotel, or a private yacht without a small tin filled with shimmering black or golden pearls worth more than many fine watches or works of art. Yet the history of caviar is anything but a story of aristocracy.
The Foods That Divide the World: Delicacies Some Adore and Others Can't Even Look At
The aroma of freshly baked bread is almost universally comforting. A piece of fine chocolate rarely sparks debate, and pizza is perhaps one of the few dishes embraced across nearly every continent. Yet there are foods that inspire an ent
The Flavours of Herzegovina: A Culinary Treasure That Has Captivated the World
The day begins in the rocky landscapes of Herzegovina with a čokalj of homemade grape brandy and a spoonful of honey. It continues with cured prosciutto, artisan cheese, and kajmak aged in a traditional sheepskin sack, before giving way to hearty dishes such as raštan (collard greens) and smoked mutton. By evening, the table is completed with a few glasses of local wine.
Five European Cheeses Every Food Lover Should Try at Least Once
Some countries are best discovered through their cities, others through their wines or desserts. But there is one product that often reveals more about a region's history, climate, and way of life than an entire travel brochure - cheese. Behind every wheel lie centuries of craftsmanship, carefully preserved traditions, and flavors that are almost impossible to replicate anywhere else.
Desserts That Even the Legendary Stevo Karapandža Couldn't Resist
The creativity behind his desserts leaves a lasting impression, making him one of the first names that comes to mind when speaking about modern pastry art in the region. Trained by some of the industry's finest professionals, he has also earned the admiration of one of the Balkans' most celebrated chefs. His creations delighted the palate of renowned chef Stevo Karapandža, with whom he once shared the kitchen.
The Pink Town on a Cliff: Spain’s Hidden Secret Few People Know About
Some places seem as if they were created from a painter’s imagination rather than from history. Towns whose streets look like film sets, whose walls guard centuries of stories, and where every corner appears to be a perfect photograph. One such place lies in the heart of Spain, far from the crowds of Barcelona, Madrid, and Seville. Its name is Albarracín.
Beer, Street Food and Live Music: A Ten-Day Festival Celebrating Great Flavors and Great Sounds
September brings an event that combines everything lovers of a good time enjoy most - outstanding food, quality beer, open-air concerts, and the vibrant atmosphere of Europe's most popular food festivals.
Five Things That Make the Difference Between a Good and a Great Barbecue
Barbecue is one of those dishes that almost everyone believes they know how to prepare. And indeed, grilling meat over fire is not particularly difficult. However, the difference between an average barbecue and an exceptional one often lies in the details that many people overlook.
Five Things You Should Never Order at a Restaurant Just for the Photo
There’s an interesting paradox in modern travel and gastronomy. We’ve never photographed food more, yet we rarely pay less attention to how it actually tastes. Social media has turned certain dishes into internet stars, but the most photogenic option isn’t always the best one. Here are five things you should never order just because they look great in a picture.
Jovan Memedović for HEDONIST: Hedonism Is When You Trade a House in Dedinje for a Log Cabin on the Drina River
For centuries, millions of people have searched for their place in the metropolis where the Danube and Sava rivers meet. Hundreds of thousands moved to Belgrade, the largest city of the former Yugoslavia, for education or temporary work and ended up staying there for life.
Dumplings - The Sweet Treat That Won Over Americans in the City on the Vrbas
The classic plum dumpling is familiar to almost everyone and remains a favorite dessert for many. In recent years, however, an entire world of new flavors has transformed this beloved spherical treat into something far more diverse.
Ivan Pažanin for HEDONIST: Food Has Become Sexy!
Famous Dalmatian chef and star of the cooking show “Three, Two, One – Cook!” Ivan Pažanin is widely regarded as a true hedonist - something he recently proved once again by combining his favorite passions: great food, good wine, and relaxing at his parents’ summer house near his hometown of Split.
