This appetising guide will point you in the right direction, as well as providing a crash course in molecular gastronomy.
““If ‘authentic’ means food that’s indigenous to a nation, then the Brits should be eating moles and badgers.””
““Noodles are no longer just noodles. If you don’t know your udon from your soba, or your idiyappam from your kway teow, then serious kudos can be lost in a matter of seconds.””
““At least one chef has allegedly committed suicide as a result of being downgraded by Michelin.””
Neil Davey is a freelance writer specialising in things you can do sitting down, such as eating, drinking, travelling, watching films, interviewing famous people and playing games. The author of The Bluffer’s Guide to Chocolate, Neil also writes (or has written) for The Guardian, The Daily Telegraph, Metro, Square Mile, delicious. magazine, Sainsbury’s Magazine, Escapism, MSN and Hello!. He can be found blogging at ‘The Lambshank Redemption’, tweeting as @DineHard and will appear on other social media as soon as he’s thought of another bad film and food pun.
Thanks to a karaoke machine in Montana, he once told a billionaire that he loved his sweet little pussycat nose and sang I Still Haven’t Found What I’m Looking For with a Hollywood star, in the space of 15 minutes. He now generally stays away from karaoke machines in Montana.
Learn the salient points about world food, avoid ‘red flag’ questions, and always bring the conversation back to the foody subjects you do know about.