Foodiology Magazine by Massiel Mancebo

FOODIOLOGY THE LONDON ISSUE

FOODIOLOGY | THE LONDON ISSUE

A Magazine For Traveling Foodies. By Traveling Foodies.

Hampstead to Paris A Trip to La Creperie de Hampstead.

Shepherds Bush for samosas & other tasty treats.

The Markets of London Experiences at the different markets of London.

Festive Foods Around the World

UT $4.50 ET $5.00

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Editors Letter FOODIOLOGY IS ABOUT ART Welcome to Foodiology Magazine! It is that time of the year again; the crisp autumn air is giving in to the chills of winter and everyone is either excited or dreading their attempts at baking. Markets are flourishing with appealing fruits and vegetables, decorated in their best colours for the season. As a fashion journalist and designer, I obtain a lot of my inspiration through the means of food; not the average frozen dinner meal, which is prepared in haste and lack of dedication, but rather the experience of food in itself. I’m inspired by the colours and variations in textures, scents, and of course, taste. Foodiology is about art. I wanted to create a magazine for the artistic traveler, as much as for the expert “foodie” and chef; the people who go out of their way to find the newest trend in fish trading, and who watch food channels more than they watch the news. Foodiology is a magazine for those who enjoy food on all of its levels, especially in a visually artistic interpretation of it. I also wanted to create a sort of guide for those who delight in the pleasures of finding new foods on their travels. In this issue, I chose to present the markets and “foodie” culture of London, England. London is a rich and vibrant place, with many cultures and options for great food experiences. I had an amazing time meeting different vendors, restaurant owners and London locals who were more than helpful in giving information as to where I could find ‘the best’ of whatever it was I was looking for. Londoners know their food, and I hope that I am able to inspire yet another food lover to become interested in the study and tasting of foods, and hopefully share some insight about tasting new things.

With Love,

CONTENTS FOODIOLOGY MAGAZINE

• 1 Editor’s letter • 2 Contents • 3 Hampstead to Paris • 4 The markets of London • 8 Sushi Samba • 9 Shepherds Bush for samosas & other tasty treats. • 11 Colours of fall at Bourough market • 17 UAL: Food Society. Interview with Philippine Darblay • 19 Foodiology meets Bubbleology • 21 Rich Fish, Poor Fish • 22 Festive foods around the world.

FOODIOLOGY Editor Massiel Mancebo Creative Editor Massiel Mancebo [Editorial]

Features Editor Massiel Mancebo Writer at large Massiel Mancebo [Design & Photography] Massiel Mancebo Cover Photo: Paul, 43 Hampstead High Street, Editors Letter Photos: Yo Sushi (Piccaddilly), Caffe Concerto Piccaddilly Circus Back Photo: Caffe Concerto Piccaddilly Circus.

FOODIOLOGY | THE LONDON ISSUE

HAMPSTEAD To A Tr ip to L a

Cre pe r i e d e Hamp stead By: Massiel mancebo

North London is home to many beautiful sights, beautiful parks, landscapes, a family oriented atmosphere and great antique shoppes. One of the most iconic North London stops is Hampstead. English to the point of being iconic, Hampstead is home to wonderful coffee shops, and something so delicious it is worth the effort of crossing all the way from south London to the end of zone two. What might you wonder is worth such a trip? Such a delight comes in the form of ‘La Creperie de Hampstead’. Although you can barely see anything from afar, aside from a queue that starts somewhere around Hampstead Highstreet and sometimes wraps around the corner pub, all that catches your attention is a small little cart with a tiny sign. In that moment, you immediately realize that someone has got to be whipping up some seriously good crepes. La Creperie de Hampstead is considered a North London institution by most who visit and proudly recommend them. Something that stands very true after tasting one of their fabulous Nutella dessert crepes. They have been serving up delicious savoury and dessert crepes for over 20 years. Surrounded by great scenery, it is easy to soak in the delicious aromas, brought over by the chilly autumnal winds of North London. Children running around and laughing, families enjoy their crisp walks through the wonderfully well kept cobblestone streets, and somehow all that is missing is an accordion player to serenade you with “La Vie en Rose”. However, this is not November/December 2012

Paris

Paris. This is Hampstead, and yet it is easy to fall into the Parisian feeling of it all. The crepes are hand crafted with great effort and delicacy. It is enjoyable to watch them make it for you, the hand motions of the expert crepe makers are that of an acrobat swiftly spreading the perfect amount of crepe batter over the

hot griddle. Depending on what you choose, the ingredients are added in a delicate fashion. For the savoury crepe: thinly sliced hams, French soft cheeses, mushrooms and Tarragon, and the buttery batter of the thin crepes somehow envelops the ingredients perfectly. Once the crepe is the most precise shade of caramel and golden goodness, it is folded into a symmetric triangle and given to you in a sort of carton envelope -fork included, for those who may want to indulge more properly. Crepe lover and London native Eniola, was happily enjoying her dessert crepe made with nutella, bananas, and strawberries. When asked to share her views on Le Creperie de Hampstead, she had only great things to say: “ I absolutely love this place, I always come here. The queue is really long sometimes, but it is definitely worth it. I could eat these daily. You come here and find a nice bench to sit on with your crepe, people watch, and enjoy your afternoon. It’s perfect.”

Top: Expert Crepe maker, prepares a nutella crepe. Middle: Crepe lover Eniola, enjoys her crepe.Bottom: Banana and Nutella crepe.

La Creperie de Hampstead is an excellent North London eatery, with the perfect amount of authenticity and maybe even a little Parisian magic. Who says we can’t have Paris in London.

FOODIOLOGY | THE LONDON ISSUE

The Markets OF LONDON

FOODIOLOGY EDITOR MASSIEL MANCEBO,SHARES SOME OF HER EXPERIENCES AT SOME OF LONDON’S MOSTWONDERFUL MARKETS.

Images taken at: Borough Market and Shepherd’s Bush Market.

FOODIOLOGY | THE LONDON ISSUE

t was four in the morning, while everyone was sound asleep and dreaming, I was getting ready to catch a bus to a place called Vauxhall. It was too early for consciousness, I am by no means a morning person and so this made the task much more difficult. The bus left me at Vauxhall station, it was raining and the wind was gusting with revenge. I couldn’t feel my hands, but I had to keep walking. The signs were misleading -some announced that my destination would be further up ahead, but then others did not say anything. Finally I saw the sign ‘New Covent Garden Market’, I had called the night before and asked for information about it. The woman on the phone informed me that there were two markets, the old Covent Garden Market and the new; somehow she felt inclined to tell me that the new one was much better, and that the best time to go was sometime between two and six in the morning. “There’s nothing after 8 am” she said. So what else could I do? I had to gather every sense of adventure I had, drink quite a bit of coffee, and head for New Covent Garden Market. It was quite dark -and I couldn’t see anything amusing. There were a few signs pointing towards the market, but no matter how much I kept walking in the frigid cold and rain, I could not find this place. Loads of trucks were speeding towards the signs, I figured the only thing I could do was follow them and see where they would lead. So I did, through a few dark tunnels, strange passageways, under a bridge and finally, to what seemed like the preview of a market. There they were: vendors from all over the U.K. and Europe, loudly hustling all sorts of vegetables, fruits, and crates of dairy products and meats. Most of them had long white coats on. 5 November/December 2012

They seemed to fit the stereotypical image of food vendors I had in my mind. The movement of so many trucks, the throwing of the crates, and the constant packing intrigued me -I had to get closer. I went over towards some of the vendors and asked if I could walk around and take a few pictures, “Sure!” they said. I went around and supervised their work for a while. Some of them had music playing loudly from their trucks, as they sung along dragging giant pumpkins

and squashes to their places -It was fascinating. I was behind the scenes at a London market. I got to see the ‘action’ before the action, and it only made the experience of wandering through the markets of London even more profound. I became obsessed with the idea of food markets after watching a popular American television series by the name of “Bizarre Foods with Andrew Zimmern”. The show was incredible, the host had the opportunity to travel all over the world, see the sights and try the strangest of foods. Often, the foods he would venture to try were so strange and odd in taste, that he often beat himself over the head to make himself swallow them. I remember one episode in particular, in which the show featured the bizarre foods of London.

The first place they featured was Borough market. “I must go to Borough market!” I told myself. I finally had the opportunity to do so on a Thursday around 2 pm. The market was just as I had expected: colourful, vivid, and full of a variety of different foods and treats. There were two women next to a kiosk selling varieties of Turkish Delight, singing the popular song by Elvis, ‘Can’t Help Falling in Love’, accompanied by nothing more than a poorly tuned ukulele. It was quite odd, but it somehow gave the walk through the market a good atmosphere. At Borough market, I feasted on delicious Paella, the aroma was overpowering all over the market. You either gave in to its siren call, or you left, and why would I ever leave? The paella was perfectly moist. Well balanced with Andouille sausages and plump prawns. There were plenty of places to sample good wine, great cheeses and nuts. The sounds of the cars and the trains made the bridges that house the market, rattle every few seconds. The experience was even more interesting with the sound track added by the city. What could I say, Borough market was quite hip. There was something about it, which made it the perfect home for a ‘foodie’. It could be its proximity to the Tate modern, or possibly London’s South Bank River, which seems to be viewed with much more clarity from that area. Whatever it is, Borough market is quite enchanting. Continuing my adventure through the markets of London meant that I had to visit one of the most visually overwhelming and shocking markets of all time: The markets of Camden Town. Somewhat mixed and matched in the labyrinth that is Camden Town, Camden market is home to some of the best street foods you will ever try in the

FOODIOLOGY | THE LONDON ISSUE

western world. In Camden market, you just don’t know which way to look. My senses were perfectly overwhelmed. There were kiosks selling Indian foods from different regions: Nepalese food, Thai food, Chinese, Japanese, Mexican, Polish, you name it, it was there. The vendors made sure to get their product across, their advertising was quite forward and blunt, I can especially say this, after experiencing the case of one particular lady, who chased me around with a chicken skewer she wanted me to try. She succeeded in her efforts, because not only did I try the skewer, I bought some more, the chicken was delicious. There was a cloudy kind of fog, a darkness that didn’t really attach itself to the weather, but rather to a sort of raw, dangerous, edge that seems to be the essence of Camden Market. There were plenty of Hookah bars to choose from, vendors selling everything from beautifully crafted leather bags, journals, Moroccan oils, to ‘special lollipops’ which contained ingredients they didn’t really want to talk about. At Camden Market, I tried ‘harissa’ for the first time, a spicy red pepper paste, very common in North African and Tunisian cuisine. I had crispy falafels, hummus, and spanakopita. On the other end I tried fresh Naan bread, I had always tried the kind that they sold at the grocery store, but never the handmade sort that come from ancient recipes passed down from generation, to generation. Overall, Camden Market is an adventure seeker’s paradise. Your taste buds will never be bored; there will always be something new to try. By recommendation of a friend, I visited a market by the name of Broadway market. Located in the East London borough of Hackney,

Above images: Whole Foods London, Borough Market, and Shepherd’s Bush.

FOODIOLOGY | THE LONDON ISSUE

it is one of the best places to find great breads, cheeses, and organic foods. As they clearly advertise: “a market by the community for the community” Broadway market is a wonderfully pleasant, relaxing place to visit on the weekends. There are play areas for the children, wonderful kiosks with healthy, organic foods for all tastes, and items of vintage clothing and handmade crafts. Broadway market encompasses a true English spirit of sorts. Having opened in the 1900’s Broadway market became popular for selling top quality products at reasonable prices, creating an atmosphere of community loyalty and appreciation. Unfortunately, after social and political issues rummaged the area of East London, Broadway market began to disappear. By the Eighties, the market was no longer in existence. But thanks to many efforts made by the Hackney council and community in 2004, the market was resurrected, becoming a thriving market and a popular destination for London foodies and visitors alike. Broadway market is a great market to visit for a sense of community. Finally, I wanted to visit a place that feels like home to me. A place that perhaps many consider ‘commercial’, or ‘mainstream’, but I consider a sort of paradise. That place is Wholefoods London. I was not aware that the Wholefoods chain had a location in London. As I walked through Piccadilly Circus one Saturday afternoon, I was drawn to a wonderfully beautiful harvest display, I had no idea that I had found one of my all time favourite markets. Wholefoods London is the place for the organized foodie: the one who loves to cook a serious meal, secretly thinks of themselves as chef, and pretends that they are hosting a cooking show on the Food Network while they cook. 7 November/December 2012

TOP: Vendors set up for morning sales. BOTTOM: Vendors arriving with fresh produce, New Covent Garden Market.

At Wholefoods you can find everything in a perfectly beautifully merchandised pattern. Search through the baking section and you find 100% pure New Zealand honey, organic coconut based yogurt, all sorts of vegan products, and items that are otherwise hard to find anywhere else. When you enter a Wholefoods it may seem like a regular shopping centre at first, but look closely and you will realize the art behind their visual merchandising techniques. They have wonderful seasonal displays, which highlight the most popular food for that particular season.

The upstairs section has natural and organic beauty products, offering great testers and knowledgeable experts to give advice on the best things for your health. Wholefoods London is a great mixture of all the things London has to offer in variety of food products. They present food in a way where foodie and novice alike are quickly drawn to it; that’s something that Wholefoods is really good at. My adventures in the markets of London have just begun. There are so many places that I have yet to see, so many foods that I have yet to try. London is a never-ending paradise of tasty discoveries. All you have to do is keep your mind open, ask around, and you will find a great market that fits your foodie personality soon enough.

FOODIOLOGY | THE LONDON ISSUE

SUSHI SAMBA SUSHISAMBA

London is now open and welcomes guests for lunch and dinner. Located on the 38th and 39th floors of the Heron Tower, SUSHISAMBA delivers a unique blend of Japanese, Brazilian and Peruvian cuisine, culture, music and striking design to the City of London. Two outdoor terraces flank the restaurant, offering unparalleled views of the cityscape. Award-winning architects Cetra Ruddy designed the restaurant’s 13,423-square-foot (1,247-square-meter) space, which has direct access via two scenic lifts from a dedicated entrance on Bishopsgate.

PHONE | RESERVATIONS +44 (0)203 640 7330 make a reservation online or email: reservationslondon@sushisamba.com reservations accepted up to 2 months in advance. Access to the bar is granted based on availability, no reservations for the bar are necessary. ADDRESS: SUSHISAMBA London Heron Tower 110 Bishopsgate London, EC2N 4AY HOURS: Sunday-Thursday 11:30am – midnight Friday-Saturday 11:30am – 1am

Images and Text courtesy of: www.SushiSamba.com

Shepherds Bush

FOODIOLOGY | THE LONDON ISSUE

For samosas & other tasty treats.

Article By: Massiel Mancebo

Chicken kebab with basmati rice, and vegetable samosas from Sayed Ul Saadat.

Shepherds Bush: when you hear a name like that for the first time, you do not exactly know what to expect. Will it be a kitschy little town? With sheep and shepherds (of course) walking around steep hills, and older men gathering at quiet picturesque pubs for a stealthy beer? The possibilities are endless. However, the west London area of Shepherds Bush in the borough of Hammersmith and Fulham, is quite a far distance away from a stereotypical picturesque English town. Although rich in history, Shepherds Bush has developed into a cosmopolitan, fast-paced area. Taking the central line to Shepherds Bush station, you arrive at a modern, bustling area, complete with the enormous Westfield shopping centre, which contains so many stores that you would could possibly never see

Exiting Shepherds Bush Market station on the Hammersmith and City line, you find yourself with a plethora of great kebab shoppes.

them all in one day. Tons of great trading shops, thrift stores, beauty suppliers, and of course, great restaurants. A little further in and walking towards Uxbridge Road, you find a very large Middle Eastern community. There are many vendors selling incredible textiles and rugs from their countries, good literature, and incense. It is safe to say that Shepherds Bush is home to some of the most authentic and delicious Middle Eastern foods you will ever have the pleasure of experiencing. If you choose to take the Hammersmith and City Line, you will arrive right in front of the famous Shepherds Bush Market, where you can find just about anything your heart desires. Shepherds Bush Market is quite chaotic; a large array of different products, things to see, and things to smell. Your senses are on edge at Shepherds Bush Market. There are just too many things to see at once, and that is what makes it interesting.

Great food experiences at Shepherds Bush: “I love a Syrian restaurant called Abu Zaad at the bottom of the Uxbridge Road, it’s your typical middle eastern fare. Mezze, lots of fresh salads and grilled meats. Incredible fresh juices such as lime, apple and mint which is tart and refreshing. Further up the road there’s a massive middle eastern supermarket which attracts Arab customers from across London - fantastic fruit and vegetables, home made falafels, and brilliant butchery that includes small spicy bright red sausages called ‘merguez’, which are delicious. Lastly, you can’t mention Shepherds bush without talking about Polish food. London’s largest Polish supermarket does great smoked pork sausage and cream cakes of gargantuan proportions.”- Andrew, Journalist 9 November/December 2012

FOODIOLOGY | THE LONDON ISSUE

There is no particular order, but the great have treat at Sayed Ul Saadat are their aromas coming from the different Lebanese, vegetable samosas. Incredibly well Pakistani, West Indian and Syrian food prepared with the perfect balance of stands, make you walk around through the cumin, coriander, and curry, wrapped perlabyrinth of stalls until you find just what it fectly in the traditional pastry style dough is that smells so appetizing. One of the best used for samosas, and filled with a delicious, places to enjoy excellent Middle Eastern exquisitely cooked mix of potatoes, peas and Pakiand other stani food vegetables. is at ‘Sayed If you prefer Ul Saadat’. your samosas A mix of a bit heartier, Lebathere is an nese and excellent Pakistani chicken sacuisine mosa as well. -where as Their kebabs their sign are gloriapproously floatpriately ing in the states- you background, can find steaming Shepherds Bush market. The place that sells just about anything you need. the finest in aromatic tandoori, spices all curries, kebabs and grills in West London. whilst authentic Middle Eastern music The greatest thing is, they are not kidding. plays in the background. The music is quite Their kebabs are one of, if not the best you somber; many times, they are solely one will try in all of west London. The mustvoice, singing a sort of melancholic song,

about things that sound important though you know not what the lyrics say. This only adds to the transporting element of the great food. Right across the street you will find Ayam Zaman, a spacious and elegant café with friendly hosts, where you can lounge around comfortably in giant leather sofas, and have a good coffee with the best chocolate filled croissants west London has to offer, all for less than two pounds. Shepherds Bush is a great area to feast your eyes and your tastes buds. It is one of the best places to experience the excellent array of diverse Middle Eastern cuisines in London. Take the Central line to Shepherds Bush and try a samosa -you know it’s calling you.

Great food experiences at Shepherds Bush: “ I really enjoying having my coffee at Ayam Zaman. It is a comfortable place to come for refreshment and relaxation after walking for a long time. Their cappuccino is amazing, I love that they give you a free croissant with your hot drink. It’s inexpensive and the staff is really friendly.” - Maria, Student

“Shepherds Bush Market is really picturesque. I enjoy going there because you can meet people from a lot of different countries, and see products that you wouldn’t see anywhere else. I also like the way it is set up, it’s a long corridor where you can walk and have a good time.” - Amir, Student

A scrumptious chocolate croissant, from with some coffee from Ayam Zaman, is a great treat for London’s typical rainy days.

FOODIOLOGY | THE LONDON ISSUE

THE CO OF F

AT BOUROU

A TOUR OF BOUROUGH MARKET’S HARVEST FRUITS AND VEGETABLES. Photographer: Massiel Mancebo

November/December 2012

FOODIOLOGY | THE LONDON ISSUE

OLOURS FALL

UGH MARKET

FOODIOLOGY | THE LONDON ISSUE

“Pumpkin is often overlooked as nothing more than the ingredient in ‘pumpkin pie’. However, added to soups, stews, and hearty risotto, the flavour shines.”

13 November/December 2012

FOODIOLOGY | THE LONDON ISSUE

“There’s nothing that represents autumn better, than a warm, delicious apple pie. With these tart and sweet granny smith apples left to marinate overnight in some bourbon vanilla, the pie is brought to another level.”

FOODIOLOGY | THE LONDON ISSUE

15 November/December 2012

FOODIOLOGY | THE LONDON ISSUE

“Savoy cabbages are simply decadent. A flexible and meatier texture than it’s ‘regular’ cabbage counterpart, savoy cabbage can become the star of a delictable ‘coq au vin’ or a ‘boeuf bourguignon’.”

FOODIOLOGY | THE LONDON ISSUE

University of The Arts London:

Food Society

Foodiology magazine gets the inside scoop on being a ‘foodie’ in London from Central Saint Martins student, Philippine Darblay, at one of London’s most stylish restaurants, Sketch.

Interview with: Philippine Darblay | By: Massiel Mancebo

“What is it like to be a ‘FOODIE’ in London?” Photo by: F. Debatty

Foodiology: Sketch is a really original restaurant, how can you describe this place, and why do you like it so much? Darblay: “I like that it is very representative of the French community. I am from Paris and I can say that this place is very Parisian. At night, the lights go down and they play good music. However, during the day it is a really ‘girly’ tea time sort of place. The food is great, they cook traditional comfort food with a humourous spin. Like their fries in lego cube form. The chef is Pierre Gagnaire and he is very recognised in France and also here in the U.K. Sketch is really not a commercial business, it is a place that presents food in an artistic way, and that’s why I love it. There’s an art gallery at the bottom and they organize things in a way, where no matter how many times you come, things are always changing. The decoration is a mix between an artists studio and classical French architecture.”

17 November/December 2012

Foodiology: What made you join the UAL Food Society? Darblay: “Im a post-graduate student in Innovation Management (so between art & business), with a background in Marketing, and lifestyle-oriented companies. My passion is however for the food industry (especially the gastronomy). I hope to redirect my professional life in that direction. What really interest me is the interaction with the fashion, design, and more generally the creative industries. In summary the food industry is what I consider the most important in my life. Especially since I moved to London, I realised all the ‘cultural’ side of it.” Foodiology: In your opinion, why is London such a great place for foodies? Darblay: “You can find whatever you want in London, the spirit of the city is amazing. London is very innovative. You can find amazing foods from every country. You can enjoy Vietnamese sandwiches in one corner, and have Italian in the next.

FOODIOLOGY | THE LONDON ISSUE

Photo by: Jerome Darblay

It’s very different from France. In France they don’t really take as many risks with food. Things are good, but they are traditional. I think our generation is different, we have traveled a lot more, we have gained new experiences and ideas and we want to share them with others as well as partake of them.” Foodiology: So far, what are some of your top recommendations for food in London? Darblay: “There are so many places! Well, to start I’d say Sketch is definitely my top recommendation. Then there’s Tre-Viet, an authentic 100% Vietnamese restaurant, with amazing papaya salad and duck Salad. I really love Asian food, and they make some of the best. Broadway market is fantastic on Saturdays, aside from great foods they also have an amazing vintage market, I get a lot of my favourite vintage dresses from there. One of the best places at Broadway market is ‘Leau, A la bouche’ a great place with an amazing selection of cheeses. When the weather is nice people barbecue, lot’s of hipsters or as the French say: ‘bobos’ it’s a great atmosphere.

Recently, I found yet another great restaurant by the name of Reilly Rocket, the owners are really cool. They are English but they lived in California for a long time, and so they created some sort of fusion of worldy influences. It’s a tiny place, 12 people max! But I think it’s going to blow up pretty soon, it’s becoming very popular. Their eggs benedict with chorizo is one of their most popular dishes. Their bread and butter is always homemade. The actual location used to be a motorcycle shop, so you have some of the original details and that gives it a great spin.” Foodiology: What can you say to other foodies about your experiences in London and at the UAL Food Society?

“London is definitely not the place for lazy people, or those who want to sit around and wait for things to happen. It is a place for creativity and for those who aspire greater and bigger things.”

Darblay: “I can say that London is definitely not the place for lazy people, or those who want to sit around and wait for things to happen. It is a place for creativity and for those who aspire greater and bigger things. You always have to go out there and be creative. The food society is a great place to get together with others and share your passion for food, art and creativity.” Foodiology: What can you say about yourself as a ‘foodie’? Darblay: “I think that the challenge of our generation is to make the interaction with food and other industries much more relevant, more insightful, more than: ‘let’s make food fashion!’, if we don’t put our thoughts into it, it might become superficial and that’s not what it should be. One thing I’m really interested in, is the idea of concept stores, trying to work on the ‘experience’ within a restaurant, café, etc. We know that things are going to go far, but how far can they go? I kind of wonder what the future of food will be like. I think a lot of very interesting and innovative things are happening, and for me that is great.” 18

Foodiology Meets, Bubbleology. FOODIOLOGY | THE LONDON ISSUE

The Innovative Bubble Tea Cafe

The combination of science and food is always one that captivates the attention. Recently there has been an increment in the demand for “food scientists”. Food scientists are chefs and food aficionados who mix their love of science and food, to create innovative and eye-catching dishes using the latest technology. Searching through the streets of the Queensway borough in London, you will find a place that will transport you into a sort of colourful science lab. Decorated in a vivacious, experimental fashion, complete with simulated chemical potion tubes and neon lights. This place combines the art of food and science in a very appropriate sense. Stepping in gives you that “I’m not in Kansas anymore” feeling. Upbeat pop music that wouldn’t sound that great anywhere else, and scientists in their lab coats willing to take your order. Where is such a place? The answer is Bubbleology. The Bubble tea or ‘boba’ (as it is also called) originated in Taichung, Taiwan and has had a steady following since then. There are traditional places to get your dose of bubble tea and then there is Bubbleology. Opening its doors in Soho on April of 2011, the scientific bubble tea café gained an instant following. Their Notting Hill shop opened on 1 July 2012. Ryan, an expert Bubbleologist who dances along to the music as he prepares one of their most locally famous tea mixes, says the following: “ On the weekends we have to move the furniture around to accommodate the customers.

19 November/December 2012

The queue goes all the way outside the door -there are so many people. A lot of school children and students, families, everyone likes coming here. We will be remodeling sometime before Christmas, it is going to be more interactive, hopefully we will have iPads, and it will be more technologically friendly. I think people like this place because it is different, you can go to any Starbucks in the world, and you know what it is going to be like. Right now, our most popular drink is The Hawaiian Ryan. If we sell 10 drinks, 5 of them will be Hawaiian Ryan’s.”

Article By: Massiel Mancebo Photography: Massiel Mancebo

Having tasted the famous Hawaiian Ryan, you will be convinced that this is one seriously good bubble tea. A delicious and refreshing mix of strawberry, white peach and kumquat tea, with their famous flavour bubbles and tapioca balls all mixed together for an excellent variety of flavours. Ben, a loyal Bubbleology customer is delighted to share his experiences, “I’ve been coming here since the beginning, I know the owner and I really like the people who work here. It’s awesome, great drinks, fun atmosphere. I lived in Hong Kong for many years, and I had never seen a variety like this.”

FOODIOLOGY | THE LONDON ISSUE

“It is a pleasure to work here! It is the first job in my life that I enjoy so much, a lot of young people and friendly customers.”

Bubbleologist Ruddy adds: “It is a pleasure to work here! It is the first job in my life that I enjoy so much, a lot of young people and friendly customers.” Their options of flavours are plentiful. You can choose from vanilla, coconut, taro flavoured milk teas, and a variety of fruit flavours. The Bubbleology customer is one that is looking for an original, surreal, happy, and colourful place to enjoy a refreshing tea. It is not traditional, and it is definitely not your average bubble tea café, and that is exactly what makes it special. It is a lively place for innovative refreshments and an inviting atmosphere that makes you feel like an old friend coming over for bubble tea and some good laughs.

FOR MORE INFO ON: Bubbleology and their amazing Bubble Tea visit: www.bubbleology.co.uk 20

Rich Fish, FOODIOLOGY | THE LONDON ISSUE

Poor Fish.

Delicious fresh fish at Piccaddilly’s “Fish Works”, and Traditional Fish & Chips at Archway’s “Fisherman”. England has had a long relationship with fish. It could be that its prime location in the great waters of the Atlantic, make for excellent catches, and a brainstorm of ideas on what to do with them. What’s the most traditional type of fish dish in England? ‘Fish and Chips’ of course. Although the exact origin of the dish is debatable, most historians credit it to Jewish immigrants refuged in Portugal and Spain, whom brought over the sinfully crispy form of fried fish to good ole England. Around the same time, ‘chips’ were being sliced and fried in replacement for lack of meats.

In London, you find yourselves with countless options for ‘Fish and Chips’; so many restaurants and bars offer them that it is easy to become overwhelmed. Often you find that the best options are a bit off the beaten path and for that, there’s “Fisherman”: the exact definition of a hole in the wall type restaurant. There are two chairs, no tables, and barely any space for more than four people at a time. No fuss and no fancy, the perfect poor man’s fish and chips at a little less than 7 pounds for a large fish. 21 November/December 2012

The aroma of the delicious dish hits you the second you walk in through the creaking door as an old bell hangs over the top. You don’t have much time to concentrate on anything else but the shining beacon of hope that is being fried behind the counter, it makes everything better. It makes the haunting winter chill feel like a warm summer breeze. ‘Fisherman’ lures you to the realisation of what true fried fish should be. It shouldn’t be overthought, overworked, or over seasoned, it is what it is, and at “Fisherman” they make it shine. It’s roughly a ten minute walk from Archway station, tucked in a quaint neighborhood

on Mulkern Rd. It’s easy to miss. But once you find it, you will never forget how to get there; the perfectly golden fish and crispy chips will make sure to remind you. The ‘rich fish’ is found at “Fish Works”, a restaurant in the very centre of London, a few blocks from Piccadilly Station, in a charming alley way by the name of ‘Swallow Street’

It is a place of contemporary luxury, clean architectural decoration, and an exclusive fish selection, ranging from exotic monk fish, to the freshest of razor clams. Seasoned with the purest of Mediterranean herbs, oils, and a bit of garlic wrapped in a buttery reduction, the razor clams are one of the

best things on the menu. Fish works keeps fine dining quite simple, allowing the true quality of the seafood to speak for itself. The dishes are not masked in seasonings. One bite of their fresh halibut tastes like the ocean. The average price for an entree is around 38 pounds, but there are plenty of dishes in the 18-24 pound range and every bite is well worth it. If you want to cook your very own ‘rich fish’ you can head over to the market section of Fish Works, which offers a great variety of good quality fish, and the staff is always more than helpful in giving you great advice on what type of fish to choose. Overall, if you are looking for a rich fish to feast on or a poor fish to enjoy comfortably, North and Central London are the best places to find them. Article By: Massiel Mancebo Photography: Massiel Mancebo

Festive Foods Around The World

FOODIOLOGY | THE LONDON ISSUE

Ever wondered what other kinds of celebrations and festive foods are enjoyed around the world? London is a great place to find out, as we talk to native Londoners, and International students about their favourite festivals foods.

Christmas in Ireland

Christmas in Brazil

“Irish, hot port! It’s delicious, and the best cure for winter colds. Ingredients: port, hot water, brown sugar, lemon, and cloves. Method: dissolve 1 tsp of brown sugar in a glass with a splash of hot water. Add desired amount of heated port and stir. Add lemon slices studded with cloves.”—Laura

“My favourite Christmas food is called ‘Rabanada’. It’s a kind of dessert made of bread. You buy the bread a day before you are going to eat it. Then you cut the bread into slices and place them in a bowl with milk or red wine (it’s up to you!). Finally you fry these pieces of bread and add some sugar and cinnamon. It’s delicious!”- Daniella

New Years in China

“In southern China, we have a well-known food called YuanXiao this name means “ first evening”. Meaning the first full moon after Chinese New Year. YuanXiao made from glutinous rice flour, the shape looks like a ball and the taste is sweet. It can be either small or large and filled or unfilled.” - Xuemin

Moon Festival in Taiwan

“Mooncakes are a special treat for the Moon festival. We have a sweet kind and a salty kind. I love the salty kind, they are made with two egg yolks. We also have a lot of barbecues on the day of the festival, it was originally not a tradition but the new generation has introduced it. We always have pomelo (Grapefruit) dessert, sometimes people use the peel to make little helmets for fun!”

Loy Krathong in Thailand

“The festival is called ‘Loy Krathong’ which is annually held around November on the evening of a full moon. It is to show respect to the rivers which are considered an essential part of Thailand, and often made dirty by humans. Loy Krathong is held at night. People will go out with their families, friends, or with their lovers, to the rivers or big ponds where the events are held. They let ‘Krathong’ the lotus-shape container made of banana leaves, float on the water. Bad luck is believed to float away with Krathong. People usually eat street food when they go out during the night. My favourite one is the traditional Thai dessert of, black grass jelly with ice. It is perfect for Thailand’s hot weather, while taking a stroll with your loved ones.”- Aor

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FOODIOLOGY | THE LONDON ISSUE

Christmas in Slovenia

“In Slovenia, Christmas and New Year holidays are the best time of the year to indulge in tasty, heavy, sweet, and greasy food. Many families have their own Christmas dinner recipes that they pass from generation to generation. Biscuits and cakes are offered in abundance throughout the holidays. Some of the dishes you often see on the Christmas table in Slovenia are: mushroom soup with cream, chicken soup, roast pork or turkey, apple and hollandaise sauce, cabbage, roast potatoes, and traditional Slovenian dish called ‘potica’ (nut roll) for dessert.” -Eva

23 November/December 2012

Christmas in Russia

Christmas in England

“The typical Russian Christmas dinner would be as followed: two salads, the most essential is the ‘olivier salad’, a delicious salad made with, bologna, sweet peas, potatoes, carrots, egg, green onions, pickles and dill. The second one will be a fish salad. Then roasted meat or chicken with potatoes, lots of seasonal vegetables, and dessert. Everything of course with lots of champagne, vodka and mandarins. Mandarins and fir tree are the smells of Christmas in Russia. For us it’s the same as baked apple with cinnamon throughout the rest of Europe.” -Alexey

“Christmas in England is pretty basic, with little experimentation with recipes: a turkey, stuffing, cranberry sauce, sausages in bacon, roasted seasonal veggies (carrots, turnips, potato etc). Followed by traditional Christmas pudding, or triffle. I like different foods. My boyfriend’s mum makes a delicious ‘beef hot pot’ every Christmas. You can have it on its own or with rice or crusty bread. It makes such a nice change to eat this as it includes scotch bonnet chilli’s, cinnamon, and ginger. I also really love red pea soup during this time of year, it tastes so good and keeps you warm. The best place to get it from is ‘Jerk City’ in Soho. With different veggies like yam (sweet potato).” -Adam

FOODIOLOGY | THE LONDON ISSUE

Diwali in India

Christmas in The United States

Applesauce Cake 3 cups all-purpose flour, spooned and leveled 2 teaspoons baking soda 1 teaspoon salt 1 1/2 teaspoons ground cinnamon 1 1/4 teaspoons ground cardamom

“In India, we celebrate Diwali with the same enthusiasm as other countries celebrate Christmas. It is known as the “festival of lights”, it marks the triumph of good over evil. Family and friends exchange present and with each gift exchanged, a box of ‘mithai’(sweets) is given. It consists of a variety of Indian sweets and confectioneries. A few decades back, these sweets were made at home, but these days they are easily found everywhere, specially during the festive season. My most favourite ‘mithai’ is ‘kaju Ki Barfi’ (cashew fudge). The fudge is made from a mixture of cashew nuts, sugar and ghee (clarified butter) and it has a layer of silver bark on top for decoration.”- Nitya

1 cup (2 sticks) unsalted butter, room temperature

“I decided to include my favourite recipe. This recipe is for 2 cups packed light-brown sugar Applesauce Cake, it is a family 1/4 cup honey favourite that not only comes 2 large eggs out during the holidays, but on special occasions. To me it’s 2 cups Basic Applesauce, or storea comfort food that no matbought chunky applesauce ter where I am reminds me of Nonstick cooking spray home. One year my mom forgot Directions to put the baking soda in and my sister and I scooped the Preheat oven to 350 degrees. In a doughy mess out of the bottom large bowl, whisk together flour, of the pan. We thought it was baking soda, salt, cinnamon, and better without it rising! Enjoy. cardamom. Set aside. In another butter, brown sugar, and honey until light and fluffy. Add eggs, one at a time, beating until combined. With mixer on low speed, gradually add flour mixture; beat just until combined. Beat in applesauce. Generously coat a nonstick 9-inch tube pan with cooking spray. Spoon batter into pan; smooth top. Bake until a toothpick inserted in the middle comes out clean (but slightly wet), 50 to 60 minutes. Cool on a wire rack 10 minutes. Turn out of pan onto a cutting board or baking sheet; invert cake onto rack, top side up. Cool completely. Dust with confectioners’ sugar before serving, if desired.” -Kristen

FOODIOLOGY | THE LONDON ISSUE

November/December 2012