Fast food reimagined: How quality and inclusivity are transforming quick bites
Fast food used to be simple. A greasy burger, a side of fries, and a guilty conscience. It was quick, cheap, and nutritionally questionable. Nowadays, fast food is suffering an identity crisis — one that involves gourmet ingredients, sustainability promis
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Restauration rapide réinventée : qualité et inclusion transforment les repas sur le pouce
Le fast-food était simple : burger gras, frites, culpabilité. Aujourd’hui, il se cherche : ingrédients de qualité, promesses écologiques, menus pour tous.<div class="small-12 column text-center article__button"><a href="https://fr.euronews.com/culture/202
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Home is where the Hansen is: Poland pays tribute to open form architecture pioneers
Just an hour away from Warsaw, along the River Bug, stands a wooden house, hiding layers of history, complexity and architectural innovation. The creation and residence of renowned Polish architects Oskar and Sofia Hansen is both a showcase and a moving
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Foraging chef's forest finds fill restaurant plates on Isle of Man UNESCO biosphere
Culture • 12:52 AM
10 min
Rather than using rare ingredients to impress diners, Pippa Lovell’s uses invasive species in her dishes to help the Isle of Man’s biodiversity.<div class="small-12 column text-center article__button"><a href="https://www.euronews.com/culture/2025/11/16/f
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Talk of the town: Spain's Joselito ham and Sierra Cantabria wines win over New York
Joselito hams and Sierra Cantabria wines have been rewarded in New York at the inaugural Gastronomic Excellence created by the Spain-United States Chamber of Commerce. Joselito, renowned for its vintage ham, has set its sights on becoming a staple in the
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