We are delighted to present you with another edition of FIRE&FOOD International. The English language version gives FIRE&FOOD the opportunity to make an even better connection with its international fans. The multilingual European barbecue market, particularly in the EU zone, is currently opening up more and more, and is pushing national boundaries into the background.
An English language version of FIRE&FOOD is a starting point for establishing a common European barbecue market. The fire is an extremely important aspect of barbecuing. Our Brazilian colleague Paizão gave us some food for thought with his emotional article about the Fogo de Chão – the South American “ground fire”, which is the equivalent of our camp fire.
We also hit the road again for this edition. Our roving barbecuing reporter Peter Kemnitzer was initiated in the secrets of genuine Swahili cuisine on the tropical Kenyan island of Lamu. Meat experts such as David Pietralla (Dormant phase), Philipp Sontag (Pork cheeks) and Ronny Paulussch (Air-dried ham) show us what is important and correct when working with meat.