The Latest: 26.2 | Gastronomy

Yasmin Alibhai-Brown returns to Uganda to recover her taste buds; Charles Upton reads (and ‘transcreates’) Sufi wine poetry; Shanon Shah becomes a part-time vegetarian; Tahir Abbas wakes up to the smell of Arabica beans; Yemisi Aribisala invokes Nigerian love stews; C Scott Jordan has dinner at a restaurant in the jungle of Calais; Irum Shehreen Ali is intoxicated with the eighth-century poet Abu Nuwas; a short story by Wasio Ali Khan Abbasi; and our list of Seven Wonderful Future Foods.

The symbolism of wine in the spiritual life has a long and distinguished history. The use of bread and wine as ‘species’ for the Christian Holy Eucharist harks back to the ‘sacrament’ of Melchizedec, the ‘shaykh’ of the prophet Abraham.

Few pleasures in life surpass a cup of freshly ground, roasted coffee, whether in the form of a Turkish coffee found in the bazaars of Istanbul or an Americano served at one of the more established international coffee chains in the capital cities of Western Europe.

My weekly blog on food and culture for the Nigerian newspaper 234Next had earned that reputation of being an early morning table where people came, sat around and bantered about Nigerian food as anodyne for the tensions and stresses of a typical Lagos morning

Food of the future continues to enthral and amaze with its limitless potential. Technology, climate change, a growing population, and scientific discovery are all combining to enact a dawn of the weird and wonderful on our dietary horizon.

Muslim societies have long railed vociferously against the monolithic view of our cultures as immutable theocracies. We are not iron bound orthodoxies of obedient would-be radicals, but rather possessed of overwhelming diversity of thought, appearance and lived experience in our midst

My seat was in Iraq. It sounded like as good a place as any for me to colonise my Made in the US of A posterior for the evening’s performance. I cannot believe this act of irony was the product of chance alone.