In the changing room of a gym in Munich, an American performs a small, familiar ballet. Towel clamped around the waist, he wrestles his underwear off underneath it, pivots to face his locker, and shimmies into fresh clothes without ever letting the towel drop, all while contriving never to be seen. Around him, the German …
A woman born in Spain today can expect to live to around 86 and a half. A woman born in the United States can expect to live to around 80. That gap, roughly six years, is one of the widest between two wealthy, developed nations, and it has held stubbornly for years. Researchers have spent …
At the end of almost every meal, I used to reach for something sweet and packaged. A couple of biscuits with my coffee, a square or four of chocolate, a little pot of some dessert I had bought precisely so it would be there. It was automatic, the full stop at the end of the …
On a July afternoon on a beach near Malaga, the sand is covered with people lying deliberately in the full midday sun, turning at intervals like something on a spit, chasing the deep brown tan that Spanish summer culture prizes. To an American dermatologist, the scene is close to a horror film: hundreds of people …
This headline works because it sounds like there must be one perfect meal. A bowl. A secret. A ritual. One breakfast that explains why Japan has so many people living into their 90s and beyond. That is not really how it works. There is no single magical Japanese breakfast that “keeps people alive past 100.” …
Tucked along the Cilento coast in southern Italy, about 85 miles south of Naples, sits a small fishing village called Acciaroli. It has cobblestone streets, stone houses, a working harbour, and one very unusual statistic: a strikingly high share of its residents live past 100. In the study that made it famous, more than one …
The oldest building on our street here in Cuenca province grew an air-conditioning unit last summer, a white box drilled into a stone facade that predates the United States, installed by a family that spent twenty years telling every visiting relative that air conditioning gives you a sore throat and a stiff neck. Here is …
For years, my afternoons were a slow, unbroken graze. A handful of almonds at my desk, a biscuit with a cup of coffee, a few crackers while I answered an email, a square of chocolate because it was there. I never sat down to any of it, never really tasted it, and never once thought …
An office worker in Bologna at 12:45pm closes his laptop, walks to a small trattoria three minutes from his building, and sits down at a table. He orders the menu of the day. He eats his lunch sitting in a chair at a table with cutlery, conversation with the waiter and other regulars, and approximately …
An American sits down in a small trattoria in Florence, scans the menu, and asks the waiter for chicken pasta. The waiter’s face does something complicated. There is no chicken pasta on the menu, and in most of Italy there never has been. The dish that half of America thinks of as Italian food, a …
The Italian kitchen functions on a set of small habits that most Americans never learn. None of them are technically difficult. None of them require special equipment. They are simply embedded in Italian cooking culture in ways they are not embedded in American cooking culture, and the cumulative effect across thousands of meals is the …
The plates have been cleared for half an hour. The coffee cups are empty, one glass of wine is going warm, and nobody at the table has made any move to leave. In an American restaurant a waiter would have dropped the check by now, twice. Here, in a small place in a Spanish town, …