Georgiana Ilie
Journalist and anthropologist looking at how food influences our world.
The filings.
What it's like to get 10,000 people to dine out in a single week
Bucharest Food Week brought 110 restaurants together, filled tables with first-time guests and sold out a Parisian pop-up in six hours. Here's what the organisers learned.
The soundtrack to a $60 loaf of bread
Alexei wrote the album playing in New York's most talked-about bakery. Here is how that happened, why a Graz bread chain went viral, and what background music legally costs you in Hungary, Romania and Austria.
Summer ends, the labour shortage changes postcode
The season closed, the people who ran it are between contracts for six weeks, but some already have a start date in Tyrol.
Her product strategy was to get banned by the Orthodox Church
How Central Europe's most sacred dishes became its best marketing assets.
Heatwave menus and 50°C kitchens, Bucharest under water and the treacherous Austrian sausage
Record heat, flooded basements, carcinogenic sausages, an ice-cream shortage, and kitchen life at 45°C in five reels.
Do you charge for tap water during a heatwave?
Charging for tap water, or refusing it outright, is a margin decision, a reputation decision and sometimes a legal decision. Across our three markets, these are starting to collide.
How a Bucharest operator prices through inflation
First in a three-part series: operators in Romania, Hungary and Austria on how they set prices, defend margins, and read a guest who is spending less. We start in Bucharest.