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Africa Food Culture

Sorghum: A Look at an Essential African Grain

March 24, 2021
Sorghum field close-up

In the world of native African grains, the significance of sorghum spans centuries and borders, widely scattered around the continent like the seeds from which it comes. But what is sorghum, exactly, and why is it important in Africa?   Sorghum is an ancient, nutrient-packed, relatively drought-resistant cereal grain used for food (as a whole grain, ground into meal, and as a sweetener, like molasses), the production of alcoholic…

Food Culture NYC

Eat Something New in Queens Recap

March 9, 2021
A recap of the Eat Something New in Queens challenge

What happens when neighbors inspire neighbors to eat something new. Two weeks ago, we hosted our first Eat Something New in Queens challenge, and it was so incredible to see so many community members inspiring each other regarding what and where to eat. I didn’t announce it very far in advance, so I was a little concerned about how many people would sign up to participate, but we…

Asia Food Culture

The Regional Indian Breads to Know

January 31, 2021
Bowls of dal, baati, and churma from Udaipur, Rajasthan, India

India is a country of humongous diversity that’s reflected in its culinary traditions—and its wide variety of regional breads is no exception. The influence of multiple cultures and different geographical regions is clearly evident in the smorgasbord of Indian breads on offer. The rotis, parathas, and bhakri (millet rotis) are traditionally an intrinsic part of everyday meals. The foreign settlers and migrants, too, left a mark on breads.…

Africa Food Culture

African Cooking: What’s With the Maggi Cubes?

May 15, 2020

At a beautiful eco-resort on Sierra Leone’s Freetown Peninsula this spring, Scott and I were invited to tag along for the weekly run to the local market. On the shopping list was everything from groundnuts (peanuts) and pineapple to bread and eggs, and Maggi. I didn’t think anything of the flavoring agent, figuring the stock cubes were thrown into a few of the local stews as a base.…

Asia Food Culture

What Is Mongolian Food? Going Beyond the BBQ

January 21, 2020
A Mongolian man holds airag, a traditional liquor, in Mongolia.

Mongolian food isn’t “Mongolian BBQ.” It’s meat and dumplings, dried curd and milk tea. Here’s what to know about local cuisine and culture in Mongolia. Say Mongolian food and the first thing that comes to mind is probably a modern chain restaurant. I mean, who doesn’t love a 20-foot, all-you-can-eat buffet filled with raw meat, fresh veggies, and concoct-your-own sauce? Add the excitement of a wannabe-ninja chef cooking…

Europe Food Culture

A Guide to Foraging in Stockholm

October 28, 2019

In Sweden, the ability to forage for food is practically enshrined in law under allemansrätten, the Swedes’ unique right of public access. Here’s how visitors to Stockholm can experience foraging culture: where to forage, take classes, and eat foraged foods. Stockholm photo courtesy of Pedro Szekely/Flickr Imagine it: You’re out in the woods; it’s quiet and peaceful. Moss softens your footsteps and a quaint wicker basket hangs from…

Asia Food Culture Sponsored

What Is Tibetan Cuisine?

January 3, 2018

Tibetan cuisine is unique due to the high altitude of the Tibetan plateau, the harsh climate, and Tibetans' traditional and religious beliefs and customs. The daily diet of the Tibetan people consists largely of meat and dairy products, high in protein, to combat the extreme climate conditions and the ever-present highland barley, one of the few crops that can grow well on the high plateau. In the high…