World cuisine

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World cuisine

Singapore’s Culinary Atlas: Port, Migration, and Shared Tables

Singapore’s food culture reflects its position in maritime Southeast Asia and the histories of communities who brought and adapted Malay, Chinese, Indian, Peranakan, Eurasian, and other traditions. Hawker centres and coffee shops put distinct dishes side by side, while family kitchens and specialist stalls carry their own versions forward. Chicken rice, laksa, nasi lemak, and fish head curry reveal a cuisine made of many histories rather than one fixed repertoire.

1 Nov 2026 Read →

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World cuisine

Cooking in the Solomon Islands: Garden Crops, Taro Poi, Coconut and Seafood

Across the Solomon Islands, food connects home gardens and the sea: taro, cassava, sweet potato, bananas, breadfruit, coconut, fish and other aquatic foods appear in accounts of local cooking. Preparations such as poi and green pawpaw curry show how ingredients are transformed, while rice, flour and preserved foods also belong to contemporary diets. Practices and availability vary across the archipelago, and the documented examples do not define a single national menu.

1 Nov 2026 Read →

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World cuisine

Papua New Guinea: Roots, Sago, Coconut and Many Local Cuisines

Papua New Guinea’s foodways reflect a varied island geography and a remarkable range of local communities. Sweet potato, taro, cassava, bananas, sago and leafy greens form important parts of many diets; coastal cooking also draws on fish and coconut. Mumu, kokoda and saksak offer useful points of entry, but no single dish or method represents the whole country.

1 Nov 2026 Read →

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World cuisine

Guam at the Table: CHamoru Cooking, Exchange, and Shared Meals

Guam’s foodways bring CHamoru traditions into conversation with centuries of Pacific movement and cultural exchange. Coconut, citrus, chile, rice, and grilled meats shape familiar dishes such as kelaguen, red rice, and tinaktak. Their ingredients and forms vary among families, while shared meals, celebrations, and everyday cooking keep local practices present in contemporary life.

1 Nov 2026 Read →

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World cuisine

Macao’s Culinary Crossroads: Cantonese, Portuguese and Macanese Traditions

On the western side of the Pearl River Delta, Macao brings together Cantonese foodways, Portuguese culinary traditions and ingredients carried through maritime networks linking Asia, Africa and beyond. Macanese cooking has a distinct place among the territory’s many cuisines, expressed in adaptable household dishes such as minchi and galinha à Africana. Tea and dim sum, salted cod, festive foods and Portuguese-style sweets are part of a broader food culture shaped by contact, local resources and family transmission.

1 Nov 2026 Read →

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World cuisine

Benin’s Culinary Atlas: Maize, Yam, Fermentation, and Shared Sauces

Benin’s foodways bring together distinct ingredients, preparations, and communities across the country. Maize pastes are especially prominent in the south, while yam and millet are important in central and northern areas. Dishes such as amiwo, akassa, and pounded yam show how fermentation, cooking, and pounding shape different everyday meals. Harvest celebrations, cowpea dishes, Hausa-associated massa, and Fulani wagasi add further regional and cultural dimensions.

1 Nov 2026 Read →

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World cuisine

Moldova’s Table: Corn, Garden Produce, and Shared Culinary Traditions

Between Romania and Ukraine, Moldova’s foodways draw on an agricultural pantry of maize, vegetables, fruit, meat, dairy, and grapes. Mămăligă, plăcinte, sour soups, and stuffed rolls are part of a culinary landscape shared with neighboring cuisines, while Gagauz, Bulgarian, and Ukrainian communities contribute distinct local traditions. Village initiatives, festivals, and regional examples show how food is prepared, celebrated, and passed on in particular places.

1 Nov 2026 Read →

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World cuisine

Antigua and Barbuda: Cornmeal, Pepperpot, and the Flavours of Two Caribbean Islands

Antigua and Barbuda’s foodways bring together cornmeal dishes, vegetable-rich stews, salted fish, root crops, tropical fruit, and seafood. Fungee with pepperpot is a celebrated pairing, while ducana, chop-up, saltfish, and Barbuda’s lobster offer other ways into the islands’ varied cooking. Shared Caribbean influences meet local ingredients and household practices in meals shaped by island life, markets, bakeries, and contemporary culinary gatherings.

1 Nov 2026 Read →

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World cuisine

A documented guide to Jamaican cuisine: influences, tools and methods

A careful introduction to Jamaican culinary diversity, focusing on cultural influences and three traditional tools: the Dutch pot, yabba and coal stove.

1 Nov 2026 Read →

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World cuisine

Botswana’s Foodways: Cereal Porridges, Slow-Cooked Meat, and Shared Traditions

Botswana’s foodways bring together sorghum and maize porridges, beef and goat, leafy vegetables, beans, seasonal melons, and preserved foods. Seswaa is a notable celebratory meat preparation, while fermented ting, breads, and dishes associated with Tswana and Kalanga communities illustrate a varied culinary landscape shaped by local ingredients and practices shared across southern Africa.

1 Nov 2026 Read →

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World cuisine

Hong Kong: Cantonese Foundations and a Port City's Many Tables

Hong Kong’s food culture has Cantonese roots and a long history of migration, trade and exchange. Rice, seafood, roast meats and gently seasoned steamed dishes sit alongside dim sum, street snacks and the adapted breakfasts of neighbourhood cafés. Rather than a single, uniform cuisine, the territory’s foodways bring together distinct communities, local routines and influences from beyond the region.

1 Nov 2026 Read →

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World cuisine

Saint Pierre and Miquelon: North Atlantic food between France and Newfoundland

On these small French islands off Newfoundland, food reflects a maritime past and a present shaped by both sea and land. Salt cod, scallops, lobster and capelin sit alongside goat cheese, lamb, vegetables and preserved foods. Home cooking, local producers and shared meals reveal a varied island cuisine—not a single fixed menu—where French culinary forms meet the conditions and ingredients of the North Atlantic.

31 Oct 2026 Read →