World cuisine

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World cuisine

Food of the Republic of the Congo: Cassava, Rivers and Shared Flavours

In the Republic of the Congo, cassava and other starchy staples accompany fish, meat and richly flavoured sauces. Foodways reflect varied settings: freshwater fish is important in river-connected inland communities, while Pointe-Noire’s Atlantic coast offers seafood. Cassava leaves, palm oil, salted fish, fufu and wrapped preparations such as liboké show both local practices and culinary connections across the Congo Basin. Urban restaurants and open-air grills add further settings for eating, alongside bakeries and international cuisines.

31 Oct 2026 Read →

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World cuisine

Bhutanese Cuisine: Rice, Chilli, Cheese, and the Foodways of Himalayan Valleys

Bhutanese food reflects varied mountain environments and local harvests: rice is a familiar staple, while buckwheat and maize are important in particular areas. Chilli is often cooked as a main ingredient, and local cheese turns vegetables and meat into rich stews. Explore regional grains, preserved foods, shared Himalayan preparations, and the changing settings of meals from homes to urban cafés.

31 Oct 2026 Read →

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World cuisine

Andorra’s Mountain Table: Seasonal Cooking and Pyrenean Connections

Andorran cooking reflects a high-mountain setting and close ties with neighbouring Catalan food traditions, alongside influences from France and Spain. Seasonal vegetables, pork and other meats, cured products, mushrooms, river trout, fresh cheeses and mountain honey appear in a varied pantry. Escudella, trinxat and trout with ham show how everyday ingredients become substantial dishes, while local producers and festive sweets connect present-day food with enduring practices.

31 Oct 2026 Read →

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World cuisine

Iraqi Cooking: River Fish, Rice, Dates, and a Generous Shared Table

Iraqi cooking draws on the landscapes and foodways of Mesopotamia, shaped by the Tigris and Euphrates, fertile agricultural areas, and centuries of regional exchange. Rice, bread, lamb, fish, vegetables, legumes, herbs, and dates appear in dishes ranging from slow-grilled masgouf to stuffed dolma and springtime rice with broad beans. Preparations and customs vary by household and place. This guide explores documented ingredients, cooking methods, celebrations, and local specialties without treating one dish or tradition as a complete picture of the country’s cuisine.

31 Oct 2026 Read →

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World cuisine

A documented guide to Western Saharan cuisine

An overview of cereals, pastoral foodways, coastal fishing, tea and documented Sahrawi preparations, with attention to regional diversity and to the limits of the available evidence.

31 Oct 2026 Read →

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World cuisine

A Documented Guide to Jordanian Cuisine: Dishes, Flavors, and How to Enjoy Them

A practical introduction to representative Jordanian dishes, from mansaf and maqluba to hummus, falafel, and sweets. It highlights characteristic ingredients and ways to read the table without mistaking a selection of specialties for a complete account.

31 Oct 2026 Read →

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World cuisine

Palestinian Foodways: Land, Pantry, Regional Traditions and Shared Tables

Palestinian cuisine brings together agricultural ingredients, home cooking, urban food trades and regional variation across Galilee, the West Bank and Gaza’s coast. Olive oil, wheat, breads, herbs, rice, vegetables and spices shape dishes such as musakhan and maqluba, while Nablus is associated with knafeh. Harvest work, family meals, markets and foodways maintained in the diaspora all contribute to a living culinary tradition connected to place and shared across generations.

30 Oct 2026 Read →

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World cuisine

Mongolian Cuisine: Pastoral Knowledge, Dairy Foods, and Shared Meals

Mongolian foodways reflect pastoral livelihoods, seasonal conditions, and the demands of a vast and varied landscape. Meat, milk, and wheat flour shape a pantry of steamed dumplings, fried pastries, noodles, preserved meat, and many dairy foods. Everyday dishes and festive meals differ in preparation and occasion, while documented practices in the Gobi show how food knowledge remains connected to local environments and community transmission.

30 Oct 2026 Read →

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World cuisine

Cayman Islands Cuisine: Sea, Island Larder, and Slow-Cooked Pots

Across Grand Cayman, Cayman Brac, and Little Cayman, Caymanian food brings together seafood, garden-grown roots, coconut, and the history of a seafaring community. Traditional one-pot stews and festive dishes sit alongside shared Caribbean flavors and a diverse modern dining scene. Explore the ingredients, techniques, occasions, and local vocabulary that give these island cuisines their character.

30 Oct 2026 Read →

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World cuisine

Guyana’s Culinary Atlas: Cassava, River Fish, Rice, and Shared Traditions

Guyana’s food reflects its northern South American landscapes and a history shaped by Indigenous communities, colonial rule, enslavement, indentureship, and migration. Cassava, rice, coconut, fish, roots, herbs, and peppers appear in preparations as varied as cassava bread, pepperpot, cook-up rice, metemgee, and curry with roti. These dishes have family and community variations; together they illuminate a diverse food culture rather than a single, fixed national menu.

28 Oct 2026 Read →

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World cuisine

Guinea-Bissau: Rice, Seafood and the Flavors of Coast and Interior

Guinea-Bissau’s foodways bring together Atlantic fisheries, locally grown grains and roots, legumes, and West African traditions. Rice is especially prominent along the coast, while inland meals also draw on millet and other staples. Soups and stews pair these foods with fish, meat, vegetables, palm oil, or peanut-based sauces. Recipes and ingredients vary by place and household, and shared meals mark both everyday hospitality and important family and community gatherings.

28 Oct 2026 Read →

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World cuisine

Algeria’s Many Tables: Couscous, Breads, Stews, and Regional Traditions

Algerian food reflects a country stretching from the Mediterranean coast and northern agricultural lands to the Sahara and its oasis communities. Wheat, semolina, breads, vegetables, legumes, lamb, poultry, fish, and dates appear in different combinations across the country. Couscous is a prominent staple and part of a shared Maghrebi culinary practice, alongside distinct preparations such as steamed dwida, stuffed mhajeb, hearty chorba, and date-filled sweets. Cooking methods and meals vary with place, season, household, and occasion.

28 Oct 2026 Read →