World cuisine

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World cuisine

South African Foodways: Durban Curries, Cape Traditions and the Braai

South African food is best approached through its distinct communities, places and everyday preparations rather than a single national menu. Durban’s Indian cooking, Cape Malay foodways, the braai and dishes such as boerewors, vetkoek, bunny chow and melktert show how migration, local ingredients and shared occasions have shaped different culinary traditions.

20 Oct 2026 Read →

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World cuisine

Samoa: Coconut, Taro, Seafood, and the Shared Meal

Across Samoa’s inhabited islands, fish and other seafood meet taro, breadfruit, bananas, and coconut in everyday meals and celebratory feasts. The umu—an oven of heated stones—offers one way to understand cooking as skilled, shared work, while dishes such as palusami, oka i’a, sapasui, and coconut-rich breads show how distinct ingredients and histories shape the table.

20 Oct 2026 Read →

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World cuisine

Vietnamese Foodways: Rice, Fish Sauce, Fresh Herbs, and Regional Tables

Vietnam’s culinary traditions connect rice and fresh herbs with fermented seasonings, broths, grilled foods, steamed rice cakes, and dishes built for sharing. From Hanoi’s seasonal foods to Huế’s richly seasoned small dishes and the Mekong Delta’s fish and coconut-water braises, local ingredients and customs shape varied regional meals.

20 Oct 2026 Read →

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World cuisine

Turkey: the Aegean, Anatolia and tables shaped by dough

Aegean vegetables, filled dough from Anatolia and Black Sea leaves offer routes through techniques, variants and shared preparations.

20 Oct 2026 Read →

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World cuisine

Tunisia: medinas, Cap Bon and kitchens of the sea

Tunis, Nabeul and Sfax offer routes through vegetables, peppers, fish, almonds and culinary transmission, with links to Tunisian recipes.

20 Oct 2026 Read →

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World cuisine

Thailand’s Culinary Atlas: River Plains, Northern Repertoires and Isan

Thai food is not a single scale of heat or one fixed set of dishes. Riverine prawn soup, coconut-based curries, quick basil stir-fries, pounded papaya salads and sticky-rice sweets show how ingredients, textures and ways of serving vary across documented communities. This guide follows the central plains, the north and Isan, while distinguishing shared cooking ideas from local versions.

20 Oct 2026 Read →

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World cuisine

Senegalese Cooking: Shared Rice, Fish, Millet, and Hospitality

Explore Senegal’s Atlantic foodways through ceebu jën, the rice-and-fish preparation rooted in Saint-Louis fishing communities, alongside onion-rich yassa, millet sweets, and fish pastels. Rice, millet, peanuts, seafood, and seasonal vegetables take different forms across documented communities and occasions. The guide follows their ingredients, techniques, histories, and ways of sharing without reducing Senegal’s varied cooking to a single national dish.

20 Oct 2026 Read →

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World cuisine

Portugal’s Culinary Atlas: Bread, Atlantic Waters, and Regional Tables

Portugal’s foodways take shape across an Atlantic mainland and island territories, with local ingredients and preparations reflecting both place and exchange. Explore Alentejo’s bread-based açordas, Algarve seafood and its distinctive cataplana, and Porto’s modern francesinha, alongside the wider roles of salted cod, rice, olive oil, greens, and shared meals.

20 Oct 2026 Read →

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World cuisine

New Zealand: Rotorua, West Coast and Kaikōura

Māori knowledge, rēwena bread and seafood offer a route through territories and contemporary preparations in Aotearoa New Zealand.

20 Oct 2026 Read →

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World cuisine

Nepal’s Many Kitchens: Rice, Fermentation, and Community Traditions

Nepal’s foodways reflect a meeting of varied landscapes and communities, not a single uniform cuisine. Rice, lentils, vegetables, breads, noodles, and preserved greens appear in distinct combinations, from the familiar dal-bhat-tarkari meal to Newar and Thakali specialties and Tharu preparations in the Terai. Festival foods such as sel roti show how cooking, sharing, and regional variation connect everyday ingredients with communal occasions.

20 Oct 2026 Read →

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World cuisine

Nigeria’s Regional Foodways: Grain, Leafy Soups, Bean Fritters, and Shared Tables

Nigeria’s food traditions are shaped by varied communities, ingredients, and ways of eating rather than by a single national menu. Explore northern grain dishes, Yoruba bean fritters and leafy soups, southeastern vegetable soups, pepper soup, and the techniques and occasions that bring these foods to the table.

20 Oct 2026 Read →

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World cuisine

Mozambique at the Table: Coastal Exchange, Cassava Leaves, and Everyday Breads

Mozambican food takes shape across an Indian Ocean coastline and inland farming communities. Maize and cassava staples meet leafy stews, groundnuts, coconut, seafood, and chile; dishes and daily snacks also reflect long histories of trade and cultural exchange. Maputo’s morning badjias, Zambézia’s coconut-rich cooking, and the varied foodways of the coast offer distinct ways into a cuisine that is diverse rather than uniform.

20 Oct 2026 Read →