Browse cuisines.
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Slow Food
Slow Food is a political and cultural food movement that claims to have 85,000 members in 132 countries (as of 2009.) The movement was founded by people who felt that traditional foods were disappearing. It aims to be an international organization, though the values, language and even the syntax is European-centric. For instance, it promotes…
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British Food
Lea & Perrins © Denzil Green North Americans pat themselves on the back for having revolutionised their cooking in the past few decades. Pasta, olive oil and designer sea salts are now taken completely for granted. They feel even more on top of the world when they make jokes about British food. The jokes are…
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French Food
Unlike other cuisines of the world, French cuisine is codified, organized and set out in almost canonical terms — at least, the “grande cuisine” part of French cooking is. It’s owing partly to the politically centralized nature of France itself, and partly to the fact that writers and consumers alike of the “grande cuisine” treat…
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Acadian Food
Table set for family lobster feast New Brunswick 2005. © Debrann Barr Acadian cooking is country-class food, accompanied by lots of bread, with main dishes often being one-pot meals. The Acadians are French-speakers who live in the French-speaking areas of Atlantic Canada. This takes in parts of Nova Scotia, New Brunswick, Iles-de-la-Madeleine and Prince Edward…
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Egypt (Ancient)
Ancient Egypt was around far longer than Rome — several thousand years compared to Rome’s short 1,000 years. Ancient Egypt, though, was static compared to the dizzying change of pace of Roman fashions and tastes. Consequently, both what was available as food, and what was preferred, did not change as much as it did in…
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Turkish Food
Some people distinguish between Turkish food — the original nomadic food base from central Asia — and Ottoman Cuisine, the cuisine that absorbed the riches of Byzantine culture, plus all the other countries that were conquered and absorbed into the Ottoman Empire. In the latter viewpoint, Istanbul (the capital of Turkey) palace cooking is regarded…
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British Wartime Food: How Britain Fed Itself During World War Two
British Shopkeeper cancelling coupons. April 1943 United States Office of War Information, Overseas Picture Division. In Britain, during the First World War, 1914 to 1918, queues for food had become dangerously long. A Ministry of Food was created to help with the homefront food situation, and rationing was introduced starting with sugar in December 1917,…
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Norwegian Food
About two-thirds of Norway’s land-mass is mountains; only 5% of the land is arable. In the north of Norway, the growing season is 100 days; in the south, 190 days. The days are long, though in a Norwegian summer: the sun will rise as early as 2 to 3 pm, and stay up until around…
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