Global Table Adventure

About the Food of China

October 5, 2010 By Sasha Martin 2 Comments

China is giant, offering up 24 classical regional cuisines within six time zones. To my highly untrained eye, the widest part of China looks to be about the width of North Africa. That's some serious diversity. Overall, Chinese value the spiritual and physical beauty of food as much as the nutritive qualities. Harmony is important - many dishes are designed to balance salty, bitter, sweet, and sour elements, not to mention crunchy versus soft textures. Additionally, hours can be spent … [Read more...]

Filed Under: Asia, China, TFB, Travel Tuesday, WBTW

About Chilean Food

September 28, 2010 By Sasha Martin 2 Comments

Chile is a slice of South America as skinny as an asparagus and, yet, bursting with temptations for our Global Table! First, there's Chile's undeniable love affair with fish, eels, and anything that flips or flops (or slithers) in the water, along their rambling shores. Linda Bladholm, author of Latin and Caribbean Grocery Stores Demystified, tells me they have the most incredible seafood. In an email to me she writes: I was in Patagonia, Santiago and the Atacama desert. The best … [Read more...]

Filed Under: South America, TFB, Travel Tuesday, WBTW

About the Food of Chad (TChad)

September 21, 2010 By Sasha Martin 7 Comments

What a difference a few miles can make. Chad is divided into three main geographic zones - steamy Sahara dessert in the north, the central Savannah, and semi-tropical south. As the landscape changes, so too does the diet. From the north, to the south, very few cultural similarities connect the people of Chad. Northern Chad In northern Chad the people enjoy a diet rich in meat, particularly lamb. Savory pieces of meat might be grilled or stewed with vegetables, such as okra, peppers, … [Read more...]

Filed Under: Africa, Chad, TFB, Travel Tuesday, WBTW

About the Food of Central African Republic

September 21, 2010 By Sasha Martin 5 Comments

The dusty, rolling plains of Central African Republic (CAR) lead to fertile river beds in the south, and sandy desert in the northeast. Many people live on stewed greens, cooking whatever is available, including cassava (recipe), spinach, or kale. Groundnut butter (a.k.a. peanut butter) is used to add flavor and protein to food when meat is unavailable. Most often, greens are served with rice or foutou - a pasty mash of plantain or cassava. Groundnut butter is also used to add flavor to … [Read more...]

Filed Under: Africa, Central African Republic, TFB, Travel Tuesday, WBTW

About Cape Verdean Food

September 7, 2010 By Sasha Martin 6 Comments

The magic of Cape Verdean food lies in its history. This cluster of ten tiny islands and 5 islets dotted off the west coast of Africa has only been inhabited since the 15th century, when Portuguese sailors stumbled upon them. Since that time, the inhabitants have developed a cuisine steeped in both African and Portuguese traditions. On any given day, fishermen can be found amidst the sea spray, casting their nets and lines in the shadow of volcanoes. They bring home prawn, shrimp, albacore, … [Read more...]