All posts filed under: Food Culture by Country

About the food of Taiwan

Feeling overcast? You just might love Taiwan. This tropical island east of China is a mountainous land, where you’ll find clouds and the whipping rains common with monsoons. This week we explore the food that dots along the 13,902 square miles of this small nation. But don’t get the wrong idea; just because she’s small (about the size of Massachusetts), doesn’t mean the people are few and far between. The opposite is true, in fact. There are 1,600 people per square mile which makes Taiwan one of the most densely populated countries in the world. Personally, I’d love to climb to the top of Jade Mountain (the highest mountain in Asia), and look over the stunning (steaming?) beauty of Taiwan. Taiwanese food is a melting pot of various Chinese ethnicities, which is reflected in the food. There’s everything from hot pots (where meats and veggies are cooked at the table, then enjoyed with an array of sauces), to fried noodles and rice, and duck smoked over tea leaves. If you’re feeling a bit more Japanese, you’ll be …

About the food of Syria

Oh, Syria. This wedge-shaped land spreads from the west, where she dips delicately into the Mediterranean sea, back to the east, up, over the mountains, all the way to the Iraqi border. Along the way, her cliffs and canyons smooth out into hot desert and scrubby grasslands. Lost, towards the south, is the ancient city of Damascus, quite possibly the world’s oldest city according to National Geographic. While Damascus has all the allure of a teeming city and world heritage site, the fun fact that stuck with me the most was that the buses don’t stick to their scheduled stops in Damascus. They just drop you where you want to get off, as long as it’s on their route. Makes sense to me. This week we explore Syria’s love for bold flavors, like garlic, pomegranate, sour cherry, and more. Of course, traditional Middle Eastern favorites are everywhere, such as hummus, tabbouleh, stuffed grape leaves, and falafel… all enjoyed with a bite of homemade pita bread (and all, I might add, previously made for other Global Tables – simply follow the …

About the food of Switzerland

The thing I remember most about Switzerland was skiing in the Alps. I remember, because I came ridiculously close to dying. I was a novice, skiing on a slope at least one level beyond my own . It was late afternoon and the snow that had melted slightly in the warm noonday sun had now begun to refreeze and harden. Suddenly, my skis caught in the ice and I could no longer get them to behave. Instead of turning with the rest of the skiers, I continued straight, towards a beautiful overlook. Beyond was the blue sky and a several hundred foot drop. The rounded edge of the overlook, which was only protected by a billowing piece of orange plastic netting, sped closer and closer. My skies continued to reject my inputs. I had a choice to face: throw myself down or go down. All the way down. So I threw myself backwards. The force of my descent caused my giant red and pink ski coat to fly up. The ice scraped along my back, leaving cuts and …

About the Food of Sweden

While I haven’t been to Sweden, I have dated a Swede. And that just might be everything, ever. At least, when it comes to Swedish food. The one thing about dating a genuine Swede, is that you might begin to think you’re in Sweden for the duration of the relationship; their national pride and is that strong. Especially if he still lives with his mother. And why not? This is a stunning land, full of thick, verdant forests, airy, breathtaking mountains, and the crunch of snow. With a land this grand, no wonder the appetite is whetted. At the time Daniel and I were dating, back when we were impossibly young (18, if I remember correctly), he was, in fact living at home. One of my first dinners at his house involved steak tartar, with a raw egg cracked over the top. Pungent horseradish gratings were piled on the side. I’m not sure I impressed anyone with my squeamish hesitation, which resulted in my complete avoidance of the tartar. Breakfast, if I happened to …

About the food of Swaziland

This week we’re back in Africa, in a little tropical/temperate country called Swaziland, just north of South African and Lesotho. The Swazi people live in this beautiful land, among the mountains and undulating hills, tending their farms and rearing their cattle. From their smooth slopes, come pineapples, citrus, and sweet sugar cane. Many call Swaziland one of the world’s most beautiful countries, and I can see why. While the traditional people might eat something as simple as emasi, or porridge, which can be made with sorghum or corn, you’ll also find corn, rice, and every kind of potato, including sweet potato. Many stews, such as spinach, pumpkin, or even green beans, grace the sides of such dishes. Salads are a given, especially when topped with avocado or beets [Recipe]. And did you know the Swazi eat beer? That’s right… beer is yet another carb; the Swazi consider their rich, thick home brew a food. (I read about it in the World Cookbook for Students.) If that’s too boozy for you, perhaps a simple slice of mealie bread [Recipe] (think corn bread with bolder, …

About the food of Suriname

Welcome to Suriname; welcome to South America. We haven’t cooked this part of the world in many months. And, in many ways, today might feel like we’re still somewhere else. That’s because Suriname’s food scene is all about fusion. A melting pot, of sorts. The food is at once typical of South America, but also laced with components from Indonesia, China, Africa, India, and even Europe. Surely, this is because of Suriname having once been a Dutch colony. Long ago, the Dutch connected the tropical rain forests and swampy flatlands of Suriname with these many regions of the world. Now, in the big cities, you can find everything from dhal, roti and chutney to creole stews and cassava breads… Can I just point out that many restaurants of Paramaribo, the capital city, serve curry and chow mein? So fun. Maybe you’d like a side of deep fried plantains and spicy peanut sauce to go with that [Recipe]? Sure thing. In Suriname, you’d be as likely to cool off with Goedangan (a coconut-laced cabbage salad) [Recipe]and a summertime sipper, like lemongrass infused …

About the Food of South Sudan

It is a rare thing to bite into a new country; so often we think of our geopolitical landscape as static. But countries are no more static than the mountains which shift and crack, and spew forth anew from the earth’s molten core. There are surges and separations, and somehow, from the same old earth, something new emerges. Which brings me to this week. South Sudan. The world’s newest country (as of July 9, 2011). She’s hot, tropical, and bursting with jungle and swampland. She’s been there all along, of course, but now she has both boundaries and acknowledgement. Villagers sink into her heat with abandon, removed from the flicker of tourists, pressed together in the common interest of survival. The food is simple, based on porridge made from millet (“wala-wala” or “awal-wala”), although more densely populated areas will also offer cassava fritters and sorghum flatbread (kisra) [Recipe]. Meat like goat, beef or chicken, might be grilled and served along with these starches, or it might be cooked down in a peanut and spinach leaf …

About the food of North Sudan

If you wander through the deserts and hot winds of Sudan, you’ll be rewarded with a collection of richly spiced and lemon-laced foods, and even cooling cucumber and yogurt salads [Recipe]. You’ll recognize many dishes traditionally enjoyed by the Sudanese from our previous Global Table meals, such as ful medames (also enjoyed in Egypt), kofta, and basboosa (beloved throughout the Middle East). That basboosa cake? It’s soaked with lemon and rosewater syrup. I could eat that every day for the rest of my life and be a very happy woman. Like Ethiopia, flatbreads are incredibly popular in Sudan. Diners enjoy their meals with a wide range, including injera, sorghum crepes (kisra), and Gorraasa (simple flour and water flatbreads) [Recipe]. When you’re done eating, you might trouble one of the Tea Women for a spot of cinnamon tea [Recipe]. They sell it right on the side of the road… so don’t hesitate! Just be sure to keep an eye out for an impending haboob… otherwise known as a sandstorm of such intensity that it can blot out the sun. Phew. …

About the food of Sri Lanka

This week our kitchens take us to the small, pear-shaped island country called Sri Lanka. She’s just southeast of India, loaded with tropical hills, mountains, and a fresh, dreamy sort of ocean breeze. She was once known as “Ceylon,” a name which can still be found in the tea that grows abundantly on her slopes. Between the crocodiles, monkeys, and elephants, her lush forests hide coconut trees, one of the staple ingredients in Sri Lanka. [dropshadowbox align=”right” effect=”lifted-both” width=”600px” height=”” background_color=”#ffffff” border_width=”1″ border_color=”#dddddd” ]Fun Fact: Did you know the elephant is the national animal of Sri Lanka?[/dropshadowbox] So beautiful… My friend Ruby’s husband is from Sri Lanka and I got to sample several homemade dishes recently and fell in love with their use of coconut.* It is no exaggeration to say that coconut is in nearly every recipe. In fact, a fascinating article was just posted about the Sri Lankan coconut and its uses on Splendid Table. From coconut roti (a flatbread also found in India) [Recipe], to yellow rice [Recipe], to dal [Recipe], the creamy milk and …

About the food of Spain

Here we are. Spain. No pressure. (bonkers pressure!) When I started this lil’ ol’ Global Table Adventure, I honestly wasn’t sure we’d make it this far. That was more than three years ago. I had a six month-old cooing in my arms. And cooking 162 countries (let alone 195 – now 196 with the addition of South Sudan) seemed all but a fairy tale. But I plugged on. One dish per week. And so, here we are. We made it to the 163rd country! Spain. A rocky land, with a giant dry plateau called Meseta, and scrubby plains. Life is quite different from when we started all those years ago. Now, I have a three and a half year old who only rushes into my arms for brief, sweet respite. The rest of the time, she’s in this world, fully and completely. So, it’s not much of a stretch to imagine her in Spain. I can see her loving it as much as I did. I was there in December of 1998. I swam in …

About the food of South Africa

Ah, South Africa. Almost since the beginning of this Adventure I’ve been looking forward to our week in South Africa. I’m not sure why – certainly the fairy tale mountains that tower above the white-capped ocean is one part of it. As is the bustling city centers and even the dry interior. But another is that my dear friend Janine is from South Africa. Whenever Janine speaks of her homeland, she gets a dreamy, lost sort of look about her face. She only goes back every 5-10 years, so South Africa remains a palatable slice of her childhood… representing her former youth and vigor, all wrapped up in memory… often more dream than reality. Janine tells me the food is heavy on the meats, especially grilled meats. Considering she’s a vegan, I was surprised when she asserted that I couldn’t “visit” South Africa without having tried some form of their meat. She said “they love their meat” and that almost every meal includes some, particularly in the cities. The funny thing is, while they certainly love their kabobs …

About the food of Somalia

On the easternmost edge of Africa, next to the Indian Ocean, lies Somalia. This long, lean country is shaped rather fortuitously like the lucky number 7. Or a boomerang. The arid land is a haven for wanderers – rugged nomads who trace trails through the shifting sands and savannas until they can find a suitable spot to set up home for yet another night. Date-dotted mountains line the northern reaches of Somalia, while the south is known for farming treats like corn, sugar cane, sorghum, citrus, and bananas. Thanks to her lengthy coastline, fishing is a major source of food and income. The food reminds me both of our Ethiopian Global Table and our Djiboutian Global Table (her immediate neighbors), where spongy flat breads like lahooh start the day off right, perhaps with a drizzle of honey, or a soaking of tea, or even some egg and cheese… (see the Djiboutian recipe called laxoox). Other breads include chapati [recipe] and muufo (a bread baked in a clay oven). The chapati is a mainstay from the days Somalia was the center of trade between countries to the …