Snapshot Series: Food Around the Globe

Posted on Monday, October 7, 2013

Yes, we need it to survive, but food is also something we live for, searching out specific cuisines and culinary experiences. When traveling food is also a tool for getting to know a country. It is a method to connect with local people. Food is even a source for gaining insights into cultures and their histories. While we may not remember every detail of every meal there are many that stand out; we can easily recollect where we were, who we dined with, the scents whirling around us and even who prepared it and served it to us. Food has a power over us. We travel for the food.

Bosnia and Herzegovina: Cevapi

Grilled minced beef served with cabbage salad and somun (a spongy flat pocked bread)

Bulgaria: Gyuveche

A hearty casserole consisting of potatoes, eggs, cheese and a variety of meats and vegetables, alongside banitsa (a pastry of phyllo dough, eggs and cheese), potato salad and lyuteniza (the national dip of Bulgaria – made from red peppers and tomatoes)

Cambodia: Kdam Cha Meric Bai-Tong

Stir-fried crab in a sauce of fresh green peppercorns

Colombia: Bandeja Paisa

The Paisa Platter, a complete one-dish meal of red beans, pork sausages, rice, fried egg and plantain, avocado slices and arepas (corn cakes)

Czech Republic: Kan?í Guláš & Sví?ková

Wild boar goulash with gingerbread dumplings and beef tenderloin

France: Frois Gras

Duck pâté and carpaccio served with crispy toast, fig jam and fresh greens

Germany: Wiener Schnitzel

A tenderized boneless veal chop, battered and fried served alongside thick cut fries and a glass of Bitburger beer

India: Thali

A typical Indian lunch consisting of various regional dishes served in katori (small metal bowls) – accompanied by rice, dal (a lentil dish), roti or chapati (handmade round breads) and papad (a thin, crisp bread-like accompaniment)

Japan: Bukkake Udon

A soup served with udon (wheat noodles), a poached egg and tempura, served bukkake style (in Japanese bukkake means “to pour, throw or splash liquid onto something”) – before it is eaten mentsuyu (a soy-based noodle broth) is poured into the bowl with the additional toppings of salts, diced green onions, spices and fresh herbs

Japan: Nikujaga

A dish of meat, potatoes, shirataki (noodles made from devil’s tongue yam), onion and carrots stewed in a sweetened soy sauce – served with avocado dunburi (a rice bowl dish) and Gyuniku No Yasai Maki (Wagyu beef and vegetable rolls)

Kenya: Nyama Choma

A platter of various grilled and roasted meats (beef, mutton and pork) served with roasted potatoes, ugali (corn flour dough), mokimo (a mashed combination of potatoes, corn, onion and leafy, green vegetables) and Kenyan beers served at room temperature – Tusker and White Cap

Mexico: Sopa de Tortilla

Tortilla soup with shredded chicken, topped with sliced onion, Oaxacan cheese and leaves of cilantro

Nepal: Dal Bhat

Steamed rice with lentil soup, a variety of fresh pickles, salad and a cup of cold curd (savory yogurt)

Philippines: Lechón

Suckling roasted pig

Serbia: Svinjska Rebra

Braised short ribs and mashed potatoes served in a cream sauce

South Korea: Beef Bulgogi

A dish consisting of thin slices of beef sirloin marinated in a sweet garlic soy sauce, grilled or pan-seared with mushrooms (enokitake are the mushrooms photographed here), onions, ginger, scallions and cellophane noodles – served alongside traditional Korean banchan (side dishes) such as rice, kimchi (fermented cabbage), sprout soup, gochujang (fermented soy bean paste), and steamed eggs

Thailand: Pad Thai

Stir-fried rice noodles with seafood, eggs, tofu and vegetables

Turkey: Su Böre?i

Water börek (a layered, baked cheese pastry similar in form to an Italian lasagna) served with Turkish olives, fresh salad and sarma (stuffed grape leaves)

Turkey: Manti

Small dumplings filled with minced meat, served with a garlic yogurt sauce and topped with a generous sprinkling of red pepper flakes

Vietnam: Cù Lao

Hot Pot – a stew cooked tabletop consisting of a variety of meats, vegetables and noodles

Vietnam: Sò N??ng & Rau Muong

Fresh oysters grilled in a garlic sauce, sprinkled with peanuts and accompanied by morning glory and grilled vegetables

Posted: October 7th, 2013 | Filed under: Bosnia and Herzegovina, Bulgaria, Cambodia, Colombia, Czech Republic, France, Germany, India, Japan, Kenya, Mexico, Nepal, Serbia, Snapshot, South Korea, Thailand, Travel Updates, Turkey, Vietnam | Tags: arepa, Bandeja Paisa, banitsa, Bitburger, Bosnia & Herzegovina, braised short ribs, bukkake udon, Bulgaria, Cambodia, Cevapi, Colombia, crab, Cù Lao, curd, Czech Republic, Dal Bhat, dumpling, dunburi, Food, France, Frois Gras, Germany, gingerbread, grilled oyster, Gyuniko No Yasai Maki, Gyuveche, hot pot, India, Japan, Kampot, Kdam Cha Meric Bai-Tong, Kenya, Kep, lyuteniza, manti, Mexico, morning glory, Nepal, nikujaga, Nyama Choma, Pad Thai, pepper, Rau Muong, Sarma, Serbia, shirataki, Snapshot Series, Sò Nướng, somun, Sopa de Tortilla, Su Boregi, Svinjska Rebra, Thailand, thali, Tortilla Soup, Travel, Turkey, Tusker, veal, Vietnam, Water Borek, White Cap, Wiener Schnitzel, wild boar goulash | 1 Comment »

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