Finalist for the Fortnum & Mason Food Book Award
“When we eat, we travel.” So begins this irresistible tour of the cuisines of the world, revealing what people eat and why in forty cultures. What’s the origin of kimchi in Korea? Why do we associate Argentina with steak? Why do people in Marseille eat bouillabaisse? What spices make a dish taste North African versus North Indian? What is the story behind the curries of India? And how do you know whether to drink a wine from Bourdeaux or one from Burgundy?
Bubbling over with anecdotes, trivia, and lore—from the role of a priest in the genesis of Camembert to the Mayan origins of the word chocolate—The World on a Plate serves up a delicious mélange of recipes, history, and culinary wisdom to be savored by food lovers and armchair travelers alike.
This recipe book is also a history lesson on cultures and their food. Each chapter takes you to a different country, gives you a little history about it's culture, then shows you a few popular recipes from that given region. Before the recipes there is a section called Pantry List that is pretty interesting, it lists popular ingredients heavily used in that part of the world whether or not they use it in the following recipes. The recipes themselves, for the most part, are easy to use but with no pictures it can be difficult imagining what your dish should look like especially if you are unfamiliar with a particular cuisine.