#culinary-heritage

#culinary-heritage

When it comes to exploring Black foods, cultures and histories in the U.S., author Anela Malik says her book, "American Soul: The Black History of Food in the United States" (National Geographic, $40) is just a starting point. Because while Black history is vital, the present and future are also important to understand, she says. In an effort to do that, the book highlights a range of recipes and introductions from some of the contemporary voices in Black culinary leadership today.

Past a sign for a family waterpark, a door opens onto an homage to fin-de-siècle Paris. Chandeliers are reflected in gilt-edged mirrors; there is a chorus line of lobsters and yards of fromage. Every so often, a waiter in a dinner suit flambées a crepe Suzette with a shock of flames, like a big top fire-eater. This is fine dining as buffet.

Since February 2022, however, her feed has been loaded with heart-wrenching posts about her family in Ukraine and the deep fear she feels for her homeland since the invasion by Russian troops. While she continues to cook her way through the fear and grief for a homeland now altered in many ways beyond recognition, Olia remains a voice for the Ukrainian people, its past and its heritage.

In places like Torrance and Gardena, you have the development and preservation of Japanese American food - it [has] layers of history and struggle, but food ultimately being a source of comfort and identity.

A French travel writer at the end of the 17th century declared, "Ah! What an excellent thing is an English pudding!" Prices of sugar became more accessible, leading to wider enjoyment of puddings.

Bay Area diners are introduced to a variety of Jewish food at Bubbelah, a restaurant and deli launched by David Nayfeld, focusing on diverse flavors beyond traditional offerings.

"Pamana always stuck, because at the end of the day, what we do is for our family and what we learned from them, and that's how we keep a lot of our stories and our culture alive," says Geri.

The whole-and-fermented-foods-filled New Nordic Diet was born in Scandinavia, relying on grains, vegetables, fruits, nuts, dairy, and fish, embodying traditional seasonal eating.

"Authenticity is about emotional truth. It's about creating food that evokes memories and honors the intention behind traditional preparation methods."

Petaluma's farm-to-table trend started during the California Gold Rush, supplying essentials like eggs and meat to mining towns and San Francisco, showcasing its agricultural significance.

The idea of hard-boiling mackerel seemed off, but it actually firms up the fish well, allowing easy separation from the bones while enhancing the broth's flavor.

Kebapci Iskender, a renowned Turkish restaurant with a history dating back to 1867, is set to open in London, near Harrods.

Boston baked beans, a New England staple, inspired a unique sandwich combining the classic dish with bread, reflecting early 20th century 'waste-not' attitudes.

The feat alone is something to marvel at. Los Angeles is home to restaurants celebrating a century in business. About 36,500 days in operation.

I didn't know Spain as well, and so the difference is like Mexico, I felt like I was at home. Spain really felt like a fish out of water.

"When I'm in Kolkata, I feel like I'm a teenager again. The City of Joy still has a hold on me after all these years."

I like to see what kind of parties I have. I like to make it an experience, you know, bring out the big hat.

The olive tree is pivotal to both Zionist and Palestinian narratives, with strong ties between the tree and Palestinian identity, reflecting resistance to Israeli occupation.

Maldonado expressed, "I love the dish. I love the name. I love the flavors... it's the perfect dish." This facilitates her deep connection to her roots and culinary heritage.

"New Yorkers believe in truth in advertising. Whether it involves the history of food or the history of our states, renaming is an attempt to rewrite history."

Ben Hogan's innovative idea for the Masters champions dinner has evolved, allowing winners like Rory McIlroy to honor their heritage through traditional cuisine.

Chef Bertilio Gomes’s restaurant brings the flavors of the Algarve to life, with a menu featuring dishes such as octopus and razor-clam soup, highlighted by seasonal changes.