#Global cuisines

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🎉 Discover the heart of Coral Springs! 🎉 Dive into our latest article on Coral Springs events, showcasing the best of local businesses and dining spots. Whether you're craving global cuisines or looking to support vibrant community events, we've got the insider scoop just for you. Don't miss out on making your visit memorable! #CoralSpringsEvents #LocalLove #DiningGuide

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From Sea to Plate 9 Amazing Sardine Facts You Should Know

With the help of this educational movie, you can explore the underwater world of sardines and learn 9 fascinating things about these diminutive but magnificent fish.

You'll learn about the sardine's hidden sides, from its history in the Atlantic and Mediterranean oceans to its importance in different cuisines throughout the world.

Examine their high protein content, high omega-3 content, and crucial position in the marine food chain.

Learn about their impact on customs like Portugal's St. Anthony's Day celebration and their novel use as bait for larger fish. Join us as we honor the legacy of sardines and their influence on food and culture.

#SardineRevelations #OceanTreasures #Omega3Goodness #HeartHealthyEating #ProteinRich #VitaminDBoost #CulinaryDelights #GlobalPalates #FeastOfStAnthony #MarineEcosystem #PredatorPreyCycle #FishingMethods #SeafoodWonders #SardineNutrition #SustainableFishing #MediterraneanFlavors #SeaToPlateJourney #EcoFriendlyConsumption #MarineBiodiversity #TastyBait #FishingTraditions #HealthyLiving #SardineMythsBusted #SeafoodMagic

#SardineSecrets #OilyFish #Omega3Rich #HeartHealthy #ProteinSource #VitaminDBoost #CannedDelicacy #GlobalCuisine #PortugueseTradition #FeastOfStAnthony #MarineFoodChain #PredatoryFish #PurseSeineNets #SmallFishSpecies #SardineNutrition #EcosystemImpact #SardineCooking #BaitingGame #MediterraneanFlavors #AtlanticEcosystem #FishFacts #factflow #Eating #MarineBiodiversity #SardineMyths #fact #flow #factflow #facts

[secular-jew]

Fish and Chips’ Surprising Jewish History. Jamie Oliver confirmed it!

You may be surprised to learn that fish and chips, though wildly popular in England for what seems like eternity, was actually a specialty of the Portuguese Sephardic Jews who fled the Inquisition in the 16th century and found refuge in the British Isles. Celebrity Chef Jamie Oliver referred to this recently in an article in the New York Times, adding that, “Dishes evolve, impacted by trade, war, famine and a hundred other forces.”

Among those “other forces” are dishes born of religious ritual. For observant Jews, fish is pareve, a neutral food in kosher terms, thus an easy way to avoid treyf (non-kosher food) and possibly include dairy in the same meal. It was especially important for Marranos, the so-called crypto-Jews, who pretended to be Christian during the Inquisition. They ate fish on Fridays, when meat was forbidden by the Church, and also saved some to eat cold the next day at lunch, to avoid cooking on Shabbat.

Frying was natural for Jewish home cooks — think of latkes and sufganyiot — and as the Jewish community began to flourish in England, it spurred a taste for its beloved fried, battered fish throughout the country. According to Claudia Roden’s The Book of Jewish Food, Thomas Jefferson tried some on a trip to London and noted that he ate “fish in the Jewish fashion” during his visit. Alexis Soyer, a French cook who became a celebrated chef in Victorian England included a recipe for “Fried Fish, Jewish Fashion” in the first edition of his cookbook A Shilling Cookery for the People (1845). Soyer’s recipe notes that the “Jewish manner” includes using oil rather than meat fat (presumably lard), which made the dish taste better, though also made it more expensive.

There’s some dispute about the where and when of “chips” (what we Americans call French fries and the French call pommes frites). Many historians say that deep-fried, cut-up potatoes were invented in Belgium and, in fact, substituted for the fish during hard times. The first time the word “chips” was used was in Charles Dickens’ A Tale of Two Cities in 1859: “husky chips of potato, fried with some reluctant drops of oil.”

The official pairing of fish and chips didn’t happen until a few years later, though. Although there are some who dispute it, most authorities say that it is thanks to a Jewish cook, this time a young Ashkenazi immigrant named Joseph Malin, who opened the first British chippy, AKA fish and chip shop, in London in 1863. The shop was so successful it remained in business until the 1970s.

Who could foresee that fearful Jewish immigrants hiding their true religion and practicing in secret would be responsible for creating one of the most iconic dishes in the U.K.? The down-home dish that Winston Churchill claimed help the British defeat the Nazis, the comfort food that George Orwell said helped keep the masses happy and “averted revolution.” The dish, by the way, that was among the only foods never rationed during wartime because the British government believed that preserving access to it was a way of keeping up morale. A dish that continues to be a mainstay of the British diet.

Think about that the next time you find yourself feasting on this centuries-old — Jewish? British? — recipe.

These days, some restaurants are putting a new spin on fish and chips. Almond crusted. Baked instead of fried. Quinoa coated. Sweet potato fries instead of regular. And those are all fine; as Oliver says, “Dishes evolve.” But plain old fish and chips endures and probably always will. Good recipes usually do.

H/T : @scartale-an-undertale-au

Naveed Anjum

[worldfoodwine]

Get your tastebuds traveling with our Tzimmes recipe! 🍲 This traditional Ashkenazi Jewish dish, often served during Jewish holidays, is a delightful mix of root veggies, dried fruits, and sometimes meat. Ready to try? Click the link below!

Link for the tzimmes recipe > https://www.worldfoodwine.com/recipe/tzimmes

[ausetkmt]

West African countries like Nigeria, Senegal, Mali and Ghana are now sought-after for their largely unexplored cuisine. The international community has started to recognize the region’s vibrant and healthy ingredients and flavours that could rival that of South-East Asia. West African cuisine is spicy, wholesome and ideal for one-pot dishes that perfectly resonates with the current demand in the food industry. This emerging cuisine is believed to be the next big thing this year and could even surpass Indian food as the new takeaway choice of many.

West African cuisine and innovation

With the number of innovation in the open food markets on the rise, more and more international brands are starting to adopt West African techniques, flavours and combining these with their own. Product innovation includes some key ingredients used in most West African dishes like cassava, okra, plantain, moringa, kola nuts, yam, beans, sorghum, peanuts, ginger, scotch bonnet chillies, and fonio.

Even with the increasing number of people converting to different dietary changes and restrictions, West African cuisine does not seem fazed, thanks to their mainly plant-based and gluten-free dishes. Vegans and vegetarians can still enjoy a big serving of a West-African dish minus the guilt.

West African Cuisine becoming more accessible to the international scene

The rise of some renowned kitchen superstars from West Africa helped in the introduction of West African cuisines to the international food community in the UK and other western countries. The Ghanaian born Zoe Adjonyoh, for example, led the change in raising awareness on the diverse cuisines of her home country by starting her business and writing a book with the same name Zoe’s Ghana Kitchen.

Another notable woman, an ambassador for West African cuisine, a cooking instructor, a published author, business mentor and an advocate for women in leadership, Ebere Akadiri, brought West African cuisine into the Netherlands with her ‘Vibrant West African Cuisine” cooking workshops, video course, packaged signature spice blends and a cookbook entitled Vibrant West African Cuisine. Her brand “Ataro” changed the narratives in the Netherlands even before West African Cuisine became a trend in Europe.

The owner of the first ever Nigerian fine dining restaurant with a Michelin star in the UK, Ikovi, used traditional Nigerian ingredients and combined them with the contemporary techniques used in the West and the result was a new and exciting fusion of flavours that appealed to the European market.

There is a growing opportunity in Europe for emerging cuisines like that of West Africa. The ingredients are natural and easy to find, can be elaborately and paired merely with contemporary cooking methods used in the West and there is a growing number of people craving for an innovative, safe and tasty food adventure.

[musiqjukebox]

The World Culture Festival here in DC was beautiful 😍

[meowtifullycute]

Itaewon Nights: Vibrant Cityscape with Seoul Tower in View!

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I am reminded of a certain variety of Japanese-Peruvian cuisine, which is not, as the proprietor of the restaurant was happy to tell us, an intentional, modern fusion, but the result of Japanese immigrants making dishes from home with the ingredients Peru provided.

what if i told you that a lot of “Americanized” versions of foods were actually the product of immigrant experiences and are not “bastardized versions”

[health-e-diet]

Japanese Desserts: Sweet Treats to Try

Japanese desserts are a delightful aspect of Japanese food culture, known for their unique flavors, beautiful presentation, and often, their delicate sweetness. Here are some famous Japanese desserts that you should definitely try, whether you’re exploring global food or simply looking to satisfy your sweet tooth!

1. Mochi

Mochi is a traditional Japanese sweet made from glutinous rice that is pounded into a sticky dough. It can be enjoyed plain or filled with various ingredients, such as sweet red bean paste (anko) or ice cream.

Why It’s Famous: Mochi is not only a beloved snack in Japan but has also gained popularity worldwide due to its chewy texture and versatility.

2. Dorayaki

Dorayaki consists of two fluffy pancakes filled with sweet red bean paste. It’s a popular treat among children and adults alike.

Global Appeal: This Japanese sweet has made its way into various dessert menus around the world, often enjoyed with coffee or tea.

3. Matcha Desserts

Matcha, or powdered green tea, is used in various desserts, including matcha ice cream, matcha cake, and matcha-flavored mochi. Its distinct flavor and vibrant color make it a favorite.

Cultural Significance: Matcha desserts reflect Japan's tea culture and are often served during traditional tea ceremonies.

4. Kakigori

Kakigori is a shaved ice dessert topped with sweet syrups, fruits, and condensed milk. It’s especially popular in the summer months.

Why You Should Try It: This refreshing treat is enjoyed globally, with different countries offering their own variations, making it a great example of how Japanese desserts influence and adapt in global food culture.

5. Anmitsu

Anmitsu is a traditional Japanese dessert made with agar jelly, sweet red bean paste, fruits, and a drizzle of syrup. It’s a colorful and refreshing dish often enjoyed in warmer weather.

Famous in Japan: This dessert beautifully showcases the harmony of flavors and textures that Japanese cuisine is known for.

Japanese desserts offer a delightful blend of flavors and textures that reflect the rich culinary traditions of Japan. From mochi to kakigori, these sweets are not only famous within Japan but have also found their place in the hearts of dessert lovers around the globe. Whether you're a fan of Japanese food or just looking to explore new flavors, these Japanese sweets are definitely worth trying! For those interested, there are plenty of recipes available to help you recreate these delicious treats at home.

[marwahstudios]

Food Festival Brings Japanese Cuisine to the 10th Global Literary Festival Noida 2024

Noida, India – October 2024 – The 10th Global Literary Festival Noida 2024 celebrated an exciting culinary event with the introduction of a Japanese Food Festival, supported by the Indo-Japan Film and Cultural Forum. The festival was inaugurated by Mr. Hiroyuki Nakano, Senior Director of JETRO (Japan External Trade Organization), a Japanese government-related organization that promotes mutually beneficial trade and investment relations. The exquisite menu featured authentic Japanese dishes, designed and prepared by the talented students of the AAFT School of Hospitality and Tourism.

The food festival offered festival-goers an immersive experience into the refined flavors of Japan, with a variety of traditional Japanese delicacies such as sushi, tempura, ramen, and mochi, crafted with care and precision. The event not only showcased the rich culinary heritage of Japan but also underscored the importance of cultural exchange between India and Japan through the shared experience of food.

Speaking at the inauguration, Dr. Sandeep Marwah, President of the Global Literary Festival Noida and Founder of the International Chamber of Media and Entertainment Industry (ICMEI), emphasized the festival’s broader cultural mission. He said, “This Japanese Food Festival is a symbol of the deep cultural ties between India and Japan. It exemplifies how food can transcend borders, offering an opportunity to appreciate and learn from each other’s traditions. The students of AAFT have once again demonstrated their excellence in bringing international flavors to life.”

Mr. Hiroyuki Nakano, Senior Director of JETRO, expressed his delight in witnessing the fusion of education and cultural diplomacy at the festival. He remarked, “Food is a central part of Japan’s identity, and sharing it with others helps build bridges between nations. I am thoroughly impressed by the dedication of the students and the quality of the dishes presented today. This initiative reflects the strong and growing relationship between Japan and India, not only in trade and investment but also in cultural collaboration.”

The Japanese Food Festival was a prominent highlight of the 10th Global Literary Festival Noida 2024, allowing guests to savor the authentic taste of Japan while experiencing the festival’s ethos of global unity and cultural celebration.

[thewordharbor]

A guide to the international food market

The international food market is where flavors meet economies, with global trade shaping everything from local diets to trillion-dollar industries.

The international food market is a sprawling landscape of flavors, cultures, and economic opportunities. From the spice markets of India to the seafood bazaars of Chile, this global exchange of food products fuels everything from local economies to multinational trade empires. But what exactly makes the international food market so significant, and how does it all work? Let’s take a closer…

[wangramen]

How Kimchi and Kimchi Ramen Became Global Sensations

Kimchi and Kimchi Ramen have taken the world by storm with their bold flavors and rich cultural history. A staple in Korean cuisine, kimchi brings a spicy, tangy punch to any meal, while kimchi ramen combines this fermented delight with chewy noodles, creating the ultimate comfort food. As Korean food rises in global popularity, dishes like these are must-try for food lovers. Visit places like The Wang House Korean Street Food Cafe for an authentic taste of Korea! [Know More]

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Unleash Culinary Creativity: A Keto Journey with Air Fryer Magic