cuisine
From street-food to fine dining, traditional Italian to Asian-Fusion, being well-versed in global cuisine is the first step to culinary mastery.
We Will Always Have Garlic Toast
Italian culture has been ingrained in me since I was born. The major arcana of my culture are cooking and your family. Cooking is how we show our love to our people. My fondest memories are helping my Nonni cook for our weekly family dinner. My Nonni would spend hours cooking so her family could enjoy her meals. It was a big deal for her to let you help. She loved being the center of attention and the older I become, the more I get it. It’s a big deal to be the center of your family and I hope to earn that title one day.
By AGirlFromSF5 years ago in Feast
Taste Around the World
I often imagine putting tasty food onto my pallet! I visit in my mind places of such sort, China! Where they take such pride in their cooking! How it is that they make something of plain taste, such as rice and utilize the wok to spin this into a dish of great flavoring of spices. First adding simple ingredients like soy sauce, a bit of red pepper, scrabbled eggs, green onions and oil maybe even butter. To take these ingredients to a wok, cooking with the pleasure of bringing these items to collate with one another to bring out the most elegant taste. The amount of pride in cooking fried rice begins with a simple story to tell and by the end with a meal well prepared in a wok with food put together, brings such a delight when finally placed on your pallet for the taste is not of simplicity at all. The bare creation of making a dish to be eventually tasted all around the world is by far essential. Now the next place which my mind visits is a well-known place in New York known for their pizza. Where they take the dough to knead and toss it up in the air to get the precise size so that the sauce which covers the dough which blankets the pizza as it sits raw.
By Barbara Falo5 years ago in Feast
The Humble Cookie
In 2016, I turned twenty years old. A bright road unspooled in front of me, offering up new possibilities at every bend in the pavement. Like many budding adults, I brimmed with optimism, not realizing at the time that the ticking over of my age from nineteen to twenty had no tangible effect on my life.
By Rhiannon Lotze5 years ago in Feast
World Cuisine from the Comforts of Home
Having only been outside the United States twice in my life, I would not call myself a globetrotter by any means; however, I have had the privilege of sampling cuisine from many cultures, beginning with the Indonesian and Dutch cuisines that my paternal grandparents brought with them when they immigrated to the U.S.A. in the 1950s.
By Darcy A. S. Thornburg5 years ago in Feast
Family Reunion
I was 17 years old my first family Reunion party celebration with my Asian family in the Philippines .It was also my grandfather’s 80 year old birthday party. Every family member was there from different provinces. My grandmother was from province of Pampanga and my grandfather was from the province Lipa ,Batangas. All female members of the family cook together in the small kitchen.How they do it ,beats, me? My grandfather bring one of his pigs to Manila to be used for the “handaan” feast.Every part of the pig was used .I love when they cook the skin of the pig “Chicharrones”.
By Mariann Carroll5 years ago in Feast
How One Life-Altering Encounter With Mexican Food Forced Me to Confront My Fear of Failure
What's the best thing you've ever eaten? The food or meal that made the most impact on your life? For me, it was a tamale in a corn husk, made with love by a Mexican church lady, who handed one to each member of our singing group before we got up on stage at a weeknight marriage conference worship service.
By Mishael Witty5 years ago in Feast
More Please!
During my stay in Ho Chi Minh City, Vietnam for a month when I was a young child, I went with my father to see if his favorite childhood restaurants were still open. Vietnamese people call this city by its original name, Saigon, so I will too. The climate was hot and humid. Moreover, some of my relatives cooked for me. It was just a visit, and I couldn’t speak the language so my dad translated. But people mostly said that I was so cute and beautiful along with my twin who was shyer than I. This, however, was said in broken English so I understood part of what was said when I saw my many aunts, uncles, and cousins. There were maybe around 20 in Vietnam alone, most of which I didn’t even know I had. There were about an additional 10 in America. My father had so many siblings, nephews, and nieces that sometimes I lost count. My father said I had 50 or more relatives on his side of the family. He tends to exaggerate but I wouldn’t be so sure this time.
By Tiffany Pham5 years ago in Feast
Why I Gave Up Veganism
I went into veganism with sadness. In 2010 I watched a documentary on factory farming called Food, Inc. and I started to cry. I watched how cows were abused physically, how they cried when their children were taken from them. The bacon cheeseburger that I ate for lunch turned my stomach. I remember having to run to a toilet to vomit because I became absolutely sick to my stomach. I vowed then and there to give up all animal products and embrace veganism.
By Elizabeth Grant5 years ago in Feast
Flavors From Around the World That'll Excite Your Taste Buds
Did someone say international cuisine? Count me in! One of my favorite things to do when I'm abroad is tasting the various local dishes each country has to offer. When it's not possible for me to travel (thank you Coronavirus), I make sure to visit the international restaurants that are available in my country.
By Margaret Pan5 years ago in Feast
How Bali Taught Me To Love Tempeh. First Place in Travel Cuisine Challenge.
Before I moved to Bali, I didn't really care for tempe (or tempeh, as it's spelled in the West). The few times I'd ordered it in vegetarian restaurants, it was cooked in a stew or grilled as a whole cake, and tasted soggy or bland. But that's not the best way to eat this unique fermented food made from soybeans. Indonesia is full of a range of delicious recipes made from tempe, and the people here have been cooking with it for hundreds of years. After all, they invented tempe.
By Liz Sinclair5 years ago in Feast
