The first humans arrived in Australia some 50-65,000 years ago and lived largely as hunter-gatherers until the late 18th century when British colonists started arriving (after losing their American colonies). Today, this original Aboriginal Australian population has dwindled, mostly due to disease and conflict brought by the British, and the […]
Country
76 posts
As the country’s name implies, the food of the United Arab Emirates is Arabic at its core [1]–[3]. Situated in the southern corner of the Arabic peninsula with Iran just across the Persian Gulf, it is no wonder Persian dishes are popular, as are Levantine dishes like hummus, and falafel […]
Argentina is the second-largest country in South America and was colonized by the Spanish during the 1500s, removing most of the original native population [1]. As a result, the cuisine is largely based on Spanish food with influences from the native Andean peoples [1]–[3]. Over the centuries, Argentina has seen […]
Situated on the eastern shores of the mediterranean sea to the south of Turkey and west of Iraq, Syria lies in the middle of the Levant and the country’s cooking is a great example of this regional cuisine [1]–[3]. While lamb and dairy (esp. yogurt and cheese) are common, vegetables […]
![Slovenia, jota, sour cabbage bean soup [vegan] - enjoy](https://i0.wp.com/veganphysicist.com/wp-content/uploads/2020/05/Slovenia_jota_sour-cabbage-bean-soup_vegan_recipe_09_enjoy_web.jpg?resize=570%2C350&ssl=1)
Slovenia is a Balkan country bordering Italy, Austria and Hungary and its cuisine shows noticeable influences from all three, mixed with the country’s Slavic heritage [1]. Depending on what corner of the country you find yourself in, you’ll be able to sample local versions of risotto, pizza, gnocchi and goulash […]
This week, we’re staying in East Africa as we visit Somalia on the Horn of Africa. Somali cuisine is largely influenced by Swahili peoples and historical, cultural exchanges with India and the Arabic peninsula. More recently, Somalia was governed by Italy (~1880-1940 [1]) and pasta became a popular food [2]–[5]. […]
Lasary is a collective name for condiments or side dishes in Madagascar. This one is based on Lemurbaby’s recipe [1] and is a great condiment to the kabaro au curry described in the main Madagascar post. Other lasary are more similar to traditional salads, e.g. lasary voatabia (tomato) [2] or […]
Madagascar, a large island country of the eastern coast of Africa, is maybe most famous for peculiar wildlife with lemurs and giant spiky forests [1]. This uniqueness stems from the island’s relative isolation – there has been very little migration of plants and animals from mainland Africa. Mirroring the low […]
The main post for Romania details how to make sarmale, Romanian cabbage rolls based on fermented whole heads of cabbage. To save time but retain that special flavour you get with lactic acid fermentation, I decided to create my own recipe. Lactic acid fermentation is a very common method of […]
Situated at the shores of the black sea in the southern parts of Eastern Europe, Romania’s cuisine is closely related to that of its neighbours. A combination of Balkan foods with Turkish and Greek influences and uniquely Romanian dishes [1]–[4]. The cuisine uses a lot of different ingredients. Typical starches […]