Eat your way around the world without leaving your home in this mouthwatering cultural history of 100 classic dishes.
Best Culinary Travel Book (U.K.), Gourmand World Cookbook Awards
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 melange of recipes, history, and culinary wisdom to be savored by food lovers and armchair travelers alike.”
“There are cookbooks that teach you to cook, others that help you to understand gastronomy. “The World on a Plate” feeds your soul.” –Ferran Adria