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Meal 60: France
No single country has contributed more to the world of cuisine than France. For sure, folks around the world have figured out how to cook food and serve it, but it’s the French who codified the process...
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Meal 64: Georgia
“In the center of Tbilisi, the capital, there is a statue of a woman with a sword in one hand, and wine in the other. It shows how, if you come in war, the Georgians are so fierce the women as well as...
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Meal 66: Greece
Greece has seen myriad civilizations, invaders, and influences over the millennia, and a climate in which most anything can grow, all of which have contributed to a cuisine that is both abundantly...
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Meal 76: Iceland
It’s kind of astonishing that people have managed to live in Iceland for over a millennium. Trees don’t grow there — for hundreds of years they could only make boats of driftwood — let alone much else,...
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Meal 82: Iraq
Look beyond the horrible news coming out of the country these days, or the past few decades — way, way beyond, because agriculture and civilization in the lands that now comprise Iraq goes back at...
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Meal 83: Israel
One way to look at cuisine is the interface between what foods are available and the cultures of the people who live there. We get a fascinating case study in the foods of Israel, a young country in an...
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Meal 86: Jordan
When you think of Middle Eastern food, you probably imagine hummus, tabbouli, falafel. While those foods are indeed popular throughout the region, they come from the Levant, essentially the region...
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Meal 87: Kazakhstan
Between the Jordan and Kazakhstan meals, we moved across the country, to Portland, Oregon. We took a three month break while settling in to our new city and a new house, and I took advantage of the...
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Meal 91: Kyrgyzstan
Kyrgyzstan is the very definition of landlocked. It’s farther than any other in the world from the sea, its rivers end in lakes rather than flowing toward the ocean. The vast majority of the country is...
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Meal 97: Libya
After nearly four years, we’ve finally hit halfway! And how fitting to celebrate with a cuisine that’s a synthesis of several influences. Libya is a real culinary interface between Africa and the...
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Meal 113: Mongolia
To get one thing out of the way: Mongolian barbecue isn’t Mongolian. It was invented in Taiwan. So we didn’t make that. Mongolia isn’t a good place for growing produce, so the cuisine barely has fruits...
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Meal 115: Montenegro
While the language, culture, and some of the food of this little seaside country are definitely Slavic, the food of Montenegro evinces a strong Italian influence. It’s the consequence of centuries...
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Meal 116: Morocco
I love spices. I love meats cooked with sweet flavors. I love Moroccan food. This was one of our very most anticipated meals, and I went pretty overboard with all the dishes and condiments. But with...
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Meal 118: Namibia
Namibia is a dry place. Most of it is desert, the best-known of which being the Kalahari, with a little strip classified as “semi-arid.” In such an environment, few vegetables grow, so for thousands of...
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Meal 122: New Zealand
A little over two years ago, when our now-good-friend Deena did an NPR piece about United Noshes, someone in New Zealand noticed and I did a phone interview on Radio NZ. I promised that when we got to...
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Meal 125: Niger
Niger is Nigeria’s much lesser known northern neighbor. To reduce the inevitable confusion, its English pronunciation imitates the French: nee-ZHEHR, and the demonym is Nigerien, with only that second...
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