Eating Your Way Around the Globe

Europe

England

You could say that the English don't just drink tea they have made tea a tradition. English Afternoon tea is taken between 3 and 5 PM in the afternoon. There are three types of tea - cream tea with scones, and jam, light tea with scones and sweets, and full tea with savories, scones, sweets, and dessert.

The English tea tradition was invented by Anna Marie Stanhope, the Duchess of Bedford in the 19th century.

Fish and Chips is a national dish consisting of fried, crisp white fish fillet and large slices of fried potatoes. The most common fish used are cod, haddock, and flounder. The fish fillets are dipped in a batter prepared with eggs, milk and flour. Once dipped the filets are fried in oil, lard, or beef drippings along with the potatoes. Fish and chips date back to the 17th century when potatoes were fried instead of fish in the winter months and the addition of fried fish was introduced by Jewish refugees.

France

Eclairs are elongated pastries with a glaze on top. These pastries are crispy on the outside and have a sweet, creamy center. At the turn of the 20th century, they originated in France. It is believed that eclairs were created by Marie-Antoine Careme, a well-known French chef. The name eclair means lightning in French and it is thought they were so named because of how light reflects off of the glazed pastries. They are now popular all over the world and include new fillings like lemon cream and green tea.

Macaroons are small, round, and sweet meringue-based cookie sandwiches with a filling in the middle. They are light and crunchy on the outside and have a chewy middle. They first appeared in Italy in 1533 with no filling and their name was derived from the Italian word maccherone meaning fine dough. Originally they were prepared for the wedding of the Duke of Orleans, who later became King Henry II of France. It is thought that filled macaroons were created by Pierre Desfontaines who filled them with creamy ganache and put two halves together. Today they can be bought almost anywhere in the world and come in rainbow colors.

Switzerland

Fondue is the national dish of the country. The name comes from the French word fondre meaning to melt. The first description of this dish comes from The Iliad by Homer - a mixture of goat cheese, flour, and wine. The key ingredient of fondue is cheese melted over a fire with additions of cherry brandy, white wine, or a sprinkling of nutmeg. It originated because alpine local and traveling herders relied on cheese, wine, and bread to help them get through winter.

Turkey

Sarma is one of the staples of traditional Turkish cuisine. Even though there are variations the basic way to make this dish is by combining minced meat, rice or bulgur, herbs, seasonings, red pepper, paprika, ground sumac, or tomato sauce and wrapping the mixture in vine, cabbage, or sauerkraut leaves or leafy vegetables like collard greens and swiss chard. The roots of this dish go back to the Ottoman Empire. Sarma is also eaten in the Balkans, Central Europe, the South Caucasus, and the Middle East. Usually, it is enjoyed as lunch or dinner in the winter season or prepared on holidays and special occasions.

Dondurma is Turkish ice cream originating in the city and region of Maras. This ice cream has resistance to melting and has a dense, chewy texture. It is prepared with two thickening agents that are added to the basic milk and sugar mixture, Arab gum is also called mastic resin or salep which is a type of flour from the root of the early purple orchid.

Borek is a dish that is baked consisting of a savory or sweet filling wrapped in yufka. Yufka are thinly stretched sheets of dough prepared with flour, water, and salt. They are thicker than phyllo but thinner than tortillas. Before baking yufka are brushed with butter. The fillings can be meat, cheese, spinach, or potatoes. Borek originated during the Ottoman Empire.

Italy

Pizza Margherita was created by Chef Raffaele Esposito of Pizzeria Brandi. He made it and named it for the Queen consort of Italy, Margherita of Savoy. The pizza has toppings that show the colors of the flag of Italy -basil, cheese, and tomatoes.

Pizza Napoletana is prepared with just a few simple ingredients topped with tomato sauce flavored with garlic and oregano. The crust is very thin at the base and dough puffs up on the sides. It dates back to the early 1700s.

Nougat is one of the oldest types of confections and can be found all over Italy, Spain, France, the Balkans, and the Middle East. Each region has its own type. Nougats are prepared with whipped egg white mixed with roasted, chopped nuts like pistachios, almonds, walnuts, and hazelnuts. This is a sweet treat with a chewy consistency. The earliest nougat was called natif and found in a 10th-century book in Baghdad. It can be soft or hard depending on if it's made with sugar or honey.

Bruschetta is a traditional Italian appetizer that is now popular all over the world. In its simplest form it is called fettunta and consists of a grilled slice of bread, rubbed with garlic and drizzled with extra virgin olive oil. Variations can include crushed tomatoes, crispy bacon, parmesan cheese, and drizzled olive oil. It dates back to ancient Rome and in old Latin, bruscare means "to roast over coals."

Gnocchi is fresh pasta that is similar to dumplings. It refers to pasta that is prepared with a potato-based dough shaped into thick bite-sized pieces. Then pressed into a ribbed wooden board or grate to make an imprint to help the sauce adhere to each piece. Gnocchi are boiled in salted water or fried in shallow oil.

Spain

Chorizo is a Spanish sausage that consists of chopped pork meat and fat seasoned with paprika and at times garlic. The ingredients are stuffed in a natural casing and the sausage is characterized by its red color due to the use of paprika called pimento which is the key ingredient of Spanish chorizo. The sausage has a unique, hearty, and spicy flavor.

Churros are elongate, crispy, crunchy, and fragrant. They consist of deep-fried yeast dough crusted with sugar. These are the creation of Spanish shepherds who would cook them in a pan over an open fire. Today they are shaped in twists and sprinkled with cinnamon sugar.

Asia

China

Spring rolls are traditional Chinese snacks. They are prepared with shredded pork, shrimp, mushrooms, and cabbage and wrapped in thin sheets of dough then deep fried in hot oil. They are eaten with various dips.

Japan

Nigiri or nigirizushi is a special kind of hand-pressed sushi where the meat is sliced and pressed on top of sushi rice. Created in Edo now Tokyo during the 1800s. The topping is usually seafood like shrimp, tuna, haddock, or eel. Nigirizushi is paired with shiso leaves, wasabi, soy sauce, or pickled ginger.

Kombu is one of the most commonly utilized seaweeds in Oriental cuisine. It refers to brown seaweed-like kelp of the Saccarina japonica species native to Japan. It is known for its flavor-enhancing properties and has nutritional and healing values.

Tonkatsu is a breaded deep fried pork cutlet and made like a sandwich. It is often paired with ramen or rice with a thick miso sauce poured over it.

Thailand

Pad Thai is the national dish of Thailand. It is a stir-fry that is a mix of rice noodles, tofu, dried shrimp, bean sprouts, and eggs. When made with meat it can be chicken or pork. The flavor is a combination of sweet, sour, and salty. It is one of the most popular Thai dishes abroad.

Lebanon

Hummus is an internationally popular beige-colored spread prepared with mashed chickpeas, tahini sesame paste, lemon juice, and garlic. Upon serving it is drizzled with olive oil. It is used as a dip for vegetables or a filling for flatbreads like a pita. The earliest hummus dates back to 13th century Egypt.

Indonesia

Satay is a traditional Indonesian dish that is prepared with skewered meat and served with sauce on the side. All kinds of meat are used and marinated before grilling. The marinades can be made with soy sauce, sugar, garlic, lime juice, and seasonings.

South Korea

Bulgogi is prepared Asian barbeque style with thin slices of marinated meat cooked over high heat on top of perforated, round metal plates that cover the grill's piping hot coals, The name of the dish comes from boot and kogi which are Korean words meaning fire and meat.

Mexico

Mole is a family of rich Mexican sauces and the national dish of the country. It consists of Mexican chili peppers ground in molcajete a traditional mortar and pestle made of stone. The ingredients can consist of vegetables, fruit, spices, herbs, nuts, seeds, masa cornmeal, bread and even chocolate.

Quesadilla is a simple snack made with flour or corn tortillas that are filled with cheese. It is folded in half and eaten. Quesadilla can contain meat, beans, or potatoes but it must have cheese, Sometimes cut in wedges and serve with salsa or guacamole. It can be topped with diced tomatoes, onions, lettuce, or hot chilies.

Guacamole dates back to the Aztec Empire in the 1500s. It is a delicious blend of mashed avocados, onions, chilies, and seasonings like sea salt and coriander.