World Cuisine Flavors of the Planet

By Ary S. Jr.

World Cuisine Flavors of the Planet is a book that takes you on a culinary journey around the world, exploring the history, culture, and diversity of the cuisines of different regions.
Each chapter focuses on a region of the world, and introduces the main features and characteristics of its cuisines, such as the ingredients, methods, and influences. The book also provides a list of the most common and distinctive ingredients used in each region, and how to use them in your own cooking. 

• Language: English
• Publisher: Ary S. Jr
• Release date: Dec 13, 2023
• ISBN: 9798223535195

Ary S. Jr.

Ary S. Jr. is a Brazilian author who writes about various topics, such as psychology, spirituality, self-help, and technology. He has published several e-books, some of which are available on platforms like Everand, Scribd, and Goodreads. He is passionate about sharing his knowledge and insights with his readers, and aims to inspire them to live a more fulfilling and meaningful life.

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World Cuisine

Flavors of the Planet

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Introduction

Have you ever wondered what people eat in different parts of the world? How do they prepare their food, and what are the stories behind their dishes? What are the common ingredients and flavors that unite or distinguish them? How do their cuisines reflect their geography, climate, history, and culture?

If you are curious about these questions, then this book is for you. World Cuisine Flavors of the Planet is a comprehensive guide to the diverse and delicious cuisines of the world, exploring the history, culture, ingredients, techniques, and recipes of each region. You will learn about the origins and evolution of each cuisine, the most common and distinctive ingredients and spices, the basic techniques and equipment used in each cooking style, and the most popular and representative dishes from each continent. You will also find clear instructions, photos, and tips on how to recreate these dishes in your own kitchen, as well as suggestions on how to pair them with drinks, desserts, and other dishes.

Whether you are a seasoned traveler, a food lover, or a curious reader, this book will take you on a fascinating journey through the flavors of the planet, from the spicy stews of Africa to the fragrant tagines of North Africa, from the aromatic curries of South Asia to the savory noodles of East Asia, from the fresh salads of Southeast Asia to the hearty dumplings of Central Asia, from the Mediterranean flavors of Southern Europe to the Nordic specialties of Northern Europe, from the Native American staples of the United States and Canada to the Mexican fusion of Central America, from the Andean staples of Peru and Bolivia to the Brazilian fusion of the Atlantic coast, from the Argentine and Chilean specialties of the Southern Cone to the Caribbean influences of Colombia and Venezuela, and from the indigenous traditions of Australia and New Zealand to the Pacific fusion of the islands.

World Cuisine Flavors of the Planet is more than just a cookbook. It is a celebration of the diversity and richness of human culinary creativity, and a tribute to the cultural and historical heritage of each region. It is also an invitation to discover new tastes, new stories, and new ways of seeing the world through food. So, grab your fork, your spoon, your chopsticks, or your fingers, and join us on this delicious adventure.

Chapter 1

Africa

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AFRICA IS A VAST CONTINENT with a diversity of cultures, languages, and climates. But one thing that unites Africans is their love of food. Food is not only a source of nourishment, but also a way of expressing identity, celebrating traditions, and sharing hospitality. This chapter will examine some of the most well-known and unique cuisines from various African locations and provide background information on their ingredients, cooking techniques, and histories.

West Africa: West Africa is home to some of the most flavorful and spicy cuisines in Africa, influenced by the trade and migration of various peoples, such as the Arabs, Berbers, Portuguese, and French. One of the most common ingredients in West African cooking is the chili pepper, which adds heat and color to many dishes. Another staple is the peanut, or groundnut, which is used to make sauces, soups, and desserts. Some of the most famous dishes from West Africa include:

Jollof rice: A one-pot dish of rice cooked with tomatoes, onions, spices, and meat or fish. It is often served with fried plantains, salad, and coleslaw. Jollof rice is considered a national dish in many West African countries, such as Nigeria, Ghana, Senegal, and Gambia, and each country has its own version and recipe.

Egusi soup: A thick soup made from ground melon seeds, palm oil, dried fish, meat, and vegetables, such as spinach, okra, or pumpkin leaves. It is usually eaten with a starchy accompaniment, such as fufu, pounded yam, or garri, which are used to scoop up the soup.

Maafe: A peanut-based stew that originated in Mali, but is also popular in Senegal, Gambia, Guinea, and Ivory Coast. It is made with meat, such as beef, lamb, or chicken, and vegetables, such as carrots, potatoes, cabbage, and turnips. It is seasoned with garlic, ginger, turmeric, cumin, and coriander, and sometimes with tomato paste or tamarind. It is served with rice or couscous.

North Africa: North Africa is the region that borders the Mediterranean Sea and the Sahara Desert, and includes countries such as Morocco, Algeria, Tunisia, Libya, and Egypt. North African cuisine is influenced by the ancient civilizations of the Phoenicians, Romans, Arabs, and Ottomans, as well as the neighboring cultures of Spain, France, and Italy. Some of the most common ingredients in North African cooking are olive oil, dates, figs, almonds, honey, and mint, which give the dishes a sweet and aromatic flavor. Some of the most famous dishes from North Africa include:

Tagine: A slow-cooked stew that is named after the earthenware pot in which it is cooked. It is made with meat, such as lamb, chicken, or beef, and vegetables, such as carrots, potatoes, zucchini, and olives. It is flavored with spices, such as saffron, cinnamon, ginger, and paprika, and sometimes with dried fruits, such as apricots, prunes, or raisins. It is served with bread or couscous, which are used to soak up the sauce.

Couscous: A type of pasta made from semolina flour, water, and salt, which is steamed over a pot of boiling water or broth. It is fluffy and light, and can be eaten as a side dish or a main course. It is often topped with meat, vegetables, and sauce, or with milk, sugar, and nuts for dessert. Couscous is considered a national dish in many North African countries, such as Morocco, Algeria, and Tunisia, and each country has its own variation and recipe.

Baklava: A sweet pastry that originated in Turkey but is also popular in North Africa and the Middle East. It is made from layers of thin filo dough, filled with chopped nuts, such as pistachios, walnuts, or almonds, and soaked in honey or sugar syrup. It is cut into diamond-shaped pieces and served as a dessert or a snack.

East Africa: East Africa is the region that borders the Indian Ocean and the Great Rift Valley, and includes countries such as Ethiopia, Somalia, Kenya, Tanzania, and Uganda. East African cuisine is influenced by the trade and migration of various peoples, such as the Indians, Arabs, Persians, and Europeans. Some of the most common ingredients in East African cooking are grains, such as millet, sorghum, and teff, which are used to make breads and porridge, and legumes, such as beans, lentils, and peas, which are used to make stews and salads. Some of the most famous dishes from East Africa include:

Injera: A flatbread made from fermented teff flour, water, and salt, which is cooked on a large griddle. It is soft and spongy and has a sour and tangy taste. It is usually eaten with various dishes, such as wat, a spicy stew of meat or vegetables, or tibs, a stir-fried dish of meat or vegetables. Injera is considered a national dish in Ethiopia and Eritrea and is also eaten in Somalia and Djibouti.

Ugali: A thick porridge made from maize flour, water, and salt, which is cooked in a pot until it forms a dough-like consistency. It is smooth and bland and can be eaten as a side dish or a main course. It is often served with meat, fish, or vegetable dishes, such as sukuma wiki, a dish of kale or collard greens cooked with onions and tomatoes, or nyama choma, a dish of roasted or grilled meat. Ugali is considered a staple food in many East African countries, such as Kenya, Tanzania, and Uganda, and each country has its own name and recipe.

Samosa: A fried pastry that originated in India but is also popular in East Africa and the Middle East. It is made from a thin dough, filled with minced meat, potatoes, peas, onions, and spices, such as curry, cumin, and coriander. It is shaped into a triangle or a cone and deep-fried until golden and crispy. It is served as a snack or an appetizer, often with chutney, a sauce made from fruits, vegetables, herbs, and spices.

South Africa: South Africa is the southernmost country in Africa, and has a diverse and