The World on a Plate

40 Cuisines, 100 Recipes, and the Stories Behind Them

Nonfiction, Travel, Lodging & Restaurant Guides, Food & Drink, Food Writing, International
Cover of the book The World on a Plate by Mina Holland, Penguin Publishing Group
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Author: Mina Holland ISBN: 9780698194069
Publisher: Penguin Publishing Group Publication: May 26, 2015
Imprint: Penguin Books Language: English
Author: Mina Holland
ISBN: 9780698194069
Publisher: Penguin Publishing Group
Publication: May 26, 2015
Imprint: Penguin Books
Language: English

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 chocolateThe World on a Plate serves up a delicious mélange of recipes, history, and culinary wisdom to be savored by food lovers and armchair travelers alike.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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 chocolateThe World on a Plate serves up a delicious mélange of recipes, history, and culinary wisdom to be savored by food lovers and armchair travelers alike.

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