Introduction: Feijoada is Brazil's national dish, a rich black bean stew with pork developed through the cuisine of enslaved Afro-Brazilians who transformed cast-off cuts of pork into a nourishing, communal meal. Cultural Background: Feijoada is Brazil's national dish, a rich black bean stew with pork developed through the cuisine of enslaved Afro-Brazilians who transformed cast-off […]
Introduction: Caldo verde arrived with Portuguese immigrants and has become a Brazilian staple, especially popular during the cooler months and at June festas juninas, where it is served hot in mugs alongside bonfires and folk dancing. Cultural Background: Caldo verde arrived with Portuguese immigrants and has become a Brazilian staple, especially popular during the cooler […]
Introduction: Pique macho was created in Cochabamba in the 1970s and quickly became a symbol of hearty, shareable Bolivian food. Cultural Background: Pique macho was created in Cochabamba in the 1970s and quickly became a symbol of hearty, shareable Bolivian food. Piled onto a single large platter for the table to share, it combines fried […]
Introduction: Machanka is a rich, saucy stew of pork pieces, sausage and bacon simmered in a sour-cream-thickened gravy, and is one of the most recognisably Belarusian mains on any traditional table. Cultural Background: Machanka is a rich, saucy stew of pork pieces, sausage and bacon simmered in a sour-cream-thickened gravy, and is one of the […]
Introduction: Barbados’s best-known Saturday lunch, pudding and souse traces back to plantation-era cooking, where every part of the pig was used. Cultural Background: Barbados’s best-known Saturday lunch, pudding and souse traces back to plantation-era cooking, where every part of the pig was used. ‘Souse’ is pickled, pepper-spiked pork (traditionally head, trotters or ears) served cold […]
Introduction: Käsekrainer, a smoked pork sausage studded with melting cheese, is one of the most popular offerings at Austria’s iconic Würstelstand (sausage stands), found on street corners across Vienna and beyond. Cultural Background: Käsekrainer, a smoked pork sausage studded with melting cheese, is one of the most popular offerings at Austria’s iconic Würstelstand (sausage stands), […]
Introduction: Bosna is a spiced sausage sandwich strongly associated with Salzburg, where it was reportedly created in the mid-20th century, said to be inspired by flavours brought back from the Balkans. Cultural Background: Bosna is a spiced sausage sandwich strongly associated with Salzburg, where it was reportedly created in the mid-20th century, said to be […]
Introduction: The Dagwood Dog, Australia’s version of the corn dog, is a beloved fixture at agricultural shows, carnivals, and fairgrounds across the country. Cultural Background: The Dagwood Dog, Australia’s version of the corn dog, is a beloved fixture at agricultural shows, carnivals, and fairgrounds across the country. A battered and deep-fried sausage on a stick, […]
Introduction: Ttvi Tapak is the classic Armenian farmhouse breakfast: eggs fried directly on top of thick slices of sujukh, the garlicky, cumin-scented cured beef sausage found in nearly every Armenian household. Cultural Background: Ttvi Tapak is the classic Armenian farmhouse breakfast: eggs fried directly on top of thick slices of sujukh, the garlicky, cumin-scented cured […]
Introduction: Puchero is a one-pot boiled dinner of beef, sausages and root vegetables descended from the Spanish cocido, adapted in Argentina with local squash, corn on the cob and sweet potato. Cultural Background: Puchero is a one-pot boiled dinner of beef, sausages and root vegetables descended from the Spanish cocido, adapted in Argentina with local […]