Cooking the World: Global Gastronomy

Starting July 2006, I’m going to be cooking. A lot. More so than I do now. The idea is to cook a traditional family recipe from someone’s country. I’d like to represent as many countries as I can. I want to learn more about other cuisines but at the same time, I also want to go in search of new ingredients in New York City. I don’t have a name for the project yet so I could use some suggestions for that, too. Send me an email with your family recipe and I’ll add it to my list. If you can attach your personal story with it, that would be great. I’d like to understand where it’s coming from.

A lot of you suggested naming this project The World on a Plate, but after some Googling, I found out that the name is already being used. Someone else suggested Global Gastronomy. Even though gastronomy is such a huge word, it gave me an idea to add my own notes and research to each of my entries. I’ll be studying and learning at my own pace throughout this project, too, so I think all the interdisciplinary activities involved in gastronomy might apply.

Update as of January 2012: I thought about this project again! For 2012, one of my resolutions is to write more and this project would be good to resurrect to force me into typing outside of work again.

Lamb with Orzo, Armenia

Beef with Vadas Sauce and Dumplings, Hungary

Tilapia with Alloco, The Ivory Coast

Soto Betawi, Indonesia
Jjorim Fish Stew, South Korea
Blue Crab Special, China
Stuffed Chataamari, Nepal
Ka Prow, Thailand
Cianbotta, Italy