A country’s cuisine is a rich tapestry woven from indigenous ingredients—roots, tubers, wild herbs, berries, and spices—combined with cultural traditions, cooking techniques, and foreign influences. It reflects the nation’s history, geography, and identity. World Atlas of Food captures this essence, exploring the culinary traditions of 100 countries across six continents (excluding Antarctica, of course).
Many neighbouring nations or island clusters, such as those in the Pacific, share dishes, yet subtle differences—a unique ingredient or a distinctive twist—make each cuisine its own. This book takes you on a sensory journey, offering a taste of diverse food cultures through evocative descriptions and recipes by the renowned “Giggling Gourmet,” Jenny Morris.
From signature dishes and traditional drinks to the herbs, spices, and flavours that define each region, World Atlas of Food provides insight into the significance of food in daily life, social customs, and celebrations. It also highlights how agriculture shapes local diets, supplying grains, vegetables, and fruits to communities worldwide.
With a blend of history, culture, and authentic recipes, this book invites you to embark on a global culinary adventure—all from the comfort of your own kitchen.
