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Volume 10 digs into various nooks and crannies of food history and regional cuisines.
From the forests that provide the wood for Argentine asados, to the humble and
drought-tolerant millets that can replace maize in Zimbabwe, to Harriet Tubman’s
home in Auburn, New York, these are the stories that are right in front of us, yet ripe
for exploration. We also look at the cuisine of Turkey’s Black Sea region, a personal
relationship with the cuy of Peru and a not-so-sweet history of sugar beet farming.
Features
1. Salt and Sex | Cultures around the world and throughout time recognize the link between these two human necessities.
2. The Quiet Growth of an Unusually Spicy Pepper | Modern sweet bell peppers were creat-ed by stripping the spice out of a chile pepper, but their past is betrayed by a lesser-known Balkan variety: the somborka.
3. From Seed to Smoke | Haiti looks to reclaim its legacy as a producer of fine tobacco and cigars.
4. The Oysters’ World | Off the northeast coast of France, we explore the relationship between oysters, the people who farm them and the tidal flats that nourish.
2022
