World Culinary
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World cuisine: 10 best food cultures

Roger T. Brown


food on a grill: Freshly baked French baguettes -- mouthwatering.

© PHILIPPE HUGUEN/AFP/Getty Images
Freshly baked French baguettes — mouthwatering.

We love to write about food and drink. We love to celebrate the good stuff and lambaste the bad. This is our take on some of the best food cultures and destinations, but of course it’s subjective.

It’s time to find out once and for all, which cuisine is king as you dream about where you’ll travel next:

10. United States

This may be because most of the popular foods in the USA originate in some other country. The pizza slice is Italian. Fries are Belgium or Dutch. Hamburgers and frankfurters? Likely German. But in the kitchens of the United States, they have been improved and added to, to become global icons for food lovers everywhere.



a slice of pizza on a plate: Souvlaki is paradise on a stick.

© LOUISA GOULIAMAKI/AFP/AFP/Getty Images
Souvlaki is paradise on a stick.

Don’t neglect the homegrown American dishes either.

There’s the traditional stuff such

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Traditional Food
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The Country She Knew Had Gone, So She Recaptured It Through Food

Roger T. Brown
Green pea stew, a recipe that features in food writer Lamees Ibrahim​'s new cookbook.

Green pea stew, a recipe that features in food writer Lamees Ibrahim’s new cookbook. All photos courtesy Safia Shakarchi and Sara Kiyo Popowa

“We are vegan, we’re not carnivores,” says Lamees Ibrahim about Iraqis. I raise an eyebrow. As an Iraqi, I find this controversial. In fact, Arabs in general will probably contest this statement. Meat is a big feature of Middle Eastern cuisine, and an even bigger feature of our cultural need to show off at dinner parties and gatherings. A banquet of food is often served with the star of the show front and centre, almost always a dish of roasted or stuffed animals.

But Ibrahim makes a strong case for veganism as a rich facet of Iraqi cuisine and its culinary history – so much so, she wrote a cookbook about it. Published this week, The Vegan Iraqi Cookbook is the follow-up to her 2009 collection of

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Healthy Food
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Healthy Food Company Stryve Is Going Public In Anticipated $170 Million SPAC IPO

Roger T. Brown

The largest U.S. biltong producer Stryve Foods, which has helped introduce air dried meat snacks to American consumers as a healthy alternative to regular jerky, is going public on the Nasdaq
NDAQ
 under the ticker “SNAX” with an expected $170 million enterprise value upon merger with SPAC Andina Acquisition Corp. III.

Private investors, including Hollywood actor Channing Tatum, and rookie phenom Los Angeles quarterback Justin Herbert, have reportedly poured $42.5 million at $10 per share into the transaction that will likely close in Q2 2021, and result in approximately $67 million gross cash proceeds to Stryve.

Tatum said in a statement: “People are searching for healthier, better tasting options for the way they snack, and Stryve products raise the bar for quality and taste. I’m thrilled to be an investor and look forward to supporting their mission

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Japanese Food
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Kohsei Foods Co., Ltd. – Japanese Fermented Food Aged Rice Bran Bed Launches in the US

Roger T. Brown

Press release content from Globe Newswire. The AP news staff was not involved in its creation.

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GIFU, Feb. 02, 2021 (GLOBE NEWSWIRE) — – The rice bran bed is fermented by lactic acid bacteria and aged in the fridge. It comes in a bag which can be stored in a fridge as it is making it compact and an easy way to enjoy pickles all year around.

Satomura Daizo, the CEO of the company announced that the Aged Rice Bran Bed presents a convenient way of incorporating nutrients into your diet given its high nutritional value.

“Over 90% of the nutrients in rice is contained in the bran used in nuka; these seep into the vegetables to make highly nutritious pickles. With the Aged Rice Bran, one is assured of taking in even more nutrients that will help them build a robust immune system” 

Lactic acid

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