Wine lovers, connoisseurs and sommeliers may be familiar with the term, but for many of us, it may be the first time even hearing it. The word terroir comes from the Latin word ‘territorium’, meaning territory, but the word goes … Continue reading Understanding the Concept of Terroir in the French Context
In the Indian Ocean, there is a small island, between Madagascar and Mauritius. Part of the Mascarenhas archipelago, this island reunites almost every civilization of the world. Once a colony, now a French department, Reunion Island is one of a … Continue reading Discovering and Explorinng Reunion Island Through Its Gastronomy
The Historical Context of Cuban Cuisine Cuba, a country 90 miles south of Florida, is a Caribbean island that was a Spanish colony until the year 1898 (The Foreign Fork, n.d.). Not only is the island a prime center for … Continue reading Anthropology: Cuban Gastronomy as a Marker for Socio-Political Conditions in Cuba’s History
It’s impossible to come to Morocco and not leave a piece of your heart with the colorful variety of dishes. The food of Morocco ranks high on lists of the world’s best cuisines, and gastronomical destinations. Seductive with its … Continue reading Anthropology: Evidence of Morocco’s Diverse Culture Through Its Innovative Food Combinations
Most of us are familiar with French, Italian, English, Dutch and even American cheeses, but have you ever heard of a traditional Polish cheese? Let me introduce you to an artisanal and rare type of cheese called Oscypek (pronounced: os-tseh-pehk). … Continue reading Oscypek: Traditional Handmade Cheese From the Mountains of Poland