Stories about Food from April, 2007
From so-called "dirty clothes" in Cuba to guarapo de piña in Venezuela; from organic produce in Uruguay to succulent Argentine tri-tip and fresh cheese in Panama: Chef Melissa de Leon takes us for a lip-smacking expedition through Latin America's cocinasphere.
This week was marred by the kidnapping and killing of two Lebanese youth, bringing back memories from the dark years of the Lebanese civil war. This was the topic updated and analysed by most Lebanese bloggers. In addition to this sad event, there are blog posts featuring paintings, poetry and political analysis about the expected water crisis in the Middle East as well as the huge billboard with photos of the captured Israeli soldiers that was place on the southern Lebanese borders.
Ethio-Zagol writes about crisis at Addis Ababa University: “The student protest at Addis Ababa University is in its second day today after it was ignited yesterday by some students at Arat Kilo campus. The Students said they started chanting anti-university administration slogans when they learnt that the body of dead...
Here are some sketches that detail the contradictions, complexities and beauty of daily life in Uganda. In Apac, two women go in search of vegetarian food: Thus it began: the most epic search for food I have ever experienced. We didn’t ask for much: beans, rice, maybe chapatti — something...
Gilbert Veisamasama, Jr is inviting readers to share their Fijian recipes on the Promoting Suva blog.
The Boquete Guide does not think that the major consequence of the new Free-Trade Agreement with the US will be lower safety standards from import food, but rather the higher food costs for Panamanians and increased unemployment of local farmers.
Phnomenon has a “rough guide to surviving (Cambodian) street food“
Vutha writes about a Cambodian official who splashed fish sauce on a reporter. The official was unhappy with the reporter for publishing a humiliating story about him.
Mayvelous and friends launch a lunch blog in Fiji.
“I think it’s a given that if you’re Cuban, you’ve got a cousin (or twelve) somewhere,” writes Babalu Blog. “Along those same lines, there is no way you can mention ‘Ropa Vieja’ without someone inevitably bringing up its first cousin, ‘Vaca Frita’. See? We even do it with food!” Posted...
Manivan Larprom posts video instructions on how to prepare Thai-Lao Bamboo Soup.
Thebookmann takes a detour from his Caribbean Fruit theme to photograph saltfish (salted cod), a popular regional dish that has also been the subject of double entendre in some of Trinidad and Tobago's most entertaining calypsoes.
Can Cook, Must Cook recently had a discussion with three other Caribbean food bloggers – the happy outcome was that “it’s become more and more obvious that there are several reasons why my fellow bloggers and I must continue doing this.”
Tim Beckenham from Shanghaiist puts together reports on recent rat poison incidents which caused hundreds of illnesses in northern part of China.
MoldovAnn tries to buy a dosimeter in Kyiv: “No wonder the general population long ago stopped actively worrying about radiation in their food – whether it’s there or not, you basically have no way of finding out.”
Eating Asia has pictures from a Kenduri – a traditional Malay ceremony or feast. The blogger describes the preparation of the food. “All kenduri involve protocol – there are must-do's and must-don'ts; dress should be appropriate, and ritual respected. But this is Malaysia, a country where food is never an...
Cuttino Alexander discusses the rules and customs that are part of the Georgian supra.
Posting from Trinidad, Thebookmann begins a new photographic series – this time, of succulent Caribbean fruit.
Maurina describes the traditional rice harvesting festival of Mangatam in Brunei
Just in case you were confused about the different types of roti (a soft, flour-based nan that is a staple of Indo-Caribbean cooking) Lifespan of a Chennette clears things up.
What do the pastries Kipfel and Krapfen have to do with Ottoman history? Turkish blogger Mavi Boncuk fills us in!