Stories about Food from April, 2006
Czech Republic: Matzah in Prague
David of Prague Blog describes what an ordeal it is to try finding matzah for Passover in Prague.
Albania: Ajvar and Baklava
Traveller One of Stepping Stones lists two of her favorite Balkan dishes: Ajvar (“a luscious combination of roasted red peppers and eggplant”) and Baklava (“Ohhhhhh my goodness…. this is like eating the food of the gods…”). The former is originally from Macedonia; the latter is found in 22 national cuisines,...
Filipino influences in Mexico
Spanish trade routes helped the exchange of ideas and influences between the colonies in America and Asia. Milkphish visits Mexico and finds things that originated in the Philippines.
Cambodian recipes
Jojo points to a page with lots of Cambodian recipes.
Argentina: Sacrificing the Unthinkable
“Given my multinational beef eating experiences, I am the first to promote the superior quality of Argentina’s meat” says Diego in Altered Argentina. But find out why his favorite food is under attack in Argentina. Included is a very handy chart of state-regulated prices depending on the cut.
Moldova: Russia Bans Moldovan Wine Imports
Peter Myers of Adventures in Moldova writes about Moldovan wine industry and the potentially disastrous consequences of Russia's ban of wine imports from Moldova.
Caribbean: On mangoes
“I'm standing under the cool dark shade of my julie mango tree looking for my breakfast,” writes Attillah at The Pan Collective in her paean to one of the Caribbean's favourite non-indigenous fruit.
This week in Israel: Passover and a Suicide Bombing
I was planning to write this week's post about how Israelis are observing the Passover holiday, which began last Wednesday night with the festival seder meal, but unfortunately there was a suicide bombing this afternoon in Tel Aviv so I'll start with that, followed by some links to posts about...
Guilt-Free Food Blogs Review
#1: From Japan, I was just really very hungry Milking the soy bean, part 1: learn how to make soy milk with no special equipment. Milking the soy bean, part 2: learn how to prepare tofu at home. Milking the soy bean, part 3: Okara This is the concluding article...
Hungary: Hangover Cure
Pestiside.hu reports that a drink capable of saving one from hangover has been created by Hungarians: Soberguard, […], combats the symptoms of a hangover (macskajaj) by ‘cataliyzing the enzymatic alcohol metabolism pathways’.”
Beer
Over at The Man-Blog, Emerson Bañez has the rundown on different kinds of beer–their colors, flavors, aroma and alcohol content.
Man-made eggs
At Talkin’ Tech, BernieJ has photos of unique eggs from China. They almost look like chicken eggs but they are a hundred per cent man-made.
Kids in the kitchen
Children’s kitchen, cooking by children!, the 8th edition of Lasang Pinoy, a monthly project of Filipino food bloggers from all over the world, culminates with the round-up of participating blogs by Beijing-based Iska Montero. It is the first time that some of the participants posted videos in lieu of text...
Awards, death and birthdays in the Moroccan blogosphere
Last week was a happy one for M.S Hjiouj(Arabic) who not only celebrated his birthday(Arabic), April the first, but also won the 4 Arabs Internet sites Award for March. It is our decision that your site does indeed stand above others in its graphic quality, site design, and overall attractiveness....
Burkina Faso: Bird Flu
Keith of Under the Acacias reports on the arrival in Burkina Faso of bird flu and explains the impact on the local population for whom chicken is the cheapest source of meat protein. Other meats such as sheep and cattle are expensive so what will the people eat?
Grenada: Nutmeg
“Not much gets prepared in our kitchen without a bit of nutmeg being added,” writes Francine over at The Pan Collective in a post which celebrates the versatility of Grenada's signature crop while lamenting its devastation by Hurricane Ivan in 2004.
Bold Flavors of the World
#1: From Cambodia, Phnomenon To understand Cambodian cooking, we have to look back to explore the historical events that took place there and the cultures that influenced the building of today's gastronomical bounty. In the 6th century, Cambodia was a kingdom with an Indian-inspired culture, situated on the delta and...
