This wondrous plant is a native of the new world and was sprung on an unsuspecting European public as these shores became colonized in the 15th century. By the late 1600s coffeehouses had sprung up across the continent with several hundred in London alone. These places stayed open all day and saw people constantly coming through their doors, chatting, drinking and interacting.
The drink had created a meeting place for people that was wildly popular. Recall, these were precursors to the modern eat-out restaurant or even the modern bar. Food and drink was prepared for personal consumption but, since it was difficult and expensive to procure and prepare coffee, the coffee house became a necessity for the popular drink.
It was a good time for business altogether. Back then there was a rapid expansion of overseas trade. British, Spanish, French and the Dutch roamed widely across the oceans brining their wares back and their stories as well. This created a great change in the culture since, suddenly, wealth by trade became a possibility for anyone. All you had to do was hook your fortune to the right ship; the right cargo and when it came in you would be in the money. There was just one problem – how could you know? READ MORE… 
#2: From Panama, Chef Elena spreads the love for cooking ethnic cuisines of the world: Cocina Global en la Academia de Artes Culinarias  (ES), exploring Japanese, Thai , Morrocan, Italian, Greek and Hindu. Ahhh—Do not miss her no-fail recipe to prepare homemade PANEER . Yum!
#3: From France, La Tartine Gourmande  shares a delectable recipe to prepare Tartare de Saumon au Gingembre (Ginger-Salmon Tartare) —a double Yum for this one :-)
Inspired by a love affair I have for lime, fish sauce (nuoc-nam), chives (from my garden) and ginger, I decided to make this simple salmon tartare that can be served as an appetizer or as an en-cas. Remember this word! Un en-cas is a French word which means a snack, in case you once get stuck in a host family in France, and are unable to communicate that you are peckish!
#5: From Peru with Love:
- Kleph's Kitchen: Cookbook Review: The Art of Peruvian Cuisine  .
Since it appeared a few years back, Tony Custer's book has become pretty much the de facto tome to possess if you have been to Peru and dig the splendors of the table here and it looks damn nice on your coffee table. Fact is, this book is probably best known for the 100 full-page, full-color illustrations by Miguel Etchepare.
- Guia de Restaurantes  offers a rainbow of restaurants reviews and photos for the best places to eat in Perú. MEC, the writer, also has a blog where she shares delicious recipes to prepare baby-food: Comer y Crecer  (ES)
#6: Kuidaore from Singapore: Delicious things with Leftover Brioche .
Sure, leftover brioche makes the definitive pain perdu or French toast. It also makes for a richly custardy, vanilla seed-flecked, raisin-studded bread-and-butter pudding. But rather than sweet beginnings to the day and endings to a meal – both routes I've had plenty brioche to go previously explore – I had bigger main-event designs on that last generously-proportioned loaf.
In the savory scheme of things, brioche is superb partnered with myriad foie preparations both hot and cold . Spliced into chubby fingers and toasted, you'll be hard put to find a happier trooper for dipping into eggs soft-boiled or en cocotte, accompanied by a fat scrunch of sea salt. Brioche is also most obliging in certain sandwiches (many fantastic ideas for which abound in the aforementioned book ). It's this last, the comforting meal-unto-itself that happens to sit on a tranche of brioche, that inspired the final fate of said loaf – no ordinary sandwiches, these two, and by no means sandwiches in the conventional sense…
#7: From Mexico:
- Robles y Vinos  (ES) shares a very interesting info. on "beans from Mexico," the name of the article is "El Frijol, es algo mas que una guarnicion ."
- CesArts  (ES) has a delectable recipe to prepare "Pasta Tai ," noodles prepared with an interesting Mexican-Asian touch. How about trying this delicious dish for dinner tonight? You won't regret it :-)
#8: From the brand new IACP (International Association of Culinary Professionals) Blog: A cook's kingdom in Tokyo: 
Off the beaten touristic path in Tokyo is Kappabashi, the bowery area where chefs and restaurateurs come to set up shop. Very close to the popular Asakusa temple, it is a must-see for anyone curious about cooking. Carefully peruse the knickknacks and see if you can discover your treasure. Click here  to read more about Kappabashi.
#9: From Venezuela, Chef Ines Peña's Apuntes de Cocina  has something very special for the pros: "Uvas Espumantes ." Following a technique by Juan Mari Arzak she learned at the "Madrid Fusion" event early this year, she injects CO2 to the grapes. The result is amazing, you will get lots of bubbles when you take a bite of the not-any-more-common grapes. If you are ready to give it a try, head over to her blog now  (ES)…
Last Saturday we went to the feria (farmers market) in Desamparados at the Villa Olympica. I got my nephew David to take some pictures and he did a great job. He took more than I ever would have and I've posted 42 photos with descriptions included on each one. This could be helpful if you wish to learn the names of the fruits and vegetables and also how they are prepared and eaten.
I'll be back soon with more!