W Journal
The Truckers’ Food That Became an Indian Culinary Style
Some of the country’s most delectable meals can be found alongside the highways.
The Origin of Lima’s Creole Street Food
Colonial-era criollo cooks created a culinary culture that’s still alive today.
An Ancient Wine lives on
Made from dried grapes, this style requires a lot of labor but carries even more history.
Reviving Saffron Production in an Unlikely Region
One of the most northerly growers in the world, Norfolk Saffron actually draws on a historic tradition of growing crocuses and harvesting and drying their stamens.
Exploring Chennai, City of Fish
A longstanding artisanal industry has been pushed to the margins by urban development, and keeping it alive means confronting caste.
Midnight Chicken and Rumination on Pakistani Cuisine
Its history intertwined with diaspora, assimilation and, before that, a somewhat arbitrary Partition, this food culture is being reclaimed.
Grape Molasses in Turkey
This sweet syrup preserves a taste of fall.
In Sri Lanka, Lamprais Keeps the Dutch Burgher Legacy Alive
A curry dish wrapped in banana leaf is a reminder of the country’s colonial history and holds a special place for an ethnic minority that emerged from it.
Under Appalachian Tree Canopy, Forest Farming Enjoys a Revival
This sustainable practice for harvesting plants such as ginseng, goldenseal and mushrooms is profitable, too.
The New Evolution of Tamil Muslim Cuisine
As a diasporic population seeks to re-create home cuisine that requires local ingredients, a culinary tradition grapples with gentrification.
The Traditional Swedish Fika and its Pastries
Long before coffee had waves, this practice gave people an opportunity to take a break and recharge.
Pioneering an American Truffle Industry
Like wine before it, the U.S. truffle industry is finding its place in the American west.
Making Coffee in Coorg
Illicit beans snuck into the southern Indian region 350 years ago blossom anew as part of a growing agritourism industry.
Chainaki: The Afghani Dish That is Served in a Teapot
A pandemic adventure in cooking comfort foods from around the world led to a hearty, soothing lamb meal.
Indian Cuisines that Have Weathered Climatic Extremities
Ingenious farming and preservation practices make the most of deserts, high altitudes and long winters.
Eating at the Forest Edge in Nepal
New conservation regulations have the incidental affect of changing local agricultural and eating.
Stinky Tofu Pizza and the Pitfalls of Globalization
A taste of two cultures prompts a writer to reflect on the importance of tying cuisine to place.
How Kopitiams Thrive in Singapore's Modern Cafe Culture
These beloved, humble coffeeshops represent living history.
On the Origins and Interpretations of Nigeria’s Jellof (or Jollof) Rice
One of the country’s signature dishes has a long history and special twists among different ethnic groups.
Amena and Edna
I found my way to Edna Lewis when I was in the process of healing, a body broken by major surgery and weeks of recovery.