W Journal
A NEW YEAR, AND, AN ANNOUNCEMENT!
Plum Dumplings to Go the Distance
A homemade gift leads to an exploration of Hungarian cuisine.
The Lore and Legend of Durian
The past, present and future of this spiky fruit are serious business in its native Malaysia.
The Story of Sattu and How So-Called Peasant Foods Become Mainstreamed
Now granted “superfood” status, this dish’s rise in two major cities is a reflection of what gets the gourmet treatment and why.
Making Cassava Bread from Scratch in Southern Belize
In Belize, cassava is one of the staple crops of the Garínagu, the descendants of African and indigenous Arawak and Carib peoples who migrated from St. Vincent to Honduras, and later to Southern Belize.
The Sweet Potato Connection
Called yams or sweet tatas, the dietary staple is rooted in Gullah history and culture.
It’s Time to Decolonize Tea
Indigenous to parts of Asia, this plant and the beverages created from it have long been a tool of colonization. Let’s reclaim and honor it.
How a Soup Made from Cattle Feed Went from Poor Man’s Food to Delicacy
In parts of India’s Andhra Pradesh state, a bean initially grown for livestock makes a spicy, delicious meal with many new interpretations.
Rossogolla: The Sweet That Left India Divided
As two regions fight over where it originated, we take a look at this cheese-based dessert’s history.
A Jewish Winemaker in Nazi Germany
To get to know her grandfather, a writer researches vine, time and place.
Dham Is a Heritage Food of Himachal, India
This vegetarian feast of lentils and beans has a long history and variations between villages.
In India, the Chikoo Fruit Spreads its Sweet Legacy
A transplant of Amazonian sapota leads to a geographic indicator, chips, milkshakes and breakfast cereal.
Vetiver’s ‘Super Blades of Green’ Are Rooted in India
The popular fragrance ingredient also finds purpose in everything from beverages to cooling mats.
How Did Green Chile Get So Big in New Mexico?
The answer, of course, is colonialism, but there’s also a history of agricultural and culinary ingenuity and passion.
Sauces, Spices and Immigration: The Genesis of Kolkata’s Chinese Cuisine
With two separate Chinatowns and a pervasive street-food culture, this city has developed diasporic dishes that tell a story.
Bananas for Mappilas
Various cultivars of this starchy fruit have a long history for this Muslim community of Kerala—and throughout South Asia. Here’s how people are keeping the traditions alive.
Venezuelan Cuisine Finds Rebirth in Diaspora
As millions leave the country, expats turn their attention to pre-Columbian foodways.
The First Cup of Coffee Is the Host’s Gift
Centuries-old Bedouin traditions for brewing and serving the hot drink are alive and well in today’s United Arab Emirates.
Much Ado About Moringa
In the last decade or two, this plant grabbed widespread international attention and was touted as the next big superfood. While the world's attention may shift, its importance isn't likely to diminish.
Rituals of Love, Loss and Lokshen Kugel
Cooking comfort food during somber and tragic times transcends religion.