W Journal
I Am From…
For Women’s History Month, 826 Valencia students reflect on their food cultures and the people who keep them going.
Lo Foh Tong Is the Cantonese Soup that Tastes Like Home
These slow-simmered broths were once a staple for home cooks. In diaspora, they find new homes and iterations.
A Plethora of Pan in the Modern Japanese Bakery
The country’s sweet, fluffy breads form an easy truce with savory French breads and crusty sourdoughs.
From Sea to Salted Eggs
This southern Thai food tells a story of preservation and innovation.
The Invention of Trdelník and Prague’s Culinary Past
A trendy, photogenic street food phenom attempts to present tourists with a tidy version of Czechia’s long, complicated history.
A Merchant, a Cookbook, a New Nation of Italy
In the late 19th century, Pellegrino Artusi’s book was a staple in many homes and among the first to treat Italian cuisine as a unified entity.
Preserving Peranakan Cuisine at Home
Subject to the trendy, high-end treatment in New York and London, this food and the small shops that make it are being pushed out at home in Singapore.
In Ethiopia, ‘Coffee Is Our Bread’
For more than a millennium, the fruit-turned-caffeinated-beverage has been a staple. We look at how it’s consumed, and how it can lead the way in an economic future.
Breakfast with Pepper and Noodles
Student writing explores the tastes, textures and stories of what we eat.
History on a Banana Leaf in Mauritius
This isolated Indian Ocean island preserves its legacy of immigration through food. The traditional meal of sept cari provides a glimpse into its temples, festivals and Tamil inheritance.
The Colonial Tea Trade and Women’s Suffrage
In charting a course for one type of civil rights, historic figures made a beverage rooted in oppression a central figure in their fight.
In the Mojito, History is Muddled
This classic cocktail, its lore and the ingredients to make it tell the story of colonization that continues today.
For Malaysia’s Kristang Population, the Devil’s in the Curry
A traditional holiday chicken dinner has a history that starts with Portuguese colonization in the 1500s.
Protecting Food Sovereignty in New Mexico
Foraging and seed trading are just a few of the state’s longstanding traditions.
Bicolano Cuisine in the Philippines
This regional food relies on indigenous ingredients, cranks up the heat and always leaves room for dessert.
Wild Yeast and Native Grapes in Lebanon
A new generation of winemakers looks to the past to define the country’s terroir.
In Seattle, a Taste of Home and a Business Opportunity
For immigrants from different parts of Africa, a culinary incubator also offers community.
Hallacas: Unwrapping a Venezuelan Tradition
After a Christmas unlike any other, we look at how a seasonal culinary tradition becomes a form of resistance.
The Story of Georgian Wine
To get where this country’s vinous future is headed, you must first understand its past, pre-, during and post-Soviet era.
A Sip of Sweet Karak Offers a Taste of Dubai
As the city continues to grow and change, so, too, does its approach to its iconic beverage.