Mula sa hagdang-palayan ng Yunnan hanggang sa mga daungang-rekado ng Kerala, mula sa usok ng yakitori sa eskinita ng Tokyo hanggang sa apoy-kapatagan ng Kyrgyz — tatlumpung lutuin, isang kontinente, limandaang resipe.
Isang interactive na globo ng tatlumpung lutuin sa koleksyong ito. I-hover para makita ang bilang, i-drag para iikot, i-click ang anumang kumikinang na lupain — bababa ang kamera bago bumukas ang pahina ng bansa. Laktawan ang mapa →
Rice-based traditions of the Far East — from Sichuan fire to Japanese restraint, Korean fermentation to Mongolian steppe cuisine.
Tropical, herbaceous, balanced sweet-sour-spicy-salty. Fish sauce, lemongrass, kaffir lime, palm sugar — the signatures of mainland and maritime Southeast Asia.
Spice traditions of the subcontinent — tempered oils, slow-simmered curries, leavened and unleavened breads, and dairy as both ingredient and art form.
Silk Road cuisine — lamb and mutton, hand-pulled noodles, rice pilafs, fermented dairy, with Persian, Turkic, and Russian influences layered through.