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Vietnamese Cuisine: Without Dog Stew or Snake Restaurants at the C.I.A.
Vietnamese restaurants and cookbooks are turning up in North American urban centers today, and tourists now flock to the exotic destination.
By Iris Brooks
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Bamboo Master
Recalling my travels to China conjures up images of bicyclists in Beijing, skyscrapers in Shanghai, and misty landscapes along the Yangtze River. I also recall how meals begin with meat dishes, then vegetables are served, and soup follows.
By Iris Brooks
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Dining On The Demon Plant
Have you ever dined on the demon plant? O. Henry called cactus the “demon plant,” since it appears to live without soil or rain in an unforgiving desert landscape. He wasn’t thinking about the cactus used for backpacks, rope, nets, armoires and doors, not to mention margaritas and salad dressing.
By Iris Brooks
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Zanzibari Pumpkins & Spice & Everything Nice
For Balinese artist Tjokorda Gde Arsa Artha, pumpkins are a canvas—he uses Asian fruit carving techniques, coupled with the mythology of his homeland, to create art that wards off evil spirits.
By Iris Brooks
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Culinary Odyssey In Thailand
Investigating ingredients in this Thai market excursion is a prelude to my cooking class in the new Culinary Odyssey program at the Peninsula Hotel. While spirit is at the heart of the Thai culture, my focus is the food.
By Iris Brooks
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African Corn Grits
Do cornfields bring to mind thoughts of Kansas? Think again. You may picture corn on the cob at an American barbeque or the plentiful cornfields in rural France—all grown for animals since no Frenchman will be caught eating it. But corn now reminds me of Africa, a land where cornfields are punctuated by huge termite mounds. Maize is the lifeblood of much of the continent and, sometimes, it is even used in their pottery.
By Iris Brooks
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Mofongos: Puerto Rico’s Zesty Dish for Garlic Lovers
Puerto Rico, the smallest of the Greater Antilles islands, is widely known for its spectacular stretches of crystal-water coastline, its loud cock-fights, its love for baseball, jazz and reggaeton music, and its cuisine, which local folks call cocina criolla.
By Diego Zerpa Chang
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The Many Tastes Of Malaysia
For many of Malaysia’s citizens, to define oneself as a Malaysian is more a claim of a national identity than it is of ethnicity. Malaysia represents a vast diversity of cultures, resulting in a fascinating food culture, beautifully joined.
By Bonni Miller
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