The World On A Plate

Illustrated by Jacqueline Davis Moranti

If you know me, then you must know I  love food! I love fashion but it can't compare to my love for food. Food is nourishment for the mind and soul, food is the health and wellness that our bodies crave, food is love when nothing else will do. Obviously, I don't skimp when it comes to eating a tasteful cuisine, but have you ever wondered about the foods that define a certain region? How about the cuisines that pair better with a bordeaux wine versus a burgundy wine? I recently discovered an amazing book called The World On A Plate, by Mina Holland, which feeds the senses that satiate these questions and dozens more with an in depth view of each countries' specifics. 

When I travel I like to experience that area's culture through many ways but the most exciting way to do so is with food. I never say no to something if i've never had it which I believe is the most optimistic way to travel. When I studied abroad in Greece, I immersed myself in the culture by letting go of my American values and accepting the Greek life. Holland's The World On A Plate guides you on a virtual trip around the world, one plate at a time. This book acts like a cook book, organized by continents featuring native dishes and recipes. This entire book is mouthwatering! Mina Holland shares 40 of the worlds cuisines in this cookbook with a globe trotting narrative. 

There are 100 featured recipes, certainly something for everyone even those with a unique taste bud. I feel as though my taste buds change with the season, for a few months i'll want nothing to do with paella and everything to do with samsa, or curry over kimchi. With Holland's book, I can travel the world while in my kitchen with the use of various vegetables, herbs, and starches. Right now, I'm on a major Asian kick! Thailand, India, Korea and Malaysian are some of my absolute favorites from Asia. Some of the best spices are used in there for cooking up great dishes.

In the book Holland, shares an infograhic of spice blends per country. I believe that spices can make all the difference in a recipe, I am constantly pairing foods with various spices to achieve a unique flavor. In the book, Holland notes that blends vary from town to town, not everyone is made the same but still provide a punch of flavor. My favorite blends are the Garam Masala (North India), La Kama (North Africa), and Advieh (Iran). These three blends have three ingredients in common, cinnamon, black pepper, and nutmeg but with other ingredients combined to create their unique tastes.

The World On A Plate is one of the most insightful and convenient cookbooks you could ever get your hands on. Summing up the world in 100 recipes is quite a difficult task but Holland managed to do it easily and deliciously, if I might add! This book also teaches novice cooks, like myself that simple ingredients and techniques can be all you need to feel like a well traveled foodie! Dear readers, I'd love to hear about how adventurous you are with food.