How Cuisines Change | Northeast Larder - Fermentation & Regional Food Lab
Cuisines are not that old. It was only a few decades ago that soy sauce — now a staple of many American households — became widely available in stores across th...
The Recency of Cuisine Cuisines are not that old. It was only a few decades ago that soy sauce — now a staple of many American households — became widely available in stores across the United States. The same can be said of hummus, tofu, tempeh, kombucha, and many others.1 It was only a few hundred years ago that potatoes were introduced to Europe from the New World. And only around this time was the capsicum family — more commonly known as chilis — introduced to Asia. Through trading and just a few centuries of innovation and permutation — see, for example, the combination of the…
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