Alentejo: Portugal’s Bread Basket
The earthy coloured plains of the Alentejo are known as the ‘bread basket’ of Portugal and the land of the Iberian pork.
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Food
Expedition Food: The Story of Frey Bentos and the Beef Stock Cube
In the mid 19th century Georg Giebert, a German engineer working on railways in Uruguay, spotted the potential for using the meat of cattle raised for leather. In 1865 he sent his first 800kg of extract to Europe and followed it to London in search of investment.
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Creole cuisine in Guadeloupe
Guadeloupe is the center of the Caribbean’s Creole culture, boasting a spirited blend of French and African influences.
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The Food and Soul of the Mississippi Delta
Vicksburg marks the beginning of the Mississippi Delta, a flat alluvial plain between the Yazoo and the Mississippi Rivers.
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Going Creole: The Food of New Orleans
The first cooking school here dates back to 1722, only four years after the original colonial settlement was named in honour of Philippe II, Duc d’Orléans. The first restaurant opened in 1840.
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