A global cuisine is a cuisine that is practiced around the world. A cuisine is a characteristic style of cooking practices and traditions, often associated with a specific region, country or culture. To become a global cuisine, a local, regional or national cuisine must spread around the world, its food served worldwide. There have been significant improvements and advances during the last century in food preservation, storage, shipping and production, and today many countries, cities and regions have access to their traditional cuisines and many other global cuisines.
This could be a lengthy conversation, especially if you are not a Chef. How does one approach a new type of cuisine...where to start? Everything starts with an idea or some type of inspiration. Perhaps you have been following a new Food Network show about Iranian food, and you want to give it a go. Time to go shopping, in all likelihood. You are likely to have most of the basic pantry items like onions, garlic, some spices and herbs...but what about the rest of it? Time to do some research. Depending on where you live, you may have to travel closer to a major urban center to get the more unusual ingredients required for say Iranian food. I picked Iranian because I'm actually doing a dinner for friends in a few days, and I want to impress them with my SPIN on there particular ethnic cuisine.
The cuisine of Iran has made extensive contact throughout its history with the cuisines of its neighbouring regions, including Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Mesopotamian cuisine, Russian cuisine and Turkish cuisine. Aspects of Iranian cuisine have also been significantly adopted by Indian cuisine and Pakistani cuisine through various historical Persianate sultanates that flourished during Muslim rule on the Indian subcontinent, with the most notable and impactful of these polities being the Mughal Empire.
Very interesting. I never would have guessed the incredible diversity and influence of the Foods of Iran. So, now to decide on a few dishes. Here is what I have decided on;
Polow and chelow; rice pilaf
Sholeh Zard Persian Saffron Rice Pudding
Lavash Bread
Kashke Bademjan (Persian Eggplant Dip)
Persian Yogurt Beet Dip (Borani Laboo)
Persian Style Shrimp and Rice (Meygoo Polo)
Time to go shopping, then get cooking. I am currently in Ottawa and will be going to a Persian Market this afternoon, very exciting. The actual cooking wont take place until next week, so today is all about spices, unusual ingredients and the like. I will buy the protein and fresh produce upon arrival in St Johns NL. Sometime later this week I will share the recipes and photos of the finished product...it's still a work in progress!
Cheers, and have yourself a great week!
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