The SaltThe Salt

What's On Your Plate

Pig farmer Armando Escaño stands with his Iberian pigs on his farm on western Spain's dehesa. Escaño raises pigs for jamón ibérico, Spain's most prized ham. Lauren Frayer for NPR hide caption

itoggle caption Lauren Frayer for NPR

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Inside Chef Chane's tiny kitchen. Every few months or years, his landlord — taking note of Chane's popularity — will raise the rent, or a conniving official will demand a bribe. Then, instead of bowing to the system, Chane will disappear and set up in a new location. Gregory Warner/NPR hide caption

itoggle caption Gregory Warner/NPR

Mas Masumoto grew up on his family farm southeast of Fresno, Calif. His 1987 essay "Epitaph for A Peach," in which he bemoaned the loss of heirloom flavors, captured his changing philosophy as a farmer. It also helped turn his farm into a landmark in the local-food movement. Dan Charles/NPR hide caption

itoggle caption Dan Charles/NPR

An illustration from a book published in 1851 depicts the cultivation of tea in China. In the mid-19th century, China controlled the world's tea production. That soon changed, thanks to a botanist with a penchant for espionage. Internet Archive hide caption

itoggle caption Internet Archive

Frida Kahlo's passion for food was evident in her many still lifes of fruit, like this painting entitled "The Bride Frightened at Seeing Life Opened." She was also known for her raucous dinner parties in Mexico City. Wikiart hide caption

itoggle caption Wikiart

Traditional desserts, like these served in 2010 at the original Naranj restaurant in Damascus, offer sweet, familiar flavors at the restaurant's various locations in the Middle East. A platter like this shows up at the end of every meal at Naranj, and all the pastries are made in-house. Jan Smith/Flickr hide caption

itoggle caption Jan Smith/Flickr

(Left) Sauerkraut and sausage (foreground) cook on the stove at the Hutte Restaurant. (Right) Diners Roxanne Singhisen and Nick Lockyer of Pittsburgh chat at the Hutte. Pat Jarrett for NPR hide caption

itoggle caption Pat Jarrett for NPR

Semlor served at FIKA in New York City. "The interest [in semlor] is huge," says Lena Khoury, the Swedish cafe chain's director of strategy and communications. Courtesy of FIKA hide caption

itoggle caption Courtesy of FIKA

Students sample the results of their labors in Yvonne Ruperti's pastry class at the Culinary Institute of America's Singapore branch. Carole Zimmer hide caption

itoggle caption Carole Zimmer

The annual Courir de Mardi Gras in Mamou, La., in February 2008. In the Cajun country tradition, revelers go house to house, collecting ingredients for gumbo from local families. Here, the host tosses a live chicken from a rooftop for the participants to catch — which can be tricky, considering the festivities often begin with early-morning drinking. Carol Guzy/Washington Post/Getty Images hide caption

itoggle caption Carol Guzy/Washington Post/Getty Images

Bob Belcher, titular hero of Bob's Burgers, bites into one of his creations. Each episode features daily burger specials with chuckle-inducing names. The burgers were born in the show writers' imagination and brought to life in Cole Bowden's kitchen. Fox/via Getty Images hide caption

itoggle caption Fox/via Getty Images

A sampling of dishes served at United Noshes dinner parties. From left: feta-stuffed peppers from Greece; noodles in cold broth from the Democratic People's Republic of Korea (better known as North Korea); mojitos from Cuba; grilled quail with chili-ginger marinade from Congo. Courtesy of Laura Hadden hide caption

itoggle caption Courtesy of Laura Hadden

A box of five Cadbury Creme Eggs in London. The confectioner's decision to change the chocolate used to make the outer shell has left many in the U.K. in "shellshock." Anthony Devlin/PA Photos/Landov hide caption

itoggle caption Anthony Devlin/PA Photos/Landov

A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Hulton Archive/Getty Images hide caption

itoggle caption Hulton Archive/Getty Images

The classic Spanish roscón is an aromatic, citrus-infused brioche topped by sugar, flaked almonds and candied fruits – arranged like the jewels on a king's crown. It's ubiquitous on Spanish tables on Three Kings Day, Jan. 6. James Badcock for NPR hide caption

itoggle caption James Badcock for NPR

Abebe, the owner of Abyssinia, a popular Ethiopian eatery in Nairobi, Kenya, shows some of the foods permitted during the pre-Christmas fast. Orthodox Ethiopians typically eat just one vegan meal per day for 40 days before the Christmas feast on Jan. 7. Gregory Warner/NPR hide caption

itoggle caption Gregory Warner/NPR