A bowl of pho, a beef and noodle soup, served in Ho Chi Minh City, formerly Saigon. Pho has a rich role in Vietnamese, Vietnamese-American, and now, American culture. Andrea Nguyen for NPR hide caption

toggle caption
Andrea Nguyen for NPR

Archipelago, in Washington, D.C., is among a wave of new tiki bars across the country. But how do South Pacific islanders feel about tiki kitsch? Frank N. Carlson/Courtesy of Archipelago hide caption

toggle caption
Frank N. Carlson/Courtesy of Archipelago

Let's Talk Tiki Bars: Harmless Fun Or Exploitation?

  • Download
  • <iframe src="https://www.npr.org/player/embed/492974870/493034458" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

In 2014, about 2,300 people in Seoul made 250 tons of kimchi, a traditional fermented South Korean pungent vegetable dish, to donate to neighbors in preparation for winter. Ahn Young-joon/AP hide caption

toggle caption
Ahn Young-joon/AP

How South Korea Uses Kimchi To Connect To The World — And Beyond

  • Download
  • <iframe src="https://www.npr.org/player/embed/489805398/490895650" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

Japanese food was once derided, but it's now in the canon of haute cuisine, says author Krishnendu Ray. How we value a culture's cuisine in our society, he says, often reflects the status of those who cook it. Alex Green/Getty Images/Ikon Images hide caption

toggle caption
Alex Green/Getty Images/Ikon Images

Rick Bayless is a master of Mexican cuisine. He's also a white guy from Oklahoma. Over the years, that has made him the target of criticism. Who gets to be the ambassador of a cuisine? Sergi Alexander/Getty Images hide caption

toggle caption
Sergi Alexander/Getty Images

This dish — mussels smoked in pine needles and pine ash butter — was inspired by a 1605 recipe that the explorer Samuel de Champlain made for his men while traveling through Canada. It's one of many historically inspired items on the menu at the Toronto restaurant Boralia. Courtesy of Nick Merzetti hide caption

toggle caption
Courtesy of Nick Merzetti