There are many rituals associated with the Hindu Sindh holiday Cheti Chand, which falls on March 29 this year. One that continues to hold meaning for the author is the consumption of tahri, or sweet rice, during langar, the communal meal at the end of the celebration.
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Vishwesh Bhatt is the executive chef of Snackbar, a restaurant in Oxford, Miss. And he's winning acclaim as one of the region's best chefs for Indian-inflected Southern fare that reflects a changing South.
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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.
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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.
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.
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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?
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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