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