A journalist showcases the rich flavors and pure products of Syntiki in Northern Greece, highlighting the historical significance of buffalo milk and meat. The Xanthopoulos brothers celebrate local culinary traditions with a festive table featuring various buffalo-derived dishes, emphasizing their…
The 19th intergovernmental session for safeguarding intangible cultural heritage concluded in Asuncion, Paraguay, with the inscription of several traditional foods onto UNESCO’s heritage list. Côte d’Ivoire’s attiéké, Japan’s saké, and Brazil’s queijo minas are now internationally recognized. Attiéké, a fermented…
Aris Guzman, once immersed in the meat-centric culinary traditions of her Dominican upbringing, transitioned to a vegan lifestyle following a profound personal loss. After grappling with her religious background and the death of her grandmother, Aris discovered the healing power…
Ivory Coast’s traditional dish, attiéké, made from fermented cassava flour, has been officially recognized by UNESCO as an intangible cultural heritage. The dish, which is deeply embedded in the daily lives of local communities and traditionally prepared by women, symbolizes…
