Emerging cuisines

Attention: open in a new window.  E-mail| Print | Bookmark Added: 31.03.2016, 12:17

These are exciting times for eating out. Never before has the range of choices around the world been so great. And while we love to celebrate local dishes using local ingredients from local chefs, there’s also always a good time to celebrate offerings from distant lands around the world. From Olympics-primed Brazil to the rise of Korean, push the boat out with these emerging cuisines. Greg Sunning shares three great cuisines that deserve a little more of your attention.

 

Brazilian

With the Olympics imminent, expect growing appreciation of regional Brazilian cuisine, built on waves of immigration and climate variations. Stand by for the churrasco barbecue, typical of the Rio Grande of the south; Bahian-style moqueca fish stew which revels in Portuguese and African influences; or celebrate the northern staples of fish and cassava.

 

Korean

While Korean kimchi (a fiery, chilli-laden fermented cabbage) may have taken over parts of London and New York, there’s more to this near-neighbour of Japan than delicious pickle. Bibimbap incorporates many Korean specialities – steamed rice topped with assorted meats and pickles, and typically gochujang chilli paste, soy sauce, or doenjang, a fermented soybean paste.

 

Austro-Hungarian

While Austria isn’t the only continental European country to lay claim to the best patisseries and chocolates (think Italy and France), the resurgence of upscale Viennese-style cafés infused with Hungarian classics across Europe continues. Expect Wiener schnitzel (breaded meat escalope), assorted strudel (filled pastries), and hearty goulash stews on more menus.

 


Pickling, curing, and smoking

As the world seems to get smaller, the melting pot of places, people, and cuisines combines once-disparate cooking styles into universal techniques. Witness the prevalence of fermented, pickled, and cured dishes, such as Peruvian-style ceviche (cured fish), Scandinavian-inspired smoked butter, and Thai nam pla (fermented fish sauce).

 

Write comment

Write the displayed characters:

security code
smaller | bigger

busy

Oryx Magazine December 2016

Oryx Cover December 2016


View the Oryx eMagazine archive

Oryx Premium December 2016

Oryx Premium Cover December 2016


View the Oryx Premium eMagazine archive

Oryx Updates

If you would like to be notified
when the magazine is updated,
please click below
 

Email updates

Latest Features

  • From the mountains... with love

    If you’re looking for inspiration for a romantic snow-filled getaway, then look no further. For many... 
  • A heart-warming winter in Denmark

    If you’re looking for cheer during dark December days, then Denmark provides plenty of hygge. Writer and... 
  • Qatar: Past and present

    Qatar celebrates its National Day on December 18, commemorating the birth of the modern state.  

Most read

Comments

Copyright © 2009 ORYX Digital Magazine. All rights reserved.

Powered by Agency Fish   |  Endorsed by Qatar Airways