Taste the Future: Cuisine in The Guardian

Here is a list of all the cuisine in The Guardian.

Crepes, picture I took at the Paris Hotel in Las Vegas

Tharid stew, picture from Wikipedia, Miansari66

Iliya’s village (inspired by a mix of Middle Eastern and European cuisine)

• Street foods: falafel pita, shawarma, and bratwurst; crepes, luqaimat, and strudel

• Tamarind and cinnamon at the spice shop

• Sesame and rye bread, wheel of common cheddar, jerky at the bakery

• Chocolate, coffee

• Lentils and rice

• Falafel crepes

• Chicken broth

• Sandwiches

• Cabbage and chickpea stew

• Cheese and baguette

• “Fruits and vegetables, fresh meat and dairy, pies and cakes”

• Hot tea

• Hot cocoa with milk

• Summer sausage and bread

• Garlic chicken, vegetables, and mashed potatoes

• Tharid stew with spaetzle and gougeres

Dates, picture from Pixabay, pictavio

Ziya (isolated desert community — inspired by Bedouin cuisine)

• Lamb and bread

• “Grains and breads, dates, and melons” in the town square

• Small chewy fruits

• “Mixture of goat meat and some kind of short, chewy grain,” with “garlic and cumin,” and “a sticky date pudding”

• Date palm wine, candies

• Lamb (presented with nearly all its parts included) atop a large pot of aromatic grains

Tandoori chicken, picture from Pixabay, ArtificialOG

Paratha, picture from Pixabay, Aesthice

Pan-C (inspired by Indian cuisine—specifically Amritsar Punjabi)

• Roasted chicken with a bright red hue, green vegetable stew, chunks of cheese in a creamy tomato gravy, spiced rice, unleavened cornbread, and spongey flour-based bread, along with a yogurt and cucumber dipping sauce. Earthy, sweet spices, rich butter, and tangy yogurt. (Amritsari tandoori chicken, sarson ka/da saag, shahi paneer, makki di roti, naan, raita, and basmati rice.)

• Breakfast: spicy potato-stuffed flatbread (aloo paratha) and strong black tea (chai)

• Stew of meat and vegetables in a savory brown sauce with rice and bread

• Cinnamon ghee

• Buttery flatbread (paratha)

• In the hospital: flat, slightly stale bread and crumbly cheese; vegetable rice and bread

Pan (inspired by Indian cuisine—New Delhi)

• Packaged snacks: crackers with cheese paste, shortbread cookies

• Cafeteria dinner: chicken in a red sauce, cheese cubes wrapped in flatbread with mint sauce, lentil stew, and vegetables in a brown sauce, along with sides of rice and cucumber-yogurt salad (butter chicken, paneer kathi roll with mint sauce, daal/aamti, vegetable curry, rice, and koshimbir)

• Chai and (inspired by Chinese cuisine) a moon cake

Tempura shrimp, picture I took at Ten Ichi in Tokyo

Hot pot, picture I took at Kikunoi Honten in Kyoto

Eel rice, picture I took at Kikunoi Honten in Kyoto

Toyosoni (inspired by Japanese cuisine)

• Rice bowl with meat and vegetables

• Kaiseki meal: 

  • Green tea with a small appetizer of jellied sweet potato and sesame seaweed salad

  • Appetizer platter: smoked salmon wrapped in seaweed and sticky rice (sushi), mustard-dressed greens with daikon radish, soft tofu with mushrooms and chestnut, and reddish-orange fish eggs; sweet-salty-vinegary flavors and contrasting textures: bright crunchiness alongside rich butteriness

  • Otoro blue-fin tuna (genetically engineered) with soy sauce and green onion

  • Crunchy fried shrimp and vegetables (tempura) with delicate breading

  • Dish with a lid: black cod with miso, maitake mushroom, and ginkgo nut

  • Grilled sanma with sudachi ponzu—a whole salted fish prepared in a citrusy sauce

  • Palate cleanser: sudachi-wasabi sorbet

  • Cabbage soup with pickled turnip and kelp

  • Hot pot of lobster and Kobe beef with a variety of seasonal vegetables—kabocha and taro root—in a ginger-flavored broth

  • Matsutake mushroom rice (short sticky rice)

  • Candied chestnuts and mashed sweet potatoes (kuri kinton)

  • Milk ice cream, sweet potato cake, and fresh persimmon, with green tea

• Breakfast: beans (natto), white rice, yogurt cup, tea

• Sake

• Fish, vegetables, and rice

Cheeseburger, picture I took at the Paris hotel in Las Vegas

P&C (inspired by USA cuisine, specifically Texan)

• Oily, salty, and sweet foods with ground meat, cheese, and bread (cheeseburger with fries)

• Salads

• Steak (ribeye), potatoes, vegetables, bread, beer

P&C village (inspired by Mexican cuisine, specifically near the USA border)

• Shredded meat in a spicy sauce, corn tortillas, beans and rice, and sweet mashed fruit

Tamales, picture from Pixabay, Vicafree

Mountain village (inspired by Oaxacan cuisine)

• Spices in the air: peppery, smoky, and citrusy, with notes that reminded her of anise and cinnamon, yet clearly distinct from the spices of home

• Pork and vegetables in a spicy green sauce made of tomatillos, seeds, and peppers, along with some of the unfamiliar herbs and spices from the town center (Mole Verde — green mole — with pork)

• Corn dough and black bean puree wrapped in banana leaves (Tamales Oaxaqueños — Oaxacan tamales)

Pork belly, picture I took in Kyoto at a small, woman-owned shop (I didn’t catch the name of it!)