Text: Jelle Steenbergen

Deliciousness is more than simple flavor. It’s culture, geography, even memory. It seems different everywhere you go, but if you dig deep enough, it’s strikingly similar. Join us for a look into deliciousness everywhere, and discover that things aren’t as strange – or different – as they seem.

Cooking with 

The similarities between California and Sicily are easy to spot. Grapes –and wine -, olives, tomatoes, peppers.

Sweetness, salt, and a hint of spice come together to create a type of deliciousness that is very familiar.

Korea seems to be the odd one out, with their preference for rice, kimchi, and soup. But kimchi gets much of its profile from the same bacteria that make Sicilian cheese what it is, and the traditional Sicilian maccu, made from fava beans, is not so different from Korean kongbijijjigae, which uses soybeans in the same way.

37°N

21°N

Here we enter the realm of spice. The chili pepper is an essential ingredient that clearly connects these different parts of the world.

Though the type of pepper varies, the purpose of the spicy heat as a primary means of achieving deliciousness does not. The use of herbs in general is also similar. Coriander, mint, and parsley are integral to all three traditional cuisines.

33°S

The common element that instantly catches the eye here is the barbecue. The asado, the braai, and the barbie all refer to the same practice of grilling meat - mostly beef, though lamb is a close second - over an open flame. Australia is also known for the unique vegemite, though the same type of tangy, umami flavor appears in the fermented South-African ting, made from sorghum or maize.