Planet DMC

News and tidbits from the travel industry

Category: BBC Page 1 of 7

Trang: the Thai city obsessed with breakfast

The people of Trang have a reputation as serious eaters. People elsewhere in Thailand eat three maybe four times per day, but people in Trang eat nine times a day!Austin Bush (BBC)

Malaysia’s humble ‘king of noodles’

I don’t remember how old I was when I started. But char kway teow is all I know.Uncle Tan

The erotic origins of Italy’s most famous sweet

Legend has it that in the Sicilian city of Caltanissetta during Arab rule (around 1000AD), a harem of women created the treat – a fried, tubular pastry shell made of flour, sugar and butter that’s filled with sweet and creamy ricotta cheese – to exalt their emir’s masculinity. While this story can’t be proven, as there are no written records, the notion of erotic pastries dates back centuries.Agostino Petroni (BBC)

Sanbokan: Japan’s rare, sour citrus fruit

In fact, sanbokan is both eaten as fresh fruit and used as an acidic seasoning. It’s easy to peel, and once its large seeds are removed, it’s cut into chunks and served. Because it’s so high in citric acid, it’s also used by chefs to season winter’s rich seafoods, often taking the place of lemon. One way it’s used takes advantage of sanbokan’s large orange-like size: the fruit is cut in half, its flesh scooped out and the shells used as bowls, which are filled with such delicacies as chawan mushi (a seafood egg custard), steamed cod milt and fugu blowfish.Tom Schiller (BBC)

Pakistan’s ingenious solutions to life

Totkay speak to Pakistanis’ memory of their former selves. The custodians of these cures are often grandmothers who have lived through Partition, war or both. Sharing totkay is a vestige of their resilience and resourcefulness. During rampant political turmoil or imminent famine, totkay were powerful portals into a world of healing: not alternatives, but medicine itself.Aysha Imtiaz (BBC)

Gochujang: The trendy Korean food that burns

Gochujang hits several different flavours at once – spicy, yes, but also sweet and salty with an underlying umami note called gamchilmat in Korean. It’s an irreplaceable taste; maybe that’s why 21% of South Koreans pack gochujang when travelling abroad, according to Yonhap News Agency.Erin Craig (BBC)

Japan’s unknown indigenous cuisine

Most of the world will not have heard of Japan’s indigenous people, let alone their food. The Ainu are the original inhabitants of Hokkaido, who have called this island and parts of the surrounding region their home for many thousands of years, living on and with the land. Unlike the Japanese, who practiced rice farming, the Ainu traditionally hunted, foraged and fished. Their food culture was rich and vibrant – and had a distinct and lasting impact on Japanese cuisine.Ellie Cobb (BBC)

The surprising truth about pavlova’s origins

Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova.Angela Saurine (BBC)

How a South Korean comfort food went global

For those quarantined in South Korea, ready-made budae-jjigae packages, as well as packaged kimchi, ramen and spam, have been common items in quarantine meal kits delivered by local government offices.Hahna Yoon (BBC)

Nakhchivan: The world’s most sustainable ‘nation’?

Nakhchivan may be synonymous with Noah, but in the 7,500 or so years since the prophet and his followers descended from Mount Ilandag (or nearby Mount Ararat, depending on whom you ask), their descendants have passed under Persian, Ottoman and Russian rule to form something of a majority Muslim melting pot. In recent decades, an ongoing land dispute with Armenia has remained one of post-Soviet Europe’s last “frozen conflicts”.David McArdle (BBC)

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