Planet DMC

News and tidbits from the travel industry

Category: BBC Page 1 of 7

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)

The complex origins of beloved churros

While churros have been eaten in Spain for centuries, the word itself, most likely a reference to the curly horns of the Churra sheep, doesn’t appear in written sources until the late 19th Century.Mike Randolph (BBC)

Brazil: The last frontier of gastronomy?

Many of Brazil’s food experts believe that manioc is the foundation of the country’s cuisine.Janet Forman (BBC)

Why Bolivia is the next food hotspot

A landlocked country, Bolivia might not have access to an ocean, but it has the Amazon, Altiplano and Andes, which provide a smorgasbord of ingredients unique to the country. They’re ingredients that have been collected and harvested for centuries, but only recently are chefs in La Paz turning to them to create innovative dishes.Mary Holland (BBC)

Is Hiroshima the true home of okonomiyaki?

London has jellied eels. Valencia has paella. New Orleans has gumbo. And Hiroshima has okonomiyaki – a signature dish that defines the identity of the city.Steve John Powell & Angeles Marin Cabello (BBC)

Is this Japan’s most perfect ramen?

Since temperature plays such a crucial part in building a perfect bowl of ramen – from the burning-hot broth to the slow braised pork belly to the boiled egg – Yoshida approaches each ingredient like a chemist, experimenting with minute fluctuations in temperature. He formulates a plan on how to extract the best taste from each ingredient and then works towards achieving that taste.Nancy Singleton Hachisu (BBC)

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