Food, Glorious Food
While the site didn’t start out being about food, the more I traveled the more I obsessed over the new dishes I was trying and how food connected people around the world. This landing page is divided into the different categories of writing that are food related.
1. Gluten Free Guides
As a celiac who has struggled to find food safely as I’ve traveled, I wanted to put together a set of tips and posts for people who were anxious to eat while they explored the world.
Gluten free guide to Mexico, including foods that are safe, foods to avoid, gluten free all-inclusive resorts, and a Spanish translation card for celiacs.
Everything you need to eat safely in Morocco as a celiac: gluten free foods, a restaurant card in Moroccan Arabic, foods to avoid, & restaurant suggestions.
Germany gluten free guide, including safe foods to eat, restaurant card in German, foods to avoid, and where to find GF shopping in the country.
Gluten free Spain guide, including what to eat, what to avoid, a detailed gluten free translation card, and a list of restaurants for celiacs to enjoy.
2. Food History and Narrative
Pieces about where certain dishes or ingredients come from, and how they are connected within the wide world we live in. This category also includes the longer form food writing about people and places that I’ve penned during my years of stuffing my face around the world.
Oaxaca is full of great street eats, including this delightful philosophizing taco vendor who makes tacos de cabeza (cow head tacos).
A profile of a new restaurant serving the best pizza in Oaxaca, with both gluten free and vegan pizzas in addition to regular thin crust, crunchy pies.
A brief history of fish sauce, from Roman Times through to today’s use in many Southeast Asian cuisines. Pungent and delicious! Includes further reading.
Oaxaca, land of 7 moles, is a delicious place to eat. For celiacs, Oaxaca mole sauce isn’t all safe. A guide for your stomach.
For all of the food history pieces, see here.
3. Recipes from Around the World
Readers started to ask me for some recipes a few years back, and it has been fun to occasionally post instructions on how to make one of the dishes I’ve loved and experienced on the road. This category features these recipes in simple terms, often with links to books from that country that you can read and enjoy.
A simple, easy recipe for gluten-free banana bread that is both moist and healthy! No butter — just coconut oil and yoghurt, along with Oaxacan chocolate.
A very easy and quick recipe for gluten free cookies with Amaretto, strawberry jam and rice flour. 15 minutes baking time!
Leftover rice should never go to waste. Here’s a fast green curry fried rice dish I make when I’ve got some to spare.
A simple recipe for patient snackers: marinated lupini beans served with parsley and olive oil.
Hungry enough to eat? For all the recipes on Legal Nomads click here.
4. Food Artwork and Posters
As part of the Legal Nomads site, I’ve started an eCommerce site that features hand-drawn, one-of-a-kind maps of food that were commissioned specifically for me. I’ll be doing 10 countries in all, and they are all found on the Legal Nomads store.
These posts feature the maps as well as some of the other fun artwork I’ve commissioned, like my “Say no to Olives” shirts.
Legal Nomads is on hold for the time being.
How a one-off Vietnam map turned into a shop selling tote bags, t-shirts, and more.
One of a kind maps, both in t-shirt and poster form, FINALLY available in a shop. Yeah, I know, it only took me six months to build it…
Don’t worry, lovers of olives — we have built a shirt for you too.
5. Inspiring Reads for Food Lovers
A book is not a living tree, unlike a blog post. Thus, while I am thrilled to share the tips and tricks and many resources I’ve gathered together in The Food Traveler’s Handbook, I also wanted to house additional sources of knowledge. This page will continue to grow, even before a 2nd edition of the book is released, with books to read, sites to learn from and delicious food to focus on from around the world.
- Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany, by Bill Buford
- An Edible History of Humanity, by Tom Standage
- The Physiology of Taste, by Jean-Anthelme Brillat-Savarin
- The Devil’s Cup: A History of the World According to Coffee, by Stewart Lee Allen
- Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop
- Spice: The History of a Temptation by Jack Turner
- Curry: A Tale of Cooks and Conquerors, by Lizzie Collingham
- All-Inclusive Guide to Eating Thai Food, by Mark Wiens
- The Omnivore’s Dilemma: A Natural History in Four Meals, by Michael Pollan
- An Economist Gets Lunch: New Rules for Everyday Foodies, by Tyler Cowen
- Salt: A World History, by Mark Kurlansky
- Cod: The Biography of the Fish that Changed the World, by Mark Kurlansky
- The Encyclopedia of Herbs, Spices & Flavorings, by Elisabeth Lambert Ortiz
- The Story of Sushi: An Unlikely Saga of Raw Fish and Rice, by Trevor Corson
- 1493: Uncovering the New World Columbus Created, by Charles C. Mann
- How the Potato Changed the World, by Charles C. Mann (article only)
- The Fish That Ate the Whale: The Life and Times of America’s Banana King, by Rich Cohen
- Food in History, by Reay Tannahill
- The Secret Life of Lobsters: How Fishermen and Scientists Are Unraveling the Mysteries of Our Favorite Crustacean, by Trevor Corson
- Gran Cocina Latina: The Food of Latin America, by Maricel E. Presilla
- Empires of Food: Feast, Famine, and the Rise and Fall of Civilizations, by Evan D.G. Fraser and Andrew Rimas
- Burma: Rivers of Flavor, by Naomi Duguid
- Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia, by Naomi Duguid and Jeffrey Alford
- The Mediterranean in the Ancient World, by Fernand Braudel
- Honey from a Weed: Fasting and Feasting in Tuscany, Catalonia, the Cyclades and Apulia, by Patience Gray
- The New Book of Middle Eastern Food, by Claudia Roden
- Arabesque: A Taste of Morocco, Turkey, and Lebanon, by Claudia Roden
- The Old World Kitchen: The Rich Tradition of European Peasant Cooking, by Elisabeth Luard
- Food: A Culinary History from Antiquity to the Present, by Jean-Louis Flandrin, Massimo Montanari and Albert Sonnenfeld
- The Fortune Cookie Chronicles: Adventures in the World of Chinese Food, by Jennifer 8. Lee
- On Food and Cooking: The Science and Lore of the Kitchen, by Harold McGee
- The Food of China, by N.E. Anderson
- The Food of Paradise: Exploring Hawaii’s Culinary Heritage, by Rachel Laudan
- The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution, by David Kamp
- Pure Ketchup: A History of America’s National Condiment, by Andrew F. Smith
- The Food Chronology: A Food Lover’s Compendium of Events and Anecdotes, from Prehistory to Present, by James Trager
- A Mediterranean Feast, by Clifford Wright
- A Moveable Feast: Life-Changing Food Adventures Around the World, edited by Don George
- Eating India: An Odyssey into the Food and Culture of the Land of Spices, by Chitrita Banerji
- World’s Best Street Food, by Lonely Planet
- What I Eat: Around the World in 80 Diets, by Peter Menzel and Faith D’Aluisio
- Vietnamese Street Food, by Tracey Lister and Andreas Pohl
- The Food Traveler’s Handbook, by Jodi Ettenberg (yes, yes I included my own book).