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.
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.
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.
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.
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).