If the path to a man’s heart is through his stomach, as the old saying goes, then I’m willing to guess that a window into any given culture is its food. While our fast-food chains now have a stranglehold over the planet’s daily culinary landscape (there’s Kentucky Fried Chicken restaurants in Saudi Arabia!), every country still has its own traditional cuisine to boast about. Maybe the grassroots of diplomacy starts with sharing a different meal every once in awhile.
From personal experience, having an open mind-and diet-can be hit and miss but insightful. Staying in the northern Italian town of Reggio Emilia, I rarely found reason not to eat, as my weight gain during that exchange proved.
Once, when I declined my host’s generosity-complaining of a full belly-I realized I missed out on most of the fun. So, I strove to gorge myself as much as possible.
Colder countries farther to the north usually have heartier local foods. Scandinavian regions are home to a particular type of seafood dish that I confess even I have not yet mustered the bravery to try: Lutefisk.
It is prepared with cod dipped in lye and put through a system of saturation where it takes on a jelly-like appearance and texture.
While we may be quick to judge this dish as something of a novelty, what can it tell us about the society that developed it? Nordic countries have historically been colder regions with smaller growing seasons, which force their inhabitants to rely more on fishing in order to feed their communities-a food source that is not inexhaustible. The process for making lutefisk not only ensures that the fish will remain edible for several days after its catching, but also significantly increases the fish’s protein content, making it even more nutritious and helps the food supply go farther in nourishing a group. Though its actual origin is a matter of debate, Lutefisk helps to shed light on Scandinavia’s rich historical legacy.
At any rate, eating new and sometimes unnerving things can be fun. Japan is famous for its status as a food laboratory where experiments in cuisine are encouraged. Ever tried hot mayonnaise? Why not fermented soybeans? The latter, known as Natto, has been a Japanese staple for centuries. It’s truly an acquired taste (I’ve teased that it’s “not-too” good), but at least, it can give you a funny anecdote for your friends.
With the cost of living rising, we’ve all had to “tighten our belts” a bit. Many of us who hoped to do some traveling or vacation in some exotic clime now see that option floating farther out of reach. However, there’s nothing stopping you from doing an online search for new restaurants, exciting recipes, or something a little out of your ordinary dietary routine. A gastronomical adventure through the foods of different countries is still very much a realistic vacation option.