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🌽 The Secrets of Indigenous Cuisine: The Mayan "Maíz de Colores" (Rainbow Corn) 🌽 Did you know that Mayan farmers have cultivated over 300 varieties of corn, including the vibrantly colored "Maíz de Colores"? This ancient food is not just a feast for the eyes – it's a testament to the Mayans' deep agricultural knowledge and connection to their land. Each color of corn holds unique nutritional properties and cultural significance. For example, the deep purple kernels are rich in antioxidants, while the red varieties are often used in ceremonial dishes. MayanLanguages.net is proud to partner with local communities to preserve these heirloom seeds and the culinary traditions they represent. 👉 https://lnkd.in/ePABc4xw What's the most interesting heirloom food you've ever encountered? #MayanFood #IndigenousCuisine #MaízDeColores #CulturalHeritage #FoodSustainability #HeritageSeeds

Happy World Food Day! 🍕 World Food Day is an annual global celebration held on October 16 to honor the day the United Nations Food and Agriculture Organization was founded. For that reason, I'd like to share some of the Georgian cuisine treasures, which reflect and remark the diversity of Georgian culture and history. • Khinkali: These classic dumplings are loaded with herbs and seasoned meat - typically a blend of pork and beef. To properly eat them, you should grasp the knot at the top, take a mouthful, and taste the soup within! • Khachapuri: Adjarian khachapuri is a cozy and decadent food that is a must-try. It is a cheese bread in the shape of a boat topped with butter and a runny egg. • Wine: Georgia is known as the "cradle of wine," and archaeological findings indicate that wine production there stretches back more than 8,000 years. Discover native cultivars that highlight the distinctive terroir of the area, such as the red Saperavi and the white Rkatsiteli. Additionally, the tradition of the supra (feast) is central to Georgian hospitality.  A tamada, or toastmaster, leads the toasts during this lively event, which emphasizes friendship and family above all else. Warning: Do not look at the photo below, it contains sensitive material to your stomach!😄

Olive oil, wine, and aromatic plants growing on Albanian soil have a unique flavor. It has become fashionable to bring olive oil or other pantry goods to a dinner party instead of wine, but you risk offending your host, Britain’s leading etiquette guide has warned Guests are increasingly choosing to bring upmarket food instead of the “traditional three” of wine, flowers or chocolate, according to House & Garden magazine. The Albanian olive regions: Borsh, Berat , Durres, Vlore and Lukove, are offering unique olive #groves for special visitors. Albania is becoming famous for its unique cuisine, and some of the main “elements” that make our cuisine unique are the original and aromatic ingredients grown in the country. This #tradition dates back to the earliest times. Historical documents show that in the 17th to 18th centuries, olive oil was exported from this region to the Republic of Venice and Saint Mark. But a #local #producer will tell you more about that story. The #journey will familiarize you with the varieties that grow in this area, the age of trees, the qualities of quality olives, and how to care for these trees to be produced every year. There is no #Mediterranean landscape in #Albania without #olive trees, no family table and dish without olive oils.

SAUSAGE ROLL DAY  Britons also participate in celebrating the day.  Historians purported that sausages were probably first invented not as food, but as a means of preserving blood, offal, and small scraps of meat in edible containers such as the stomachs and intestines of the slaughtered animals. Sausages were already being manufactured over two thousand years ago. Sausage has been an important part of HUMAN’s diet for 20 centuries and was popular in ancient times... In fact, people were so fond of it that at one point, they made it an integral part of their festivities, prompting the early Church to ban it. The sausage manufacturing industry continues to develop and, over the years, it has taken on various adaptations with new advances in technology. Every year’s celebration of Sausage Roll Day sees the inclusion of new sausage roll-making recipes in the ever-increasing list of the different types where consumers and lovers of the pastry experiment on the day. There is no doubt that the day is going to get better and more enjoyable as new flavors and innovative ways of enjoying this treat are introduced. Check out thousands of websites on https://lnkd.in/dgKZgjeN

What’s Your Grape Personality? 🍇 If you were a grape, what kind of personality would you have? Let’s have some fun! Vote and see how you match up with Italy’s famous grape varieties: 🌱 𝗡𝗮𝘁𝗶𝘃𝗲: Strongly connected to your roots, you thrive in your hometown and cherish tradition. 🌍 𝗟𝗼𝗰𝗮𝗹: You’ve expanded beyond your origins, adapting to new environments while staying true to your roots. 🇮🇹 𝗡𝗮𝘁𝗶𝗼𝗻𝗮𝗹: A proud representative of your culture, you flourish in various settings but always carry your identity with you. ✈️ 𝗜𝗻𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝗼𝗻𝗮𝗹: Worldly and adaptable, you blend into new cultures while maintaining your core essence. 🍇 𝗧𝗿𝗮𝗱𝗶𝘁𝗶𝗼𝗻𝗮𝗹: A perfect blend of old and new, you’ve embraced a new home but keep your past close at heart. So, which one are you? ⬇️ Vote below and let us know in the comments! ⬇️ #ItalianWine #grapevarietals #WineEducation

Each year, we look forward to this tasty traditional dishes during Easter in South America: 𝗘𝗰𝘂𝗮𝗱𝗼𝗿 Fanesca is a traditional soup made of 12 Andean grains, salted codfish with milk, and served with fried plantains, cheese, egg, and parsley. It symbolizes the blend of Catholic and indigenous traditions. Each ingredient represents iconic personalities according to Catholic traditions. 𝗔𝗿𝗴𝗲𝗻𝘁𝗶𝗻𝗮 & 𝗖𝗵𝗶𝗹𝗲 Empanadas de Mariscos in Chile and Empanadas de Vigilia in Argentina, are pastries, typically stuffed with different kinds of fillings or meat. However, as the Catholic beliefs no meat is allowed to be eaten during Easter, so it is common to fill them with seafood. 𝗕𝗼𝗹𝗶𝘃𝗶𝗮 It is a typical Easter tradition in Bolivia to prepare Queso Humacha. It is a soup with some ingredients such as cheese, corn, broad beans, yellow chili, potato, and lemongrass. It is popular to eat due to it has no meat, and you can it on Holy Week fasting.

Indulge in the golden allure of saffron, a spice that whispers tales of exotic lands and ancient traditions. Let its delicate aroma and rich flavor transport you to a realm of culinary delight. Elevate your senses and experience the true essence of saffron with every savory bite. #SaffronSensations #CulinaryJourney #ExoticFlavors #saffron #luxuryfood #gourment #spice #goldenspice #opulence #exports #exportsnusiness #globaltrade #exportquality #internationaltrade #exportopportunities

Khachapuri: Georgia’s iconic cheese bread Few dishes are as culturally significant and universally beloved in Georgia as khachapuri, a warm, comforting cheese bread that has captivated locals and visitors alike for centuries. This emblematic food is not only a staple on Georgian tables but also a symbol of hospitality, regional pride and culinary ingenuity. Rich with history, khachapuri has evolved from a simple bread to a widely recognised national dish with diverse local variations and growing international acclaim. The origins of khachapuri trace back to Georgia’s ancient culinary traditions, which were shaped by its position at the crossroads of Europe and Asia. Georgia’s fertile valleys and abundant livestock enabled a thriving agricultural culture, with dairy products and grains central to the Georgian diet. Bread, cheese, and eggs—the three primary ingredients of khachapuri—became culinary mainstays as people developed recipes to showcase local ingredients. https://lnkd.in/dW7wEad9 #Georgia #bread

Ocean currents and maritime traders first brought coconuts to nearly every tropical coast. Now global food producers are bringing them to nearly every grocery shelf. Known as the "tree of life," coconuts provide sustenance, shelter, and various products beyond its edible flesh and water. Ramin Ganeshram’s story in the January/February 2017 edition looks into if coconuts are indeed a heritage cuisine, a health fad or a little of both? There’s interesting tidbits (did you know that coconuts first washed ashore in Florida in 1878, altering the landscape there forever…) and 5 tasty recipes from 5 lands to help to make tasty use of coconut in your own kitchen. 🥥🌴 To read more from our article "Cracking Coconut's History," follow this link: https://lnkd.in/gYfSd_cQ