Tastes
400

Cracking Coconut's History

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. Heritage cuisine, health fad or a little of both? Five recipes from five lands can help you decide.
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400

Street Food, Istanbul Style

From an eggy morning menemen to an afternoon tantuni wrap to a late-night handful of roasted kestane and more than a dozen delectables all in between, a search for the very best proves why Istanbul claims title as the street food capital of the world. 

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400

At Home with Harisa

Harisa has been widely popular in North Africa for 500 years, ever since dried peppers crossed the Atlantic and met olive oil. It’s easy to make on your own—but make enough to share with friends. One taste and you’ll know why.
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400

FirstLook: Kitab al-Filaha

“Of Planting the Quince Tree” (chapter 8, article 36): It is said that the quince tree  is called the Almond of India. One of the species casts a large round fruit, the other small, while another is long and is called a monhad. Of these there are both sweet and sour fruit. According to the book of Ibn Hajaj, place the quince tree in low ground where moisture and humidity lie. Labathio said sandy ground is suitable too, provided it is manured and watered regularly.
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400

Tasting Trinidad

Start with one verdant Caribbean island; add the foodways of three colonial powers to those of slaves and workers from three continents; mix for five centuries; spice periodically with new arrivals, many from the Middle East.
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400

In Search of Ibn Battuta’s Melon

Peel of green, flesh of red and sweetness extreme, the 14th-century traveler’s five-star food review from Central Asia led, 681 years later, to a market-by-market journey, from a farmer’s field in California to melon stands along the road from Tashkent to Khorezm, Uzbekistan: Yes, Central Asian melons are that good. 
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