Category: Culinary Passport
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Are Hamburgers American? Reasons Why They Are American Food
The hamburger has solidified its place as a beloved culinary icon in America and around the globe. It is one of the most universally enjoyed dishes, spanning continents and cultures, making it a ubiquitous sight on menus worldwide. When tracing the history of the hamburger, it becomes clear that while the basic concept of a…
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11 Characteristics Of Italian Cuisine – Great Italian Food
Whenever I’m in the United States, I often find myself surprised and perplexed when friends suggest going out for Italian food. More often than not, we end up at a typical American restaurant where, after trying the fare, they enthusiastically claim, “Isn’t this great Italian food?” However, from my perspective, not only does it usually…
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The Laughing Cow Cheese Nose Ring & Earrings Explored
Many years ago, when I traveled in Vietnam, and there were few Western products, the French brand of Laughing Cow Cheese was one of the few cheeses we could get for our morning bread and breakfast. Since that time, I have been a fan of this cheese. The Laughing Cow Cheese and how the…
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What Soy Sauce Do The Japanese Use?
Anyone looking to travel to Asia will soon discover that one of the staples in almost all Asian countries and Asian cooking is soy sauce. Soy sauce is an essential part of food throughout Asia. Japan has a variety of soy sauces that they have used for centuries. Today the most popular soy sauce is…
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Is Soy Sauce Gluten-Free? And Other Findings
Soy sauce is an essential Asian condiment that has been around for centuries. The use of soy sauce In Asia food dates back over 1000 years. Soy sauce is not gluten-free, as soy sauce is traditionally made with soybeans and wheat. A Japanese soy sauce called Tamari is gluten-free as the soy sauce uses no…
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Soy Sauce Ingredients, MSG And Other Facts
Soy sauce is a very favorable ingredient used in most Asian cooking. It originated in China over 1000 years ago. Soy sauce is produced when soybeans, wheat, water, and salt are fermented with a culture mold for a few months to a few years. Two basic methods are used to produce soy sauce: the traditional…