Eat your way around the world without leaving your home in this mouthwatering cultural history of 100 classic dishes.
Best Culinary Travel Book (U.K.), Gourmand World Cookbook Awards
Finalist for the Fortnum & Mason Food Book Award
“When we eat, we travel.” So begins this irresistible tour of the cuisines of the world, revealing what people eat and why in forty cultures. What’s the origin of kimchi in Korea? Why do we associate Argentina with steak? Why do people in Marseille eat bouillabaisse? What spices make a dish taste North African versus North Indian? What is the story behind the curries of India? And how do you know whether to drink a wine from Bourdeaux or one from Burgundy?
Bubbling over with anecdotes, trivia, and lore—from the role of a priest in the genesis of Camembert to the Mayan origins of the word chocolate—The World on a Plate serves up a delicious mélange of recipes, history, and culinary wisdom to be savored by food lovers and armchair travelers alike.
About the Author
Mina Holland lives in London, where she is the editor of Guardian Cook. Traveling and living (and eating) abroad—including in the United States, where she spent a year of college, at the University of California, Berkeley—inspired her to journey the globe exploring people’s eating habits. And lusting after cookbooks but not wanting to spend all her money on them inspired her to create one book that condenses information about many cuisines. The World on a Plate is the result; it’s her first book.
“There are cookbooks that teach you to cook, others that help you to understand gastronomy. The World on a Plate feeds your soul.” —Ferran Adrià
“Fantastic stories about a broad range of cuisines . . . Engaging and illuminating, and the food cries out to be cooked.” —Yotam Ottolenghi, author of Plenty and Jerusalem
“Wonderfully informative . . . The recipes are largely uncomplicated and filled with authentic flavor. Ranging from Bedouin Mansaf to Bubble and Squeak, they sound so tasty I wanted to get up from my desk and head straight to the kitchen. The World on a Plate would make a thoughtful gift, but I’m definitely keeping a copy for myself!” —Libby O’Connell, author of The American Plate: A Culinary History in 100 Bites
“Not only a delight to read but also peppered with delicious recipes, facts and flavors from around the world.” —Rachel Khoo, author of The Little Paris Kitchen
“Deserves a place on every serious cook’s bookshelf. Intelligent, informative, entertaining, and very handsome. Mina Holland’s prose is as engaging as her recipes. She is an exciting and authoritative new voice in the world of cookery and food writing.” —Russell Norman, author of Polpo “Any recipe book can tell you how to cook; this one offers a much deeper look at the history and anthropology behind some of the world's most iconic cuisines.” —Los Angeles Times, “10 Lifestyle Books That You Won’t Want to Put Down”
“Tells the tasty stories behind 100 recipes from 40 cultures, from bouillabaisse to Cantonese steamed fish.” —USA Today’s “Hottest Books on Sale Each Week”
“For food lovers and trivia geeks alike.” —Bon Appétit, “20 New Food Books to Read This Summer”
“Compelling . . . Insightful . . . Think of it as a global Genius Recipes, with more narrative. It’s a great beach read for food nerds like me, and an excellent companion for traveling the world from your kitchen. . . . As someone who spends a lot of time with cuisine-specific books, I appreciated stepping back and seeing the big picture.” —Lara Hamilton, owner of Seattle’s cookbook shop Book Larder, in Food52
“A fascinating trek into global cuisine.” —The Denver Post
“Takes readers to exotic lands with scrumptious tales and delicious recipes.” —Palm Beach Daily News
“A must-have for your kitchen . . . It’s amazing.” —Roundtable Reviews
“Mina has trailed the globe gathering pearls of culinary wisdom from all corners [and] has reignited a public interest in food writing and the people behind our favorite dishes. . . . Her book has been internationally acclaimed, with twelve editions now available. For a recipe book with no pictures, that’s a huge credit to the beauty of Mina’s writing.” —Food52
“Consistently absorbing . . . A culinary adventure that delights on many levels and leaves readers hungering for more.” —Kirkus Reviews
“Global yet deeply personal . . . Evocative language (“hunks of butter”; “fizzy, fermented kimchi”) engages readers’ senses. . . . Holland’s explanations of why and how ingredients, preparation styles, and flavors developed around the world will appeal to armchair gastronomes.” —Library Journal
“Amiably executed and attractively plated up . . . Holland is a resoundingly enthusiastic guide. . . . Most importantly, The World on a Plate makes you hungry.”—The Guardian
“Gastronomic heaven.” —Observer New Review
“A fascinating look at who’s eating what, and why, across the globe . . . A heady mix of history, anecdotes and recipes for beginners to confident cooks alike.” —Daily Mail