Cheeseburger -- a perfect example of making good things greater. Chocolate chip cookie -- the world would be a little less habitable without this Americana classic. If you were only allowed to eat the food of one country the rest of your life, it would be smart to make it Mexico. The cuisine has a little bit of everything -- you'll never get bored. Amongst the enchiladas and the tacos and the helados and the quesadillas you'll find the zestiness of Greek salads and the richness of an Indian curry; the heat of Thai food and the use-your-hands snackiness of tapas.
It is also central station for nutritional superfoods. All that avocado, tomato, lime and garlic with beans and chocolates and chilies to boot, is rich with antioxidants and good healthful things.
It doesn't taste healthy though. It tastes like a fiesta in your mouth. Mole -- ancient sauce made of chili peppers, spices, chocolate and magic incantations. Tacos al pastor -- the spit-roast pork taco , a blend of the pre- and post-Colombian. Tamales -- an ancient Mayan food of masa cooked in a leaf wrapping.
Tostadas -- basically the same as a taco or burrito but served in a crispy fried tortilla which breaks into pieces as soon as you bite into it. Impossible to eat. Video by Black Buddha. Street eats are a Thai attraction. Flip through a Thai cook book and you'll be hard pressed to find an ingredient list that doesn't run a page long.
The combination of so many herbs and spices in each dish produces complex flavors that somehow come together like orchestral music. Thais fit spicy, sour, salty, sweet, chewy, crunchy and slippery into one dish. With influences from China, Malaysia, Indonesia, Myanmar and a royal culinary tradition, Thai cuisine is the best of many worlds. The best part about eating Thai food in Thailand though is the hospitality.
Sun, beach, service with a smile and a plastic bag full of som tam -- that's the good life. Tom yam kung -- a rave party for the mouth. The floral notes of lemongrass, the earthy galangal, freshness of kaffir lime leaves and the heat of the chilies. Massaman curry -- a Thai curry with Islamic roots. Som tam -- the popular green papaya salad is sour, extra spicy, sweet and salty. It's the best of Thai tastes.
Pla som -- a fermented fish eaten uncooked is popular in Lawa and reported to be responsible for bile duct cancer. Traveling and eating in Greece feels like a glossy magazine spread come to life, but without the Photoshopping.
Like the blue seas and white buildings, the kalamata olives, feta cheese, the colorful salads and roast meats are all postcard perfect by default. The secret? Lashings of glistening olive oil. Gift of the gods, olive oil is arguably Greece's greatest export, influencing the way people around the world think about food and nutritional health. Eating in Greece is also a way of consuming history. A bite of dolma or a slurp of lentil soup gives a small taste of life in ancient Greece, when they were invented.
Olive oil -- drizzled on other food, or soaked up by bread, is almost as varied as wine in its flavors. Spanakopita -- makes spinach palatable with its feta cheese mixture and flaky pastry cover.
Gyros -- late-night drunk eating wouldn't be the same without the pita bread sandwich of roast meat and tzatziki. Lachanorizo -- basically cabbage and onion cooked to death then mixed with rice. Filling, but one-dimensional. When a cuisine uses spices in such abundance that the meat and vegetables seem like an afterthought, you know you're dealing with cooks dedicated to flavor.
There are no rules for spice usage as long as it results in something delicious. The same spice can add zest to savory and sweet dishes, or can sometimes be eaten on its own -- fennel seed is enjoyed as a breath-freshening digestive aid at the end of meals. And any country that manages to make vegetarian food taste consistently great certainly deserves some kind of Nobel prize.
Alternatively view the breakdown by calories to measure how the balance of food translates into bodily energy. Visit this site on your desktop browser or tablet device to explore the full interactive version, and to compare more detailed diet breakdowns of different countries over time. Credits This project was made possible with support from the Grace Communications Foundation.
Introduction Daily diets vary considerably around the world. Calories per Person. Grams per Person. Powered by. Food staples vary from place to place, depending on the food sources available. Most food staples are inexpensive , plant-based foods.
They are usually full of calorie s for energy. Cereal grains and tuber s are the most common food staples. Rice , corn maize , and wheat make up two-thirds of this. Other food staples include millet and sorghum ; tubers such as potatoes, cassava , yam s, and taro ; and animal products such as meat, fish, and dairy. Food staples traditionally depend on what plants are native to a region.
However, with improvements in agriculture , food storage, and transportation , some food staples are changing. For example, in the islands of the South Pacific, roots and tubers such as taro are traditional food staples.
Since , however, their consumption has fallen. Quinoa , for instance, is a grain-like plant that is grown high in the Andes Mountains of South America. Today, quinoa is popular far outside of Latin America. Although staple foods are nutritious, they do not provide the full, healthy range of nutrient s. People must add other foods to their diets to avoid malnutrition. Rice Rice is a food staple for more than 3.
Rice has been cultivate d in Asia for thousands of years. Scientists believe people first domesticate d rice in India or Southeast Asia. Rice arrived in Japan in about 3, years ago.
The Portuguese most likely introduced it into South America in the 16 th century. Outside of Asia, Brazil is the largest rice producer. Rice grows in warm, wet climate s. It thrives in waterlogged soil, such as in the flood plain s of Asian rivers like the Ganges and the Mekong. Corn remains the most widely grown crop in the Americas today. China, Brazil, Mexico, and Argentina also produce large amounts of corn. Corn is used in a variety of ways, and can be stored relatively easily.
This is why it is such a popular food staple. Dried, ground corn is called cornmeal. Many cultures make porridge out of cornmeal, including polenta in Italy and sadza in Zimbabwe. Cornmeal is also used to make cornbread, or treated with limewater to make masa , the main ingredient in tortilla s.
Corn kernels can be soaked in lye to produce hominy. Coarse ly ground hominy is used to make grits , a popular food in the southeastern United States. Grits are a popular breakfast food, as are corn flakes and other cereals made from corn. Brazilians make a dessert called canjica by boiling corn kernels in sweetened milk. In the Americas and the United Kingdom, many people like to boil, grill, or roast whole ears of corn and simply eat the kernels off the cob.
Cooked kernels may also be removed from the cob and served as a vegetable. Certain varieties of corn kernels, when dried, will explode when heated, producing popcorn. Corn is also used to produce corn oil, sweeteners such as corn syrup, and cornstarch , which is used as a sweetener and thickening agent in home cooking and processed food products.
Alcohol from ferment ed corn is the source of bourbon whiskey. Wheat Wheat was first domesticated in the Middle East, in the area known as the Cradle of Civilization near what is now Iraq.
Domesticating this reliable , versatile staple food was key to the development of agriculture. Wheat grows well in temperate climates, even those with a short growing season.
The majority of breads are made with wheat flour. Wheat flour is also used in pasta, pastries, crackers, breakfast cereals, and noodles.
Wheat can be crushed into bulgur , which has a high nutritional value and is often used in soups and pastries in the Middle East.
Roots and Tubers In addition to cereal grains, roots, and tubers are common food staples, particularly in tropical regions.
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