Inspired by my friend Janet, I will gradually cook my way around the world. I will approach on an alphabetical basis, with some countries broken up into territories to my discretion (for example, China will probably be a month of posts by itself). I hope to hit 2-3 countries a month but travel, work, personal business, etc. may make that unfeasible some months.
Generally, I will cook the national dish of a country, unless there’s something popular that I like better, a national dish does not exist, or it’s outside of my skill set. I will endeavor to use authentic recipes and ingredients, however, I will adjust for availability of ingredients, personal taste, and allergies (I am super allergic to ginger so generally I will substitute galangal, pork and soy do not get along with me in large amounts, etc.).
“Authenticity” is a tricky subject because ultimately, I am a tourist to most of these foods – my interpretations, variations, etc. are by no means authoritative on any dish in particular and I’m sure your grandma’s version is better. This is more of a love letter to the world (and food). I’m not by any means a professional – if I screw something up, you’ll see it, and hopefully learn from my mistake(s).