Summer solstice fire festivals in the Pyrenees. Korean tightrope-walking. Solving math equations on a traditional Chinese abacus… and the Mediterranean diet? The olive-oil-abundant way of eating may seem like an outlier here, but all these things share one common attribute: They’re recognized by UNESCO as cultural treasures worth preserving for future generations.

Baum + Whiteman food consultancy recently chose Kimchi, Korea’s traditional fermented vegetable dish, as one of the top food trends for 2016. According to Google, Bibimbap was one of 2015’s top five ‘rising’ foods by search query volume. And T.G.I. Friday’s—the north star of mainstream Americana—has even experimented with adding Korean tacos to its menus.

Turkey's Aegean coast is major travel destination thanks to its Blue Flag beaches and resorts but tourism officials agree that more attractions are needed. A new gastronomy project introducing Greek cuisine with modern interpretations to tourists is expected to drive tourism further

Biriyani is the quintessential celebratory dish in India and an aromatic delicacy that dazzles as a sublime one-dish mea....How easily we forget that Iran is next door to this land-locked nation and Persian language isn't the only element in the shared inheritance.

The Philippine Consulate General in Toronto capped its month-long commemoration of the 118th Anniversary of the Proclamation of Philippine Independence this year with a series of events focused on food in the context of Philippine culture. These events were aimed at boosting the growing interest in Toronto, known for its gastronomic diversity, on the tastes and flavors of Philippine cuisine.  

The Habesha Ethiopian restaurant offers this delicacy for a fairly affordable price. The customer service is exemplary with the attendants making you feel at home. The meal takes quite some to be prepared but is definitely worth the wait. Since it’s a cultural restaurant, Habesha Ethiopian Restaurant normally attracts Ethiopians living in Rwanda with also a few locals visiting the place.

Through the program, she met a Burmese cook and refugee named Zin Zin, and the two women teamed up to teach classes about nutrition and "the unique challenges of eating healthy in the U.S.," a new country where much of the food available is unfamiliar to refugees from Southeast Asia, Somalia and other strife-torn regions of the world. Funds through grants were extremely limited, though, so Toscano created Fooition as a way to raise money to help continue her mission.