In 2009, the author and food historian Andrew Coe published the book Chop Suey: A Cultural History of Chinese Food in the United States. From the first Americans to travel to China in 1784 through widespread anti-Chinese sentiment in the 19th century, Coe traced how it took the United States quite some time to develop a taste for Chinese cuisine.

160 years of Bangkok-Paris diplomatic relations are being celebrated this year. Life caught up with new French Ambassador to Thailand Gilles Garachon to discuss food, the AEC and cultural exchange. Political and economic diplomacy may be the core business of his job, but the ambassador puts emphasis on understanding culture.

Ami Matsuzawa is an inquisitive person. This is probably why First Lady Akie Abe wanted to meet her as part of an international group of young women that is helping Japan engage with the world.

Across America, sushi is getting reimagined, often in outlandish ways. […] But none of them are authentically Japanese — not even the beloved California roll […] A new program from the country's Ministry of Agriculture, Forestry and Fisheries will certify that Japanese restaurants operating outside the country uphold the values of traditional Japanese cuisine, known as washoku.

With eight percent of the global production Sri Lanka is the fourth largest manufacturer of tea in the world after China, India and Kenya. [...] It is also the first tea producing country in the world which introduced nation branding with Ceylon Tea linked to the Lion logo symbol. [...] The promotion of Ceylon tea linked to the lion logo the symbol of quality, which is the trademark of the Sri Lanka Tea Board.

When Rami Haki fled to Germany in early 2015, becoming an entrepreneur was the furthest thing from his mind […] he was also missing those foods that reminded him of home […] He decided to become Germany's first Syrian cheese-maker. […] When he told a Facebook group for Syrians in Germany about the cheese [...] "Many people wanted to order cheese," he says. "I didn't have enough for everyone."

Photography artist Rıza Erdeğirmenci traveled around Turkey for two years for his latest book ‘Lokanta.' He spent days at tradesmen restaurants and observed culinary culture. [...] Erdeğirmenci believes that food is where our culture shows. 

Stacy and Kevin Schworm’s Christmas dinner this year could include pig ears. [...] The Schworms are among dozens of area exchange students and hosts who will exchange more than gifts this holiday season. They’ll also exchange Christmas food traditions, incorporating a bit of each in their celebrations.