Pempek, Empal Gentong, and Serabi: Good Fortune Behind the Name
These three Indonesian dishes have names born from unexpected stories, from nicknames for elders to the shape of a clay pot.
KulinerBDG Magazine
Stories
The history, science, and quirky tales behind the food we eat every day — an easy read over coffee.
sejarah rempah
Nutmeg: The Tiny Spice from Banda That the World Once Fought Over
kuliner dunia
World's Basic Spice Pastes: One Blend, a Thousand Flavors of a Nation
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Weird Kitchen Ingredient Facts: Why Do They Taste So Unique?
Not about food history, but about the ingredients themselves: why chili peppers are spicy, why onions make you cry, and why salt can preserve food for years.
From Croissants to Bakso: Traces of War and Trade on Our Plates
From the Ottoman army's siege to the carts of wandering Chinese traders, it turns out many of our favorite foods were born from unexpected historical events.
World Dining Table: Savoring a Whole Country in One Plate
There are dishes so simple yet they hold an entire nation's story in a single plate. Let's explore the "one plate wonder" concept from various countries.
Curry, Tacos, and Dim Sum: Wild Stories from Our Ancestors' Kitchens
Curry, tacos, and dim sum turn out to have origin stories far from what we'd imagine, and they're quietly connected to Indonesian eating habits.
World Fermentation: The Secret Flavor Behind Kimchi, Tempeh, and Miso
From kimchi to tempeh, fermented foods turn out to be a shared flavor language that unites kitchens around the world through a process as old as civilization itself.
Why Does Food Color Make Us Drool? Fun Facts Behind It
Food color turns out to be more than just looks—it can influence appetite, taste perception, and even the culture behind it. Let's dig into these fun facts!
Magic Numbers in the Kitchen: World Food Facts Through Counting
World food facts seen through their fascinating numbers: fermentation time, spice counts, and cooking temperatures that determine flavor.
Flying Plates: Tracing the World's Food Footprint Through the Spice Route
The ancient spice route turned out to be the starting point for many of the world's favorite dishes. Let's explore how nutmeg, pepper, and cinnamon changed the global map of flavor.
Cheese, Tofu, and Tempeh: Three Fermentations That Changed the World
Cheese from the Middle East, tofu from China, and tempeh from Java—these three fermented foods share a surprisingly similar origin story: each was discovered by accident, yet each went on to change the culinary world.
