- A representative sample of the best of Earth's world cuisines -
(Note: This is written for role-playing purposes and is set in the Babylon 5 universe in Panhistoria's Babylon 6 novel.)
Alfred Waterspiel, a Munich chef, once said, "The art of cooking is like music, meant to give pleasure and to bind people together in both happy and troublesome times."
And G'Kar once wrote, "There are few universal constants, but whether we are Narn, Human, Minbari, or even Centauri, we all need to eat and drink to sustain ourselves. Without sustenance, our bodies will die. The universe, in its cosmic wisdom, has given us this commonality. It humbles us all."
Now that humankind has spread to the stars, the regional cuisines of Old Earth have blended together into a new pan-Earth world cuisine. This movement began in the late 20th century and early 21st century when some of the world's regional cuisines began to become known worldwide. Widespread immigration led to the dispersal of the great food traditions. At one time in Earth's history, many thought there were three great cuisines of the world: French, Chinese, and either Japanese, Italian, Turkish, Moroccan, Mexican, or Indian regional cuisines.
The movement grew as formerly wild plants, such as the quandong plum, kutjera (desert raisin), lemon aspen fruit, Kakadu plums, and bunya bunya nuts of indigenous Australian culture, and the kawakawa berry, pikopiko fern, kiekie berry and other foods of the Maori of New Zealand were domesticated. The domesticated sweet kawakawa berry, for example, is four times larger than its wild counterpart and domesticated pikopiko fern fronds are less bitter and more productive than their wild versions. These changes have allowed dishes that were once enjoyed by only a few to be commercialized and made available to all humankind. As knowledge of the world's cuisines have expanded, most humans have favorite dishes from all the nations of the world.
As with any Little Gaia Restaurant you may rest assured that each day we will offer a representative sample of the best Earth has to offer. The staff of each Little Gaia Restaurant is free to choose their own menu items so our selection may be different than the menu of your favorite Little Gaia on Earth, the Moon, Mars, Ganymede, Callisto, Europa, Io, Titan, Rhea, Triton, etc. Little Gaia Food Courts in the Sol solar system have separate food and drink stations such as the Sausage Shop and the Icecreamery, scattered around the outside of the seating area. These food courts typically have a large selection of foods.
Our Little Gaia Restaurant has a large selection but, being on a space station, space is at a premium. Therefore not all of the dishes listed below are available every day. Each rotation will feature dishes from North and South America, Europe, Africa, Asia, Australia, and the islands of the world and will include a mix of soups, salads, side dishes and appetizers, various meat and meatless dishes, and desserts. Approximately half of the dishes will be available at any one time and the menu will change every month. Check the display to see which dishes are available on any given day. In addition, all of these dishes listed below can be made with 24 hours notice.
The level of spice used in these dishes can adjusted. Ask your server for details.
Each place-mat is a map of the Earth that highlights the countries and regions mentioned in the menu. Press on a name in the interactive menu for more information about a country, the history of the dish, and a full list of the ingredients so that you can ask your server to omit or replace ingredients.
Vegetarian options are marked (*) for those who may prefer vegetarian choices but who may not be familiar with which choices are vegetarian. Minbari religious castes are known for choosing a vegetarian lifestyle. The Centauri, Narn, Drazi, and other races have no tradition of vegetarianism.
*African Fritters: African cuisine is known for its many fritters and oil-fried dishes. Savory porridge fritters are common. African porridge is any starchy mash, such as cornmeal (Kenya's ugali and Nigeria's tuo) or West African cassava (Benin's eba) that is served with a meal. The definitive Nigerian fritter is called Akara and it is a white bean and palm oil fritter. Variants of this dish are found throughout Africa, the Caribbean, and Brazil. Enjoy cornmeal, cassava, or white bean fritters or have all three! (Africa)
Bagna Cauda: This dish comes from northern Italy's Piedmont region. It is made from chopped vegetables, such as carrots, scallions, cucumbers, zucchini, and mushrooms, and is served with a warm dip made from lots of olive oil, butter, garlic, anchovies, and heavy cream. It was known to be a favorite of the famous Security Chief Michael Garibaldi of Babylon 5 (Italy)
Dim Sum: Your choice of Shao Mai (steamed pork buns), Jiao Zi (pan-fried dumplings with pork and cabbage stuffing), Shui Chow (shrimp in steamed translucent dumplings), Golden Taro Dumplings (fried dumplings with mashed taro, pork, and mushrooms), or *Zhong (lotus leaf packages filled with glutinous rice etc). Dim Sum is a traditional accompaniment to Chinese tea. (China)
Kimchi: Kimchi is the national dish of Korea. Kimchi is often pickled cabbage but kimchi can be made from other pickled or preserved vegetables and foods. You can choose from pickled *cabbage, abalone, *ginkgo nuts, *pine nuts, and pickled raw fish, as found in Seoul and Kyonggi-do province. (Korea)
Knish: Knishes are tasty filled dough treats. Choose from *cheese or *savoury mashed potato knish, both of which are used at the Jewish Shavuot Festival. Or enjoy corned beef knish. (Jewish Diaspora)
Spring Rolls/Cha Gio and Dipping Sauce: These treats are made from rice-paper and are stuffed with noodles, pork, and shrimp. (Vietnam)
Tea Sandwiches: Tea sandwiches are little sandwiches with a variety of fillings. Sample cucumber sandwiches, egg and watercress sandwiches, cucumber and radish sandwiches, and strawberry with cream cheese on date nut bread (United Kingdom).
Bread is the staff of life for many cultures.
Our Minbari guests may be interested in the flatbreads, such as naan, and pita bread, because they are similar to the Minbari Premurr flatbread.
Fouace/Fougasse: This is a very attractive, sculpted leaf-shaped bread that was traditionally used as a festive centerpiece for Christmas. Savory versions are eaten year-round. Fouace is a vaguely triangular leaf-shaped bread with leaf-shaped slits along the central spine of the bread. It is flavored with Herbs de Provence, a southern French herb combination of basil, rosemary, sage, marjoram, summer savory, thyme, fennel seeds, and lavender. Share one with your friends or take home lots of leftovers. (France)
Grape Bunlet/Mosbolletje: This is a dark brown bread made with fermented grape juice that is eaten with quince or mulberry jam. It is part of the South African tea tradition, which has been influenced by the British and the Dutch (South Africa).
Hopi Finger Bread (Huzusuki): This bread is made with blue cornmeal. It is an excellent accompaniment to meats and stews. Or ask for Fried Hopi Finger Bread, which is Hopi Finger Bread dipped in an egg batter and fried. Fried Hopi Finger Bread is excellent with jelly or syrup. (United States)
Kumara and Horopito Bread: This lovely, creamy white bread is flecked with brown specks is made with sweet potato-like kumara and is flecked with horopito pepper and chives. We also make Kumara and Thyme Bread.
Naan Bread: An excellent accompaniment to curries and other dishes. Naan is a yeasted, flat bread that is baked in a tandoor oven. It is like a thick pita bread. (India)
Pita Bread: This flat bread is excellent with hummus, which is made from chickpeas. (Middle East)
Pumpernickel Bread: This is part of the "rye family of breads" and is related to the black breads of Germany. Pumpernickel has a slightly sweet taste and is flavored with caraway seeds. Russian Rye Bread is similar but Russian Rye has pepper. Breads are so important to Germany that they have made them into bread soups or brotsuppe with beef broth and sour cream. (Germany)
Dips and Spreads:
Dukkah: An Egyptian seed, nut, and spice dip made from sesame seeds, coriander seeds, cumin, and hazelnuts. We add mint and wild thyme (za'atar) (Egypt)
Hummus (Hummus bi Tahina): This is a chickpea puree with tahina or sesame paste (Middle East)
Tzatziki Sauce: You can never have too much of this excellent yogurt and cucumber dip. Similar recipes are found all over the Middle East. Yogurt is most common in Middle Eastern and Indian cuisines. It was not introduced into Western Europe until the 16th century. (Greece)
Jams and Jellies:
Elderberry Jam: Elderberries originated in Europe and North America. Elderberries are purplish black. They are excellent in jams but should never be eaten raw. We add elderflowers to our Elderberry jam for extra flavor.
Feijoa Jelly: Feijoas originated in Brazil. This dull green skinned white fruit has been described as tasting like a cross between a pineapple and a strawberry. New Zealand is the largest grower of feijoas. Feijoas are considered to be berries. (New Zealand)
Illawara Plum Jam/Plum Pine Jam: Dark-colored Illawara Plums (or Plum Pines) taste like a cross between a plum and a pine (hence the name). Illawara Plums are one of the oldest and most primitive of fruits and they co-existed with the dinosaurs 250 million years ago. (Australia)
Lingonberry Jelly: Lingonberries are native to Scandinavia, where they are an important part of the cuisine. The berries have a lovely red color and are sweeter than cranberries. (Scandinavia)
Mulberry Jam: Mulberry Jam is traditionally eaten with bread at South African teas (South Africa).
Orange Marmalade: Orange marmalade is made from the Seville or bitter orange, which originated in Asia on the lower slopes of the Himalayas. The Muslims introduced the bitter orange to Europe when they conquered the Iberian peninsula. The sweet orange or China orange came to Europe by way of India around 1500. (Spain)
Quandong Plum Jam: Quandongs are a small, reddish fruit that taste like tart apricots or rhubarb. They have been around for 40 million years. They were first discovered by the Aboriginal Australians and have been cultivated since the 1970s. (Australia)
Quince Preserves: Quinces are a member of the rose family.They originated in the Caucasus. Quinces were preserved in honey in Roman times. They are widely used in Persian and Moroccan cuisine. Quince Jam is part of the South African tea tradition. Our quince preserves follow the Spanish membrillo recipe. (Spain)
Rose Petal Preserves: A lovely preserve made from fragrant rose petals. This recipe comes from Iran although similar jams are made in Egypt and other countries. (Iran)
Avgolemono Soup: A lemony chicken soup. Ask for yours with extra lemon! Egg and lemon soups are also eaten in Egypt, where they are called beid ab lamouna or shorba bel turbeyah. (Greece, Egypt)
*Borsch: A beet soup that originated in the Ukraine and spread throughout Russia, Armenia, and part of Iran. Some eat this soup in honor of Commander Ivanova. (Ukraine, Russian Consortium)
Ch'airo: An Andean soup made with beef and lamb, potatoes, fava beans, and chuño negro (freeze dried black potatoes). Get it as a soup or experience the traditional accompaniments with the Ch'airo Soup Plate, that includes plato paceno: corn cooked with anise seeds, fava beans, mint, boiled potatoes, and cheese (Bolivia and Peru)
Chicken Peanut Soup/Nkatenkwan: This is a classic Ghanian soup (Ghana)
Hagul Jam: salmon, potatoes, and seaweed in a broth. (Gitk’san, Native British Columbia, Canada)
Peppersoup/Nwo-Nwo: This is a spicy soup with goat meat, onions, garlic, and chiles. This can be made less spicy upon request. (Nigeria)
Toheroa Clam Soup: "It is in the area of soups that we find one of New Zealand's greatest contributions to international cuisine - the legendary toheroa soup... Toheroa is both the most celebrated and the rarest of all New Zealand soups". Our Toheroa Soup is always made with authentic toheroa clams. We never substitute tuatua for our toheroa as other establishments do. Tuatua soup tastes very fine but lacks the creamy, mussel-like-flavor and the lovely khaki color of real toheroa soup. (New Zealand)
Vietnamese Noodle Soups/Pho bo: This tasty soup developed in Hanoi in the early 1900s. The base is a beef broth with noodles, onions, cilantro, Asian basil, and bean sprouts. For your meat, choose from beef, seafood, shrimp, or *tofu and vegetable. Pho has been called the national dish of Vietnam. (Vietnam)
Salads are available as side salads or full-sized salads.
*Dried Fruit and Nut Salad/Khoshaf el Yameesh: Dried apricots, prunes, sour cherries, raisins, figs, peaches, fresh pomegranate seeds, almonds, pistachios, and pine nuts are soaked in a syrup made from rose water and orange blossom water. (Egypt)
*Guatemalan Potato and Green Bean Salad: This is a typical Mayan salad with pumpkin seeds, tomatillos, potatoes, and green beans. It can be served as a chilled salad or served warm over rice or wrapped in a tortilla. (Guatemala)
*Pikopiko Fern and Couscous Salad: As with many dishes from New Zealand and Australia, this salad blends the traditional (pikopiko ferns) and the new (couscous). Couscous is ground duram wheat or semolina that has been rolled in fine duram wheat flour. It is an attractive salad with green pikopiko shoots, parsley, and basil, the creamy yellow of the couscous, and the bright red of the capsicums (red pepper). You can replace the pepper with tomatoes. (New Zealand)
Seaweed Salad: This excellent salad is made from roasted seaweed, sesame oil, and other fine ingredients. It is a great accompaniment for sushi and other seafood dishes. (Japan)
*Tabouli/Tabbouleh: This popular salad, made from parsley, mint, and Bulgar wheat, originated in Lebanon but has spread throughout the Middle East. It is one of the national dishes of Lebanon. Bulgar wheat or cracked wheat is wheat that has been boiled, dried, and ground. Bulgar wheat is called arusah in the Hebrew Bible. Have traditional Lebanese Tabouli or enjoy Strawberry Tabouli Salad, which is Tabouli with strawberries and walnuts. You can also add chicken or *tofu in this Persian variant of Tabouli. (Lebanon/Iran)
Tam maak hung: This is a spicy papaya and lettuce salad made from shredded papaya, lime juice, chiles, fish sauce, and lettuce-leaf paste. Papayas originated in eastern Central America but they are now grown all over the tropcial and subtropical regions of the world. (Laos)
All of these choices are vegetarian. Minbari guests often like the potato dishes, which remind them of Minbari hylax seed dishes, and couscous, which reminds them of Minbari Almara Meal. These sides can be ordered separately as appetizers.
Choose from one of the great grains of the world. You can have your choice of white (basmati) or brown rice. Rice is the main grain eaten in southern China and in many other Asian countries. (In northern China they eat wheat and millet.) The Chinese domesticated rice 7000 years ago.
Or try quinoa. Quinoa is a nutritious grain that was eaten by the Aztecs and the Incas. Our quinoa is served with your choice of butter or nut oil.
Or enjoy couscous. Couscous is the national dish of the Maghreb (Morocco, Tunisia, Algeria, and Libya). Couscous is usually made from ground duram wheat (semolina) that is rolled in durum wheat flour. It can also be made with barley, corn, or millet. The original type of duram wheat used in couscous came from Ethiopia and was brought by the Arabs to the Berber lands of northern Africa in the 10th century. Couscous appeared in culinary manuscripts by the 13th century. Because couscous is associated with the Berbers, we offer steamed Moroccan style couscous. We also offer Algerian couscous (with tomato paste and peppery harissa), which is also popular in France.
Or enjoy one of the noodles of the world. Choose from bean thread/mung bean flour noodles from Asian cuisine (Asia) or soba (buckwheat) from Japan. (Japan)
Mashes or porridges, such as cornmeal porridge (mash) and cassava porridge, are traditional accompaniments in Africa. Cornmeal is common in Kenya and Nigeria and cassava is common in West Africa. (Africa)
Colcannon, mashed potatoes, cabbage (or kale), parsley, chives, and cream, is one of the national dishes of Ireland. Potatoes originated in the Americas and came to Ireland in the 1600s and to Germany in 1744. The great Irish potato dishes became popular in Ireland after the Great Potato Famine of the 1840s. Champ, for example, is made with potatoes, scallions or nettles, milk, and butter. (Ireland)
Or try mashed kumara. Kumara is the Maori sweet potato. Kumara is especially good with pork or chicken. (New Zealand)
Or enjoy sauerkraut. Sauerkraut is a German staple that originally comes from an ancient Chinese recipe for cabbage fermented in salt. Genghis Khan is said to have introduced this dish when he conquered the area. Cabbage comes from the wild European cabbage plant. Kraut or kohl is German for "cabbage." There are many other cabbage dishes in Germany, such as Kohlpudding (cabbage pudding). Our sauerkraut is fermented cabbage that is cooked in white wine (it can also be cooked in beer or bouillon) and cooked with fruit, herbs, and spices. Sauerkraut goes great with sausage. Leftover sauerkraut is also excellent with Narn Grout Head. (Germany)
Or try poi. Poi is made from fermented taro. We offer both fresh and fermented poi. (Polynesia, Hawaii)
Vegetarian options are marked (*) for those who may prefer vegetarian choices but who may not be familiar with which choices are vegetarian. Minbari religious castes are known for choosing a vegetarian lifestyle. For Narn guests we recommend the pork dishes as pork reminds many Narn of grout, or the beef dishes, as beef reminds many Narn and Centauri of the Centauri bovine called a leeb. Many Centauri like salmon as it reminds them of treel.
Each dish comes with one side. In some cases we have suggested the traditional side although you may make substitutions.
Choose Your Own Meat or Vegetarian Dishes
Adobo: Adobo is the national dish of the Philippines. Adobo is traditionally made with pork but you can have yours with pork, chicken, beef, or fish. The meat is marinated and cooked in a tangy mix of palm vinegar, garlic, and soy sauce. The souring ingredients are typical of Southeast Asian cuisines. Spanish and Mexican adobo does not use a souring agent (Philippines)
Boxty: A boxty is a potato pancake. Choose from corned beef (pickled brisket) and cabbage; chicken; or salmon. (Ireland)
Enchiladas: Choose from chicken or pork enchiladas with your choice of swiss cheese sauce or chocolate mole sauce. Chocolate mole sauce is one of 7 different mole sauces from Oaxaca. (Oaxaca, Mexico)
Galettes/Crepes: Flat Breton galettes are made with buckwheat. Buckwheat is not a cereal but is a plant that is related to sorrel and rhubarb. It has a nutty flavor. Choose the following toppings for your galette: *cheese, ham, lamb, mackerel, sausage, or seafood (eel, cod, and haddock) (Brittany, France)
Fry Bread Taco/Indian Taco: Delicious, puffy fry bread comes with the following toppings: beans, hamburger, and lettuce; *grilled squash, leeks, tomatoes, black beans, and guacamole; or *fried squash blossoms, lettuce, and tomatoes (Native America, United States)
Polenta: Polentas are thick, cornmeal mush dishes from northern Italy. Corn originally came from the Americas. Try polenta with Italian sausage or *polenta with spinach and pine nuts. (Italy)
Satay: Satay is skewers of meat or fish and served with a tasty peanut sauce. The most common type of satay is chicken satay but you can also choose fish or other meats. Served with rice. (Indonesia, Malaysia, Thailand)
Shawarma: Your choice of marinated beef or chicken over rice (Middle East). Or try lamb and tzatziki sauce in a pita bread for a modified lamb gyros (Greece).
Stuffed grape leaves/Dolmathes/Dolmas/Dolmeh: Dolmeh refers to stuffed vegetables. Grape leaves, cabbage leaves, eggplant and other vegetables can be stuffed. Stuffed grape leaves were served in the court of King Khosrow II in Persia during the early 7th century AD. Our stuffed grapes leaves are served hot and are made with lamb and other ingredients. Or choose from *cold dolmas, which are meatless and have rice, herbs, and pine nuts (Greece/Middle East/Iran)
Thai curries: Your choice of green, red, or yellow curry with your choice of beef, chicken, or *vegetarian. Green curry paste is made from green chiles, garlic, cilantro, galangal, and lemongrass. Red curry paste is made from hot red chiles and from hot red onions. Or try sour orange curry with tamarind paste, Thai fish sauce, prawns (shrimp) and choi sum (Chinese cabbage). Or try the Indian-influenced mussaman curry with star anise, cinnamon, and cloves. Mussaman curry was introduced by Islamic traders from India. (Thailand)
Tikka Masala: Chicken tikka is chicken marinated in yogurt and spices, baked in a tandoor oven, then served in a masala mixture of spices. It is served with rice. Chicken tikka masala is so popular in England that it has been called the British national dish! The origin of chicken tikka masala has been disputed. It was invented in the 20th century in either India, Pakistan, or amongst the overseas Indian community in the United Kingdom. You can also have lamb tikka masala, fish tikka masala, or (vegetarian) *mushroom masala. (India and wherever Indian food is eaten)
Beef and Lamb
Feijoada: Brazilian feijoada is a black bean and meat stew. It is the national Brazilian dish (Brazil)
Lamb Stew: Lamb/mutton is to Ireland what beef is to England. Our Irish Stew is made with lamb, potatoes, carrots, onions, leeks, celery, parsley, and thyme. Irish Stew is one of the national dishes of Ireland. (Ireland)
Pulgogi: This is the best known of the Korean gui (broiled meat dishes) and is made from marinated barbecued beef. (Korea)
Roast Beef and Yorkshire Pudding: Yorkshire Pudding is the traditional British accompaniment to roast beef. Yorkshire Pudding is made from flour, eggs, and milk. Kosher Yorkshire Pudding can be made without milk. (United Kingdom)
Chicken, Duck, Pork, and Turkey
Barbecued Paperbark Pork with Munthari and Lemon Myrtle Chutney: Paperbark comes from the melaleuca tree. It is used as a wrapping for white meats like chicken and pork and imparts a smoky flavor to the meat. In this dish, pork is barbecued in a paperbark wrapping with a chutney made from Australian Munthari berries and Australian lemon myrtle. It is served on a bed of greens sprinkled with Australian aniseed myrtle. Chicken can be substituted for the pork (Australia)
Chilaquilles/Chili Quilles: A chicken and tortilla casserole from the Yucatan. (Yucatan, Mexico)
Kalua Pork and Cabbage: Tasty pork and cabbage is served with rich. The rice complements the pork perfectly. (Hawaii, USA)
Meat in Oaxacan Mole Verde: Mole Verde is one of seven mole sauces found in Oaxaca, Mexico. We make ours out of anise seeds and other seasonings, pumpkin seeds, sesame seeds, tomatillos, chiles, garlic, lettuce, chard, parsley, and cilantro to form a beautiful green sauce. Choose from chicken, pork, or turkey. (Oaxaca, Mexico)
Sichuan Crispy-Skin Duck: "One of the world's great duck recipes". Served on a bed of watercress (China)
African Mash and Crab Sauce/Sauce Crabe: African families often eat a rice or mash with a "sauce". Crab sauce is made from crabmeat, onions, tomatoes, and okra. It is especially good over white rice. This dish inspired American gumbo dishes. Enjoy your crab sauce over rice, cassava, or cornmeal mash. (Benin)
Mohingha with Payagyaw Fritters: Our Mohingha is a creamy fish curry although it can also be served as a thick fish and noodle soup. We garnish ours with Payagyaw fritters, which are made from yellow-peas. Mohingha is the national dish of Myanmar. (Myanmar)
Salmon (alder-grilled) in Juniper Berry Sauce. This is how salmon was meant to be eaten. (Native British Columbia, Canada).
Trout with Lemon Myrtle: Trout is served with Lemon Myrtle, a native Australian seasoning. (Australia)
Sushi: Sushi comes from an ancient method of pickling fish to keep fish from spoiling. It arose in China or in Southeast Asia around the 2nd century AD. Salted fish was packed in rice for a year or more. As the rice fermented, it pickled the fish. The rice was then thrown away. Nare-zushi (Biwa carp sushi) is a type of sushi that dates to the 700s. The carp is pickled in aged, fermented rice. The rice is then thrown away and the fish is sliced into circular pieces.
Modern sushi styles developed in Japan between the 15th and 19th centuries. In the 15th and 16th centuries, methods were developed to mature the fish in only a few days so that both the rice and fish could be eaten. Matsumoto Yoshiichi, a doctor from Edo who worked for the fourth Tokugawa shogun, Ietsuna (1641-1680), was the first to add vinegar to sushi. This further sped up the process of making sushi. Nigiri-zushi, raw seafood served on fingers of vinegared rice, was invented by Hanaya Yohei of Edo in 1824. Maki-zushi (rolled sushi) was developed in the late 18th century.
The two main traditional styles of sushi are Kansai-style (around Osaka in south-central Japan), which are made in molds or wrapped in yellow egg crepe, and Edo-style (around Tokyo, in central Japan). Maki-zushi (rolled sushi) evolved in the late 18th century. Maki-zushi are considered thin rolls or hosomaki. There aer also futomaki or big rolls. Sushi is excellent with seaweed salad.
Try the following types:
Nare-zushi: Pickled carp slices without rice (east of Osaka, Japan)
Kansai-style Chirashizushi: sushi rice covered with nine kinds of fish, vegetables, and shredded seaweed. We use eel, tuna, yellowtail, grilled squid, shrimp, omelet slices (egg mixed with soy sauce), cucumber, pickled bamboo shoot, and cooked shiitake mushrooms.
Edo-style nigiri-zushi: slices of eel (anago), mackerel (saba), salmon, sea bass (suzuki), sea bream (tai), shrimp (ebi), *sweet egg, tuna (maguro), or yellowtail tuna (hamachi) on top of seasoned rice.
Maki-zushi (rolled sushi): *avocado, clam, *cucumber, eel, rainbow roll (avocado and fish on the outside), roe (fish egg), salmon, scallop, shrimp, tuna (ahi), and yellowtail tuna. We serve our rolled sushi the traditional way, with the seaweed on the outside, but you can ask for Uramaki (Inside-out roll), where the seaweed is on the inside. Maki-zushi are thin rolls or hosomaki.
Futomaki (big roll): shrimp roll with shrimp, eel, egg, and shiitake mushrooms; mackerel roll with marinated mackerel, shiso leaves, and sesame seeds; ginger pork roll with ginger pork and bean sprouts; chicken salad roll with chicken-burdock-root salad and sanchu (Korean) lettuce; salmon miso roll; mashed potato futomaki with mashed potatoes, ham, asparagus, and curry; soba futomaki, with buckwheat soba noodles, Chinese yam, and mountain vegetables; and spaghetti futomaki with spaghetti, roe, and daikon sprouts.
With advance notice, we can also make decorative rolls or kazarimaki. Rice can be colored and various ingredients used to form colorful pictures within the rolled sushi. For example, cherry trees can be made with oboro sprinkles (cod and red food coloring), mibuna pickles, gourd, and black sesame seeds. Other designs include roses, panda faces, crabs, boats, sunrise scenes, etc. We can also make Babylon 6 out of sushi with the use of yukari, black sesame seeds, and rice mixed together to form black or purplish rice.
The Centauri are great fans of sushi. They say that ahi tuna is similar to Centauri zoolow fish. We can also make Centauri sushi with black hair crests from yukari sprinkles for our Centauri customers. (Japan) Pasta and Rice
Noodles and rice are popular worldwide while pasta is most strongly associated with Italy. Pasta first appeared in Italy in the 13th century and comes from North Africa. Pasta is made from flour and eggs. Pasta can be flat, like lasagne, fettuccine, or thinner linguine. Other pastas are round, like spaghetti, thinner vermicelli or very thin angelhair pasta. Or they can be tubular (ziti or penne pasta, thick cannelloni and manicotti), corkscrew-like (rotini), etc. Delicate sauces go with the thinner pastas and heavier sauces with the large or grooved pastas.
*Angelhair Pasta served with Mizithra Cheese (Greece/United States), or Angelhair pasta with garlic sauce (Italy).
Cantonese-style Lo Mein: Stir-fried egg noodles with your choice of beef, chicken, shrimp, or *vegetarian (Canton, China)
Jeweled Rice/Javaher polow: This is the King of Persian dishes. It is made from orange peel, almonds, sugar, barberries, and pistachios. At weddings this dish represents rubies and emeralds. (Iran)
Linguine with clam sauce or *Linguine al Pesto with a basil-garlic sauce. Pesto was created in Genoa and is traditionally made from basil, pine nuts, and garlic. (Italy)
*Pad Thai: Thin noodles are fried with egg, bean sprouts, and tofu and topped with peanuts. This is one of the national dishes of Thailand. (Thailand)
Paella: Spanish rice dishes called paella originated in Valencia. The Arabs introduced rice to Valencia and then to the rest of Spain in the 8th century. The original Valencian rice dish, called arroz a la valenciana, was made with beans, tomatoes, artichokes, snails, and perhaps rabbit or duck. At the end of the 19th century the dish was called paella valenciana after the flat paella pan that the dish was cooked in.
Try Paella valenciana with chicken, rabbit, lima beans, white beans, green beans, tomatoes, and snails; Paella a la marinera, a seafood paella with fish, clams, mussels, squid, shrimp, and tomatoes; or Paella de masia, a Catalan paella with rabbit, chicken, pork, tomatoes, and almonds (Spain)
Royal rice/Phoat khsat: This Southeast Asian dish includes chicken, pork, crayfish, and rice. It comes from Phnom Penh. Cambodian food tends to be spicier than Vietnamese food and subtler than Thai food (Cambodia).
*Dal: A dal is a dish of cooked legumes and spices. It is served with your choice of bread or rice. Choose from Lentil Dal (with cinnamon, cardomom, and cloves, from North India) or Yellow Mung Beans Dal (with spinach and Bengali panchphoran spices, such as fennel, fenugreek, cumin, nigella seeds, etc., from Bengal, East India). (India)
*Ful Medames: Egypt's national dish is made with fava beans or broad beans, garlic, lemon, and parsley and is served with radishes, eggs, scallions, and pita bread. Or try *fuul iskanderani with fava beans, chopped tomatoes, onions, and coriander. (Egypt)
*Gobi: Your choice of Patta Gobi (stir-fry cabbage with South Indian spices) or Cauliflower Hyderabad Style/Hare Masaale Kee Gobhi, which is a mix of southern India and northern Mogul India cooking. It has a celadon green sauce with coconuts, mustard seeds, and curry leaves from the south and the cinnamon, cloves, cardomom, and cumin from the north. (India)
*Samp and Cowpea Stew/Umngqusho: Samp is coarsely ground hominy corn soaked in water and then boiled and salted to preserve it. Samp goes by many names. In Xhosa it is called Ikeleko, in Sotho it is setampo, and in Hispanic markets it is called pozole (South Africa)
*Spanakopita: Spinach pie in filo dough (Greece)
*Stuffed Nopal Cactus and Beans/Nopal Relleno de Frijoles: This is a tasty variant of the better known Chiles Rellenos (Mexico)
Empanadas/Empadas: This Latin American savory meat pie comes with many fillings. Choose from beef (northern Mexico), pork (central Mexico), de amarillo (chicken, chiles, and green tomatoes, Oaxaca, Mexico), *mushroom (Ecuador), ham and cheese (Argentina and Uruguay), ostrich (Argentina), yuca and shrimp (Brazilian empada), or crab (Brazil). (Latin America)
Filo Triangles with Ground Meat Stuffing/Arabic Tatbila/Turkish Borek: These Arabic meat pies are stuffed with your choice of ground beef or ground lamb. Pine nuts and other ingrediants are added to the filling (Middle East and Turkey)
New Zealand Meat Pies: These personal-sized pies are always served hot. Choose from butter chicken; chicken satay; kumara and fish; mutton (Dunedin); muttonbird and potato; *puha and potato; or smoked fish (North Island). Kumara is a sweet potato. Puha is the sow-thistle. Muttonbird comes from New Zealand's South Island and is a Maori delicacy. Muttonbird tastes like a mix between wild duck and fish and is salty and greasy. (New Zealand)
Pasties: Pasties are meat pies from Cornwall. "There can be no doubt that, properly seasoned and made, the pasty has a place among the great dishes of the world." Choose from beef and potato (the traditional flavor); lamb and mint (a rare lamb recipe); *turnip, potato, broccoli, and cream; chicken tika masala; egg and sausage; egg and bacon; egg and parsley; spinach and egg and bacon; bacon and sorrell; or mackerel and date (a rare fish recipe). (Cornwall, United Kingdom)
Tamales were originally a wrapped native Indian food that was made from corn or other ingredients and which could have a filling or be left plain. The Spanish called them the "bread of the Indians". The name, tamale, comes from the Nahuatl tamalli. Each country and region has its own name for them. Today they can be made from corn, quinoa, potatoes, yuca, plantains, rice, squash, eggplants, sweet potatoes, or flour. Wrappings can include cornhusks, banana leaves, or edible canna leaves. The Spanish brought eggs, cheese, and other new ingredients into the mix.
North American Tamales: Choose from tamales de amarillo (pork, garlic, and chile); de camarones (shrimp and tomato), de hoja de milpa (with pork, tomatoes, and chile), or tamales oaxaquenos (with Mole sauce) (Oaxaca, Mexico).
Philippine Tamals: These are banana-leaf wrapped packages filled with rice, coconut milk, ground peanuts, anatto seeds (achiote), and meat. (Philippines)
South American Tamales: These are wrapped in banana leaves and can be garnished with eggs and olives. Banana leaves give a slight anise flavor to the dishes.
Choose an unfilled tamale, such as *Humitas Chilenas: an eggless humita/tamale made from corn, basil, and optional jalapenos (Chile) or *Pamonhas de Milho Verde: a corn and coconut tamale (Brazil).
Or enjoy Tamales de Mote: hominy tamales with a chicken filling (Andean countries),
*Tamales de Yuca: yuca tamales filled with peppers and basil and served Colombian-style with coconut milk (Andean and Amazonian countries),
Tamales de Papa: potato tamales filled with Mexican chorizo and olives (Ecuador),
Tamales de Arroz: rice dough tamales with a chicken filling (Ecuador and Colombia),
Tamales de Verde: green plantain tamales with a fiery shrimp filling (Ecuador and Colombia),
Tamales Colombianos de Calabaza: squash tamales filled with pork, garlic, and tomatoes (Colombia), and
Huminta de Quinua al Horno: baked quinoa tamales with an optional filling of pork, chicken, or shrimp (Bolivia, Peru, and Ecuador).
Germans claim to make over 1200 different types of sausages but sausages are also made all over the world. Try one of the following sausage plate with your choice of bread, rice, sauerkraut, or mashed potatoes. Or mix and match sausages:
African, Middle Eastern, Turkish, and Greek Sausage Plate: Try Boerewors or farmer's sausage from South Africa (with beef and other meats, coriander, and vinegar); North African Merguez (a spicy red grilled lamb sausage from North Africa that is seasoned with harissa, a hot chili paste. (France, Israel, North Africa); Sucuk/Sujuk (a fermented, slightly smoked sausage made from beef, garlic, and pepper from Turkey and neighboring countries); Bumbar dolmasi, a popular liver sausage (Turkey), and Loukanika, a spicy sausage made from lamb, pork, and orange rind. (Greece).
Asian Sausage Plate: Try Lap cheong pork sausage, which looks like pepperoni but is sweeter (China), Japanese fish sausage (Japan), Longaniza de Vigan (a garlicky sausage, Philippines), Sai-Ua (minced pork and chili paste, from northern Thailand), and I-San sausage (a sour, fermented sausage from northeastern Thailand).
English Sausage Plate: Enjoy Cumberland sausage (a long, chunky sausage made from chopped pork and pepper), Lincolnshire sausage (pork and sage), pennyroyal sausage, and newer flavors like pork and apple, lamb and mint, and chicken and lemon. British sausages are often called bangers because they sometimes explode in the oven. This was especially true during World War II when less meat was put into the sausages. Mash (mashed potatoes) is the traditional accompaniment. You can also ask for these sausages as a sausage roll (sausages wrapped in dough). (England)
German Sausage Plate: Enjoy Bratwurst, a small, grilled pork sausage made with caraway, marjoram, etc. It originated in Nuremberg and is also popular in Bavaria and Thuringia. It is traditionally served with sauerkraut and horseradish), Knockwurst, and Weisswurst. Weisswurst is a steamed white sausage made from veal, parsley, and seasonings. Weisswurst was invented in 1857 by Sepp Moser of Munich (Bavaria) when he found he did not have enough sausage meat to make Bratwurst. Some Weisswurst has both veal and pork. Weisswurst is steamed or simmered rather than boiled and is traditionally served with sweet mustard and a soft roll. (Germany)
Latin American Sausage Plate: Try Mexican chorizo, which is a deep red chorizo (Mexico); beef and pork chorizo (Argentina and Uruguay); and slightly sweet Longaniza, which is flavored with anise seeds (Argentina).
Nordic Sausage Plate: Sample Venison suitsuvorst, which is a smoked sausage (Estonia); lamb sausage (Iceland); makkara, made from moose and reindeer meat (Finland); and salmon lohimakkara (Finland).
Western European Sausage Plate: Boudin Blanc, a white sausage made with milk, rice, and your choice of chicken or veal (France), fat, moist botifarra sausage (Catalonia, Spain); Traditional pork-less Portuguese Alheira sausage with chicken, partridge, and bread, and all-meat alheira, which includes pork and turkey. (Portugal).
Asian Desserts: Try Thai Dessert with coconut milk, jack fruit, and longan. Or try sweet coconut Rice with your choice of mango or durian (Thailand) or Warm Taro Pudding with Jujubes and Gingko Nuts (Southeast Asia). These desserts are not as sweet as Western desserts but they are light and refreshing.
Baklava/baklawa/baqlava: This widespread dessert appears to have been created by the Ottoman Turks as it does not appear in medieval Persian or Arab sources. The dessert has many forms. We offer Greek baklava (honey and walnut pastry in layers of filo dough), Iraqi/Iranian baklava (flavored with almonds and cardamon), pistachio baklava, and cream-filled baklava. We also have rolled baklava with hazelnuts and pistachios, or the more modern chocolate walnut. The Centauri say that this dessert reminds them of the Centauri pastry called japoti. (Greece/Middle East/Iran)
Cakes: Your choice of 1) Black Forest Cherry Cake/Schwarzwälder Kirschtorte: This has layers of chocolate cake and cream alternated with layers of cooked sour cherries and kirsch liqueur and topped with cherries. Our Black Forest Cherry Cake is made with the cherry lover in mind and has extra cherries (Germany), 2) German Chocolate: This is a moist cake with German Chocolate and a thick coconut frosting, from an old family recipe (United States of America), 3) Passionfruit with Passionfruit Topping: The intense flavor of passionfruit makes it Australia's favorite fruit, although this recipe comes from New Zealand (New Zealand), 4) Chocolate Violet Cake: A lovely chocolate and violet sugar cake with violet sugar frosting and a garnish of candied violets.
Churros: Deep fat fried dough dusted with sugar. Or try filled churros such as maple and bacon, white chocolate covered dulce de leche filled churros, chocolate covered raspberry filled churros, or chocolate covered peanut butter cream filled churros, (Spain, Mexico, United States of America)
Crêpes: The Bretons have been making crêpes since the Middle Ages Choose from crêpes with apples and cinnamon (Breton kouign bigouden aux pommes), crêpes with honey (au miel), or crêpes with poached fruit (aux fruits pochés). Try the cherry lovers' special (Brittany, France)
Halvah: A sweetmeat made with sesame (or ground nuts), rose water, cardamom, and sugar. It is especially associated with Turkey. (Turkey, Middle East)
Pavlova: A meringue cake served with fruit on top. The recipe may have originated around 1929 in New Zealand although the name first appears in Australia attached to a jelly dessert. Meringue cakes are found all over Europe. We serve our pavlovas with your choice of kiwifruit, passionfruit, kawakawa berries, raspberries, or strawberries. Or it can be topped with a chocolate topping, coffee liquer cream topping, lemon cream, passionfruit curd, pineapple cream, sherried cream cheese, or strawberry and brandy topping. (Australia/New Zealand)
Pies: Dutch Apple, Dutch Cherry, Dutch 4 Berry, Macadamia Nut Cream, Pecan, Rhubarb, Shoofly Pie (a molasses pie that tastes like the filling in pecan pie and is often served for breakfast), (United States); Kawakawa Berry, Passionfruit Chiffon (New Zealand). Or try Haupia Coconut Pudding Squares on a Macadamia Nut Cookie Crust (Hawaii, United States of America).
Scones: Choose from Banana, Currant, or Whole Wheat Scones. Excellent with butter, jam, or clotted cream. Scones are traditionally eaten at British teas (United Kingdom).
Sopalali and Raspberry Combo: This is a frothy concoction that is made from the aptly named soapberry. The soapberries are mixed with raspberry juice to create a light, pleasing dessert that is like warm ice cream (Gitk’san, Native British Columbia, Canada)
Whoopie Pie: This treat originated in Amish country in the United States. It consists of two cakes with a filling in between. Choose from: Classic Chocolate with marshmallow filling, red velvet (brown sugar, sour cream, and food coloring) with a vanilla/cream cheese filling, banana with a maple cream/pecan filling, hazelnut with a praline/butter cream filling, chocolate with a mint filling, frosted brownie with a chocolate fudge filling, or chocolate with a white chocolate and chocolate sprinkle filling. (United States of America)
Almond (Booza al Loz): a modern ice cream (Egypt)
Arab Ice Cream [with a subtle licorice flavor of mastic and a smooth consistency] (Middle East),
Black Sesame Seed (Japan),
Coconut (Haupia) with optional banana poi sauce,
Elderflower and Honey Ice Cream (England, United Kingdom),
Feijoa (New Zealand),
Fig and Barberry (Iran),
Gianduja [chocolate hazelnut],
Green Tea (Asia),
Hokey Pokey [butterscotch and vanilla] (Australia/New Zealand),
Lemon and Basil: A lovely yellow and dark green ice cream inspired by the flavors of the Middle East
Pistachio/Booza al Fusduk: a modern ice cream (Egypt)
Turkish Rose Petal [tastes like iced Turkish Delight] (Turkey),
Sorbets: Blackcurrant/Sorbet de cassis (Burgundy, France); Green Apple/Sorbet au Pommes Vertes (Normandy, France); Passionfruit; and Watermelon.
Teas: Green teas are unfermented and are made from steamed leaves. They can be bitter but are excellent with Oriental food or after a sweet dessert. Black teas are stronger and are fermented. They have more caffeine than do green teas. Oolong teas are a combination of green and black teas. White teas are made from the tips of the plants.
Try a green tea, like Gyokuro (Pearl Dew) from Japan (this is the finest of the Japanese green teas and has a lot of caffeine) or Hyson (this pan-fried tea is named after the East India merchant who first sold the tea to England). Black teas include like Darjeeling (the "champagne" of teas that comes from the foothills of the Himalayas), Earl Grey (an English tea flavored with Oil of Bergamot with Darjeeling and China tea leaves), English Breakfast (this tea has a blend of India and Ceylon teas and is a strong tea; the name comes from North America), Irish Breakfast (with a blend of Assam and Ceylon tea leaves), Jasmine (a blend of Hyson green tea, China black tea, and white Jasmine flowers, from Foochow, China), or Keemun (this is the finest of the Chinese black teas). Oolong teas include China Oolong (a 50/50 mix of black and green teas), or Mainland Oolong (scented with jasmine and gardenia; it has a nutty taste). We also have white teas, such as Yin-Chen (Silver Needles), Pai-Mu-Ta (White Peony), and Ying-Mei (Noble Beauty), which come from Fukien, China.
Or try Corn Tea from Korea or Vietnamese Blao Tea (from dried chyrsanthemums, roses, jasmine, and lotus blossoms).
To accompany your tea you could have a dessert or, for a more traditional experience, have dim sum with Chinese tea, Grape Bunlet bread with tea for a South African experience, or scones or tea sandwiches with an English tea for an English experience. Or experiment and have Korean kimchi with a Korean Corn Tea or Vietnamese spring rolls with Vietnamese Blao Tea. See appetizers, breads, and desserts for these options.
Agua de Jamaica: This simple drink is made from hibiscus flowers (called jamaica in Spanish), water, and sugar (Mexico)
Boba/Pearl Tea: Avocado, coconut, honeydew, mango, strawberry, taro, or Thai Iced Tea smoothie with boba. This is also suitable as a dessert (Asia).
Chicha Morada (Andean Purple Corn Drink): Chicha was a corn beer made by the Inca. Today, this nonalcoholic version is popular. Many different fruits can be added to the purple corn (maiz morado). We add cherries, lemons, and pineapple. (Peru)
Coffees: Espresso with condensed milk and optional boba (Vietnam); Irish Coffee: Irish Coffee became popular during the 1940s when people waiting for flights at Shannon Airport enjoyed coffee with Irish whiskey, brown sugar, and heavy cream. We use Tullamore Dew in ours (Ireland); Turkish coffee: thick, sweet coffee (Middle East, Turkey, Greece)
Herbal Drinks/Teas: Anise/Yansoon (may taste medicinal but it aids digestion), Cinnamon Tea/Irfa, Doum Palm/Gingerbread Palm, Fenugreek Tea/Helba (a yellow tea), Ginger Tea/Ganzabeel, Hibiscus Flower/Karkaday (this crimson drink can be served hot or cold and has been popular since the time of the Pharaohs), Licorice/Ersous, Lotus Bean/Kharoob, Mint Tea/Nanaa, Tamarind/Tamrhindi (Egypt). Or try Kobucha, a favorite herbal tea from Japan.
Juices: Banana, Black Currant (United Kingdom), Cantaloupe, Carrot, Coconut (Asia), Guava, Lemon, Mango, Orange, Pomegranate, Strawberry, Sugar Cane Juice/Aseer asab (Egypt), Tamarind, or Watermelon.
Mugi Cha Barley Tea [served cold] (Japan)
Perry: A pear drink that is like apple cider (Normandy, France)
Preserved Plum Drink (Vietnam)
Yerbe Maté: This Latin American tea is made from dried leaves of a plant that is related to the holly. The tea tastes like cedar and has a mild, smoky flavor. It is a caffeinated drink. It can be served with milk or sweetened with burnt sugar and orange peel. (Brazil, Paraguay, Uruguay, Argentina etc.).
(Note: Countries are given the names they had in Babylon 5, where known, as well as their 21st century names)
There is a Central African Bloc, an African Bloc, and The United Islamic Nations, which include North Africa and the Middle East.
Merguez (Sausage Shop, North Africa)
Couscous Algerian Style (Sides)
African Fritters (Appetizers)
African Mash and Crab Sauce (Main Dishes)
Cassava Mash (Sides)
Chicken Peanut Soup (Soups)
African Fritters (Appetizers)
Cornmeal Mash (Sides)
Kaab el Ghzal/Cornes de Gazelle/Gazelle's Horns (Desserts)
Pigeon Squab Pie/Bstilla (Main Dishes)
African Fritters (Appetizers)
Cornmeal Mash (Sides)
White Bean and Palm Oil Fritters (Appetizers)
Farmers' Sausage (Sausage)
Samp and Cowpea Stew/Umngqusho (Main Dishes) Tea things
(Much of eastern Asia is in the Eastern Bloc. There is also the Chinese State, Indian Consortium, and the Indonesian Consortium.)
Boba Tea (Drinks)
Coconut Juice (Drinks)
Green Tea Ice Cream (Ice Creamery)
Warm Taro Pudding with Jujubes (Red Dates) and Gingko Nuts (Desserts, Southeast Asia)
Phoat khsat/royal rice (Pasta and Rice Dishes)
China (Chinese State)
Cantonese-style Lo Mein (Main Dishes)
Dim Sum (Appetizers, Tea Station)
Pan-fried Hong Kong-style chow mein (Main Dishes)
Sichuan Crispy-Skin Duck (Main Dishes)
India (Indian Consortium)
Dal (Main Dishes)
Gobi (Main Dishes)
Khas khas ki poori (Breads)
Naan Bread (Breads)
Tika Masala, Chicken etc (Main Dishes)
Satay (Main Dishes)
Fig and Barberry Ice Cream (Ice Creamery)
Jeweled Rice/Javaher polow
Pomegranate Soup/Ash-e anar (Soups)
Rice with Sour Cherries/Albalu polow
Rose Petal Preserves (Spreads)
Saffron Ice Cream (Ice Creamery)
Sour Cherry Preserves (Spreads)
Stuffed Grape Leaves/Dolmeh-ye barg-e mo (Main Dishes)
Tabouli, Strawberry (Salads)>BR>
Black Sesame Seed Ice Cream (Ice Creamery)
Kobucha (Herbal Tea)
Miso Soup (Soup)
Mugi Cha Barley Tea (Drinks)
Seaweed Salad (Salads)
Sushi (Main Dishes)
Tempura (Main Dishes)
Yakisoba (Main Dishes)
Corn Tea (Drinks)
Pulgogi (Main dishes)
Tam maak hung (Salad)
Satay (Main Dishes)
Mohingha and Payagyaw Fritters (Main Dishes)
Adobo (Main Dishes)
Philippine Tamals (Meat Pie and Tamale Shop)
Pad Thai (Main Dishes)
Satay (Main Dishes)
Thai Curries (Main Dishes)
Thai Dessert with coconut milk, jack fruit, and longan (Desserts)
Thai Iced Coffee (Drinks)
Bumbar dolmasi (Sausage Shop)
Filo Triangles with Ground Meat Stuffing (Meat Pies)
Grilled Octopus Salad (Salads)
Lamb Pizza and Turkish Pizza (Pizzera)
Turkish Rose Ice Cream (Ice Creamery)
Blao Tea (Drinks)
Espresso with condensed milk and boba (Drinks)
Preserved Plum Drink (Drinks)
Spring Rolls (Appetizers)
Vietnamese Pho Noodle Soup (Soup)
(This region may be called the Pacific Consortium.)
Barbecued Paperbark Pork With Munthari Berry and Lemon Myrtle Chutney (Main Dishes)
Chicken Breast with Quandongs and Warrigal Greens (Main Dishes)
Hokey Pokey Ice Cream (Ice Creamery)
Illawara Plum Jam/Plum Pine Jam (Spreads)
Kiwi Pavlova Ice Cream (Ice Creamery)
Quandong Jam (Spreads)
Trout with Lemon Myrtle and Salmon Pancakes (Main Dishes)
Cakes, Passionfruit with a Passionfruit Topping (Dessert)
Feijoa Ice Cream (Ice Creamery)
Feijoa Jelly (Spreads)
Hokey Pokey Ice Cream (Ice Creamery)
Kiwi Pavlova Ice Cream (Ice Creamery)
Kumara and Horopito Bread (Bread)
Mashed Kumara (Sides)
New Zealand Meat Pies (Meat Pies)
Pies, Banana, Kawakawa Berry, Passionfruit Chiffon (Desserts)
Pikopiko Fern and Couscous Salad (Salads)
Tamarillo Steak Casserole (Main Dishes)
Toheroa Clam Soup (Soups)
Wiener Schnitzel (Main Dishes)
Andouillette and Botifarra etc. (Sausage Shop)
Blackcurrant Sorbet (Icecreamery)
Crêpes (Dessert, Brittany)
Galettes (Main Dishes)
Green Apple Sorbet (Icecreamery)
Bratwurst, Hackwurst, Knockwurst, Weisswurst (Sausage Shop)
Cakes, Black Forest Cherry Cake/Schwarzwälder Kirschtorte (Dessert)
Pumpernickel Bread (Breads)
Avgolemono Soup (Soup)
Lamb Gyros (Main Dishes)
Spanakopita (Main Dishes)
Stuffed Grape Leaves (Main Dishes)
Tzatziki Sauce (Spreads)
Debreziner (Sausage Shop)
Boxty, Chicken, Corned Beef, or Salmon (Main Dishes)
Irish Coffee (Drinks)
Lamb Stew (Main Dishes)
Angelhair, fettucine, and linguine pastas (Pastas and rice)
Bow-Tie Pasta Cake (Pastas and rice)
Bagna Cauda (Appetizers)
Polenta with Wild Mushroom Sauce (Main Dishes)
Risotto (Pasta and rice)
Thuringer (Sausage Shop)
Lingonberry Jelly (Spreads)
Alheira (Sausage Shop)
Orange Marmalade (Spreads)
Paella (Rice and Pasta)
Borsch/Borshch Soup (Soup)
Bangers and Mash (Sausage Shop, England)
Black Currant Drink (Drinks)
Elderflower and Honey Ice Cream (Ice Creamery, England)
Haggis and turnips (Appetizers, Scotland)
Pasties (Meat pies, Cornwall)
Roast Beef and Yorkshire Pudding (Main dishes)
Sausage Rolls (Sausage Shop)
(The United Islamic Nations covers much of this territory.)
Arab Ice Cream (Ice Creamery)
Baba Ghanouj (Spreads)
Filo Triangles with Ground Meat Stuffing (Meat Pies)
Halvah Ice Cream (for Halvah, see Turkey) (Ice Creamery)
Hummus bi Tahina (Spreads)
Konafa pastries (Desserts)
Shawarma, Beef and Chicken (Main Dishes)
Tarator bi Tahina (Spreads)
Almond/Booza al Loz Ice Cream (Ice Creamery)
Avgolemono Soup/beid ab lamouna (Soup)
Dried Fruit and Nut Salad/Khoshaf el Yameesh (Salad)
Dukkah Spread (Spreads)
Ful Medames (Main Dishes)
Herbal Drinks (Drinks)
Pistachio/Booza al Fusduk Ice Cream (Ice Creamery)
Tabouli (Parsley, mint, and bulgur wheat salad)
(The American State includes Canada and the United States. Mexico might be part of the Latin American Grouping. There is also a North American Alliance that might include all three.)
Hagul Jam (Soup, Gitk'san, British Columbia)
Salmon (alder-grilled) in Juniper Berry Sauce (Main Dishes, Gitk'san, British Columbia)
Sopalali and Raspberry Combo (Desserts, Gitk'san, British Colombia)
Gautemalan Potato and Green Bean Salad (Salads)
Agua de Jamaica (Drinks)
Chilaquilles/Chili Quilles (Main Dishes, Yucatan)
Empanadas (Meat Pies)
Enchiladas, Chicken or Pork with cheese or mole sauce (Main Dishes)
Meat in Oaxacan Mole Verde (Main Dishes)
Nopal Relleno de Frijoles/Nopal Cactus Stuffed with Beans (Main Dishes)
Pozole Estilo Oaxaqueno (Soup)
Pozole Verde (Soup)
Squid in vino tinto/Calamares en su tinta (Main Dishes)
Tamales (Meat Pies and Tamales)
Boiled Green Plantains (Sdes)
United States of America
Angelhair pasta with Mizithra Cheese (Main Dishes)
Cakes, German Chocolate, Chocolate Violet Cake (Dessert)
Fry Bread Indian Taco (Main Dishes, Native America)
Herbed Millet Bread (Breads)
Hopi Finger Bread (Breads, Hopi)
Kalua Pork and Cabbage (Main Dishes, Hawaii)
Kukui Nut Poke/Inamona (Appetizers, Hawaii)
Macaroni Salad (Hawaii)
Oriental Macadamia Nut Chicken Salad (Salad, Hawaii)
Pies, Dutch Apple, Dutch Cherry, Dutch 4 Berry, German Chocolate, Macadamia Nut Cream, Pecan, Rhubarb, Shoofly Pie, Haupia Coconut on a Macadamia Nut Crust (Hawaii) (Desserts)
Poi (Sides, Hawaii)
Venison Pot Roast with Mushrooms (Main Dishes)
Venison Sausage (Sausage Shop)
Whoopie Pie (Desserts)
(The Latin American Grouping probably covers most of South America.)
Tamales de Mote (Meat Pies and Tamales, Andean countries)
Yerba Maté (Drinks)
Empanadas (Meat Pies)
Feijoada (Main Dishes)
Ch'airo Soup (Soups)
Huminta de Quinua al Horno (Meat Pies and Tamales)
Empadas (Meat Pies)
Pamonhas de Milho Verde (Meat Pies and Tamales)
Humitas Chilenas (Meat Pies and Tamales)
Tamales Colombianos de Calabaza (Meat Pies and Tamales)
Tamales de Arroz (Tamales)
Tamales de Verde (Tamales)
Tamales de Yuca (Tamales)
Empanadas (Meat Pies)
Huminta de Quinua al Horno (Meat Pies and Tamales)
Tamales de Arroz (Tamales)
Tamales de Papa (Tamales)
Tamales de Verde (Tamales)
Ch'airo Soup (Soup)
Chicha Morada (Drinks)
Huminta de Quinua al Horno (Tamales)
Empanadas (Meat Pies)
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The Arab Table by May S. Bsisu
Asian Ingredients by Bruce Cost
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Classic Recipes from Scotland by Tom Bridge
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La Cocina Familiar en el Estado de Yucatan. (Home? Familiar? Cooking en the State of Yucatan).
Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean, and North Africa, by Diana Henry, New York: Stirling Publishing, 2002, 2006.
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Edible: An Illustrated Guide to the World's Food Plants, Washington D.C.: National Geographic, 2008
Edible Flowers: Desserts and Drinks, Cathy Wilkinson-Barash.
Elegant Irish Cooking by Noel C Cullen, 2001
The Encyclopedia of Sushi Rolls, Ken Kawasumi, New York: Kodansha America Inc./Graph-Sha/Japan Publications, 2001.
Flavors of Tuscany: Traditional Recipes from the Tuscan Countryside, Nancy Harmon Jenkins, New York: Broadway Books, 1998.
Fodor's Egypt, New York: Random House, 2011.
The Foodlover's Atlas of the World by Martha Rose Shulman, Buffalo, New York: Firefly Books, 2002.
The Food of France: A Regional Celebration, Sarah Woodward
Foods of the Americas: Native Recipes and Traditions, Fernando and Marlene Divina, Berkeley, California: Ten Speed Press/Smithsonian National Museum of the American Indian, 2004.
French Regional Cooking, Anne Willan, New York: William Morrow and Co Inc, 1981.
Germany's Regional Recipes: Foods, Festivals, Folklore, Iowa City, Iowa: Penfield Press, Helga Hughes, 1999.
The Haggis: Appletree Pocket Guides, Clarissa Dickson Wright, Belfast: Appletress Press, 2009.
Haggis Recipe Book with recipes from Scotland's finest hotels
A Hawaiian Lu'au with Sam Choy and the Makaha Sons
Hopi Cookery, Juanita Tiger Kavena, Tucson, Arizona: University of Arizona Press, 1980, 1987.
Kai Time: Tasty Modern Maori Food, Peter Peeti, Auckland, New Zealand: New Holland Publishers, 2008.
Kansai-Style Sushi - http://reocities.com/NapaValley/5789/kansai.htm
La Paella: Deliciously Authentic Rice Dishes From Spain's Mediterranean Coast, Jeff Koehler, San Franciso: Chronicle Books, 2006.
The New Book of Middle Eastern Food: The Classic Cookbook, expanded and updated with new recipes and contemporary variations on old themes, by Claudia Roden, New York: Alfred A Knopf, 2000.
The New Complete International Jewish Cookbook: The Best of Jewish Home Cooking from Around the World, Evelyn Rose, New York: Galahad Books/Carroll and Graf Publishers, 1992.
New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, Najmieh Khalili Batmanglij, Mage Publishers, 2001.
New Zealand Food and Cookery by David Burton
El Nopal y su historia: La Cocina Mexicana. (The Nopal and its History)
The Pasty Book, by Hettie Merrick, Redruth, Cornwall: Tor Mark, 1995, 2010.
"The Soulful Crêpes of Brittany," by Nancy Coons, In Best Food Writing 2007, ed. Holly Hughes, New York: Marlowe and Co, 2007.
The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro with 450 Recipes, by Maria Baez Kijac, Boston, Massachusetts: Harvard Common Press, 2003.
Sushi and Sashimi - http://gohere.4japan.info/sushi-and-sashimi/
Sushi Masters - http://www.sushimasters.com/all-about-sushi-types-of-sushi.htm
22 Sausages from Around the World - http://nowthatsnifty.blogspot.com/2010/04/22-sausages-from-around-world.html
Taking Tea: The Essential Guide to Brewing, Serving, and Entertaining with Teas from Around the World, Andrea Israel and Pamela Mitchell, New York: Grove Weidenfeld, 1987.
Venison: Fast and Foolproof Favorites: Recipes from the Readers of Sports Afield, ed Henry Sinkus, Minocqua, Wisconsin: Willow Creek Press, 2006.
Whoopie Pies: 30 Recipes for Treats for Every Occasion, Angela Drake, Bath: United Kingdom, Parragon Books, 2011.
The Wide World of Sausages - http://marysueandsusan.com/news/Nov07/news111507_5.htm
and http://gouk.about.com/od/foodanddrink/ss/pubgrub_2.htm andWikipedia articles on sausage
and my travels to Australia and New Zealand; Ireland (Boxty House, Dublin); Hawaii, USA; London (there is a great pasty place at the train station, of all places); Mackinaw, Michigan, USA (Dutch Cherry pie etc.); Mexico; Vancouver (to the now much-missed Liliget Feast House), and to local ethnic eateries in my home town in the United States.
Back to Peiraeus Public Library
Posted August 13, 2011
Updated January 02, 2012