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The World on a Plate

Dishes, ingredients and techniques across food cultures

32 cards~5 minReferences included

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4 chapters · 32 cards
  1. 01
    Rice, noodles and grains9 cards · ~2 min
  2. 02
    Breads, doughs and street food7 cards · ~1 min
  3. 03
    Stews, bakes and pan dishes8 cards · ~1 min
  4. 04
    Sauces, sides and celebratory dishes8 cards · ~1 min

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Three cards to begin.

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01
Prompt: Vinegared rice defines this Japanese food; raw fish is optional.
Food & DrinkA little curiosity
Food culture · RECALLVinegared rice defines this Japanese food; raw fish is optional.Think it. Then flip it.
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02
Prompt: This Valencian rice dish takes its name from the pan in which it cooks.
Food & DrinkA little curiosity
Food culture · RECALLThis Valencian rice dish takes its name from the pan in which it cooks.Think it. Then flip it.
✳ ahamora↻ Tap to reveal
03
Prompt: A traditional North African staple made from semolina granules.
Food & DrinkA little curiosity
Food culture · RECALLA traditional North African staple made from semolina granules.Think it. Then flip it.
✳ ahamora↻ Tap to reveal

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The questions inside.

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  1. 01Vinegared rice defines this Japanese food; raw fish is optional.RECALL
  2. 02This Valencian rice dish takes its name from the pan in which it cooks.RECALL
  3. 03A traditional North African staple made from semolina granules.RECALL
  4. 04Japanese noodle soup whose broth and toppings vary by regional style.RECALL
  5. 05Vietnamese noodle soup built around broth, herbs, and meat or tofu.RECALL
  6. 06This South Asian rice-dish family includes Hyderabadi and Lucknowi versions, often layering rice with seasoned meat.RECALL
  7. 07Nigerian and Ghanaian versions of this West African dish cook rice in a seasoned tomato-based liquid.IDENTIFY
  8. 08This Senegalese fish, rice, and vegetable dish has a Wolof name meaning rice and fish.IDENTIFY
  9. 09Rice, assorted vegetables, and other toppings are mixed together before eating this Korean dish.IDENTIFY
  10. 10This globally familiar topped dough dish developed its modern form in Naples.RECALL
  11. 11Small tortillas folded around fillings and commonly topped with salsa: this Mexican dish.RECALL
  12. 12This spongy fermented flatbread serves as both food and utensil in Ethiopian and Eritrean cuisines.RECALL
  13. 13These Polish half-moon dumplings can hold potato and cheese, cabbage, or fruit, and are boiled before optional frying.RECALL
  14. 14This thick, round maize cake is a Colombian and Venezuelan staple, served split or topped with fillings.IDENTIFY
  15. 15A thin South Indian crepe commonly made from fermented rice and black-gram batter.IDENTIFY
  16. 16This Spanish-derived name describes a pastry folded and sealed around a filling across much of Latin America.IDENTIFY
  17. 17This Hungarian dish combines meat, paprika, and a rich broth.RECALL
  18. 18The Greek version of this regional dish layers eggplant and meat beneath béchamel.RECALL
  19. 19This North African word names both a slow-cooked dish and its conical-lidded earthenware vessel.IDENTIFY
  20. 20This Brazilian seafood stew has a Bahian version with dendê oil and coconut milk and a capixaba version from Espírito Santo.IDENTIFY
  21. 21The familiar Brazilian version of this Portuguese-named bean stew combines black beans with cuts of pork.IDENTIFY
  22. 22This Minangkabau dish from West Sumatra cooks meat, coconut milk, and spices until the sauce becomes intensely reduced.IDENTIFY
  23. 23This Filipino dish family cooks meat or vegetables with vinegar, garlic, and seasonings, often including soy sauce.IDENTIFY
  24. 24Eggs poach in spiced tomato-and-pepper sauce in this North African and Middle Eastern dish.IDENTIFY
  25. 25This Korean fermented vegetable food comes in many regional and family variations.RECALL
  26. 26These Middle Eastern fritters use ground chickpeas, fava beans, or both, often served in flatbread.RECALL
  27. 27Poblano and negro are varieties of this Mexican sauce family, built from chillies, spices, and sometimes chocolate.RECALL
  28. 28This Latin American seafood dish uses an acidic marinade to denature proteins.RECALL
  29. 29Its alla Genovese version combines crushed basil, pine nuts, cheese, garlic, and oil.RECALL
  30. 30This Levantine dip combines cooked chickpeas and tahini, usually with lemon and garlic.RECALL
  31. 31This Japanese cooking style gives seafood or vegetables a light batter and a quick fry.RECALL
  32. 32Named after a ballerina, this meringue-based dessert has a disputed national origin.RECALL

Keep following the thread

See all Food & Drink decks →
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