From grain to great bread.
Explore breads, flours, grains, and the regional traditions behind them. Follow ingredients into recipes and learn what changes with the seasons.
A growing global index of linked, source-cited entries. Coverage is selective; unknown harvest windows and unverified bottle details are left unspecified.
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Vanuatu: breads, grains & baking
The migrated populations tended to live in the capitals of Vanuatu, such as Port Vila and Luganville, and hence introduced foreign foods such as French bread, Vietnamese spring rolls known as nems, and fried doughnuts, known as gateau huit (deep-fried and shaped into the number '8').
Vatican City: pizza at the Museums
The Vatican Museums document Neapolitan pizza in their dining offer. Its presence is a serving-location association, not a claim of Vatican origin.
Venezuela: breads, grains & baking
Paledonias – cookies with brown sugar also called cucas or catalinas
Vietnam: breads, grains & baking
Bánh mì is just the bread, whereas thịt implies meat or stuffing.
Yemen: breads, grains & baking
Unleavened flatbreads are common. Ṣalūf, a flatbread made from wheat flour, is the most common of all breadstuffs.
Zambia: breads, grains & baking
Vitumbuwa (Puff-Puff), fried balls of wheat dough, are common Zambia and across Africa broadly.
Zimbabwe: breads, grains & baking
A local favourite is rice cooked with peanut butter, which is taken with thick gravy, mixed vegetables and meat.
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