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The Heritage Food Stories Podcast explores the intersectionality of history, food and culture. Learn the stories behind the food we eat. Learn the history, Embrace the food, Cook the Recipes.  I'm your host, Chef Mireille - culinary historian, food educator and cultural storyteller with a lifelong passion for exploring global cuisines, and the stories behind the food we eat. I preserve history, connect cultures and inspire curiosity through food. Every dish tells a story and it is my privilege to tell it.  Heritage Food Stories Podcast - Season 2 - Episode 12 - African Spirituality in the Caribbean and Latin America  In this episode we explore African Spirituality in the Caribbean and Latin America including: Haitian Vodou Cuban Santeria Surinamese Winti Obeah Brazilian Candomblé and Umbanda Colombian Lumbalu and more...  We also take a deep dive into Sacred Foods and delicious recipes that we all eat that come from these African traditions. Don't forget to catch the previous episodes on: Why Is Haiti Hated So Much (a deeper dive into Haitian vodou) Broken Chains and Keti Koti (a deeper dive into the Maroons of Suriname) 🌐 Recipes & Blog: globalkitchentravels.com 📬 Substack: Heritage Food Stories — Subscribe here 📱 Instagram: @ChefMireille 🎵 TikTok: @ChefMireille   Recipes: Brazilian Vatapa - https://globalkitchentravels.com/vatapa/ Suriname Tom Tom (with Peanut Soup) - https://globalkitchentravels.com/holiday-recipes-with-blogging-marathon/ Haitian Tom Tom (with Sos Kalalou) - https://globalkitchentravels.com/haitian-okra-sauce-fufu/ Saltfish and Provision - https://globalkitchentravels.com/saltfish-ground-provision/ Haitian Rice and Beans - https://globalkitchentravels.com/instant-pot-haitian-red-beans-and-rice/ Hibiscus Rum Punch - https://globalkitchentravels.com/hibiscus-rum-punch/ Haitian Cherry Cordial - https://globalkitchentravels.com/haitian-cherry-cordial/ Caribbean Sweet Bread - https://globalkitchentravels.com/caribbean-sweet-bread/ Honduran Pan de Yuca - https://globalkitchentravels.com/gluten-free-honduran-cassava-cake/ Suriname Bojo - https://globalkitchentravels.com/bojo-suriname-style-gluten-free-cassava-cake/   Enjoying Heritage Food Stories? Leave a review on Apple Podcasts or Spotify — it helps more people find these stories. Share this episode with someone who loves food, history, or both.     Get full access to Heritage Food Stories at heritagefoodstories.substack.com/subscribe

Rebellion doesn't just live in history books — it lives in our recipes. 🌶️ Heritage Food Stories Podcast: Season 2 Episode 11 - Rebellions in the Latin Caribbean and the Recipes that Carry the History Forward The final chapter of the Caribbean rebellion series is here: Latin & Caribbean edition. This episode traces resistance during slavery across Martinique, Guadeloupe and French Guyana, Puerto Rico, the Dominican Republic, and Cuba The men like Jose Antonio Aponte and Louis Delgrès and women like Solitude whose stories are often forgotten to the dishes their communities left behind: mofongo, mangú, crab matete, and saltfish fritters. Heritage Food Stories is a food & history podcast uncovering how migration shapes both — one dish, one story at a time. This wraps up the 3-part series — catch the British Caribbean and Dutch Caribbean episodes too if you haven't yet. Chef Mireille Roc is a chef, food historian, and culinary storyteller whose work explores the intersection of food, history, and culture. Her work demonstrates that every dish tells a story—one of migration, resilience, identity, and cultural exchange. Whether teaching a cooking class, writing an article or publishing a recipe, or delivering a lecture, she uses food as a lens to preserve history, connect cultures, and inspire curiosity.   Recipes: Satfish Fritters - GlobalkitchentravelsCaribbean Cod Fish Cakes Habichuela con Dulce - GlobalkitchentravelsHabichuela con Dulce - Caribbean Red Bean Pudding Majarete Pan Medianoche - GlobalkitchentravelsWhole Wheat Cuban Pan Medianoche Creole Chicken - GlobalkitchentravelsCaribbean Creole Chicken   🌐 Recipes & Blog: globalkitchentravels.com 📬 Substack: Heritage Food Stories — Subscribe here 📱 Instagram: @ChefMireille 🎵 TikTok: @ChefMireille   Enjoying Heritage Food Stories? Leave a review on Apple Podcasts or Spotify — it helps more people find these stories. Share this episode with someone who loves food, history, or both. Get full access to Heritage Food Stories at heritagefoodstories.substack.com/subscribe

Heritage Food Stories Podcast - Season 2 - Episode 10 History and Food Podcast Slave Uprisings and Rebellion in the Dutch Caribbean and the foods that carry their History Historical Figures: Boni and the Aluku in Suriname Coffij and the Berbice Revolt Tula's Uprising in Curacao Thico of Aruba Martis di Katalina Janga in Bonaire One-Tété Lohkay in Sint Maarten Reading References: Martin de Kom - We Slaves of Suriname John Gabriel Stedman - Narrative of a Five Years' Expedition against the Revolted Negroes of Surinam   Foods of the Dutch Caribbean: Keshi Yena - GlobalkitchentravelsKeshi Yena - Dutch Caribbean Gluten Free Savory Pie Pan Bati - GlobalkitchentravelsAruban Pan Bati - Cornmeal Pancakes Panlevi - GlobalkitchentravelsPanlevi - Caribbean Sponge Cookies Pastechi - GlobalkitchentravelsAruba Pastechi Recipe - Tuna Hand Pies   🌐 Recipes & Blog: globalkitchentravels.com 📬 Substack: Heritage Food Stories — Subscribe here 📱 Instagram: @ChefMireille 🎵 TikTok: @ChefMireille   Enjoying Heritage Food Stories? Leave a review on Apple Podcasts or Spotify — it helps more people find these stories. Share this episode with someone who loves food, history, or both.   Chef Mireille Roc is a chef, food historian, and culinary storyteller whose work explores the intersection of food, history, and culture. Her work demonstrates that every dish tells a story—one of migration, resilience, identity, and cultural exchange. Whether teaching a cooking class, writing an article or publishing a recipe, or delivering a lecture, she uses food as a lens to preserve history, connect cultures, and inspire curiosity. Get full access to Heritage Food Stories at heritagefoodstories.substack.com/subscribe

Welcome to Heritage Food Stories - Season 2 - Episode 7 - Stories of Resistance in the British Caribbean I’m your host, Chef Mireille - culinary historian, food educator and cultural storyteller with a lifelong passion for exploring global cuisines, and the stories behind the food we eat. I preserve history, connect cultures and inspire curiosity through food. Every dish tells a story and it is my privilege to tell it. Long before Parliament voted to abolish slavery in 1833, enslaved Africans across the British Caribbean had already been fighting for their freedom — in the mountains, on the plantations, and in the kitchen. This episode traces the uprisings history books often leave out: Queen Nanny and the Maroons who forced the British Empire to negotiate a peace treaty in Jamaica, Tacky's 1760 rebellion that shook the colony to its core, Prince Klaas's daring conspiracy in Antigua, Fédon's Rebellion in Grenada, Bussa's uprising in Barbados, the Demerara Rebellion in Guyana, and Samuel Sharpe's Baptist War — the final, largest revolt before abolition. We close by connecting this history of resistance to the food it produced: how ackee, coo coo, callaloo, jerk, and rice and peas all carry the same story of survival, adaptation, and quiet defiance that shaped the Caribbean we know today. Recipe Links: Cou Cou - https://globalkitchentravels.com/bajan-coo-coo/ Saltfish - https://globalkitchentravels.com/saltfish-ground-provision/ Rice and Peas - https://globalkitchentravels.com/rice-cooker-caribbean-rice-peas/ Callaloo - https://www.tiktok.com/@chefmireille/video/7601215679936826655?is_from_webapp=1&sender_device=pc&web_id=7594972479589959181 🌐 Recipes & Blog: globalkitchentravels.com 📬 Substack: Heritage Food Stories — Subscribe here 📱 Instagram: @ChefMireille 🎵 TikTok: @ChefMireille   Enjoying Heritage Food Stories? Leave a review on Apple Podcasts or Spotify — it helps more people find these stories. Share this episode with someone who loves food, history, or both. Chef Mireille Roc is a chef, food historian, and culinary storyteller whose work explores the intersection of food, history, and culture. Her work demonstrates that every dish tells a story—one of migration, resilience, identity, and cultural exchange. Whether teaching a cooking class, writing an article or publishing a recipe, or delivering a lecture, she uses food as a lens to preserve history, connect cultures, and inspire curiosity. Get full access to Heritage Food Stories at heritagefoodstories.substack.com/subscribe

Welcome to Heritage Food Stories Season 2 Episode 8 - Suriname’s Broken Chains: The Story of EmancipationHeritage Food Stories Podcast explores the intersectionality of food and history.In this episode, we take a deep dive into the History of the Maroon's of Suriname: the best example of preserved African heritage and cultural survival in the Americas.Topics covered include:* Brief History of Suriname* Slavery and the establishment of Maroons in the Interior* The Maroon Wars* How Isolation Protected the Maroons* Dictators and the Interior War* The Lasting Legacy of the Maroons* Keti Koti: Broken Chains* Afro Surinamese RecipesRecipes:Peanut Soup - https://globalkitchentravels.com/holiday-recipes-with-blogging-marathon/Bruine Bonen - https://globalkitchentravels.com/bruine-bonen/Heri HeriMoksi Alesi - https://globalkitchentravels.com/one-pot-chicken-and-rice/Chef Mireille is a classically trained chef specializing in global food history, cultural migration, travel and international recipes. Find over 1,000 recipes from around the world at globalkitchentravels.com🌐 Recipes & Blog: https://globalkitchentravels.com/recipe-index/ 📬 Substack: Heritage Food Stories — Subscribe here: https://heritagefoodstories.substack.com/📱 Instagram: @ChefMireille 🎵 TikTok: @ChefMireille Get full access to Heritage Food Stories at heritagefoodstories.substack.com/subscribe

Heritage Food Stories Season 2 Episode 7 | The African Roots of Caribbean Carnival: Beyond the PartyMost people think Caribbean Carnival is about rum and costumes. It's actually a 200-year-old act of resistance rooted in African spiritual tradition — and almost nobody is telling that story. In this episode, Chef Mireille traces the true history of Caribbean Carnival from the enslaved people's yard parties of 1783 Trinidad all the way to Junkanoo in the Bahamas, Kanaval in Haiti, Spice Mas in Grenada, and beyond.What does Jab Jab really mean? Who is the Moko Jumbie? Why did formerly enslaved people burn the cane fields — and what does that have to do with calypso music? You'll learn all of that, plus the street foods you need to eat at every Caribbean Carnival.History starts now. Food starts at [15:10].Chef Mireille is a classically trained chef specializing in global food history, cultural migration, travel and international recipes. Find over 1,000 recipes from around the world at https://globalkitchentravels.com Recipes: Fish Cakes French Caribbean Beignet Haitian Banana Benyen  Breadfruit Puffs Lam Veritab Stuffed Christophene Pastechi Tuna Meat Pastechi Haitian Pate Oil Down   🌐 Recipes & Blog: globalkitchentravels.com 📬 Substack: Heritage Food Stories — Subscribe here 📱 Instagram: @ChefMireille 🎵 TikTok: @ChefMireille @HeritageFoodStories Enjoying Heritage Food Stories? Leave a review on Apple Podcasts or Spotify — it helps more people find these stories. Share this episode with someone who loves food, history, or both. Get full access to Heritage Food Stories at heritagefoodstories.substack.com/subscribe

Heritage Food Stories - Season 2 - Episode 6 - Why the Caribbean Tastes like AsiaThe Caribbean has always been one of the most ethnically diverse regions on earth — and a huge part of that story involves the hundreds of thousands of Indian, Chinese, and Javanese people brought to the islands as indentured laborers after slavery was abolished. In this episode, Chef Mireille traces how three major Asian communities arrived in the Caribbean under colonial deception and brutal conditions — and how their cuisines didn't just survive the journey, they transformed island food forever. This is the story of how migration, resilience, and food are inseparable — and why every bite of Caribbean cooking carries more history than most people realize. Topics covered: ✅The history of Asian indentured labor in the Caribbean and why it's fundamentally different from — and should never be equated with — chattel slavery ✅ How approximately 500,000 people from India arrived in the Caribbean and which islands received the largest populations ✅ Why Indo Caribbean food tastes different from food in India, even when the same spices are used ✅ How Chinese indentured laborers — primarily from Guangdong province — used their merchant backgrounds to exit plantation life and build the Caribbean's merchant class ✅ The largely untold story of 32,000 Javanese people brought to Suriname between 1890 and 1939 who never returned home ✅ How signature Asian condiments like kecap manis, trassi, and cassareep crossed ethnic lines to become staples of Caribbean cooking broadly ✅ A deep dive into Indo Caribbean, Chinese Caribbean, and Javanese Surinamese recipes — from Buss Up Shot and 7 Curry to Lap Cheong, Pepper Steak, Saoto, and Bakabana ✅ Why an African-descended Surinamese person making Nasi Goreng, or an Indo-Trinidadian making Callaloo, is the most natural thing in the world — and what that tells us about how food becomes culture 📖 Recipes: 🔗Curry Chicken - https://globalkitchentravels.com/caribbean-curry-chicken/🔗Pholourie - https://globalkitchentravels.com/phulourie/🔗Colombo Curry - https://globalkitchentravels.com/columbo-curry-powder/🔗Sugar Cakes - https://globalkitchentravels.com/caribbean-coconut-sugar-cakes/🔗Rijstepap (sweet rice) - https://www.tiktok.com/@chefmireille/video/7562251324356693278?is_from_webapp=1&sender_device=pc&web_id=7594972479589959181🔗Char Siu - https://globalkitchentravels.com/char-suichinese-bbq/🔗Ginger Shrimp - https://globalkitchentravels.com/chino-jamaican-ginger-shrimp/🔗Bakabana - https://globalkitchentravels.com/ramadan-around-the-world-surinamese-bakabana-with-peanut-sauce/🔗Bami Goreng - https://globalkitchentravels.com/bami-stir-fry/🔗Bojo - https://globalkitchentravels.com/bojo-suriname-style-gluten-free-cassava-cake/🔗Dawet - https://globalkitchentravels.com/suriname-style-javanese-rose-dawet/ 🌐 Recipes & Blog: globalkitchentravels.com 📬 Substack: Heritage Food Stories — Subscribe here: https://heritagefoodstories.substack.com/ 📱 Instagram: @ChefMireille - https://www.instagram.com/chefmireille 🎵 TikTok: @ChefMireille - https://www.tiktok.com/@chefmireille Enjoying Heritage Food Stories? Leave a review on Apple Podcasts or Spotify — it helps more people find these stories. Share this episode with someone who loves food, history, or both. Chef Mireille is a classically trained chef specializing in global food history, cultural migration, travel and international recipes. Find over 1,000 recipes from around the world at globalkitchentravels.com Get full access to Heritage Food Stories at heritagefoodstories.substack.com/subscribe

In this episode, you will learn about the three primary indigenous tribes in the Caribbean - Kalinago, Garifuna and the Taino - and how they have influenced Caribbean culture - markedly in its cuisine - and how these communities live today. The indigenous people of the Caribbean did not disappear. In this episode of Heritage Food Stories, Chef Mireille explores the history, survival, and cultural legacy of the Taino, Kalinago, and Garifuna peoples — from resistance against colonization to the foods and traditions that still shape Caribbean culture today. Learn about: • The Kalinago Territory in Dominica • The survival of the Taino after Spanish colonization • The Afro-Indigenous origins of the Garifuna people • How indigenous Caribbean cuisine shaped foods like cassava bread, cocoa tea, machuca, and jerk cooking • The true origins of barbecue from the Taino word “barbacoa” This episode explores Indigenous Caribbean history without sugarcoating the realities of colonization, slavery, forced displacement, and cultural survival. 🎧 Subscribe for weekly episodes on Caribbean food history, global cuisine, migration, and cultural storytelling. Recipes: Cocoa Tea - GlobalkitchentravelsTraditional Caribbean Cocoa Tea: Hot Chocolate Recipe Pan de Yuca - GlobalkitchentravelsThe Best Cassava Cake - Gluten Free Yucca Cake Honduran Style You can also watch these relevant recipes on my Tik Tok Channel Kankey Ducana Sancoche Chef Mireille is a classically trained chef specializing in global food history, cultural migration, travel and international recipes. Find over 1,000 recipes from around the world at globalkitchentravels.com 🌐 Recipes & Blog: globalkitchentravels.com 📬 Substack: Heritage Food Stories — Subscribe here 📱 Instagram: @ChefMireille 🎵 TikTok: @ChefMireille Enjoying Heritage Food Stories? Leave a review on Apple Podcasts or Spotify — it helps more people find these stories. Share this episode with someone who loves food, history, or both. Get full access to Heritage Food Stories at heritagefoodstories.substack.com/subscribe

Heritage Food Stories Podcast - Season 2 - Episode 4 - How the United States Destroyed Haiti's Rice IndustryWhat We Cover in This EpisodeHaiti's rice culture — why rice is not just a staple but the foundation of Haitian cuisine and identityHaiti's agricultural history — how the Artibonite Valley made Haiti one of the Caribbean's most productive rice regions, and how Haiti fed itself for nearly two centuriesReagan's Caribbean Basin Initiative (1983) — the often-overlooked starting point of US agricultural intervention in HaitiThe Duvalier era and US complicity — how Cold War politics led America to bankroll a violent dictatorship for decadesThe 1991 CIA-backed coup — the overthrow of Haiti's first democratically elected president, Jean-Bertrand AristideThe "death plan" tariff cuts (1995) — how IMF/World Bank structural adjustment, backed by the Clinton administration, slashed Haiti's rice tariffs from 50% to 3%, flooding the market with subsidized American rice Haitian farmers could never compete withBill Clinton's 2010 apology — what he admitted, what he left out, and why the Haitian people are the ones who truly live with the consequencesThe destruction of Haiti's broader agricultural economy — peanuts, sugar, food sovereigntyThe Khian Sea incident (1986–1988) — how Philadelphia's toxic incinerator ash ended up on a beach in Gonaïves, Haiti, disguised as fertilizerThe Basel Convention — adopted in 1989, signed by 191 countries, still not ratified by the United StatesThe 2010 earthquake — and why overcrowded Port-au-Prince was a direct consequence of rural agricultural collapseHaiti's rice revival — the ongoing, slow, determined effort to rebuild food sovereignty in the Artibonite Valley and beyondFood as resistance — why choosing Haitian rice, telling these stories, and eating manje lakay (local food) is an act of solidarityRecipes:Diri Djon Djon (Haitiam Mushroom Rice) - https://globalkitchentravels.com/haitian-black-mushroom-rice-with-shrimp/Diri Kole ak Pwa (Haitian Rice and Beans) - https://globalkitchentravels.com/instant-pot-haitian-red-beans-and-rice/More Haitian Recipes - https://globalkitchentravels.com/haitian-recipes/Connect with Chef Mireille & Heritage Food Stories🌐 Recipes & Blog: https://globalkitchentravels.com/recipe-index/📬 Substack: Heritage Food Stories — Subscribe here https://heritagefoodstories.substack.com/📱 Instagram: @ChefMireille - https://www.instagram.com/chefmireille🎵 TikTok: @ChefMireille - https://www.tiktok.com/@chefmireilleEnjoying Heritage Food Stories? Leave a review on Apple Podcasts or Spotify — it helps more people find these stories. Share this episode with someone who loves food, history, or both.Chef Mireille is a classically trained chef specializing in global food history, cultural migration, travel, and international recipes. Find over 1,000 recipes from around the world at globalkitchentravels.com Get full access to Heritage Food Stories at heritagefoodstories.substack.com/subscribe

Haiti was the first free Black nation in the world — and has been paying for it ever since. In this episode of Heritage Food Stories, Chef Mireille goes deep on the history that most schools never taught you: how the Haitian Revolution directly triggered the Louisiana Purchase, why Haitian Flag Day on May 18th is one of the most significant dates in the entire African diaspora, and how a country that helped liberate half of Latin America ended up being charged 30 billion dollars for its own freedom. We cover the revolutionary leaders you know — and the women history left out. We bust the myths about Vodou that were invented in Medieval Europe. We trace the surprising origins of Haitian dishes like Salad Russe, Pikliz, and Freedom Soup — and explain exactly why Haitian cuisine is inseparable from Haitian history. This is Haitian Heritage Month. This is what the blue and red flag means. And this is the episode you share with everyone who has ever repeated a lie about Haiti without knowing the real story. In this episode: The Louisiana Purchase connection The Haitian Revolution Haitian Flag Day May 18th The women of the Revolution · The truth about Vodou Haitian cuisine and its history Western imperialism and Haiti Recipes and Resources: Salad Russe Pikliz Epis More Haitian Recipes: https://globalkitchentravels.com/haitian-recipes/ Creators in Haiti: tiktok.com/@sunjohnusa tiktok.com/@stephane_silva001 tiktok.com/@nellotourslabadee And if you would like to help Haiti via a reputable organization Dr. Bertrhude Albert and her organization P4H Global is primarily focused on education. You can also find her on Instagram and Tik Tok telling Haiti's forgotten history. Get full access to Heritage Food Stories at heritagefoodstories.substack.com/subscribe

What do Chinese noodles, South Indian flatbread, Portuguese colonial vinegar, and a 600-year-old fusion cuisine born from cross-cultural marriage all have in common? They're all part of the extraordinary story of Malaysian food history — and this week, Chef Mireille takes you deep inside one of the most diverse, underrated, and delicious culinary traditions in the world. From the ancient spice trade routes of the Strait of Malacca to the hawker stalls of Penang — Malaysia's culinary capital — this episode traces how centuries of migration, intermarriage, and colonial history created a multi-ethnic Malaysian food culture unlike anything else in Asia. We explore the food traditions of the Malays, Malaysian Chinese, Malaysian Indians, the Indigenous Orang Asli and Iban peoples of Borneo, and the extraordinary Nyonya Peranakan — the community whose women created one of the greatest fusion cuisines in culinary history. If you've never cooked Malaysian food, this episode will change that. And if you already love it, you're about to understand it on a whole new level. What You'll Learn in This Episode The 2,000-year history behind Malaysian cuisine and why the Strait of Malacca made it all possible How the Malacca Sultanate attracted 15,000 traders a year from China, India, Persia, and Arabia — and what they left behind in the food Why British colonial labor policies brought thousands of Tamil Indian and Hokkien Chinese workers to Malaysia — and how that permanently transformed the cuisine The origin story of the Nyonya Peranakan — the descendants of Chinese traders and Malay women who built Southeast Asia's most complex fusion food tradition The history of nasi lemak, Malaysia's national dish — from banana-leaf-wrapped field breakfast to the country's most democratic meal How laksa became the perfect metaphor for Malaysia itself, and why every regional version tells a different cultural story The Indigenous food traditions of the Orang Asli and the Iban and Kadazan-Dusun peoples of Borneo — the often-overlooked foundation of Malaysian food heritage Chef Mireille's personal journey to Penang in 2016 and how a cooking class changed everything Resources Nazlina's Cooking Class in Penang Where to Stay in Penang: Noordin Mews Nyonya Restaurant in New York City Recipes Malaysian Fish Curry Malaysian Pumpkin Curry Puteri Ayu Chicken Curry Puffs Nyonya Laksa with Shrimp and Water Spinach Nyonya Vegetarian Laksa Malaysian Style Satay Malaysian Coconut Corn Drink Enjoying Heritage Food Stories? Leave a review on Apple Podcasts or Spotify — it helps more people find these stories. Share this episode with someone who loves food, history, or both. Connect with Chef Mireille & Heritage Food Stories 🌐 Website & Recipes: globalkitchentravels.com 📬 Substack (podcast + newsletter): Heritage Food Stories — Subscribe here → 📱 Instagram: @ChefMireille 🎵 TikTok: @ChefMireille Chef Mireille is a classically trained chef specializing in global food history, cultural migration, travel and international recipes. Find over 1,000 recipes from around the world at globalkitchentravels.com Get full access to Heritage Food Stories at heritagefoodstories.substack.com/subscribe

Heritage Food Stories Season 2: Episode 1: How Japanese Colonization Tried to Erase Korean Food Did you know Japan once demonized kimchi? In 1910, Japan colonized Korea — and in the decades that followed, they didn't just want Korea's land and labor. They tried to erase Korean culture entirely: the language, the history, the names, and yes, even the food. In this episode of Heritage Food Stories, we explore how Japanese colonization attempted to destroy Korean identity, the fierce resistance that kept Korean culture alive, and how Korean food not only survived — but became one of the most celebrated cuisines in the world today. We cover: — The annexation of Korea in 1910 and life under "the dark time" — The March 1st Movement of 1919 and the fight for independence — How the Korean language, names, and food were systematically banned — The Korean Provisional Government and Liberation Army — The lasting wounds of colonization, including the comfort women — How Korean mothers kept their culture alive through cooking — The global rise of Korean food today — kimchi, bibimbap, Korean BBQ, and more Korean recipes: Hugimjajuk— a sweet sesame seed pudding https://globalkitchentravels.com/hugimjajuk-korean-black-sesame-pudding/ Bindaetteok — mung bean pancakes that are crispy on the outside and savory all the way through. https://globalkitchentravels.com/bindaetteok-kimchi-mung-bean-pancakes/ Sujeonggwa — a spiced persimmon punch with cinnamon and ginger that I think more people need in their lives. You are probably used to tasting this at the end of your meal in Korean restaurants. https://globalkitchentravels.com/sujung-gwa/ Korean Shrimp Fried Rice - https://globalkitchentravels.com/kimchi-fried-rice-how-to-make-the-perfect-fried-rice/ You can watch me make Sujeonggwa here: https://www.tiktok.com/@chefmireille/video/7325485237230652702?is_from_webapp=1&web_id=7594972479589959181 and Bindatteok here (aka nokdu jeon) https://www.tiktok.com/@chefmireille/video/7620948285397798174?q=bindaetteok&t=1776137808844   My Favorite Korean Cookbooks: Koreaworld - https://amzn.to/4cHu139 Sohn-Mat - https://amzn.to/4cbrKwY Pocha - https://amzn.to/4tLxmnI   🌍 More recipes from around the world: 📩 Subscribe to the Heritage Food Stories newsletter on Substack: https://heritagefoodstories.substack.com/ Chef Mireille is a classically trained chef specializing in global food history, cultural migration, travel and international recipes. Find over 1,000 recipes from around the world at globalkitchentravels.com Get full access to Heritage Food Stories at heritagefoodstories.substack.com/subscribe

Welcome to Heritage Food Stories - Episode 14 - Orthodox Easter: The Great Schism, the Ethiopian Church, and the Food That Brings It All Together Watch this podcast on my You Tube Channel here: https://www.youtube.com/playlist?list=PLNLTZEdPY6MYqEBaEvtM6YFOrpNkpDRFE Easter is almost here — but which Easter?If you assumed all Christians celebrate Easter on the same day, you're not alone. Most people do. But this year, while Catholic and Protestant churches mark Easter on April 5, 2026, millions of Orthodox Christians around the world will gather for a completely separate celebration one week later, on April 12,th and the story behind that difference goes back nearly 2,000 years.Today we’re pulling back the curtain on the Orthodox Christian Church: where it came from, why it split from Catholicism, how it differs from what most Western audiences grew up with, and — of course — the extraordinary food traditions that make Orthodox Easter one of the most spectacular feasts in the world.Recipes: Koularakia - https://globalkitchentravels.com/koularakia-for-food-of-world/Choereg - https://globalkitchentravels.com/choereg-armenian-easter-bread/Koliva - https://globalkitchentravels.com/koliva-whole-grain-european-desser/Niter Kibbeh - https://globalkitchentravels.com/niter-kibbeh-recipe-ethiopian-spiced-butter/Roast Leg of Lamb - https://globalkitchentravels.com/brined-roasted-lamb/Turkish Pide - https://globalkitchentravels.com/turkish-lamb-pide/Lamb Kofta - https://globalkitchentravels.com/lamb-kofta-bowl/Chef Mireille is a classically trained chef specializing in global food history, cultural migration, travel and international recipes. Find over 1,000 recipes from around the world at globalkitchentravels.com - https://globalkitchentravels.com/recipe-index/ Get full access to Heritage Food Stories at heritagefoodstories.substack.com/subscribe

In this episode, we take you on a journey through the Kashmiri Wazwan, one of the most elaborate and celebrated culinary traditions in South Asia. More than just a meal, Wazwan is a multi-course feast that embodies the artistry, skill, and cultural pride of Kashmir. From perfectly spiced rogan josh and tender kebabs to fragrant Yakhni rice and delicate desserts, each dish tells a story and reflects centuries of culinary expertise passed down through generations of master chefs, or wazas. But Wazwan is not only about food—it’s deeply intertwined with the history and social fabric of Kashmir. We explore how this culinary tradition has thrived despite decades of political tension and conflict in the region. Even amidst hardship, Wazwan continues to symbolize celebration, community, and resilience, bringing people together around a table where every dish has meaning. Listeners will also learn about the historical roots of Kashmiri cuisine, influenced by Persian, Central Asian, and Mughal flavors, and how these influences shaped the Wazwan’s unique identity. This episode is a flavorful exploration of tradition, history, and the enduring spirit of a region where food is both an art form and a vital thread in cultural memory. Resources: LOC Movie on You Tube: https://youtu.be/wPNM1TO-Zn4?si=GN5E9Z58WHyy289O Recipe Resources: Rogan Josh - https://globalkitchentravels.com/kashmiri-cuisine/ Kashmiri Cauliflower - https://globalkitchentravels.com/kashmiri-fennel-ginger-cauliflower/ Dogri Chicken Masala - https://globalkitchentravels.com/dogri-chicken-masala/ Rajma Masala - https://globalkitchentravels.com/kashmiri-rajma-masala/ Badi Curry (aka Wadi - https://globalkitchentravels.com/kashmiri-wadi-badi-curry/ Kashmiri Naan - https://globalkitchentravels.com/kashmiri-naan/ Rista Palak - https://globalkitchentravels.com/rishta-palak/ Apple Date Chutney - https://globalkitchentravels.com/apple-date-chutney/ Get full access to Heritage Food Stories at heritagefoodstories.substack.com/subscribe

Aruba may be famous for its beaches and year-round sunshine, but the true story of the island lies in its people, its history, and the cultural influences that shaped it over centuries. From the Caquetío Indigenous communities who first settled the island, to European colonization, African heritage, and waves of migration from Asia and Latin America, Aruba’s identity reflects the complex history of the wider Caribbean. The languages spoken, the music played in the streets, and the foods prepared in Aruban kitchens all tell the story of a place where cultures merged to create something uniquely Aruban. Understanding Aruba beyond the tourist brochures helps us see the Caribbean for what it truly is: a region of incredible diversity, resilience, and cultural richness. When you look past the resorts and postcards, Aruba becomes more than just a vacation destination. It becomes a living example of the multicultural history that defines the Dutch Caribbean and the broader Caribbean world. Chef Mireille is a classically trained chef who writes content around international food, recipes, travel and culture. Find over 1000 recipes from around the world on her website at globalkitchentravels.com Recipes" * Pastechi - Fried stuffed patties of the Dutch Caribbean. They can be stuffed with anything from cheese to chicken, but this tuna version is one of the most popular fillings. * Keshi Yena - Kind of like a gluten free quiche made with cheese and meat. * Pan Bati - Traditionally made from leftover funchi, these cornmeal pancakes are a perfect accompaniment to savory foods or enjoy with syrup for breakfast. my tik tok page here. Watch the corresponding video on my you tube channel here Get full access to Heritage Food Stories at heritagefoodstories.substack.com/subscribe