The 2022  National Nutrition Month theme this year is Celebrate a World of Flavors. The theme highlights the unique, cultural variety of foods available to people from around the world. When learning about a new culture, food is a major component.

Trying different cuisine from around the world gives us a chance to learn about our own food culture as well as others. Different preparations of familiar ingredients can bring new meals into our lives that will become new favorites. Don’t be afraid to try ingredients and flavors you have never heard of or seen before. Trying new foods is a simple way to experience an important piece of another culture.

Food had no borders or boundaries and thanks to food imports/exports, no cuisine is unachievable in our own kitchens. Incorporate your favorite cultural foods and traditions, and try new ones as you “Celebrate a World of Flavors” throughout this month and the whole year with some of the hundreds of types of cuisines available from around the world. Most countries and cultures have their own ingredients, spices, food preparation techniques, and traditional meals. Be aware of cultural, national, and regional varieties of cuisines when you are sampling new foods.

If you are unsure of which foods you want to try, it’s a good idea to research and learn about the foods before attempting to cook them or finding a restaurant to try the foods. The basics of each culture can be summarized, but remember there are many variations based on region and preference.

Here is a look at some cuisines:

Italian: One of the oldest cuisines of the world is Italian. Italian food is distinctively regional, with 20 regions. Wherever you might be though, you can usually expect an Italian meal to be structured as follows: Antipasto (appetizer), primo (rice or pasta), second (meat), and dolce (dessert).

Thai: Thai food uses lots of broths, noodle dishes, and fresh herbs. Thai dishes also use a lot of vegetables in a thick sauce for extra flavors. The main flavors of Thai food are hot, sour, bitter, and sweet.

French: French food ranges from rustic and hearty to the very finest, classic style. Food also revolves around locally sourced ingredients. Bread, cheese, and wine accompany almost every French meal.

Japanese: The basic Japanese meal consists of five dishes: soup, three sides, and rice. They have their own unique, fresh ingredients such as grilled fish, pickled vegetables, tofu, and deep-fried vegetables, all prepared in a culturally specific way.

Lebanese: Lebanese food contains a lot of vegetable dishes, loads of fresh fruit, fresh fish and seafood, lamb, and goat meat. Like Greek and Turkish cuisine, the mezze is a major feature – a selection of salads, vegetable dips, pickles, and Arabic bread.

Spanish: Spanish cuisine is defined by region. Spaniards do not tend to eat much beef and lamb, preferring pork and game meats and particularly, the fabulous array of seafood readily available around the coast. Probably the most famous feature of Spanish cuisine is tapas. This is an array of deliciously tasty snacks and the dishes often have complex recipes and layers of flavors.

Caribbean: Heavily influenced by African cuisine, Caribbean food is spicy, comforting, and soulful. Food staples include peppers, sweet potato, coconut, plantain, goat, tropical fruits, and leafy green vegetables. The famous jerk seasoning can be used on practically any meat or fish.

Greek: Olive oil and fresh herbs are essential to producing the flavors so redolent of the Mediterranean and the Greek mezze (a variety of small dishes) is a wonderful way to experience the taste of Greece. Greece prefers lamb and pork to beef (many of the islands can’t support cattle), and of course, fish and seafood have a heavy presence.

Scottish: The food is more hearty and makes full use of the local produce. Venison and game, raspberries, and wonderful seafood are all major menu items.

Indian: The basis of Indian cuisine is highly complex spice blends designed for maximum flavor. The amazing range of spices, chilies, and herbs combine to make some of the spiciest foods you can eat. As well as loving hot and spicy, Indians also have a very sweet palate and all special occasions are marked by piles of delicious sweet treats.

Mexican: The burritos, chimichangas, fajitas, and chili con carne have been adopted by Western restaurants as Mexican food, but this only really represents Northern Mexico. The food of Central and South Mexico is subtler and more sophisticated, with many dishes having roots in the ancient Mayan culture. You will find tortillas all over the country, along with plenty of eggs and vegetables. Chilies, chocolate, tomatoes, and cumin are major flavorings.

Chinese: This is one cuisine where the regional diversity is classified into eight culinary groups: Cantonese, Szechuan, Hunan, Zhejiang, Shandong, Anhui, and Fujian. Traditions in Chinese cuisine include the balance of opposites (ying and yang) and the four pillars of color, texture, aroma, and taste. Chinese food is commonly served with noodles or rice, and many Chinese dishes contain a mixture of stir-fried vegetables with herbs and spices.

Personalize your plate to include foods from other cultures all over the world. Variety IS the spice of life!

Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator

Sources:

• www.eatrightpro.org
• food.allwomenstalk.com
• newsroom.unl.edu
• whatscookingamerica.net