The Foodspotting Field Guide

By Foodspotting

An inspiring reference for culinary adventurers both local and international!

This guided journal from Foodspotting—the global online community of recreational foodies—presents seventy-five must-try dishes from six continents, inviting Foodspotters to seek them out in their own cities and travels. Discover delights like Tea Leaf Salad from Burma; Pavlova from New Zealand; Faloodeh from Iran; and Boxty from Ireland. Each of the seventy-five entries includes a photograph, a description of the dish’s origins and ingredients, a pronunciation guide, and prompts and infographics encouraging you to record your own encounters and taste sensations.

From ceviche to Wiener Schnitzel to chicken and waffles—The Foodspotting Field Guide is your passport to a world of flavor, redefining culinary tourism for a new generation of food thrill seekers.

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Mar 18, 2014
• ISBN: 9781452130088

Book preview

1 / MEAL

Adobo

SPOTTED BY JOANNA CHOA

ORIGIN: Philippines

TYPICAL INGREDIENTS: Chicken, vinegar, garlic, soy sauce, bay leaves

/ah-DOH-boh/ Peanut butter and jelly, ketchup and fries, vinegar and garlic—some flavors just belong together. In this quintessential Filipino dish, vinegar and garlic make a marinade with bay leaves, pepper, and soy sauce. Meat, typically chicken or pork, slowly simmers in the marinade until it is fall-off-the-bone tender, and then it’s served over white rice. Vegetables can also be cooked this way. Adobo flakes feature leftover adobo meat that has been shredded and pan-fried. Spanish explorers encountered this dish in the Philippines a long time ago and applied their name for marinade to it. Adobo variants can also be found in Peru and Puerto