Food is one of the most tangible and evocative cultural manifestations there is! If the main ingredient in “Culture” is identity, who doesn’t consider their favorite dish to be an integral part of who they are and where they come from? Food appeals to all five senses--through its presentation, aroma, texture, sounds and taste. The cuisine of an area is directly related to its eco system, linking culture to place. By partaking of a region’s gastronomy, whether visiting where an ingredient is sourced, made or sold, or cooking or sharing a meal, we become cultural consumers, literally.
Witness how lavash, an Armenian traditional thin bread, is made. It's production is considered a ceremony in Armenia and is even the beloved subject of a folk song called, "Hats Ktkhem Garia." Prepare to see an essential part of Armenian cuisine being made--accompanied by the beautiful voice of Anush Stepanyan!
Dolma is one of Armenia's favorite dishes and part of the country's national cuisine. It consists of stuffed vegetable dishes often wrapped in grape or cabbage leaves. Enjoy watching dolma be made by chef, Raya Babinyan, accompanied by singer Anush Stepanyan singing a folk song especially dedicated to this beloved Armenian dish.
Traveling to Malta and interested in its cuisine? Check out BCD's interview with Maltese chef Josef Baldacchino who dishes on the Marsaxlokk Sunday fish market, role of street vendors in local culture and influence of Catholic faith on favorite recipes!
Are you a Foodie? A risk-taker? A creative? Then you’ll love meeting renowned chef Ana Ros in this thought-provoking Q & A. With her husband Valter, Ana is co-owner of Hiša Franko restaurant in Slovenia's Soca Valley, where she designs creative dishes with strong flavours and locally sourced ingredients. Let her share her ‘Kilometer Zero’ philosophy, how she combines innovation with tradition, the pros & cons of working with your spouse, and the benefits of being open-minded. Find out how she integrates Slovenian heritage and traditions within her food, and what’s she learned from the cuisines of other cultures.
Learn first-hand about Italy's tradition of cheese making from Serena Peveri who is a third-generation member of her family’s artisanal cheese-making enterprise, Ciao Latte. BCD offers exclusive insight of the skill, heart and soul that go into producing this tasty morsel of history. If you're planning to travel abroad, we have information on cultural heritage attractions that will enhance your experience!
Meet Michela Conti and let her give you a tutorial on the traditions behind making tasty Italian Prosciutto di Parma of Emilia Romagna. Immerse yourself in Italy’s heritage and learn what goes into the artisanal production of one of the best-known foods of a country renown for its gastronomic delights. Let BCD's access to and relationships with local people inform your travels & ensure authentic encounters.