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What are the elements that make a city a world gastronomic citadel? In some cases, ready access to superb ingredients and centuries of evolving knowledge about how to use them. In other cases, the specialness of the cuisine is a product of the unique ethnic and cultural blend that results in new flavors and cooking methods. In some cities, cooking traditions are rooted in colonization or conquest, with the conquered often prevailing when it comes to setting the agenda—and the table—as to how people eat.
Food expert and passionate culinary historian Fred Plotkin has identified six very distinct places that are, in their own ways, world centers of food and drink. Three are the capital cities of their important nations, while the other three are extraordinary in that they are surrounded by superb agricultural resources that influence what food is available and how it is cooked. In every case, these cities promise tantalizingly delicious subject matter for Plotkin’s commentary accented with mouth-watering photos.
Plotkin is the author of six cookbooks and has been a finalist for the Julia Child and James Beard awards. His food writing has appeared in Gourmet, Bon Appétit, The New York Times, Food & Wine, FT, and Daily Telegraph.
FEATURED CITY: TOKYO
The capital of Japan is, to some people, the best place in the world to eat right now. The local cuisine ranges from simple to elaborate, yet the extreme skill with which it is cooked makes it stand apart. Tokyo has the world’s largest fish market and more Michelin-starred restaurants than any city. It also has cuisines from around the world, prepared with the assiduous care that the Japanese demand.
