Food Landscapes

Crack open some Russian literature or poetry and you won't get far without a scene involving imbibing. Russians love to drink — from sour, fermented concoctions to celebratory sparklers. Learn more about Russian spirits and drinking culture with this guide.

Although McDonald's wouldn't arrive in Moscow until 1990, the seeds of fast food were planted over 50 years earlier during Joseph Stalin's second Five-Year Plan. Learn how a pivotal trip to the U.S. would eventually lead to the translation of several American foods into what is now considered traditional Russian cuisine.

Through the process of seed rematriation, where seeds are returned to their place of origin, Indigenous communities restore relationships with their ancestral seeds.

The restoration of Acoma blue corn to its community of origin represents a hopeful example of how seed rematriation can improve Indigenous foodways.

Los Angeles' Kato Restaurant, where the dishes are edible mnemonic devices for Asian Americans, is an homage to Chef Jon Yao's Taiwanese heritage.

Over forty years after his mother ran a sukiyaki shop at a refugee camp, Thip Soulisak prepares the same sukiyaki recipe and other family dishes with his Lao street food and noodle shop pop-up PhoLaoSouphy.

Pirozhki is best known for its sweet or savory filling, egg-washed dome and pillowy dough. But pirozhki is more than that. It's a labor of love that transcends time.

From local to global conflicts, Teochew people have survived generations of displacement through global migration, distinctive cuisine, and intergenerational storytelling.

With the coronavirus lockdown. the momentum of the Filipino food movement came to a screeching halt. Lauren Delgado and Rayson Esquejo felt they needed to do something. But they weren't sure how, at first.

Sake has existed for thousands of years. To help introduce and better understand this storied beverage, we turn to Courtney Kaplan, sommelier, sake aficionado and co-owner of restaurants Tsubaki and Ototo in Los Angeles.