Tastes From The Road - Food History

Tastes From The Road - Food History A food and travel blog geared to capture the world and its food traditions through pictures, writing
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bjfoodblog officially began as a way to catalog my eating expeditions when I was a senior in high school. Over the past three years, the blog has morphed into a travel and food blog that is geared to expose the world and its food. As travel has become such a huge facet of my life, it has become my life mission to show all the beauty and intricacy that it has through one of my favorite lenses, food.

11/06/2026

The view over Chouara Tannery is a window directly into the medieval era. For nearly a thousand years, this courtyard in the heart of Fez has operated almost exactly as it does today. Workers stand knee deep in stone vessels, processing hides using the same natural ingredients that artisans relied on centuries ago: indigo, saffron, poppy, and cedar wood.

It is a grueling, relentless craft passed down through generations, balancing immense physical labor with a master’s eye for color. The intense aroma of the vats and the vivid, geometric matrix of the dye pits create an overwhelming sensory experience. It is a striking reminder of the living history embedded in the fabric of Morocco.

10/06/2026

Stewed Potato’s and Black Coffee From Van Gogh’s “The Potato Eaters” 🥔

Comment “Potato” for the full recipe

09/06/2026

Ancient Thai Food Wasn’t Spicy

08/06/2026

Aegina Island’s food culture is what happens when thousands of years of Aegean history, volcanic soil, and maritime tradition land on one plate. Alongside a local food expert, we are navigating the island to uncover the deep culinary craftsmanship behind iconic Greek island cuisine. From ancient pistachio orchards and fresh seaside meze to authentic, syrupy Greek pastries, this is a sensory look into the true culinary heritage of the region.

03/06/2026

Papanaş - Romania’s Favorite Donut

02/06/2026

Cowboy Bean from Red Dead Redemption

01/06/2026

This is the ultimate Greek beach snack. Fresh gavros are simply tossed in flour and fried in hot olive oil until golden and perfectly crisp. Eating them whole by the coast at Aegina is a true Mediterranean experience. Drop a comment if you would try these

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