Our favorite dishes and ingredients don’t recognize borders. They travel with people to new places. Brent explores transplanted cuisine including how the French macaroon likely has an Italian origin, the Chinese who brought noodles to Thailand, and the long journey of Chamoy Sauce from Asia to Hawaii and Mexico. Plus, a deep dive into Indian, African, and Brazilian cuisine in Lisbon. [Ep 405]

Show Notes:

Tasty Lyon food tours
A Chef’s Tour food tours
Darra Goldstein books and recipes
Culinary Backstreets food tours in Lisbon
Ljubljana Food & Travel Guide from Destination Eat Drink

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