Atlas Trail
Three New Cuisines in Seven Dishes
Korea, Thailand and Peru enter the atlas through six exemplar dishes, plus Ethiopia's Doro Wat filling a founding-wave gap: fermentation, state-invented tradition, and two genuinely unresolved origin debates.
Stop 1 of 7.
Dishes
Kimchi: Korea's fermented staple, and the kimjang tradition of making it that UNESCO recognized in 2013.
Stop 2 of 7.
Dishes
Bibimbap: mixed rice with kimchi among its standard toppings, Korean cuisine's other founding dish.
Stop 3 of 7.
Dishes
Pad Thai: a noodle dish substantially built by a 1930s-40s Thai government nation-building campaign.
Stop 4 of 7.
Dishes
Tom Yum: Thailand's hot and sour soup, built on lemongrass, galangal and lime.
Stop 5 of 7.
Dishes
Ceviche: Peru's citrus-cured seafood, and the genuine, unresolved dispute Ecuador holds over its origin.
Stop 6 of 7.
Dishes
Lomo Saltado: Peru's chifa fusion dish, marrying Cantonese stir-fry technique to beef and potato.
Stop 7 of 7.
Dishes
Doro Wat: Ethiopia's berbere-spiced chicken stew, served on the injera its own cuisine had been missing a second dish beside.
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