A taste of the past

Have you ever marveled at the delicately complex beauty of a plate of Japanese food? A dish is considered well-harmonized in Japanese when it is peaceful to look at. This arrangement of food on the plates in Japan or at Japanese restaurants is largely dictated by the rules of moritsuké, or serving arrangement. These are a set of styles that draw on the ideas of balance and contrast established centuries ago. Elizabeth Andoh, an authority on Japanese food and culture, TasteofCulture.com, explains the art and philosopy behind the saying, "Japanese eat with their eyes."

The prosperity of the 1950's kicked off the revolution in technology and design that transformed the American kitchen from scullery to the central great room of the modern home.

New York City-based Senegalese chef Pierre Thiam has heightened the profile of West African cuisine in the United States with his restaurants and award-winning cookbooks Yolélé and Senegal.

In her new book, Food of the Italian South, food journalist and historian Katie Parla explores the cuisine, region by region, and discovers that many of the dishes are disappearing or are lost and remain as vague memories by later generations.

San Sebastian native and culinary tour guide Lourdes Erquicia shares the history of the region and its food traditions.