Alone but not lonely, I am embraced by nature’s grandeur. The scent of saltwater mingles with the crisp mountain air, invigorating the senses. Every moment is a deep meditation, where the world’s edges blur, leaving only the harmony of peaceful bliss and a soaring spirit. Amidst the breathtaking beauty, my pace slowed as I encountered a padlocked gate, halting my journey. Chapman’s Peak had been closed to cars for safety measures against rockslides and nature’s unpredictable hazards. I stopped and perched on the retaining wall, undistracted, absorbing one of the planet’s most spectacular vistas. A master of preparation, I retrieved my insulated bag, unveiling a perfect treat to savour while basking in the jaw-dropping panorama.
I peeled back the skin, revealing the clementine’s vibrant segments, and bit into an explosion of sweet and tangy flesh. The delicious juice, encased in translucent skin, burst forth, flooding my taste buds with pure, unadulterated fruit heaven. A perfect accompaniment to savour while enjoying this slice of heaven on earth. My one weakness in life; food. How did our love affair with food begin? Long before the modern kitchen, early humans relied on the bounty of nature to sustain themselves. The food journey, from mere sustenance to a myriad of flavours, begins in the cradle of civilieation. In ancient times, people discovered the power of fire, transforming raw meat into a more palatable and safer nourishment. This simple act was the first step in the history of the culinary arts. The earliest agricultural societies cultivated grains and vegetables, creating the foundations for diverse diets. The true magic began with the discovery of spices. Ancient Egyptians prized cumin and coriander, not only for their preservative qualities but also for their ability to elevate the taste of food.
As trade routes expanded, so did the palette of the developing world. Spices became currency and treasures, more valuable than gold. The Silk Road, a map of trade networks, brought cinnamon from Sri Lanka, pepper from India, and nutmeg from the Spice Islands to the tables of Europe and beyond. In medieval times, spices were the hallmark of the wealthy, symbolising not just affluence but also the ability to transform mundane dishes into extraordinary experiences.
The Renaissance period saw a culinary revolution, with chefs experimenting with herbs and spices to craft intricate flavours. Garlic, basil, and rosemary began to inhabit Mediterranean kitchens, while saffron and cardamom infused Middle Eastern dishes with exotic notes. The Age of Exploration introduced new ingredients to the global pantry. Tomatoes from the Americas found their way into Italian cuisine, while chili peppers ignited the fiery flavours of Asian dishes. These exchanges enriched the culinary traditions, blending and creating new tastes that defined cultures. Today, the legacy of these ancient discoveries continues. Modern chefs, armed with a vast array of spices and flavours, push the boundaries of taste, creating dishes that honour the past while embracing innovation. But what is the best dish in the world? While taste is completely subjective, one person’s ultimate meal could be another’s version of punishment. The Taste Atlas (a world atlas of traditional dishes) has released its annual listing of the worlds best and worst dishes. According to the New York Post, the website compiled its rankings from 395, 205 user reviews, meticulously filtering out any “bot, nationalist, or local patriotic ratings.” This extensive round-up aims to offer a “final, global conclusion” to “promote excellent local foods” and “instill pride in traditional dishes.”
Among the 10, 927 catalouged dishes, participants hailed culinary treasures from Brazil, Malaysia, and Thailand as the top three. Picanha, Roti canai, and Phat kaphrao led the list, while pizza Napoletana from Italy, Guotie from China, and Khao soi from Thailand closely followed, showcasing a diverse array of global flavours.
For those not in the know, Picanha is a skewered meat that comes from the rear of a cow called the sirloin cap. Taking the number two spot, Roti canai is a Malaysian flatbread that is both crispy and tender. In the third slot is Phat kaphrao, a fragrant basil stir-fry dish from Thailand that can be prepared with either meat or seafood.
But alongside the culinary delights come the less palatable offerings. Taste Atlas also highlighted the world’s most unappealing dishes, as rated by users. Number 1 amongst them is Blodpalt, a dumpling made with animal blood, which earned a place on the less desirable end of the spectrum. For me, nothing beats a medium rare Botswana fillet steak. The history of food is an affirmation of humanity’s endless quest for flavour, a journey that alters the act of eating into an art form that celebrates life itself.
