Nigerian food writer and cookbook author Ozoz Sokoh describes the historical foodways and evolution of the cuisine of Nigeria and its regions. From her new book, CHOP CHOP:: Cooking the Food of Nigeria, Ozoz shares descriptions and background of many of the spices, ingredient combinations, and recipes of regional classics and contemporary dishes which have evolved over time. From indigenous nuts, seeds and salts to the colonial imposition of bouillon cubes, the author educates us on how the geography, and global and political events shaped the complex cuisine of Nigeria.

Image excerpted from Chop Chop: Cooking the Food of Nigeria by Ozoz Sokoh, copyright ©2025 by Ozoz Sokoh, photographs copyright ©2025 by James Ransom. Used with permission of Artisan Books, a division of Workman Publishing Co., Inc., a subsidiary ofHachette Book Group, Inc.

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Monasteries, temples, mosques, and synagogues around the world preserve not only the world’s religions, but also cultural and culinary traditions, And those who cook in the kitchens of those sacred places—the sacred kitchens-- are the keepers of the flame, if you will, preserving the culinary heritage by cooking the traditional recipes and foods from their respective places. And they are culinary innovators, as well, keeping up with modern methods and tastes that reflect the world today from within these religious sanctuaries. Author Jody Eddy visited these kitchens and speaks with us about the intersection of culture, spirituality, and cuisine.

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Peruvian gastronomy is one of the most diverse cuisines in the world, consisting of an extensive variety of distinctive dishes characteristic of each city in the country, stemming from the bio diversity of their agriculture. Robert Bradley, author of Eating Peru, talks about the history of the cuisine.

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