In this issue, we offer up a small taste of a vast and attractive culinary(烹饪的) region—from classic dishes and treasured institutions to pioneering chefs and new directions. Here is what some of the contributors want to say to you.
Patrick Hanlon
Although there is a lot of seaweed around Ireland's coast, it wasn't always liked. However, it's now becoming increasingly popular as a key part in traditional Irish food. The dish I enjoyed while looking out over the Atlantic in Connemara perfectly showed how popular seaweed has become lately. CONNEMARA, P8
Mike Jordan
I'm a true Southerner: born in Nashville, raised in Huntsville, Alabama, and now based in Atlanta.I loved talking to brilliant Southern chefs like Mashama Bailey and Rodney Scott, who represent the region's incredible diversity and unique culture, and tell new stories through their cuisine.SOUTHERN STATES, P48
Sian Meades Williams
When I visited Santorini to find out more about vinsanto, the local dessert wine, it was the powerful women winemakers that really impressed me. They're working hard to make real change in the industry, and their love for the island, its produce and their community runs through everything they do. SANTORINI, P66
Cecilia Hae-Jin Lee
The culinary history of any country is full of depth and surprises. Sharing the story of bibimbap reveals only a small part of the beautiful and troubled history of my home country of Korea, with its rolling countryside, dramatic mountains and weather-beaten fishing boats. BIBIMBAP, P76