Heritage Food Stories

Season 2: Episode 1: How Japanese Colonization Tried to Erase Korean Food

Did you know Japan once demonized kimchi? In 1910, Japan colonized Korea — and in the decades that followed, they didn't just want Korea's land and labor. They tried to erase Korean culture entirely: the language, the history, the names, and yes, even the food.

In this episode of Heritage Food Stories, we explore how Japanese colonization attempted to destroy Korean identity, the fierce resistance that kept Korean culture alive, and how Korean food not only survived — but became one of the most celebrated cuisines in the world today.

We cover:

— The annexation of Korea in 1910 and life under "the dark time"

— The March 1st Movement of 1919 and the fight for independence

— How the Korean language, names, and food were systematically banned

— The Korean Provisional Government and Liberation Army — The lasting wounds of colonization, including the comfort women

— How Korean mothers kept their culture alive through cooking

— The global rise of Korean food today — kimchi, bibimbap, Korean BBQ, and more

Korean recipes:

Hugimjajuk— a sweet sesame seed pudding

https://globalkitchentravels.com/hugimjajuk-korean-black-sesame-pudding/

Bindaetteok — mung bean pancakes that are crispy on the outside and savory all the way through.

https://globalkitchentravels.com/bindaetteok-kimchi-mung-bean-pancakes/

Sujeonggwa — a spiced persimmon punch with cinnamon and ginger that I think more people need in their lives. You are probably used to tasting this at the end of your meal in Korean restaurants.

https://globalkitchentravels.com/sujung-gwa/

Korean Shrimp Fried Rice - https://globalkitchentravels.com/kimchi-fried-rice-how-to-make-the-perfect-fried-rice/

You can watch me make Sujeonggwa here:

https://www.tiktok.com/@chefmireille/video/7325485237230652702?is_from_webapp=1&web_id=7594972479589959181 and Bindatteok here (aka nokdu jeon)

https://www.tiktok.com/@chefmireille/video/7620948285397798174?q=bindaetteok&t=1776137808844

My Favorite Korean Cookbooks:

Koreaworld - https://amzn.to/4cHu139

Sohn-Mat - https://amzn.to/4cbrKwY

Pocha - https://amzn.to/4tLxmnI

🌍 More recipes from around the world:

📩 Subscribe to the Heritage Food Stories newsletter on Substack:

https://heritagefoodstories.substack.com/

Chef Mireille is a classically trained chef specializing in global food history, cultural migration, travel and international recipes. Find over 1,000 recipes from around the world at globalkitchentravels.com

Welcome to Heritage Food Stories - Episode 14 - Orthodox Easter: The Great Schism, the Ethiopian Church, and the Food That Brings It All Together

Watch this podcast on my You Tube Channel here: https://www.youtube.com/playlist?list=PLNLTZEdPY6MYqEBaEvtM6YFOrpNkpDRFE

Easter is almost here — but which Easter?If you assumed all Christians celebrate Easter on the same day, you're not alone. Most people do. But this year, while Catholic and Protestant churches mark Easter on April 5, 2026, millions of Orthodox Christians around the world will gather for a completely separate celebration one week later, on April 12,th and the story behind that difference goes back nearly 2,000 years.Today we’re pulling back the curtain on the Orthodox Christian Church: where it came from, why it split from Catholicism, how it differs from what most Western audiences grew up with, and — of course — the extraordinary food traditions that make Orthodox Easter one of the most spectacular feasts in the world.Recipes: Koularakia - https://globalkitchentravels.com/koularakia-for-food-of-world/Choereg - https://globalkitchentravels.com/choereg-armenian-easter-bread/Koliva - https://globalkitchentravels.com/koliva-whole-grain-european-desser/Niter Kibbeh - https://globalkitchentravels.com/niter-kibbeh-recipe-ethiopian-spiced-butter/Roast Leg of Lamb - https://globalkitchentravels.com/brined-roasted-lamb/Turkish Pide - https://globalkitchentravels.com/turkish-lamb-pide/Lamb Kofta - https://globalkitchentravels.com/lamb-kofta-bowl/Chef Mireille is a classically trained chef specializing in global food history, cultural migration, travel and international recipes. Find over 1,000 recipes from around the world at globalkitchentravels.com - https://globalkitchentravels.com/recipe-index/

In this episode, we take you on a journey through the Kashmiri Wazwan, one of the most elaborate and celebrated culinary traditions in South Asia. More than just a meal, Wazwan is a multi-course feast that embodies the artistry, skill, and cultural pride of Kashmir.

From perfectly spiced rogan josh and tender kebabs to fragrant Yakhni rice and delicate desserts, each dish tells a story and reflects centuries of culinary expertise passed down through generations of master chefs, or wazas.

But Wazwan is not only about food—it’s deeply intertwined with the history and social fabric of Kashmir. We explore how this culinary tradition has thrived despite decades of political tension and conflict in the region.

Even amidst hardship, Wazwan continues to symbolize celebration, community, and resilience, bringing people together around a table where every dish has meaning.

Listeners will also learn about the historical roots of Kashmiri cuisine, influenced by Persian, Central Asian, and Mughal flavors, and how these influences shaped the Wazwan’s unique identity. This episode is a flavorful exploration of tradition, history, and the enduring spirit of a region where food is both an art form and a vital thread in cultural memory.

Resources:

LOC Movie on You Tube: https://youtu.be/wPNM1TO-Zn4?si=GN5E9Z58WHyy289O

Recipe Resources:

Rogan Josh - https://globalkitchentravels.com/kashmiri-cuisine/

Kashmiri Cauliflower - https://globalkitchentravels.com/kashmiri-fennel-ginger-cauliflower/

Dogri Chicken Masala - https://globalkitchentravels.com/dogri-chicken-masala/

Rajma Masala - https://globalkitchentravels.com/kashmiri-rajma-masala/

Badi Curry (aka Wadi - https://globalkitchentravels.com/kashmiri-wadi-badi-curry/

Kashmiri Naan - https://globalkitchentravels.com/kashmiri-naan/

Rista Palak - https://globalkitchentravels.com/rishta-palak/

Apple Date Chutney - https://globalkitchentravels.com/apple-date-chutney/

Aruba may be famous for its beaches and year-round sunshine, but the true story of the island lies in its people, its history, and the cultural influences that shaped it over centuries.

From the Caquetío Indigenous communities who first settled the island, to European colonization, African heritage, and waves of migration from Asia and Latin America, Aruba’s identity reflects the complex history of the wider Caribbean. The languages spoken, the music played in the streets, and the foods prepared in Aruban kitchens all tell the story of a place where cultures merged to create something uniquely Aruban.

Understanding Aruba beyond the tourist brochures helps us see the Caribbean for what it truly is: a region of incredible diversity, resilience, and cultural richness. When you look past the resorts and postcards, Aruba becomes more than just a vacation destination. It becomes a living example of the multicultural history that defines the Dutch Caribbean and the broader Caribbean world.

Chef Mireille is a classically trained chef who writes content around international food, recipes, travel and culture. Find over 1000 recipes from around the world on her website at globalkitchentravels.com

Recipes"

* Pastechi - Fried stuffed patties of the Dutch Caribbean. They can be stuffed with anything from cheese to chicken, but this tuna version is one of the most popular fillings.

* Keshi Yena - Kind of like a gluten free quiche made with cheese and meat.

* Pan Bati - Traditionally made from leftover funchi, these cornmeal pancakes are a perfect accompaniment to savory foods or enjoy with syrup for breakfast.

my tik tok page here.

Watch the corresponding video on my you tube channel here

Heritage Food Stories Episode 11 explores the forgotten history of Indian indentured labor in the Caribbean and how hundreds of thousands of Indians were brought to the region after the abolition of slavery to work on sugar plantations.

This episode examines the lasting impact of indentureship in Guyana, Trinidad, and Suriname, the complex identity of Indo-Caribbean communities, and how Indian traditions profoundly shaped Caribbean culture, politics, and cuisine—from roti and curry in the British Caribbean to colombo in the French islands.

Indo Caribbean Recipes

Caribbean Curry Chicken - https://globalkitchentravels.com/caribbean-curry-chicken/

Colombo Curry Powder - https://globalkitchentravels.com/columbo-curry-powder/

St. Lucian Dahl - https://www.tiktok.com/@chefmireille/video/7615841252675685662

Sugar Cakes - https://globalkitchentravels.com/caribbean-coconut-sugar-cakes/

Global Kitchen Travels Website - https://globalkitchentravels.com/

In this episode, we unpack the real history behind St. Patrick’s Day and the journey of Irish immigrants in America. Long before green beer and parades, Irish families fleeing the Great Famine arrived in the United States facing poverty, anti-Irish discrimination, and “No Irish Need Apply” job signs. We explore how Irish immigrants were once viewed as outsiders, how race and the idea of whiteness shaped their path to acceptance, and how St. Patrick’s Day evolved from a quiet religious feast into a powerful celebration of Irish American identity.

We also discuss the origins of Irish American Heritage Month, the political and cultural rise of Irish communities in cities like New York and Boston, and how food traditions such as corned beef and cabbage became symbols of adaptation rather than authentic Irish cuisine. This episode connects immigration history, racial identity, and food culture to reveal the deeper story behind one of America’s most recognizable holidays.

If you think St. Patrick’s Day is just about leprechauns and parades, this conversation will completely change how you see it.

Irish Authors I love about the Irish American experience: the McCourt Brothers

Frank McCourt, Angela's Ashes

Malachy McCourt, 'Tis

Recipes:

Irish Guinness and Lamb Stew: https://globalkitchentravels.com/irish-lamb-stew/

Barmbrack: https://globalkitchentravels.com/irish-barmbrack-for-breadbakers/

Colcannon: https://globalkitchentravels.com/colcannon/

In this episode, we explore the often overlooked history of African American cowboys and their role in shaping the American West. While popular culture has long portrayed the cowboy as a lone white figure riding across the frontier, historical records show that a significant portion of the working cowboys during the late nineteenth century were Black.

We discuss how the word “cowboy” itself was shaped by the racial language of the era, when Black men were often referred to as “boys” regardless of age. After the Civil War, many formerly enslaved men brought their existing skills with horses, cattle, and ranch work into the cattle industry, becoming an essential part of the workforce that drove herds across the West.

The episode also explores the multicultural roots of cowboy culture, including the influence of Mexican vaqueros and Indigenous horse traditions. Together, these groups helped develop the ranching techniques that are now considered part of classic American cowboy culture.

We also highlight the lives of legendary figures such as Nat Love, Bill Pickett, and Bass Reeves, whose achievements demonstrate the skill and leadership of Black cowboys in the American frontier.

Finally, we look at how the story of the cowboy became reshaped in twentieth century films and television, where Hollywood icons like John Wayne helped popularize a much narrower image of the American West.

This episode connects history, culture, and food by exploring the shared traditions of trail cooking and the multicultural influences that shaped cowboy cuisine. It is a reminder that the American West was far more diverse than the stories many of us learned growing up.

check out my Cowboy Chili recipe here)

Subscribe to my substack here

Chef Mireille is a classically trained chef who writes content around international food, recipes, travel and culture. Find over 1000 recipes from around the world on her website at globalkitchentravels.com

In this episode, we explore the deep and often overlooked connection between Haiti and Louisiana, particularly New Orleans. After the Haitian Revolution, thousands of refugees from Saint-Domingue arrived in Louisiana, bringing with them language, culinary traditions, religious practices, architecture, and cultural customs that would permanently shape the region.

We discuss how this migration transformed New Orleans into a distinctly Creole city, influencing everything from food and music to social structure and identity. From the evolution of Creole cuisine to the role of Haitian refugees in strengthening Louisiana’s free Black population, this episode uncovers how Haitian history is woven directly into the fabric of Louisiana culture.

We also examine why this history is not widely taught and why understanding the Haitian Revolution is essential to understanding New Orleans today.

If you love food history, cultural storytelling, and uncovering the deeper roots behind what we eat and how we live, this episode connects it all.

Mardi Gras and Carnival Recipes

* Zulu King Cake

* Shrimp and Sausage Jambalaya

* Oven Jambalaya

* Haitian Benyen

* Caribbean Beignet

* NOLA Bread Pudding

Haitian History in Savannah: https://globalkitchentravels.com/traveltuesday-haitian-history-in-savannah/

Chef Mietreille is a classically trained chef who writes content around international food, recipes, travel and culture. Find over 1000 recipes from around the world on her website at globalkitchentravels.com or follow her substack at https://heritagefoodstories.substack.com/

Green seasoning is a staple across Caribbean and Latin American kitchens, known by names like epis, sofrito, and aji criolla. In this episode, we explore how these beloved seasoning bases trace their roots back to nokos, a West African culinary technique that survived enslavement and adapted across the African diaspora. Through history, memory, and technique, this conversation uncovers the deep African foundations behind one of the most essential flavors in the kitchen.

Explore the Recipes

You can find recipes for green seasoning, Haitian epis, sofrito, and aji criolla on my website.

or watch me make green seasoning here:

https://www.tiktok.com/@chefmireille/video/7250979268702801194?_r=1&_t=ZP-93oeATgTxAk

Chef Mireille is a classically trained chef who writes content around international food, recipes, travel and culture. Find over 1000 recipes from around the world on her website at globalkitchentravels.com

Chinese New Year, also known as the Lunar New Year or Spring Festival, is one of the oldest continuously celebrated festivals in the world. In this episode, we explore the history and meaning behind the two-week celebration, tracing its roots from the Shang Dynasty to modern global traditions.

You’ll learn the legend of the Nian monster, the significance of the Chinese zodiac and the Year of the Fire Horse, and why red, sound, and food play such an important role in warding off bad luck and welcoming prosperity. We also break down the symbolism behind traditional Lunar New Year foods—noodles for longevity, dumplings for wealth, fish for abundance, and sweets for family unity.

The episode also highlights Lunar New Year greetings and their deeper meanings, the role of Tai Sui and birth-year superstitions, and how Chinese New Year is celebrated across the Chinese diaspora—from Asia to the Caribbean and major cities around the world.

This conversation invites listeners to move beyond trends and aesthetics and engage with Chinese New Year through history, food, migration, and cultural respect.

Find Lunar New Year Recipes and Resources: https://globalkitchentravels.com/chinese-new-year-recipes/