For something a little different, Intrepid Travel has released a list of Endangered Dishes highlighting some of the world’s most recognisable dishes at the risk of disappearing due to climate change, overtourism and mass food production.
The results from a recent Intrepid survey show that travellers are increasingly planning their trips around food.
The list was compiled by Dan Saladino, author of Eating to Extinction, award-winning food writer Yasmin Khan, and in collab oration with global food experts. Dishes were identified as being one of three categories; being materially endangered due to climate change, culturally endangered due to dilution or standardisation resulting from overtourism and globalisation, or craft-endangered due to reliance on traditional skills and practices that are declining because of social, economic or environmental change.
“Tourism can play an important role in helping to safeguard these culinary traditions, but when it’s not done responsibly, it can also contribute to its decline,” says Intrepid gm Erica Kritidies. “By shining a light on these at-risk dishes, we hope to highlight the role travellers can play in sup porting communities to preserve their food heritage and encourage them to seek out authentic, locally-rooted culinary experiences.”
. . . The Dishes
The top three endangered dishes are Portugal’s cuscos transmontanos com coelho, South Africa’s mosbolletjies and Inachila from the Northern Philippines.
New York’s hand-rolled, kettle-boiled bagels are fourth, petkhvis cvishtvari from Georgia (5th), Hong Kong’s kwun tong gao (6th) and Chelsea buns from London (7th). Rounding out the top 10 is Mexico’s tlacoyos (8th), traditional gumbo with filé powder from New Orleans (9th), and Osaka’s funazushi/Narezushi (10th). See the full list HERE.
