Foodie Travel

Though cock-a-leekie soup is known as Scotland’s national soup, it is believed to have originated in France, where onions, not leeks, were included. // © 2014 Thinkstock

The traditional Cornish pasty, which has Protected Geographical Indication (PGI) status in Europe, accounts for six percent of Cornwall’s food economy. // © 2014 Thinkstock

This stew of beans and leftover pork and beef parts is often accompanied with white rice, plantains, farofa (toasted flour), spicy chilies and a caipirinha. // © 2014 Thinkstock

Kalua pig is traditionally cooked in an imu, an underground oven dug into sand or dirt. // © 2014 Hawaii Tourism Japan

Sold during fundraisers in Australia, lamingtons also have their own national holiday on July 21. // © 2014 Thinkstock

Like Kalua pig, laulau was traditionally cooked in an underground oven, but today it’s often steamed on a modern oven. // © 2014 Hawaii Tourism Japan

This lesser-known passion fruit varietal packs a healthy punch of vitamin C and potassium. // © 2014 Thinkstock

Similar to pizza, this Middle Eastern spiced flatbread can be sliced or folded. // © 2014 Thinkstock

Sweet crepes filled with Nutella and banana or butter and sugar make for a delicious dessert. // © 2014 Thinkstock

Often diners choose their own mix ins when ordering this Japanese savory pancake; it’s name derives from the term “okonomi,” which means “what you like.” // © 2014 Thinkstock

When eating paomo, a lamb stew popular in Xian, China, break the hard, unleavened bread into chunks and drop them in the broth. // © 2014 Richard Lowe

Oxford English Dictionary’s online edition put Australia and New Zealand’s feud to rest by recognizing the pavlova as a New Zealand invention. // © 2014 Thinkstock

Traditional versions of these Polish dumplings are stuffed with potato, sauerkraut, cheese, meat or fruit. // © 2014 Thinkstock

Fresh poi is quite sweet, but as it ages it turns sour — sometimes milk and sugar are added to alter the flavor. // © 2014 Hawaii Tourism Japan

Raw tuna, salmon and octopus are typical poke bases. // © 2014 HTA/Tor Johnson

Ramen noodles can swim in different kinds of broth, such as tonkotsu, made from pork bone, and shoyu, made with soy sauce. // © 2014 Thinkstock

Some believe that this hearty soup dates back to the Middle Ages, when servants would take a lord’s leftover, food-soaked bread and boil it for their own meal. // © 2014 Thinkstock

Easily found on the streets of Shanghai, shen jian bao are stuffed with pork and fried until the bottoms are brown and crispy. // © 2014 Richard Lowe

Shepherd’s pie was originally called cottage pie, as it was eaten by the working class in their modest homes. // © 2014 Thinkstock

The broth of this tofu soup can be ordered at varying levels of spiciness, from mild to extra hot. // © 2014 Thinkstock

Spargel, or white asparagus, is the most popular variety in Germany. // © 2014 Thinkstock

Most taiyaki is shaped like a fish and filled with red bean. // © 2014 Richard Lowe