Food is more than just an item of nourishment; it is also a reflection of culture, history and identity. Every dish has a story behind it, and by that story, we know how it was made, who made it and why it became popular. Some dishes have been in existence for centuries, while others are more recent innovations. Some dishes have travelled the world, while others remain local delicacies.

2. Food is more than just an item of nourishment;
it is also a reflection of culture, history and
identity. Every dish has a story behind it, and by
that story, we know how it was made, who made
it and why it became popular. Some dishes have
been in existence for centuries, while others are
more recent innovations. Some dishes have
travelled the world, while others remain local
delicacies. This blog takes you on a historical
journey of some of the most iconic dishes in the
world with Ang Chong Yi, from past to plate.
You may also like to read A Sweet Journey:
Exploring the World’s Most Decadent Desserts
with Ang Chong Yi

4. Ang Chong Yi’s taste buds navigate us through the
historical terrain of iconic dishes to the beginning
of pizza in Naples, Italy. At that time, a flatbread
with tomato sauce, cheese and basil was called
pizza and became popular among poor
Neapolitans in the XVIII century. Nevertheless,
Raffaele Esposito prepared pizza Margherita for
Italian kings on their trip to Naples, thereby
turning it into an international dish in 1889. Ang
Chong Yi’s understanding of the history and
importance of this food will help us appreciate it
even more.

5. Biryani’s origins are said to go back to the
seventeenth century, during the time of the
Mughal Empire. Wanting to provide
nourishment and good food for her troops,
Mumtaz Mahal came up with this dish that
comprises rice and meat. Persian and Afghan
influences mingled with indigenous
ingredients, thus producing different kinds of
biryani. Ang Chong Yi’s exploration of biryani
extends beyond taste but also into its cultural
and heritage values in India.

6. The roots of sushi date back to Southeast Asia in the 4th
century BC, where fish was preserved by fermenting it
with rice and salt. In the 8th century, the Japanese
improved this approach by adding vinegar to enhance
flavour and reduce fermentation time, which eventually
led to the development of “nigiri sushi.” Through Ang
Chong Yi’s expertise, we get to know when Hanaya Yohei
transformed sushi by using fresh fish and forming bite-
sized pieces out of rice and fish during the 19th century.
From street food sensation in Edo to a global culinary
phenomenon, sushi’s journey epitomises culinary artistry
and innovation.
Check out this popular blog, which is a must read, From
Classic to Creative: Vegan and Gluten-Free Desserts for
Every Occasion By Ang Chong Yi

7. Ang Chong Yi’s culinary skills make us appreciate all
the long and winding ways that led to what we are
eating. Pizza, biryani, and sushi show how different
cuisines have emerged by bringing together flavours,
traditions and stories. Through this, the food critic tries
to understand every cuisine better and opens up more
knowledge in our minds so that when we chew on the
food, it is not only about its taste but also the great
history behind it.
SOURCE CREDIT:
https://angchongyi.wordpress.com/2023/11/21/ang-
chong-yi-from-past-to-plate-a-historical-journey-
through-iconic-dishes/