World's Table

For the last six years, the globe's top beer tourism destination has been quietly inviting brewers to the Czech Republic to teach the world how to drink properly.

For centuries, the people of Odisha have turned to pakhala – a fermented rice dish – to beat the heat. Now it's gaining global attention.

In Uji, Japan's historic matcha capital, demand for premium green tea is outpacing supply. As tourists scramble for tins, locals fear that tradition may be getting diluted.

More than 80 years after D-Day, the recipes and ingredients introduced during France's wartime occupation are slowly making a comeback.

Far from smoothie bars and powdered sachets, these wild Amazonian juices are pulped just hours after picking – making them rich in flavour and cultural meaning.

For 450 years, the little-known Ryukyu Kingdom thrived in what is now Japan. Now, after nearly vanishing, its unique fusion cuisine is being revived.

Tapi Tapi makes ice cream with a deep mission: to soothe the collective souls of African people by sharing folk traditions, rituals and cultures through food.

Chef Hawa Hassan's new book Setting a Place for Us explores food, memory and identity in communities displaced by war.