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One Hundred Months of #EattheWorld

  • Writer: Culinary Cam
    Culinary Cam
  • 35 minutes ago
  • 4 min read

You cannot imagine my surprise and delight to find out that we have been at this project - Eating the World - for nearly 100 months. That's more than eight years! It makes sense as we started in February of 2018, but that seems like such a long time. Because of that, some of these reside on my previous blog, Culinary Adventures with Camilla. I will eventually migrate everything over here, but for now...



Before #EattheWorld started, my boys and I were Cooking Around the World. We did all 190+ countries listed with the United Nations by the time my eldest son graduated from high school in 2020. We started in 2012!


It was a great project for them to learn different cooking techniques and grow familiar with substituting for ingredients that are readily available to them. When we began, they were truly my Kitchen Elves; they are now my Kitchen Giants and fantastic cooks in their own right.



I am so proud of them...and their adventurous palates and culinary acumen. They can just about run my Traveling Paella Parties on their own!


Here we go with the line-up of all our tabletop travel for Eat the World...


  1. Cuba: Baked Picadillo Empanadas 

  2. Ireland: Shamrock Salad Topped Irish Boxty 

  3. Thailand: Thai One On, including Magical Nam Dok Anchan and Grilled Shrimp Spring Rolls 

  4. Kenya: Kuku Paka + Irio  

  5. Sweden: Fläderblomsglass (Elderflower Ice Cream) for Midsommar  

  6. New Zealand: Baked Fish Fritters














  1. China: Scallion Pancakes

  2. Lesotho: I did not post with the group, however, I have shared Bobotie separately

  3. Scotland: I did not post with the group, however, I have shared Cullen Skink and Salt Bread separately

  4. Native American Tribes of North America: Purple Corn and Api Morado 

  5. Guyana: I did not post with the group, however, I have shared Homemade Pepper Sauce separately

  6. Greece: Skordalia



  1. Réunion Island: Vanilla Duck from the Île de la Réunion

  2. Japan: Kuri Kinton (Candied Chestnuts and Sweet Potatoes)

  3. Australia: I did not post with the group, however, I have shared Dagwood Dogs separately

  4. Ecuador: I did not post with the group, however, I have shared Mote Pillo separately

  5. Slovakia: I did not post with the group, however, I have shared Zemiakové Placky (Potato Pancakes) separately







  1. Lebanon: Some Lebanese Favorites: Lubyee Bi Lahmi, Lamb Ummo, and Mujadara

  2. Congo: I did not post with the group, however, I have shared Mikate separately

  3. Guatamala: I did not post with the group, however I have shared Curtido separately

  4. Austria: I did not post with the group, however, I have shared Topfen-Obers-Torte separately









76. Kiribati: Ika Mata





  1. Czech Republic: Zelňačka (Czech Sauerkraut Soup)

  2. Vatican City: I did not post with the group, but shared A Voyage into the Pasta Universe with Gluten-Free Pestazzule, Mafaldine, and Stringozzi separately

  3. Montenegro: Scampi Buzara

  4. Mauritius: Bol Renverse







And next month we will be sharing our 100th post. Stay tuned! Wendy of A Day in the Life on the Farm has us sharing recipes that represent out ethnic culinary heritage. What fun!

 
 
 

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