The fat used in a dish is one of the most reliable identifiers of its geographic origin — animal fats in cold climates (butter, lard, duck fat, tallow), olive oil in the Mediterranean, coconut in the tropics, mustard oil in Bengal, sesame in East and Southeast Asia. The fat is not interchangeable without changing the dish's identity. This entry synthesises the global fat map as a culinary navigation tool.
A geographic and flavour mapping of the world's major culinary fats — each defining a specific culinary tradition and producing flavours that no other fat can replicate.
CROSS-CULTURAL TECHNIQUE SYNTHESIS + BAKING SCIENCE