Eat My Globe by Simon Majumdar: A food writing memoir that documents the year Majumdar travelled around the world in search of the best food the planet has to offer. This book was the primary inspiration for my project!

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat: A cookbook that covers the basics of all great dishes. This has really helped me understand the more scientific side of food.

Authentic Chicken Paprikash Recipe from The Daring Gourmet: My reference recipe for this dish.

"Crying in H Mart" by Michelle Zauner: A personal history piece reflecting on how heritage is tied to living family, and what happens when that family passes. I have been in love with this since the first time I read it, and I tried to utilize some of its techniques.

Pescado Sudado Recipe from Food: My reference recipe for this dish.

"Lust, Lies And Empire: The Fishy Tale Behind Eating Fish On Friday" by Maria Godoy: An article from NPR that reviews the unclear history behind why Catholics eat fish on Friday.

"Why do Catholics eat fish on Friday?" by David Philippart: An article from U.S. Catholic that discloses the "official" reason most Catholics abstain from eating meat on Fridays during the season of Lent.

"Most Popular Peruvian Side Dishes" from Taste Atlas: A description of five popular sides in Peru; I used this for general research.

Russian Pelmeni Recipe from Natasha's Kitchen: My reference recipe for this dish.

"How to make Russian Pelmeni (Meat Dumplings) Recipe" from AllasYummyFood: A YouTube video that I referenced when I was struggling with wrapping my dumplings.

"Ethnoculinology — Every Culture has its Dumpling" by Lee Cadesky: An article from Medium that breakdowns types of dumplings and questions how this phenomena came to be.

"What Is a Dumpling? Meaning and History Behind This Delicious Food" from Chef One: A retelling of the story behind the creation and history of dumplings.

"Muffuletta Recipe" by Mary Allen Perry: My reference recipe for this dish from Southern Living.

"Olive Salad" from Southern Living: A recipe for the main condiment on the Muffuletta

"Muffuletta Sandwich Recipe and History" from What's Cooking America: A brief history of this iconic New Orleans sandwich.

"Muffaletta Sandwich" by Dana Logsdon: An article from New Orleans Historical that expands on the sandwich history.

"Traditional French Coq au Vin Recipe" from Masterclass: My reference recipe for this dish.

"Is French Cuisine Really the Best in the World?" from Le Foodist: An article that describes some of the techniques and cooking styles unique to the French cuisine.

"When Did People Start Eating in Restaurants?" by Dave Roos: An article from the History channel about the origin of restaurants.

"The rise and fall of French cuisine" by Wendell Steavenson: An article from Guardian outlining the history of French cuisine and its perception worldwide through the years.

"Nigerian Akara Recipe (Acaraje)" from 9jafoodie: My reference recipe for this dish.

"Kanni Sauce for Akara" from My Gambian Kitchen: A recipe for a sauce for akara; I intended to make this as well, but as we know, I did not have the most success with the main akara recipe.

"Human Development Index (HDI) by Country 2021" from World Population Review: Information from the UN that describes the standard of living in each country.

"African cuisine has long been ignored on the global stage, and we can only blame our Western bias" by Khanya Mtshali: An article from Quartz Africa that explores the lack of African cuisine in Western cultures.

"What makes Nigerians in diaspora so successful" by Ima Jackson-Obot: An article from Financial Times that reflects on the Nigerian immigrant experience.

"Palak Paneer" by Dassana Amit: My reference recipe for this dish from Dassana's Veg Recipes.

"How To Make Paneer" by Dassana Amit: My recipe for the paneer in this dish; from the same site as above.

"The Differences Between Northern & Southern Indian Food" by Chitra Agrawal: An article from Food52 outlining differences in Indian cuisines by region.

"How the Dosa Came to Stand in for South India on American Menus" by Nikhita Venugopal: An article from Eater evaluating the presence of South Indian cuisine in the United States.

"How To Make Cambodian Lort Cha (Stir-Fried Rice Pin Noodles)" from What To Cook Today: My reference recipe for this dish.

"Cambodian Food: 19 Delicious Dishes You Must Try!" from South East Asia Backpacker: An article I used for general research.

"Finding the Heart of Cambodian Cuisine in the U.S." by Naomi Tomky: An article from Fine Dining Lovers that explains the history of the Khmer Rouge, and how many Cambodians lost their culinary history.

"Faikakai Topai – Flour Dumplings In Sweet Coconut Caramel Sauce" by Priya Srinivasan: My reference recipe for this dish from I Camp in my Kitchen.

"history of the entire world, i guess" by Bill Wurtz: A YouTube video where I first heard of Tonga.

"South African Melktert (Milk Tart)" by Twakmius: My reference recipe for this dish from AllRecipes.

"Pomodori al Forno Recipe" from Bon Appetit: My reference recipe for one component of this dish.

"How To Make Supermarket Bread (Sandwich Loaf Bread)" by Joshua Weissman: My reference recipe for the other component of this dish.

"Recipes From Antarctica Food from the Deep South" from Cool Antarctica: An article I used in order to make assumptions about what researchers in Antarctica eat.