The Displaced Nation

Entering the curious, unreal country occupied by international travelers

Category Archives: It’s Food!

When in London, hey? Ag no man! 10 foods I still miss from my homeland…

It’s time to take a break from the craving for La Dolce Vita with a guest post by Lexi Mills, a young South African expat in London. Mills has a another kind of craving: for her home cuisine. YES, IT’S FOOD!!! One of the Displaced Nation’s all-time favorite topics… I moved from South Africa to [...]

7 foods to seduce your Valentine (or not) — wherever your home and heart may be

As a sequel to Seven deadly dishes — global grub to die for, today’s post turns its attention to foodstuffs that might promote…well, not death, but perhaps a smaller version: the one the French call La Petite Mort. Food and romance go hand in hand — you only have to think of the restaurant scene [...]

The Displaced Q: Can travel and the expat life lead to a healthier diet?

Part of the formula for feeling better about oneself — TDN’s theme this month — is eating a healthier diet. Today Tony James Slater, the newest addition to our team, poses a Displaced Q on the eating habits of travelers and expats. I’m not sure what qualifies me to pose a question about food, since [...]

Bon appétit, really? A TCK’s encounter with French cuisine — and culture

Our Third Culture Kid columnist, Charlotte Day, regales us with stories of encounters with France and French cuisine that piqued her curiosity somewhat more than her palate. My experience of France and of French food consists of a miserable trip to Paris and the Loire Valley with my mother and stepfather in cold, drizzly March, [...]

A Julia Child for our times: Expat author & French cookery expert Elizabeth Bard

Et voila. In a little less than a month, The Displaced Nation has gone from reminiscing over American expat in France Julia Child to engaging with American expat in France Elizabeth Bard. Move over Julie Powell. At a pace rather like a simmering le Creuset pot of Child’s signature boeuf bourguignon, Bard is on the [...]

A further Parisian lunch, à la displaced author Elizabeth Bard

As we’re continuing this month’s theme where we celebrate all culinary things Frenchie (well, you’ve got to really, the French are such a retiring lot — they’d never dream of singing their own praises), it seems like now is the time to let you into my shameful, dark secret. There is something in my past that I cannot escape [...]

A Parisian lunch in Manhattan, à la displaced author Elizabeth Bard

I have a confession to make. I have a bit of fluff on the side. I’ve had it for many years now — and the flame of my passion never diminishes. The love burns in my soul, aches in my flesh, and ignites my nerves. Why am I revealing this now, and in such a [...]

12 French cooking terms — a glossary for kitchen dummies, or anyone not lucky enough to be an expat in France

Although Julia Child made a career out of teaching French cuisine to the masses, not all of us have had the opportunity to practice our culinary skills to the extent that good lady may have envisioned. Still, the good news is, sometimes we use French cooking methods without even realizing it. For those not lucky enough [...]

Finding Paradise in Provence, Part 2: Our expat foodie asks – Patisserie or Pudding?

In the second of her guest posts this month, Joanna Masters-Maggs talks more about her recent culinary discoveries in France, as we ask her, “Is the foodie capital of the world everything it’s cracked up to be – or does the emperor need to put his clothes on?” “I’m tired of these perfectly-glazed French tarts”, [...]

Give a dog a chocolate — why US-based expats shouldn’t use UK Chocolate Week to revive an old complaint

Continuing this month’s food-related theme — and in honor of National Chocolate Week in the UK — founding contributor Anthony Windram weighs in with some thoughts on the often contentious expat topic of American chocolate. Though I do, like most people, enjoy a bit of chocolate, I’ve never been a connoisseur of the stuff. Any old rubbish will do for [...]

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