The non-fiction book «The History of Food» tells the story of where today’s dishes originated from. The reader travels the world alongside Chef Paul, learning about the origins of the national dishes of every country visited. While reading, we explore the cultural nuances of global cuisines, and the book concludes with a chapter featuring recipes collected by Chef Paul during his journey.
We are met by Chef Paul, who is setting off on a world tour, and he shows us a map of the route. The reader will explore the national cuisines of ten countries marked on the map.
The cook and reader embark on a journey to explore the culinary specialties of each country, its characteristic ingredients, and the history of national dishes. Information on the origins of local delicacies is accompanied by interesting facts about them. They selectively write down recipes.
Double-page spreads in the non-fiction genre alternate with Vimmelbuhr-style illustrations that depict the country’s culture and daily life, while also hiding mentions of national dishes. These can be discovered by examining the illustrations. However, there are also hidden tricks! In addition to local cuisine, dishes from other countries are camouflaged in the spreads. Moreover, Paul himself is hidden somewhere in every Vimmelbuhr illustration.
At the end of the book, the reader returns to the modern world, where all cuisines coexist beautifully. Therefore, the reader is next presented with a section of recipes that the chef collected during his travels.