Local cuisine isn’t necessarily local anymore in our digital world. Recipes from all over the world have been transplanted and shared across borders, making the world of food one giant melting pot. Taste Atlas offers an encyclopedic view of all the foods and drinks, tastes and flavours the world has to offer.
With over 10,000 drinks, dishes, and ingredients, as well as nearly 9,000 restaurants, already loaded, and that list continues to grow, you can find “the popular, as well as the forgotten tastes and scents of every city and village.”
Taste Atlas is dedicated to “noting preserving, and promoting local ingredients, traditional dishes, autochthonous recipes and iconic restaurants.” The atlas features regions of the world illustrated with specific dishes of that area. For instance, you might zoom in on Hawaii to find out about Loco Moco, or check out Madagascar and its Laoka dish.
Once you find a dish that you’re interested in, you can click on it and find out more about that particular food—from its history to its cultural significance, and even an authentic recipe and tips on how to make it.
The project comes out of Croatia and has been in the works for the past three years. A team of 30 authors and researchers have contributed to the atlas. This resource is so much more than simply turning to Google Maps to find the nearest restaurant. “If you’re starving and don’t care about what you’re going to eat, sure, do that,” advises Matija Babic, founder of the project.
“Taste Atlas doesn’t try to compete with sites like TripAdvisor and Google Maps. And we’re not competing with Michelin guides. The latter focus on haute cuisine, while the former recommend whatever’s popular with tourists. We’re focusing on quality, not quantity.” To that end, with every recommendation, you get information on who recommended it and why. Those recommendations come from experts, not hungry tourists.
There’s still plenty of work to be done. Some areas are well represented; others not so much. Babic recognises this, saying, “Taste Atlas can never be a finished project. We add new dishes every day and we’re planning to expand to cover gastro festivals as well as food markets in the future.”