In recent years in the United States, dates have been trending as a nutrient-dense, easily transportable source of energy. Nearly 90 percent of US-grown dates are from California’s Coachella Valley. Yet the date palm trees from which they are harvested each year aren’t native; they were imported from the Arab world in the 1800s. Over the years, they have become a part of Coachella’s agricultural industry—and sprouted Arab-linked pop culture.

Azerbaijan has sat at a crossroads of Eastern Europe, the Middle East and Western Asia for centuries as a Silk Road hub and a gateway that empires routinely fought to control. That intersection also has manifested itself in the nation’s food—a complex and enticing stew of Turkic, Persian, Eastern European and other regional influences. This food diary explores the unique cuisines of each region.

After decades of decline under communist rule, food enthusiasts—including brother chef and baker Bledar and Nikolin Kola—are pioneering the return of the country’s traditional dishes. Chefs and other culinary aficionados are drawing on Albania’s 500-plus years of culinary heritage to reinterpret the foods of their ancestors. Their efforts are re-establishing traditions that were feared lost.

Forever Beirut—a collection of 100 traditional Lebanese dishes, each accompanied by a personal story—is her way of processing her own grief in the wake of the explosion while preserving cherished customs and recipes and helping in recovery efforts. 

In the Yoyogi district of Tokyo, Japan, stands the ornate Camii Mosque, in a location where there is a blend of cultures—educating locals and creating a harmony among traditions. Islam’s history in Japan is almost entirely recent, with estimates putting the number of Muslims in Japan close to 200,000 amid a national population of 125 million. “The point is to help people acquire the power of interpretation, the intellectual muscles of critical thinking and critical understanding of this world,” says Qayyim Naoki Yamamoto, professor of Islamic studies at Marmara University.

Asma Khan introduced her blend of South Asian food to England in 2017 when she founded the Darjeerling Express, a brick-and-mortar restaurant in London that started off as a supper club.

Slow-cooked with meats, vegetables and spices that vary all across the subcontinent of India, Pakistan and Bangladesh, biryani “speaks to love, time and patience” for those who grow up with it, and to dazzling, addictive blasts of flavor to everyone else. No wonder it’s a rising global food star.

Preparing, serving and sipping gahwa—the Arabic word for coffee—is a ritual steeped in centuries of hospitality. In December in Abu Dhabi, the inaugural Gahwa Championships honored not only tradition but also innovation.