Hello! I am an artist who is interested in drawing a compendium of drinkware around the world and then also cookware, and perhaps even utensils, which would be ridiculous and probably quite large. Depending on how many unique items I find and determine to be true representations of that country's (or region within a country) cooking and drinking, I may make a sort of map set.
I am reaching out to the chowhounders with all of your unique knowledge within the world of cooking. I will start the list with some items that I have some knowledge of.
Indian cookware -
* Masala Dabba
* Tandoor Ovens
Spain's paella pan
Danish Ebleskiver pan
Asian bamboo steamer
French terracotta bread crockpots
The porron - The Spanish glass drinking vessel, similar in function to the bota, with a narrow pointed spout which in theory directs a spurt of wine into your mouth and often in practice stains your shirt. It probably originates from Catalonia.
Germany's Boot of Beer
I think these prints will come out awesome. Thank you for lending a hand!
Kuminabe—stackable, handle-less metal cooking pots from japan.
the french ramekin
the french gratin
One peculiar example of a slotted spoon is used in the traditional absinthe ritual. In the beginning of absinthe preparation, a special absinthe spoon helps to flavor the cocktail. The spoon holds a sugar cube above a glass while the preparer pours cold water over the sugar.
Schnapps glasses (Germany, probably some other locations, too--we always use these for Kirschwasser and Williams-Birne brandy whenever I'm visiting people in German)
Beer steins with the attached pewter lid (Germany, probably elsewhere too)
Cooking Utensil: Spätzlemaker (Germany)
Fondue pot (Switzerland)
saralynn77, as a geographer, I LOVE this idea of yours! Especially the potential mapping aspect! As I think of more, I'll respond again!
Thanks for the support nofunlatte! I'm always excited to start a new project, and this one is definitely a learning experience. There's actually very little information to cull on the internet, so I'm going to have to rely on the vast knowledge of foodies such as yourself.
As a geographer, do you have suggestions for the layout of information? it seems like a lot to put on paper.
In terms of cartography, there are certain design considerations. Once you get started (and maybe you'll want to start with a particular country or region to work out the details), I might have some suggestions. I'm not a cartographer, but I've got a colleague who is one. I can ask. Also, I'm off to W. Africa for a short, work-related trip. If I encounter any African cookware, I'll make a note of it and pass the info along to you!
BTW, is this a web-based or paper-based compendium?