I am a Portuguese illustrator who has lived in Milan for 8 years. The memories I have of Portugal are varied but the smell of food that is felt throughout the house while my mom is cooking is one of the things I miss most. "Bacalhau" (cod fish) is in fact a very common food in our kitchens as well as chouriço accompanied by a good wine. This is thus a representation of a Portuguese house

Fresh flavors from the sea!

A scene from the central fresh market in Hoi An, Vietnam

I didn't become a fan of seafood until recently, but seafood stands always fascinated me. Fish and lobsters and crabs were always so strange and neat to me, though the fishy smell did deter me from eating it for a while. The specific stand that made me think of seafood was Mr. Bill's Seafood at the old farmer's market in Lancaster, PA. The stand was set up in 2011, and the building itself in 1730, the marketplace leading to King George decreeing Lancaster officially a town!

This Recipe is created for MICA elective class Illustrating the Edible. Steamed Perch is a cantonese cuisine and It reminds of my mom and my family because every Chinese's lunar new year eve, we will have it together.

Grilled Tuna in Rosemary and Garlic, Palermo Style

an oven-baked fish

Although I'm not Italian, I love everything that goes into the Feast of the 7 Fishes! It's an Italian-American celebration of Christmas Eve with dishes of fish and other seafood. I love seafood! I love pasta! For the past 3 Christmases my boyfriend and I have gotten conveyor belt sushi, so that's as close as I've gotten to eating fish on Christmas! Cheers everyone!

I immediately fell in love with ceviche when I traveled to Peru. Upon arriving back home, even I made the dish for my friends! They were skeptical when I served them raw fish in a bowl and they asked, "So... now we cook it?".

For this illustration, I combined a recipe illustration showcasing the freshness of the food, with a map of my journey from my sketchbook.

Global Cuisine, Feast of the Seven Fishes is an Italian-American tradition on Christmas Eve. A large meatless meal is common in Italy, but the Italian Americans gave it a theme of 7 Fishes. There are no rules on what dishes make up the seven, just lots of seafood!

Global Cuisine
Back in November during my trip to Gran Canaria I tried seafood paella for the first time and I fell in love! Here is my picture celebrating the ingredients and the dish.

I have had a long fascination with slightly retro feel packaging, and used to buy tins just because I found the lettering or layout interesting. I like tinned fish packaging a lot more than using tinned fish in recipes I don't have that may recipes but might try to illustrate a nice fishcake recipe next

Fave memory.
This is my late Mum's recipe for potted smoked trout, the recipe description is taken straight out of an old file that she kept her recipes in. I wanted to keep it as it originally was because the file is very precious to me.
Dad caught the trout as he loved to go fly fishing and I have very happy memories of watching him cast his rod while I lazed on the banks of the river watching and dreaming.
I was never very keen on trout, but the one way I liked it was when Dad hot smoked it, in a smoker he made himself out of an old cake tin. This was my favorite way to eat it when Mum made the pate, its delicious spread on crusty bread or toast.

Fave memory. Another food memory from Spain. In 2002 i lived in La Herradura for almost a year. I had the best time with lots of wine, sangria, fish and prawns.

Fave Memory: The best food memory I have is of growing up in the food culture of Louisiana between the ages of five and nine years old. My family and I would go to to Cajun food festivals and eat crawfish, fried frog legs and alligator stew. We'd go every year to Mardi Gras and eat the fine Creole food of New Orleans. At home my mother made the best gumbo you've ever eaten. As an adult I understand that this period of my life was critical to the "foodie" adult that I am now. Not afraid to try anything once and appreciative of the rich and varied food cultures of the World.