Slippery cellophane noodles, crunchy sprouts, wobbly jelly, starchy cake, sweet porridge, crispy crêpe, sour fermented drink, a lamb-oil splattered mash: these are just a few of the many forms that the humble, versatile mung bean can take.

Imagine five days filled with tasting the best food products from around the world and meeting the artisans who make them. Then add a whirlwind of political discussions, wine tastings and serendipitous meetings with fellow food enthusiasts, and you have a piece of what the biennial Salone del Gusto and Terra Madre convention offers visitors. We traveled to Turin, Italy, for the 10th convention, organized by the international Slow Food movement, to meet producers from some of the countries Culinary Backstreets covers.

If stepping foot in Brazil doesn’t make your taste buds start tingling in anticipation of kibes (bulgur wheat croquettes), esfihas (thin meat and cheese pastries), tangy molho arabe and hummus, it’s because you haven’t studied up properly on the rich history of Arab migration to Brazil – and the supremely tasty gastronomical mark it’s left on this country’s snack food culture.