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General

General

Caesar Salad

After getting my passport stamped and walking across the border, I wandered past discount chemists and souvenir stalls peddling ponchos on my way to Avenida Revolución. A 25-minute walk from the border, Caesar’s Restaurante-Bar has been located on Tijuana’s main drag since 1927. A couple of palm trees stand in front of the building, gently blocking the …

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The Top-Secret History of Tea Rooms

Nearly all American tea rooms were owned by women. They often opened up rooms in their homes or set up tables in their gardens. Two waitresses at Kate Cranston’s Willow Tea Room via Wikimedia CommonsBy: Cara Strickland March 6, 2019  7 minutes Share Tweet Email Print When you hear the words “tea room,” it’s likely that you immediately think of a Victorian-inspired establishment …

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Son in law eggs

In Thai legend, a protective mother’s subtle devices led to the creation of son-in-law eggs, or kai look keuy. Upon learning that her daughter wasn’t being treated well by her son-in-law, the concerned parent fried up two hard-boiled eggs as a warning. The deep-fried pair sent a message: Get it together, or your “pair” will …

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Italians Cooking Flowers

PICKING, COOKING, AND EATING FLOWERS and wild herbs was once a common practice across rural Italy. From Naples’ sciurilli (deep fried courgette flowers) to Veneto’s frittelle di fiori de gazia (acacia flowers doughnuts), most regions have a dish whose key ingredient is flowers. But after World War II, industrialization and urbanization led to the abandonment …

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Scandinavian Kaffeost

Like Swedish lovers canoodling in a hot tub overlooking the frozen lakes of northern Scandinavia, kaffeost, or “coffee cheese,” bobs luxuriously in its hot coffee bath. The dried cheese, called juustoleipä (sometimes leipäjuusto or just juusto), absorbs the steaming brew, softening without melting, like a rich, moist cheese sponge. Though it may be an unlikely pairing to some palates, among the …

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Oliverio Xicotencatl offers a glimpse at the busiest time of the year at his bakery.

Meet a Baker Giving Life to Día de los Muertos Celebrations For the millions of Mexicans who celebrate Día de los Muertos across the country and abroad, the sweet breads, rolls and treats placed on altars during the holiday are an important way of honoring their loved ones. This annual celebration, beginning on November 1 …

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Pastry Coffins

This container was the progenitor of pie, and barely edible. Medieval Europeans Didn’t Have Tupperware, They Had Pastry Coffins EVEN ON HALLOWEEN, PRYING OPEN the lid of a stiff, sealed coffin would be considered a ghastly endeavor. But in Medieval Europe, sawing the top off a well-executed coffin revealed something delicious, rather than disgusting. A coffin, …

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Human Bones Into Bread

IN THE DAYS LEADING UP to the French Revolution, Paris was starving. Consecutive years of poor harvests led to bread riots and widespread hunger. In response, Queen Marie-Antoinette purportedly said, “Well, if the people of Paris can’t afford bread, let them eat cake!” She didn’t say that. In French, the former queen is credited with …

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The Disgusting Food Museum

A new museum aimed to assault the olfactory senses of visitors and churn their stomach opened yesterday in Sweden’s third largest city, Malmo. Inside are various exhibits that some cultures supposedly eat, such as fermented shark meat, bull penis, fermented herring, maggot cheese and ant larvae. It’s so bad that the museum provide visitors with vomit bags …

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The Bedfordshire clanger

The Bedfordshire clanger was originally the food of farm labourers. A suet pudding with a meat filling, portable cold or eaten hot on returning home. … Like the good old days we make our clangers using the same ingredients with suet pastry and a combination of savoury and sweet fillings at either end of the clanger. You might nibble a …

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The Potato Whisperer

Manuel Choqque Bravo’s delicious, colorful creations are adored by world-class chefs. 1,296 Bravo shows off a collection of cultivated tubers. ALL PHOTOS COURTESY OF MANUEL CHOQQUE BRAVO MANUEL CHOQQUE BRAVO, A FOURTH generation potato farmer in the Andean highlands of Chinchero, is about to perform a magic show. He lines up multiple deformed tubers, indigenous to the …

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The Life and Times of a Japanese Candy Artist

For 17 years, Miyuki awed guests with her candy craftsmanship. JEFFCHRISTIANSEN/CC BY 2.0 AMEZAIKU IS THE TRADITIONAL JAPANESE practice of molding hot candy into artistic shapes before it hardens. This feat, traditionally accomplished by experienced craftsmen in front of a crowd, was once thought to be a fading art. But it’s been given a second life by social media and new …

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Watermelon – Before It Tasted Good

Wild watermelons weren’t sweet, but they were incredibly useful. A green citron watermelon in an early-1900s seed catalogue. SEEDS AND BULBS/INTERNET ARCHIVE/PUBLIC DOMAIN BEFORE IT BECAME THE SWEET summertime treat it is today, the watermelon was one foul, functional fruit. In fact, the wild watermelons of ancient times would hardly be recognizable to even the most seasoned …

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Medieval Egyptian Recipes

A newly translated cookbook provides a tantalizing glimpse of Cairo’s past. Behold! TREASURE TROVE OF BENEFITS AND VARIETY AT THE TABLE/BRILL THE MARKETS FOUND IN MEDIEVAL Egypt were spectacles to behold—or rather, to taste. From street vendors selling fried-pigeon snacks to streets lined with jars of foamy beer, descriptions of streets like Bayn al-Qaṣrayn can make one …

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A New Korean-Fusion Cuisine

Koryo Saram meal, photographed in Ushtobe, Kazakhstan. MICHAEL VINCE KIM/INSTITUTE In 2010 Dave Cook, a food writer with a talent for highlighting lesser known cuisine, endorsed a mom-and-pop cafe just off Brooklyn’s Brighton Beach boardwalk in the New York Times. By writing about the restaurant, which is known interchangeably as Eddie Fancy Food, Cafe At-Your-Mother-in-Law, or Y Tëщи, he …

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