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Food Fit For A Dalai Lama
Tibetan food is largely a product of its geography, and ranges from everyday tsampa barley cereal to the festive momo dumplings, sometimes stuffed with symbolism akin to fortune cookies.
By Iris Brooks
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A Bevy Of Beverages
Whether you prefer medicinal infusions, native mate (pronounced mah-tay), or the trendier Malbec wine, the country has a refreshing beverage for every taste.
By Iris Brooks
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On The Coconut Trail In Jamaica
According to folk wisdom, coconut has almost as many healing properties (antiseptic, bactericidal and aphrodisiac) as it does culinary uses.
By Iris Brooks
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Fusion Food- Abidjan Style
Morou Ouattara was raised on the Ivory Coast. When he opened up his restaurant in Washington DC, he was inspired to embrace some of the deliciously exotic cooking styles of West Africa.
By Eve M. Ferguson
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New Wave Kosher: Jewish Food From Near And Far
Here is a select sampling of hardcover cookbooks worthy of a look (and taste). Each is filled with a wealth of recipes, culinary history, geography and cultural lore.
By Iris Brooks
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Alaskan Berry Magic
Whether your taste runs to Baked Alaska or a simple handful of fresh-picked blueberries, you might discover that Alaskan Berry Magic permeates the culture and cuisine of our 49th state. The Yup'ik Eskimos certainly have-the gathering of salmonberries, rasberries, cranberries, crowberries, and blueberries in the tundra are all part of their storytelling tradition.
By Iris Brooks
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Treasures of Wales: Leeks and Love Spoons
Our constantly traveling taste-tester, Iris Brooks, brings us the history of leeks, along with some recipes for this plant that's been the foundation of much Welsh cooking for hundreds of years.
By Iris Brooks
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Planet Chocolate
Many love chocolate, but there's a lot about the delectable delicacy that we don't know. Coming from a seed once used as money, chocolate is credited with inspiring writers, enhancing the love making of Casanova, and was a special passion of the Marquis de Sade, even while in prison.
By Iris Brooks
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