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Food    World Music at Global Rhythm - The Destination for World Music
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Food

Canadian Gold Makes A Sticky Splash
Food critic Iris Brooks goes north looking for maple syrup.
By Iris Brooks

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

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

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

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

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

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

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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