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Phd Student in French. As far as food is concerned, the theatrical aspects of restaurants, invention of the 19th century...what a strange thing ? And Food is of course a mosaic, a collection of tastes, nature, culture, conquest, etc...
Holishkes, Berkoukès, real pastrami, Harissa, turnips and beats, pumpkin, quinoa, palermitani goodies : pan con la meuza, sfincioni, etc..., veal chops, lagers and ales (not pale ales), dolce d'alba wine, Malbec, Gewurtraminer, Montepulciano d'abruzzo, friarelli, anchoiade and raw vegetables
Not to forget good sopes, posole, menudo, tacos de chivo (barbacoa), chilaquiles
; cheeses : grana padano, parmesan, morbier, caprice des dieux, gouda with cumin