The flavors of Provence

Article Abstract:

The ingredients and recipes that distinguish Provencal cuisine are profiled. The ingredients are lemons, lamb, zucchini, artichokes, goat cheese, beef, asparagus, garlic, honey, herbs, tomatoes, wild mushrooms, eggplant, basil, olives and bell peppers. Recipes containing these ingredients are included.

Evaluation, Food and nutrition, Cookery, French, French cooking, Provence, France

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Return to Oaxaca

Article Abstract:

A brief description on the difference between the ancient and modern Oaxaca, Mexico with reference to the streets, shops, and restaurants is done. Recipes for the popular dishes including Chiptole Meatballs and Chocolate Bread Pudding are also presented.

Eating places, Food Services and Drinking Places, Mexico, Recipes and menus, Description and travel, Chocolate, Puddings, Oaxaca, Mexico (City)

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Global Paris

Article Abstract:

Paris offers international cuisine from all parts of the globe, stemming from a time when French explorers returned from voyages with samples of the foods they had discovered. Immigrants settling in Paris also share their culinary skills.

France, International aspects, Dinners and dining, Dining, Paris, France, Ethnic food, Ethnic foods

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