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In what region of the world was fermented cabbage a well-known tradition long before the Hungarians made the first sauerkraut?

Salads and desserts are more popular in southern Germany than in the northern areas.

Although he has been called the father of classical French cooking, Marie-Antoine Carême had these two earlier professions.

Italian ricotta cheese is traditionally made from sheep’s and buffalo’s milk.

Adobo is a Mexican seasoning paste made with ground chili peppers, herbs, spices, and vinegar.

What influence on French cuisine produced cassoulet, a one-pot braised dish that contains a variety of meats and beans?

Thanks to a large dairy industry, what type of fat is preferred in the Normandy region of France?

Because of its vast size, the Roman Empire introduced Italians to foods from these far-reaching places.

Which event in 1798 forced many French chefs to leave their aristocratic employers and find jobs in the newly created restaurant industry?

When did the Roman Empire arise in the southern part of Italy, eventually moving to Rome, which became the center of the empire?