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5 Dishes to Eat in Peru

Peru
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Peru is fast-gaining a spot in international culinary conversations. It is home to dishes and flavours that are unique to the region, and not found anywhere else. Few places offer such diversity of ingredients,... Read more

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Links We Like: 11-16 Edition

Laura Siciliano-Rosen November 16, 2012

What we’re reading this week in the worlds of food, travel, and beyond.

Beef on weck, a sandwich typical of Buffalo, New York
Beef on weck from Buffalo, New York

Death of a Twinkie: What’s a Trash Foodie to Do Without Hostess?
Hostess declared bankruptcy today, and the Web’s since been aflutter with various bemoanings of loss and happy farewells to the bakery’s famously processed guilty (childhood) pleasures. Smithsonian.com wonders whether this is an excuse for “overblown nostalgia,” a sad day for iconic American snack foods, or a victory for the nation’s general health.

Breakfast, lunch and dinner: Have we always eaten them?
From BBC News Magazine, a brief but fascinating history of the three-meals-a-day we’ve come to accept as a given around here—except they weren’t always.

Local Specialties: Sandwich Ingredients Worth the Trip
Speaking of lunch, we’ve bookmarked Condé Nast Traveler’s tribute to the regional ingredients that give sandwiches across the U.S. their unique personality. Some of these—including beef on weck (pictured at top) and pork roll—we’ve covered, but others, like San Francisco’s Dutch Crunch, we’re super intrigued to track down for ourselves.

How To Make a Truly Spectacular Cup of Coffee
Over on Slate, the 2012 U.S. Barista champion—for whom making a cup of coffee is “a pursuit that requires both precision and a willingness to experiment”—shares the secrets to making great coffee. Not for the lazy, but we can attest to the smooth-as-silk virtues of a good pour-over.

The Dinners of Old London
Via a collection of stunning old photos, the excellent Spitalfields Life blog considers the dining halls, banquet halls, and luncheon rooms of early-20th-century London. We can’t help but wish we knew exactly what was served under those high ceilings and grand chandeliers.

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