From dried fish bones in Qatar and early descriptions of the tomato in English cookbooks to the difficulty of reconstructing historical kitchens.
I admit it. I'm completely overwhelmed by the incredibly quality and quantity of posts written by so many of my favorite writers for Food for Thinkers week.
So, as I count down the last hours of the week (at least here in Los Angeles), here are a handful more tasty treats for your delectation.
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