continue … of movement that we owe the concept of exotic cooking. Chinese, African, Central/South American, and Japanese restaurants have contributed considerably to familiarizing us with the foods of various parts of the world.
Most of us are by now familiar with sweet-and-sour pork, cous-cous, cevice and sushi, which have gradually been adopted everywhere and even their preparation adapted (alas!) to the presumed "taste" of local consumers. Not only the many well known international specialties but also the preparation of them has become fused with other types of cuisine, including Italian.
Every other month, Eat Eat Hurrah will present a different national cuisine, perhaps ferreting out those lesser known ones, in order to create over time an exhaustive guide for those who walk around the kitchen with a map in hand, convinced (and it is true) that unforgettable "trips" are also possible through food.

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