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내용		“The Mongols <a href="http://kachi.co.kr/" target="_blank">답례떡</a>=답례품 답례떡 행사떡 까치떡<br /> were incredibly smart about creating their imperial cuisine,” said Laudan. Historians have translated a cookbook from <a href="http://itbank-eduone.co.kr/" target="_blank">kgitbank</a>=아이티뱅크종로점<br /> 1330, found in the Mongol court in China, named the Proper and Essential Things for the Emperor's Food and Drink, which shows how the recipes were adapted to pay respect to local peoples. One noodle dish is customised with yoghurt garlic sauce for Turkish <a href="https://jjko9920.tistory.com/137" target="_blank">동안구포장이사</a><br /> audiences but has ginger, orange peel and soy sauce added in China, she explained. “This a very deliberate example of what is now called ‘appropriation’, of the history of cuisines of the regions, to create a new hybrid imperial cuisine.” Khinikali very likely belongs somewhere on a family tree <a href="https://kklweiwe9o.tistory.com/91" target="_blank">하계동포장이사</a><br /> alongside not just xialongbao ? the delicate soup dumplings beloved at dim sum halls to which it is <a href="https://sites.google.com/site/imitngsin5342bal/" target="_blank">이미테이션남성지갑 이미테이션여성지갑 이미테이션남성신발 이미테이션여성신발</a>=이미테이션남성지갑 이미테이션여성지갑 이미테이션남성신발 이미테이션여성신발<br /> sometimes compared ? but also Russian pelmeni, Turkish and Armenian manti, East European pierogi, Central and South Asian sambusak and samosa, and Japanese gyoza. Gachechiladze said a new generation of chefs is coming around to <a href="https://sites.google.com/site/lepulllikaildaeil66/" target="_blank">레플리카쇼핑 레플리카커스텀급 레플리카일대일</a>=레플리카쇼핑 레플리카커스텀급 레플리카일대일<br /> the idea that Georgian cooks are not just great preservationists, whose skills lie solely in keeping beloved meals alive through times of hardship. <a href="https://sites.google.com/site/hongkonmileogeub1/" target="_blank">홍콩명품 홍콩명품시계 홍콩명품미러급</a>=홍콩명품 홍콩명품시계 홍콩명품미러급<br /> Younger chefs see that Georgians, sandwiched between aggressive empires, have always taken, adapted and learned from an international web of influences, she added. “They’re going farther than I did, and I’m not, anymore, the enemy of the <a href="https://www.pinterest.co.kr/sucjd827/%EB%AA%85%ED%92%88%EB%A0%88%ED%94%8C%EB%A6%AC%EC%B9%B4-httpreplicamallme/" target="_blank">명품레플리카</a>=명품레플리카<br /> country,” she laughed. “Now this ‘fusion’ is a very modern term, but this Georgian food was always fusion, for centuries and centuries and centuries.” Culinary Roots is a series from BBC Travel connecting to the rare and local foods woven into a place’s heritage.

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