about the variety of food and drinks around the world.
Think of Greece and what comes to mind first is usually blue seas, luminous skies, little white houses and very old ruins. That’s fine as Greek cooking cannot be understood without its Mediterranean influence or its ancient roots.
People in France consider food a pleasure and cooking an art. A French cook tries to bring out the flavor locked inside each simple vegetable and piece of meat, adding a little of this spice or that herb when food tastes too bland, balancing all the ingredients so no flavor overpowers the other. The French cook knows food also enters through the eyes and assembles the plate so that shapes and colors are arranged in the most attractive way.
Fettuccine Alfredo is among the simplest, yet tastiest pasta dishes.
France is the country to beat in the wine producing world, an indisputable leader with global influence. Other lands have advanced great lengths and some are coming close to certain French wines, but no other has the climate and terrain to produce such an impressive and varied selection of great wines.
Kansas is the first producer of wheat in the U.S.A. However, when the Mennonites came to Kansas from Russia in the 1870s, they found the wheat farmers almost starving.
The food in the American Midwest falls in the category of comfort food.
Food in Wisconsin has plenty of cheese and sausages, accompanied with beer.
It is not always that we are so fortunate that something we enjoy is good for us. How lucky we are that green tea fits that role so well!
Food in Michigan is varied, and it comes with a cherry on the top.