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By Iris Brooks

Food Planet Chocolate
Many love chocolate, but there's a lot about the delectable delicacy that we don't know. Coming from a seed once used as money, chocolate is credited with inspiring writers, enhancing the love making of Casanova, and was a special passion of the Marquis de Sade, even while in prison.
By Iris Brooks

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Food Treasures of Wales: Leeks and Love Spoons
Our constantly traveling taste-tester, Iris Brooks, brings us the history of leeks, along with some recipes for this plant that's been the foundation of much Welsh cooking for hundreds of years.
By Iris Brooks

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Food Alaskan Berry Magic
Whether your taste runs to Baked Alaska or a simple handful of fresh-picked blueberries, you might discover that Alaskan Berry Magic permeates the culture and cuisine of our 49th state. The Yup'ik Eskimos certainly have-the gathering of salmonberries, rasberries, cranberries, crowberries, and blueberries in the tundra are all part of their storytelling tradition.
By Iris Brooks

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Food New Wave Kosher: Jewish Food From Near And Far
Here is a select sampling of hardcover cookbooks worthy of a look (and taste). Each is filled with a wealth of recipes, culinary history, geography and cultural lore.
By Iris Brooks

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Food On The Coconut Trail In Jamaica
According to folk wisdom, coconut has almost as many healing properties (antiseptic, bactericidal and aphrodisiac) as it does culinary uses.
By Iris Brooks

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Food A Bevy Of Beverages
Whether you prefer medicinal infusions, native mate (pronounced mah-tay), or the trendier Malbec wine, the country has a refreshing beverage for every taste.
By Iris Brooks

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Food Food Fit For A Dalai Lama
Tibetan food is largely a product of its geography, and ranges from everyday tsampa barley cereal to the festive momo dumplings, sometimes stuffed with symbolism akin to fortune cookies.
By Iris Brooks

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Food Canadian Gold Makes A Sticky Splash
Food critic Iris Brooks goes north looking for maple syrup.
By Iris Brooks

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