‘Conflict cuisines’ are basic to D.C.’s restaurant scene

Once it was common knowledge that you always knew where the latest global conflict was by looking at the new restaurant openings in Washington, D.C. It’s no coincidence that places like the Eden Center in Falls Church, Va., or Little Ethiopia on 9th Street N.W. and 18th Street N.W. in Adams Morgan were destinations of diaspora …

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Korean food builds community one dish at a time

  Two large fermenting jars flank the entryway to Sunny Kim’s home the way others might have a coat rack or an umbrella stand. A third ceramic cask can be found in the backyard, buried beneath the earth where it’s dark and cool. The jars are filled with food — and history. One in the …

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World War I sugar substitutes no sacrifice today

The United States has always had a major sweet tooth. Americans today consume 77 pounds of sugar per person every year, according to the U.S. Department of Agriculture, and during World War I Americans ate more sugar than anyone else in the world. So being told to give it up or cut it back was seen …

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Eating nose to tail meant more meat for Europe in WWI

  Eating nose to tail was more patriotic than trendy during World War I. Because of the dramatic food shortages in Europe, Americans were encouraged to eat “alternate” meats (something other than beef) and all parts of the animal. One way to reduce beef consumption, according to the authors of “Win the War in the Kitchen,” was …

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