Posts written by Dnadmin543

As a restaurant idiom, the Parisian brasserie had its origins in the simple taverns that flanked breweries in Alsace, Belgium and other beer-loving countries. These places served simple food to accompany the suds they brewed, and they entered the international gastronomic mainstream when Alsatians fleeing…

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Taste, smell, and spice tend to absorb the lion’s share of a restaurant critic’s attention, not to mention his adjectives. Texture often pulls the short straw. Non-western cuisines have been quicker to appreciate its merits — QQ, the Taiwanese-derived term for springiness and bounce,…

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