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The birthplace of pizza in Italy: Naples

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The birthplace of pizza in Italy: Naples

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In Naples, the historic birthplace of pizza, the Margherita pizza was born in 1889.

Made with basil (green), mozzarella cheese (white), and tomatoes (red) to represent the colors of the Italian flag, this pizza was created in honor of Queen Margherita.

Even today, Napolitan pizza is listed as a UNESCO Intangible Cultural Heritage! 🍕

한국식 피자를 괴식이라고 부르는 이유🥄ㅣ돈슐랭 / 14F

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Japan is an island nation surrounded by the sea, which makes seafood very abundant.

Thanks to the clean waters and diverse marine life, fresh fish is easily available.

This natural environment allowed sushi, which uses fish as its main ingredient, to develop.

Additionally, Japan’s terrain is mountainous with few plains, limiting agriculture, so seafood from the sea became an important food resource.

That’s why sushi, a dish using ingredients from the sea, has become deeply rooted in Japanese food culture.

A Brief History of Sushi -- Food Fridays

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Mexico has diverse climates and landscapes, which allow ingredients like corn, chili peppers, and beans—key components of tacos—to grow well.

Especially corn is used to make tortillas, the base of tacos. Because the environment varies by region, different ingredients such as meats or seafood are also used. 🌮🇲🇽

A History of Tacos

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India is a country with diverse climates, ranging from hot and humid regions to dry areas, providing an ideal environment for growing various kinds of spices.

Historically, India has been a center of the spice trade, which led to the abundant production of spices and the development of cooking methods that use them.

Moreover, India is home to many ethnic groups, religions, and regional traditions, resulting in unique combinations of spices and curry recipes in each area.

For these reasons, India has become the center of spices and curry and is famous worldwide.

How curry from India conquered Britain | Edible Histories Episode 6 | BBC Ideas

A Short History of Indian Spices (28 Min.)

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France’s mild climate and fertile land make it ideal for growing wheat. Thanks to this, bread made from flour—like the baguette—naturally developed.

In cities like Paris, the baguette became popular as a convenient and filling food, and it spread across the country as railroads and roads improved.

In this way, the baguette became a representative food of France, shaped by both its natural environment and social changes. 🥖🇫🇷

The history of the baguette 🥖 #history #food #france #historical #france #recipe #foodhistory

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Vietnam has vast and fertile plains, and its climate is hot and humid with a tropical monsoon pattern.

Thanks to these conditions, rice is abundantly produced, leading to a culture where rice is the staple food.

Pho, the rice noodle soup, is a representative dish made from this rice and plays an essential role in the daily meals of Vietnamese people.

Additionally, the different rice varieties, water quality, and use of spices across regions create diverse flavors of pho. In this way, Vietnam’s geographical features and agricultural environment have greatly influenced the birth and development of pho.

History of Pho: the dish that conquered Vietnam and then the world | ABC News

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Greece has a Mediterranean climate, characterized by warm, dry summers and mild winters.

Thanks to this climate, vegetables like eggplants, tomatoes, and potatoes grow well.

Moussaka is a dish made by layering eggplants, tomatoes, potatoes, and meat, using ingredients that are easily cultivated in Greece’s natural environment.

Additionally, Greece’s mountainous terrain and long coastline provide a rich variety of agricultural products and seafood, leading to regional variations of moussaka.

Moussaka: Greece’s Ultimate Comfort Food!

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Malaysia is located near the equator, so it has a hot and rainy tropical climate.

Durian grows well in hot and humid environments, which makes Malaysia’s climate ideal for its cultivation.

In addition, the well-drained terrain and abundant sunlight provide excellent conditions for growing durian.

As a result, high-quality durians are widely produced in regions like Pahang and Johor, making durian one of Malaysia’s important agricultural products and exports.

The country’s geographical features have a significant impact on durian production!

Exploring Zhong Cheng Durian Farm In Johor Malaysia Eating & Buying 1st Hand Freshly Fallen Durians

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Korea is a country with many mountains and seas, and has distinct seasonal changes.

In winter, it's cold, so it was hard to eat fresh vegetables. That’s why they needed food that could be stored for a long time. That’s kimchi!

Especially, since farming is common in Korea, vegetables like cabbage and radish grow well.

These vegetables are salted and then seasoned with chili powder, garlic, ginger, and fermented to make kimchi.

Thanks to fermentation, kimchi could be eaten nutritiously even in winter.

김치는 어떻게 완성되었을까? / 김치의 역사

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Peking duck is a representative dish of Beijing, located in northern China, which has a temperate monsoon climate with four distinct seasons.

Winters are cold and dry, while summers are hot and humid.

This climate provides a good environment for raising ducks, and especially the dry winter weather plays an important role in creating the crispy skin of Peking duck.

Additionally, as Beijing is the capital of China and historically home to royalty and nobles, sophisticated and delicious cuisine was able to develop.

That’s why Peking duck has become a representative Chinese dish.

Peking Duck's History From Emperors To Window Dressings

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Mongolia is mostly made up of vast grasslands, where people have traditionally lived a nomadic lifestyle, raising livestock and moving frequently.

In such an environment, foods that are easy to prepare and eat on the move were essential.

Khuushuur is a dish made by wrapping minced lamb and onions in thin dough and frying it.

Because it is fried to be crispy, it is easy to carry and provides a quick source of energy during travel.

Additionally, due to Mongolia's geographical characteristics, ingredients like lamb are readily available, which naturally led to the development of dishes using such ingredients.

Khuushuur | Wikipedia audio article

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Norway has a long coastline and clean, cold waters, which provide an ideal environment for salmon to thrive. Especially in the fjords and rivers, salmon lay their eggs and grow.

Thanks to this natural environment, Norwegian salmon is known for its excellent taste and quality.

That's why Norway is famous worldwide as a major producer of salmon.

Salmon from Norway - Origin matters

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Injera, the representative food of Ethiopia, is a traditional flatbread made from fermented teff flour.

It has a unique texture and taste—chewy with a slightly sour flavor—and serves as a staple in Ethiopian cuisine.

Usually, injera is spread out on a large plate with various spicy stews and vegetable dishes placed on top, and people tear off pieces of the injera by hand to eat with the stews.

Injera is more than just bread, it also functions as a utensil for picking up food during the meal, representing an important part of Ethiopian dining culture.

How To Eat Ethiopian Injera

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The southern region of Russia has a mild climate and abundant natural resources, which have contributed to the development of agriculture and livestock farming.

Shashlik, a traditional dish originating from this area, consists of marinated meat skewered and grilled over charcoal.

It is well-suited for outdoor enjoyment and a lifestyle that involves frequent movement.

Russia’s vast natural landscapes and diverse regional cultures have greatly influenced the development of barbecue dishes like shashlik, playing an important role in forming a food culture centered around gathering and sharing meals together.

Unveiling the Secrets of russian shashlik #imagenishvideos #trending #unknownfacts

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Kebabs are a significant part of Turkish cuisine, and their origins are closely linked to Türkiye’s natural and cultural environment.

Geographically, Türkiye has a rich and diverse landscape that includes mountains, plateaus, and fertile plains. This natural variety supports the raising of livestock such as sheep, goats, and cattle, which are essential ingredients in many types of kebabs. The country’s favorable climate and soil conditions also make it ideal for growing vegetables, herbs, and grains that often accompany kebab dishes.

Culturally, the tradition of kebab-making can be traced back to the nomadic Turkish tribes who cooked meat over open fires.

As these tribes settled in different regions of Anatolia, they adapted their cooking methods to local ingredients and tastes, leading to the wide range of regional kebabs we see today, such as Adana kebab, Urfa kebab, and döner kebab.

Kebab- Cuisine History