Then there's the fact that half of our cuisines come from food preservation technologies, which vary according to climate. Barbecue (smoking) in warm areas with abundant wood. Cheese (lactic acid) in temperate environments Submersion in sour milk (again lactic acid) in cold...
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3/ Very little cheese in warm weather cultures...except "fresh cheese" (images, made daily) in Mid Eastern, Mexican, etc. food. This is why Greek food has feta, not Swiss or cheddar.
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4/ Trade patterns tie in. More salt is used near coasts, of course. More fish too. Like I said, I can go on for hours. People love me at parties (I wonder why I don't get invited to them any more...?)
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