Centuries ago, as traders crossed thousands of miles to secure spices and food products from faraway lands, they nurtured a desire for the exotic that is still strong today. “Globalization set sail on spice-scented galleys and sailing ships,” says Michael Krondl, a food historian and author of “The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice.” Today, the legacy of those explorations lives on in restaurant kitchens, as chefs attempt to attract ...
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