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China in World History. Authors view affiliations S. Front Matter Pages i-x. Pages World Centre: China in Late Antiquity, to World Axis: China in the Middle Ages, to World Horizon: China in the Renaissance, to Do you turn down opportunities to be in public? I turn down a lot, yeah.

But you still have to do it, you just have to choose right.


You just have to choose the way you want to do it. We make our own trends. I read that you do a lot of experimentation in the kitchen at Vetri, that you guys play a lot.

How do you go from growing up with this traditional Sicilian grandmother to a place where you feel comfortable putting a spin on your food? You just learn over the years. Your interests are not always what they were when you were young. They evolve, they become more complex and you want to try out new things. This is an industry of camaraderie—we have all these chefs and. Why is doing work for kids so important to you? If you have the means, you should help. Nestled a few blocks beyond South Street sits a true gastronomic gem.

The space is built around a one-of-a-kind machine shipped from Italy that pumps out delicious ovals of flavorful, soft and delicious cheese each day.

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The original Italian Market location boasts over cheeses, served by an eminently knowledgeable staff. Their Italian loaf is a perfect specimen: thin and crispy on the outside and soft and light on the inside. The burger at Pub and Kitchen 20th and Lombard features a fried egg, complete with runny yolk, atop traditional the traditional patty-lettuce-tomato combination. Burger joints and gourmet restaurants alike are increasingly diversifying their offerings with unique, more sophisticated toppings.

Succulent lobster. Tender confit pork belly. Juicy slices of grilled seasoned rib eye. This unassuming sandwich is said to have debuted at the St. Now, over a century later, the burger is ordinary no more—it has evolved into a gourmet masterpiece, balancing any number of exotic toppings on its crown. Northern Liberties burger joint Sketch offers silky truffle-infused butter as a burger topping, and London Grill gives diners the option to top their burgers with caviar.

Fortunately for students, not all of these wild burgers are miles out of our price range. Amada crowns its Spanish-inspired burger with tomato escabeche, bacon, guindilla aioli and Manchego cheese.


There are even tributes to Philadelphia in burger form. At the other end of the spectrum, Good Dog in Rittenhouse Square flips the burger topping concept inside out, translating topping into filling. The delicately seasoned patty is topped with caramelized onions, whose sweetness melds perfectly with the pungent flavor of the cheese. While Philadelphia plays host to many unique burger interpretations, there are countless other variations throughout the US.

So why has the premium burger trend skyrocketed over the past decade? It seems that these fancy fixings jazz up the basic American staple and inspire people to look at burgers as more than just a patty between two slices of bread. Fortunately, in this era of globalization, diners are open to exposing their palettes to more exotic flavors, creating a market for out-of-the-ordinary toppings that make them venture outside their comfort zones. Gourmet burgers can even be seen as a new form of fusion food, combining the archetypal American cuisine with inventive international toppings.

Too Real for Fake Love

While no one knows how long this fad will last, the universal popularity and unlimited potential of burgers should allow it to endure for some time— supplying us with ever more unique choices of what to eat within a bun. On days off, like in many other American locales, the smell of grilling hangs in the air. However, instead of charbroiling burgers, my family does things a little differently. My dad throws kalbi—meat in a Korean sweet garlic marinade— on the grill while my mom prepares all the fixings of a traditional Asian meal.

These two types of food, though near and dear to my heart, remained distinct in my mind until last summer, when I experienced my first Korean taco. Although diners have their choice of succulent short ribs, spicy pork, chicken or tofu, it is ultimately the garnishes that bring the heat in a Kogi taco. On the bright summer day when I bit into my first Kogi taco, the cilantro-green onion-lime relish transported me to my favorite beach-side fish taco joint. The marriage between these two culinary traditions was completed with sesame-infused salsa roja that left my mouth burning and wanting more.

Within a few short years, this trend has spread from coast to coast and, more notably, has even gained popularity in middle America, where fusion foods are not an everyday staple. And naturally, no Korean restaurants can rival the flavor not to mention the tender loving care my mom cooks into every bite.

China in World History | SpringerLink

That said, the Korean taco offers a new culinary frontier where, frankly, it is harder to go wrong, so I made my way around town to try some of the more popular options. My first stop on the quest to find the perfect Korean taco was Giwa, a center city Korean restaurant. Wrapped in a simple flour tortilla, kimchi is paired with sour cream and cheese in a truly East-meets-Southwest experience. To savor more authentic Korean flavors, ask your server to hold the cheese and sour cream. Continental prepares their crispy take on the taco with Berkshire farm pork and sweet Korean-inspired barbeque sauce.

Despite the high quality of the ingredients, something about this dish felt lost in translation from street cart to upscale restaurant. While Kogi and Giwa both perfected a balance between the delicate garnishes and succulent meat, Continental seemed to simply drench the pork in sauce and call it a day. These tacos left me longing for a splash of tangy cilantro lime relish or the added crunch of some chopped-up kimchi. On my visit to the restaurant, I paired a bowl of steaming-hot soon dubu chigae with their beef bulgogi wrap.

A burrito of sorts, the dish shares many of the essential ingredients of the taco. The wrap is filled with sweet, broiled bulgogi, rice, bell pepper, onions and shitakes.

While the mushrooms are a wonderful addition, the rice makes the dish heavy and, when paired with the tortilla, simply too starchy. The bell peppers clashed with the Korean flavors and should perhaps be replaced by the Korean Hot Pepper—long, green and a little spicier, they are traditionally dipped in soybean paste to add flavor. The wrap was still successful, though—a reminder that the beauty of a Korean taco is that the flavor of the meat and garnishes can stand alone.

One day after leaving class at the museum, I found the aromas wafting through the air too much to resist, and ventured over. The short ribs themselves were visually unpleasing, diced and served in what can only be described as a gray, goopy gravy. In all honesty, I was apprehensive to try my taco because the meat looked like this, but in the end the garnishes rescued the dish.

The finely sliced radish and wedges of lime reminded me of my favorite beef cheek tacos from California. The diced green onions and red cabbage were reminiscent of Korean home-style cooking. The crisp vegetables juxtaposed against the melt-in-your mouth short ribs were a winning combination and the spicy mayo drizzled on top added an extra kick. Julia and I walk past the mannequin and through the front doors of the building into a cramped space with four tables, a counter, one waiter, one cook and enough eye-catching kitsch to induce a seizure.

Family photos and newspaper clippings cover all four walls, which range from white to yellow to red, and plastic lawn chairs are positioned at each table. One diner sits on a barstool at the counter, eating off of a plate in his lap so that he can face his three friends who are squeezed at the table for two across from him. Four meal options are written down: buttermilk pancakes or Belgian waffles with white figs, dark chocolate, ginger, ground almonds and anise; an omelet filled with cheese, mushrooms and fresh vegetables; challah French toast with seasonal berries; and pan-fried striped bass with a Thai spicy fruit relish.

A little old Jewish lady made my favorite in some adult class. Our waiter Thomas serves us water in mason jars and coffee with milk in a round, flesh-colored mug with a nipple-shaped spout. Thomas asks for our names, offers us advice on what to order and gives us directions on how to get to the best shopping areas in the neighborhood. Julia and I order the omelet and the pancakes. With the open kitchen only feet away, we have the privilege of watching the master at work and the challenge of not drooling onto our placemats while we for our food to come.

Carman, a tall and attractive middle-aged woman, multi-tasks flipping pancakes, beating eggs, plating fish and washing dishes, all while managing conversations with her waiters and regular customers. The cheese, an essential component, is sharp and delicious. Though her my-way-or-thehighway attitude might alienate some first-time diners, Carman has created a devoted fan base. Their carrot and tangerine soup is the perfect example, as the ingredients vary depending on their availability.


Condoleezza Rice

Chef Mitch Prensky suggests using tangerines when they are at their peak, and oranges when tangerines are not available. For the home chef, this recipe can be further adapted by melting marshmallows and using coconut cream for the topping. Cook for 10 minutes with no caramelization. Bring to a boil and simmer for 20 to 30 minutes. Add mint and orange segments to center of bowl and pour soup in front of guest. This dressing pairs well with sliced radish, cucumber, or any other fresh vegetables you desire. The Pod house salad was one of my favorite lunches on campus because of the amazing dressing.