Food
This word with a long and colorful history often leaves the first impression of a table full of stir-fried dishes or noodles for the people of Tokyo University, with each having its own distinctive sweet, sour, bitter, spicy, and salty taste.
For the Europeans, it's a display of flourishing diversity and singular prominence, with Hans' favorites like roasted pork knuckles, beer, and sausages; old Paris' baked snails and creamy soups, and Italy's pasta and pizza.
In short, because of the different local conditions and breeding conditions, the food development systems of each place also differ. Ultimately, it's for consumption, no matter what seasoning or ingredients you use, fulfilling the needs of the stomach and mouth is the purpose of the chefs' existence.
It is an indispensable bright spot in the cultural history, greatly representing the people's longing for a better life at that time.
