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Jez Fredenburgh You can tell a lot about a place from its food. In the Greek city of Thessaloniki, it’s all about European and Asian influences, sea and land, and the beautiful produce of farmers and artisans. But, for many locals, their grandmother’s gemista dish is still the basis of most family meals — and debate. BREAKING BREAD, P 80
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NATIONALGEOGRAPHIC.CO.UK/FOOD-TRAVEL
Rob Greig It sounds bad to say I enjoy watching others work, but I was transfixed by the kitchen staff in the restaurants I visited in London’s Chinatown. The ingredients and styles of cuisine were a joy to behold. Some of my best culinary memories have been formed in the streets in this area. It’s a part of the city which just gets better each year. CHINATOWN, P 90
Ella Buchan Cheese isn’t perhaps the first thing that springs to mind when you think of California; that would probably be its regular partner, wine. But it makes sense to have a cheese trail in a state that draws so many oenophiles and food lovers, and it’s helped many small dairies and artisan producers keep their businesses going. CALIFORNIA, P 50
Carolyn Boyd Lyon doesn’t shout too loudly about being the French capital of gastronomy, but it really should. With the recent opening of the Cité Internationale de la Gastronomie, an interactive visitor centre dedicated to celebrating the world of food, along with its strong culinary heritage, I fell for the city all over again. LYON, P 60
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