Cutting the Mustard

Gastropod - Un pódcast de Cynthia Graber and Nicola Twilley - Martes

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For some Americans, a trip to the ballpark isn’t complete without the bright yellow squiggle of French’s atop a hotdog. For the French, the slow burn of Dijon is a must-have complement to charcuterie. In the U.K., Sunday’s roast beef is nothing without the punch of Colman’s. Yet few realize that this condiment has been …More →

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